This rich, maple glaze is the perfect complement to your seasonal baked goods.
Using only a handful of ingredients, this glaze is naturally sweetened with pure maple syrup and gets its creamy texture from heart-healthy pecans.
Did you know that pure maple syrup is an excellent source of manganese, and a good source of zinc? Look for “Grade B” maple syrup, which is the less refined, and therefore more nutrient-rich. Paired with pecans, which are loaded with vitamin E and plant sterols, this is a sweet treat you can feel good about indulging in, without any of the processed dairy or sugars that most holiday glazes call for.
Enjoy over your favorite bundt cake, pumpkin bars, or pancakes for a special Fall treat!
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Maple Pecan Glaze (Dairy-free)
makes about 1 cup
Ingredients:
3/4 cup pecans
1/4 cup pure maple syrup
2 Tablespoons coconut oil
1/4 cup water
1 teaspoon vanilla extract
1/4 teaspoon sea salt
Directions:
Combine all of the ingredients in a high-speed blender, and blend until smooth and creamy.
The glaze may be used immediately over your favorite baked goods, but will thicken up when chilled. Store any leftovers in the fridge for up to 4 days.
- ¾ cup pecans
- ¼ cup pure maple syrup
- 2 Tablespoons coconut oil
- ¼ cup water
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- Combine all of the ingredients in a high-speed blender, and blend until smooth and creamy.
- The glaze may be used immediately, but will thicken up when chilled. Store any leftovers in the fridge for up to 4 days.
Enjoy!
This is AMAZING. I’ve been looking for a healthy glaze to put on desserts. And I think I’ve just found THE ONE! Thanks!
Wow! This stuff is amazing. It makes me happy like when I was a kid and got to lick the bowl after mom made chocolate chip cookies. So, so yummy!
can you use oney in place of maple syrup?
Honey is sweeter than maple syrup, so I would use less of it. Also, it will change the flavor, but I’m sure it will be tasty, regardless.
This looks AMAZING! Would it work for glazing “sugar” cookies if chilled first?
I don’t think it would harden like a traditional glaze would, so it would most likely remain “runny.” Delicious, though!
Sounds delicious! Is there any substitute for the coconut oil? I can’t seem to find it…
You may be able to leave it out entirely for this particular recipe. Otherwise, butter is the only substitute I know of for coconut oil…
[...] with this maple pecan glaze from Detoxinista — this looks [...]
I am intrested in see the caloric count attached to the posted recipes, am i missing it?
Please see my FAQ: http://detoxinista.com/frequently-asked-questions/
Would grade A maple syrup be okay to use?
Sure!
Really trying to be healthier, food wise
. Recipes like this help soooo much! Thanks. Used Honey because that is what’s had to hand 
I made this with the pumpkin bars last night and it was AMAZING! I love maple/pecan and pumpkin so much, I am very impressed with this recipe. The glaze, however, turned out a little runny, and it didn’t look as thick as it does in your picture. Is there anything you suggest to thicken it?
We’ve been eating meals from your blog all month, and everything has been so delicious! Even my picky boyfriend has cleaned his plate every night. Thank you so much for the delicious, healthy, easy recipes! Very much looking forward to more entree recipes.