Name: Maple Pecan Glaze (Dairy-free)
Prep time: 5 min
Total time: 5 min
Ingredients: ¾ cup pecans; ¼ cup pure maple syrup; 2 Tablespoons coconut oil; ¼ cup water; 1 teaspoon vanilla extract; Pinch of sea salt

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When you want a simple frosting idea, try this maple pecan glaze. It’s made without refined sugar and takes just minutes to prepare in a blender.

I originally created this recipe as a topping for my healthy pumpkin bars. Pumpkin bars are usually topped with cream cheese frosting, but my recipe is Paleo-friendly, so I wanted the topping to be, too.

Instead of using cream cheese or butter, this glaze is made from pulverized pecans and maple syrup. The flavor is irresistible!

maple pecan glaze on a pumpkin bar on a plate.

Paleo Glaze Ingredients

Here’s what you’ll need:

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!

pecans, maple syrup, vanilla, and coconut oil labeled on a white surface.

How to Make Maple Pecan Glaze

Step 1:

Add the pecans, maple syrup, coconut oil, vanilla extract, water, and salt to a high-speed blender. I recommend using a blender with a narrow base, if possible. (I use a personal-size blender or the narrow 5200 Vitamix blender 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 will require a larger quantity of ingredients to blend sufficiently.

pecans and maple syrup in a small blender.

Step 2:

Secure the lid on the blender and blend until the mixture is smooth and pulverized. Add an extra tablespoon or two of water, if needed, and blend again until the glaze looks silky smooth.

Taste the mixture to ensure you’re happy with the flavor. You can add an extra pinch of salt if it tastes too sweet, or add a handful of pecans and blend again if it looks too runny.

pecans blended with maple syrup in a blender for glaze.

Serving Tips

This glaze is ready to use right away. Drizzle it over pumpkin bars, oatmeal, or ice cream for a delicious Fall treat.

Texture Note: Since this recipe is not made with powdered sugar, it is not the type of frosting that will harden or set. Make sure you adjust your expectations before using it. It could drip off the sides of a cake or bars, so it’s best used as a topping, rather than for decorating a full cake.

maple pecan glaze in a glass container for storage.

Storage Tips

Leftovers can be stored in an airtight container in the fridge for up to 5 days. They will thicken slightly when chilled, thanks to the addition of coconut oil, but will become runny again as it warms to room temperature.