PECAN BARS
SERVES 16 2-INCH BARS
FOR THE SHORTBREAD:
1⁄2 cup vegan margarine
1 1⁄2 cups all-purpose flour
1⁄3 cup sugar
1⁄4 tsp salt
FOR THE FILLING:
1⁄3 cup brown sugar
1⁄4 cup sugar
4 tbsp vegan margarine
1⁄4 cup agave
2 tbsp soy, almond, or rice milk
2 cup pecans, toasted and roughly chopped
1 tsp pure vanilla extract
NUTRITIONAL VALUES
Calories: 294kcal
Fat: 7g (1.3g S.Fat)
Carbs: 60.5g
Protein: 4.4g
Sugar: 46.1g
Sodium: 20mg
METHOD
To make the shortbread:
Preheat the oven to 180°C/350°F. Line an 8-inch square baking pan with parchment paper that is long enough to hang over the edges.
Pulse margarine, flour, sugar, and salt in a food processor until crumbly. Bake for 25 minutes, pressing firmly into the prepared pan. Remove from the oven and set aside to cool.
To make the filling: Bring brown sugar, sugar, margarine, agave, and non- dairy milk to a boil in a medium saucepan. Reduce heat to low and allow to simmer for 5 minutes. Remove from the heat and add the pecans and vanilla extract. Cover the shortbread crust with the filling. Allow to cool completely before placing in the refrigerator for 8 hours or overnight, or until the filling has set.
Lift the parchment paper to release the bars from the pan and unmould once they have chilled and set. Cut into 2-inch squares with a sharp knife.
Pulse margarine, flour, sugar, and salt in a food processor until crumbly. Bake for 25 minutes, pressing firmly into the prepared pan. Remove from the oven and set aside to cool.
To make the filling: Bring brown sugar, sugar, margarine, agave, and non- dairy milk to a boil in a medium saucepan. Reduce heat to low and allow to simmer for 5 minutes. Remove from the heat and add the pecans and vanilla extract. Cover the shortbread crust with the filling. Allow to cool completely before placing in the refrigerator for 8 hours or overnight, or until the filling has set.
Lift the parchment paper to release the bars from the pan and unmould once they have chilled and set. Cut into 2-inch squares with a sharp knife.
