Vegan Maple Pecan Slices
Maple, pecans and shortbread... do these slices need more of an introduction?
With a 'buttery' shortbread and sticky caramelised style pecan top, these won't last long... you'll be grabing one every time you walk past! These will quickly become one of your favourites. These slices are full of flavour, sweetness and with the pecans, we can pretend they've got some goodness right?
Can I make the shortbread layer thinner?
Yep! My family likes the shortbread layer quite thick, but if you'd prefer a thinner layer, then you can always alter the amounts in the recipe... halve the shortbread ingredients for more equal layers of maple pecans and shortbread.
Can I use a mixture of syrup?
It depends on how 'mapley' you'd like it, but yes. If you'd like a strong maple flavour then use just maple syrup, perhaps with the addition of maple extract. However, if you'd just like the sweetness with less of a strong maple flavour, you can use 50/50 maple syrup and agave syrup.
How does the pecan layer set?
After the shortbread has been baked, the pecan layer is added and placed in the oven again to bake. The flax egg binds the mixture together and the maple syrup and sugar, once heated, will set and harden when cooled. It will remain sticky, but it will hold together.
Do the pecan nuts need to be chopped?
It's a lot easier to get an even layer without gaps if there are chopped nuts in the mix. So if you'd prefer fewer chopped nuts, I would recommend at least 100g chopped nuts, then leave the other 45g un-chopped.
What is a flax egg?
A flax egg binds the mixture together like regular egg. The flax egg is really simple to make – for one, just combine 1 tbsp ground flaxseed and 3 tbsp warm water, beat them together and leave aside for 5 minutes. The resulting ‘egg’ will be quite thick and tacky, just like a beaten egg.
How do I store these slices?
These slices can be stored in an airtight container for up to week, no problem! Though you can also make the shortbread dough ahead of time and store in an airtight container in the fridge for up to a week, then bake and layer with maple pecan mix and stored in an airtight container for another week.
What goes into these maple pecan slices?
Vegan Butter - baking block butter works best, for taste and texture in baking, so I'd stick with that.
Caster Sugar - the sugar provides the sweetness and works with the flour to create the texture in the shortbread.
Brown Sugar - this will add some colour to the shortbread, as well as extra sweetness.
Icing Sugar - this helps with the 'short' and airy texture.
Plain Flour - the flour makes up the base of the shortbread and provides the texture.
Vanilla Extract - this just adds a little flavour to the shortbread.
Maple Syrup - the syrup provides the flavour and sweetness to the pecan mix, as well as making up the majority of the coating that will set once cooled (if you use any agave syrup, I recommend a darker syrup rather than a lighter syrup, so the richness matches the maple syrup).
Flax Egg - using a flax egg will bind the mixture together.
Cinnamon & Mixed Spice - these provide a little extra flavour, other than the maple.
Pecans - these are what the slices are all about and with the maple, make up the flavour of the slices.
These ingredients come together to make these Maple Pecan Slices simply, though they do take a little time. By baking the shortbread first and allowing it to cool whilst making the pecan layer, then putting it all together and popping it back in the in the oven, you'll have a 'buttery' shortbread and rich maple pecan layer slice. These are a perfect snack to have with your morning coffee, or as a dessert after a meal... or just when you walk past them in the kitchen!
Maple Pecan Slices
Preparation Time : 20 minutes
Baking Time (overall) : 50 - 55 minutes
Makes : 10 slices
Ingredients
– For the Shortbread –
220g Dairy-Free Butter
70g Caster Sugar
20g Brown Sugar
20g Icing Sugar
350g Plain Flour
1 1/2 tsp Vanilla Extract
– For the Pecan Filling –
110g maple syrup
1 flax egg
1 teaspoon vanilla extract
1 tsp cinnamon
1/2 tsp mixed spice
1 tbsp brown sugar
15g dairy-free butter, melted
15g plain flour
145g pecans
145g pecans, chopped
Method
– For the Shortbread –
Preheat the oven to 160C fan and line a 8 inch x 8 inch tin with baking parchment.
Cream the butter, caster sugar and brown sugar (I use a standing mixer on a high speed with a whisk attachment).
Then add the flour, icing sugar and vanilla extract, mixing until it forms a dough (you may want to use the heat of your hands to help the butter soften some more).
When the mixture has formed a dough, press it into the tin and smooth its surface, making it as level as possible, then use a fork to create some air holes.
Bake the shortbread for 25 – 30 minutes, then leave to cool.
– For the Pecan Filling –
In a pan melt the butter and brown sugar.
Once melted, in a bowl combine the melted butter and sugar, maple syrup, flax egg and vanilla extract.
Fold in the flour, cinnamon and mixed spice, until all combined. Then add the pecans and fold until they’re evenly distributed in the mix.
Place the filling over the shortbread and spread as evenly as possible.
Bake in the oven at 160C fan for 25 minutes, until the pecans look caramelised.
Leave to cool and harden before removing from the tin and cutting into slices.
Store in an airtight container and enjoy!
• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes •
