Vegan desserts and cookies are one of the things I like to challenge myself with in the kitchen. These nut bars contain no eggs and no dairy and are super easy to make and absolutely addictive. Vegan golden short crust pastry filled with lots of nuts and maple that you can’t resist.
Photo: Natalie Levin
Vegan Maple Nut Bars
For the short crust pastry:
- 140 grams (1 cup) all-purpose flour
- 20 grams (2 tbsp.) cornstarch
- 75 grams (5 tbsp.) cold coconut oil
- 40 grams (1/3 cup) icing sugar
- Pinch of salt
- 1/4 tsp. baking powder
- 1 tsp. vanilla extract
- 2-3 tbsp. cold water
Maple and nuts filling:
- 200 grams (2 cups) nuts (any kind)
- 50 grams (3 tbsp.) melted coconut oil
- 100 grams (1/2 cup) dark brown sugar
- 40 grams (3 tbsp.) maple syrup
- Pinch of salt
- 1 tbsp. water
- Short crust pastry: preheat oven to 170c degrees and grease the pan.
- In a food processor with a steel blade put flour, cornstarch, cold coconut oil, powdered sugar, salt, baking powder and vanilla and blend until crumbly.
- Add water gradually and blend until large chunks of dough form.
- Transfer the dough into the pan and press tightly to create a base.
- Bake for about 15-20 minutes or until golden brown but still a little light.
- Maple and nuts filling: Chop the nuts coarsely and put in a bowl.
- Add coconut oil, sugar, maple, salt and water and mix well.
- Pour the mixture over base and bake for about 10-15 minutes until mixture is bubbling and golden brown.
- Cool completely at room temperature, cut into squares and serve.
- Keep in a closed container for up to a week.
- You can use any type of nuts you like. I used a mixture of pecans, walnuts, almonds and cashews.
- Instead of maple you can use honey or date syrup. Flavors will vary accordingly.
Photo: Natalie Levin