Maple Pecan Glaze is the Refined-Sugar-Free Frosting You'll Crave
Since we already know that cashews become creamy when blended, what if we used pecans instead?
- ¾ cup pecans
- ¼ cup pure maple syrup
- 2 tablespoons coconut oil (, melted)
- ¼ cup water (or brewed coffee) (, plus more if needed)
- 1 teaspoon vanilla extract
- Pinch of sea salt
- Add the pecans, maple syrup, melted coconut oil, water or coffee, vanilla extract, and a pinch of salt to a personal-sized blender. Secure the lid and blend until smooth.
- Taste the glaze and adjust as needed. Add more maple syrup for sweetness, or an extra pinch of salt if it tastes too sweet. (Salt balances sweetness!) It's ready to use right away, or you can transfer it to an airtight storage container and keep it chilled until you're ready to serve. It will thicken slightly when it's cold.
- This glaze will not harden when you spread it over cakes and bars, so I recommend adding it just before serving. A dollop on a pumpkin bar or a piece of applesauce cake is perfect!
“Absolutely incredible! This was the perfect addition to my Pecan Streusel Pumpkin Cake for Thanksgiving. Everyone LOVED it!”
It’s the perfect refined-sugar-free frosting idea for healthy pumpkin bars, without relying on cream cheese for a base. That means this is dairy-free, gluten-free, and vegan-friendly.
If you’re doing Fall baking for friends with special dietary needs, keep this recipe in your back pocket. Everyone is always blown away by the flavor, and I love how it’s ready to use in 10 minutes or less.
⭐⭐⭐⭐⭐ Featured Review “Absolutely incredible! This was the perfect addition to my Pecan Streusel Pumpkin Cake for Thanksgiving. Everyone LOVED it!” – Jacqueline
- Pecans. This recipe calls for pecans that aren’t roasted or salted. If you would rather use walnuts, those would likely work, too! They provide a buttery texture without using dairy.
- Maple Syrup. This natural sweetener adds a rich maple flavor and the perfect amount of sweetness.
- Coconut Oil. I’ve tried making this recipe without oil, but the texture is much better (more emulsified) when you add a couple of tablespoons. Use refined coconut oil for zero coconut flavor.
- Vanilla Extract. This addition boosts the flavor and pairs well with most desserts.
- Salt. You always need a pinch of salt when making a dessert. Don’t leave this out!
How to Make Maple Pecan Glaze (Step by Step)
- In a personal-sized blender, add 3/4 cup pecan halves, 1/4 cup maple syrup, 2 tablespoons of melted coconut oil, 1/4 cup water or coffee, 1 teaspoon vanilla extract, and a pinch of salt.
- Secure the lid and blend until smooth, for at least 60 seconds. If the mixture isn’t blending well for you, add 2 more tablespoons of liquid and blend again.
- Once it’s smooth, taste the mixture and adjust as needed. For a sweeter flavor, you can add an extra splash of maple syrup. If it’s too sweet, add a little extra salt to balance that out.
- Serve right away over your favorite dessert, or store it in an airtight container in the fridge.
Important Blender Tip
Since this recipe doesn’t make a huge batch, I recommend using a personal-size blender, or a full-size one with a narrow base for the best results. (I use a personal-size blender or the narrow 5200 Vitamix for the best results.)
If you use a blender with a wide base, such as the Vitamix Ascent series or a BlendTec blender, you may need to double the recipe. Wide blenders require more ingredients to blend properly.
