Vegan Maple Pecan Slice Recipe
Pecans and maple syrup are a winning combination, especially when paired with pastry and a dollop of vanilla ice cream!
All you need to make a sweet slice of this is a large tray bake pan, a bowl, and a large heavy bottomed pan!
Total Time: 1 hour and 10 minutes
Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 24
Rating:
Total Time: 1 hour and 10 minutes
Servings: 24
Ingredients
Method
Ingredients
(Servings: 24)
- For the brown sugar shortbread base
- 7.0833333333333 7.0833333333333 g vegan margarine
- 3.0416666666667 3.0416666666667 g soft light brown sugar
- 0.083333333333333 0.083333333333333 g vanilla extract
- 13.333333333333 13.333333333333 g plain white flour
- Maple pecan filling
- 7.0833333333333 7.0833333333333 g vegan margarine
- 4.7083333333333 4.7083333333333 g maple syrup
- 8.3333333333333 8.3333333333333 g soft light brown sugar
- 0.041666666666667 0.041666666666667 small orange, zested
- 0.083333333333333 0.083333333333333 g vanilla extract
- 15.625 15.625 g roughly chopped pecans
- 0.125 0.125 Tbsp coconut cream
Method
Method
- Grease a 9×13″ tray bake pan and preheat the oven to 180c/360f.
- For the shortbread base, cream together the margarine and the sugar until light and fluffy. Mix in the vanilla and add about half of the flour in, mixing together with a spoon. Add in the rest of the flour and mix in- it may be easier to do it with your hands.
- Once mixed you should have a slightly crumbly mixture that can be pressed into your baking tray. Press the shortbread base into the pan so it covers the bottom and goes about 1″ up the sides of the pan. You can smooth it over with the back of a metal measuring cup or a spoon.
- Bake for about 8-10 minutes until just firm but not browned.
- Now to make the filling! Grab a large heavy bottomed pan and add the sugar, syrup, margarine and zest, over a gentle heat melt and stir together.
- Once the margarine is melted and incorporated bring the mixture to a boil and boil for about 3-4 minutes. Then remove from the heat and stir in the vanilla extract, coconut cream and pecans.
- Carefully pour into the brown sugar shortbread crust and spread out evenly, bake for 30 minutes until the filling is firmer and cool completely before placing in the fridge for a little while, so its nice and firm before you slice it.
- Slice and enjoy!
Fancy another slice? Have a go at making this Vegan Mint Chocolate Marble Cake!
