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This maple pecan glaze takes just 5 minutes to prep and is the perfect topping for a batch of healthy pumpkin bars. It’s a great dairy-free alternative to healthy cream cheese frosting when you also want something that’s naturally sweetened, Paleo, and vegan-friendly.

maple pecan glaze on a pumpkin bar on a plate.

Table of Contents

“Absolutely incredible! This was the perfect addition to my Pecan Streusel Pumpkin Cake for Thanksgiving. Everyone LOVED it!”

– Jacqueline

42 More Reviews

Ingredients 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 by Step)

Pecans, maple syrup, and coffee added to a small blender.
  1. 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.
pecans blended until smooth in a blender.
  1. 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.
Maple pecan glaze lifted on a spatula for tasting.
  1. 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.
Glaze served on a gluten-free pumpkin bar on a dark plate.
  1. 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.

              maple pecan glaze in a glass container for storage.

              Healthy Maple Frosting FAQs

              How long can you store this glaze?

              It should keep well in an airtight container in the fridge for up to 5 days. It will thicken slightly when chilled, but will become a little runnier when it returns to room temperature.

              Will this firm up like powdered sugar frosting?

              No, this glaze doesn’t set, so it will remain soft and spreadable. It could drip off a cake, which is why I recommend adding a dollop to each slice when you serve.

              Can I use a different sweetener?

              Possibly, but the maple syrup here adds flavor and has the right texture for blending. If you use honey, the flavor and consistency will change. Same goes for agave nectar. So, experiment at your own risk and be prepared to tweak it as you go.

              maple pecan glaze swirled in a glass jar on a wooden board.

              Maple Pecan Glaze (Healthy Frosting Idea)

              4.56 from 9 votes
              Have you ever wished you could top your dessert with a healthier frosting? That's why I created this maple pecan glaze. It's made without powdered sugar, so it won't harden like a traditional glaze, but it has the perfect amount of sweetness and a creamy texture without butter or dairy. You can whip it up in just minutes!
              prep5 mins total5 mins
              Servings:8
              PrintRate

              Ingredients
               
               

              • 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

              Instructions

              • 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.
                • If your blender doesn't blend this mixture easily, add 2 tablespoons of liquid (water, dairy-free milk, or coffee) and blend again.
              • 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!

              Notes

              Nutrition information is for approximately 2 tablespoons, assuming you get 1 cup of glaze from this recipe. (You might get more than that!) This information is automatically calculated using generic ingredients, so it’s just an estimate, not a guarantee. 

              Nutrition

              Calories: 122kcal | Carbohydrates: 8g | Protein: 1g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1mg | Potassium: 61mg | Fiber: 1g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.2mg
              Author: Megan Gilmore
              Course: Dessert
              Cuisine: American
              Keyword: maple pecan glaze
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              Megan Gilmore leaning on her white countertop.

              Megan Gilmore

              Hi, I’m Megan. A former fast-food junkie turned best-selling cookbook author. As a Certified Nutritionist Consultant (CNC), I love making healthy recipes with simple ingredients. I test these recipes multiple times in my kitchen to make sure they will turn out perfectly for you.

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              Comments

              1. This recipe is amazeballs! I can eat it by itself, it’s so good! I usually make a quadruple batch and freeze in individual portions.
                I love it on banana bread, but my favorite is blended with vegan vanilla ice cream and oat milk. It makes the best milk shake ever!

                Reply

              2. Absolutely incredible! This was the perfect addition to my Pecan Streusel Pumpkin Cake for Thanksgiving. Everyone LOVED it!
                Thank you!!

                Reply

              3. This is one of the best frosting I ever made !!! This recipe is sooo flexible and Versatile !! Using it in different cakes and cupcakes ,,, add some lemon zest and lemon juice some times for a change !! Delicious !!

                Reply

              4. I have seen this recipe for years, and hadn’t made it. I just made it for the grain-free pumpkin bars and am loving it! I have been missing out! This glaze is so yummy! Looking forward to trying it on pancakes too.

                Reply