This festive recipe is posting just in time for you to add it to your shopping list for Thanksgiving, Friendsgiving, or whatever else you want to call your up coming holiday food fest.

I was planning on making a Vegan Crumble Top Apple Pie to take with me to my in-law’s Thanksgiving day lunch, but this new recipe is having me reconsider. With a prep time of only about 15 minutes this one is kinda hard to beat…maybe I’ll just make both.

These Vegan Pecan Bars are;

Sweet

Gooey

Crumbly

Mapley

Nutty

&

So easy to make!

I hope you love this recipe, and have a wonderful Thanksgiving!

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

Crust

1 Cup Unbleached All Purpose Flour

1/2 Teaspoon Baking Powder

Pinch of Sea Salt

1/3 Cup Brown Sugar

1/4 Cup Coconut oil, room temp

2 Tablespoons Vegetable Shortening

2 Tablespoons Cold Water

Filling

3 Flax Eggs (3 Tablespoons Flax seed Meal + 9 Tablespoons Water, let sit 5 minutes or until thickened)

1/4 Cup Brown Sugar

1/4 Cup Unbleached All Purpose Flour

1/2 Teaspoon Sea Salt

3/4 Cup Pure Maple Syrup

1 Teaspoon Vanilla

3/4 Cup Pecans, coarsely chopped

Directions:

Preheat oven to 325°F

Lightly oil a 7 X 11 glass baking dish with coconut oil, set aside.

Pulse all crust ingredients in a food processor until combined. Press into bottom of prepared baking dish. Poke vent holes in top of crust with a fork. Bake at 325°F 10-12 minutes until lightly golden.

Vigorously whisk flax eggs, brown sugar, flour, salt, maple syrup, and vanilla together until thoroughly mixed, then stir in pecans. Pour filling over prepared crust.

Bake at 325°F 35-45 minutes until filling is thick and gooey.

Cool before cutting and serving.

Makes: 8-10 bars                       Prep time: 15 minutes                Cook time:  45-57 minutes

Enjoy!