Maple Pecan Glaze (Dairy-free)

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This rich, maple glaze is the perfect complement to your seasonal baked goods.

white spoon dripping maple pecan glaze into white cup

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!

Maple Pecan Glaze (Dairy-free)
makes about 1 cup


3/4 cup pecans
1/4 cup pure maple syrup
2 Tablespoons coconut oil
1/4 cup water
1 teaspoon vanilla extract
Pinch of sea salt


Combine all of the ingredients in a high-speed blender, and blend until smooth and creamy.

maple syrup and pecans going into blender

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.

two pumpkin bars stacked topped with maple glaze and crushed pecans

maple pecan glaze dripping off spoon
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4.34 from 6 votes

Maple Pecan Glaze (Dairy-free)

This rich, maple glaze is the perfect complement to your favorite baked goods this Fall.
Course Dessert
Cuisine American
Keyword coconut oil, dessert, glaze, maple syrup
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Calories 983kcal



  • 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.


Calories: 983kcal | Carbohydrates: 65g | Protein: 6g | Fat: 81g | Saturated Fat: 28g | Sodium: 10mg | Potassium: 485mg | Fiber: 7g | Sugar: 51g | Calcium: 140mg | Iron: 1.9mg
Calories per cup of glaze: 983, Fat: 81g, Carbohydrates: 65g, Fiber: 7g, Protein: 6g


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Josh Katz

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! ๐Ÿ™‚


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…

Annie van de Water

I am intrested in see the caloric count attached to the posted recipes, am i missing it?


Would grade A maple syrup be okay to use?


Really trying to be healthier, food wise ;). Recipes like this help soooo much! Thanks. Used Honey because that is what’s had to hand ๐Ÿ˜‰


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.


Would you have any suggestions for substituting pecans for cashews? I’d like to try a cashew glaze for the pumpkin bars (mostly because I have those on hand : ) Thank you!


This maple pecan glaze (frosting) is out of this World!! I made it in my vitamix and it made a frosting more than a glaze which I liked even better. I used it on the pumpkin bars which are equally as amazing and it made the most wonderful pumpkin cake. Thankfully I had extra frosting left over which I basically ate from my mixer. I am so excited that I have a go to dessert for the holidays. Thank You!!


Love the recipe! Just want to clarify one thing though. Grade B maple syrup is not less refined then lighter maple like fancy grade maple syrup. All maple syrup is made exactly the same way. It is boiled to reduce the water content and to concentrate it. The color of maple syrup and the corresponding grade is based on when the sap is extracted. Early in the season when its colder the sap is lighter and has a more butterscotchy flavor. As the weather warms the sap gets darker producing a darker syrup with a stronger maple flavor. But true maple syrup is not processed more to make it light or less to make it dark. The color is a factor of when the sap was tapped based on how cold it is outside. I know that there is a urban legend sometimes attributed to the master cleanse creator Stanley Bourroughs that dark maple syrup is less refined. It’s just simply not true. All colors of pure maple syrup are made exactly the same way its never refined and has the same maple sugar content of 66.9%. The color and taste change as the sap changes as the temps move from winter to spring. So pick the flavor you like by taste not color ๐Ÿ™‚


    Even though you posted this a long time ago, I wanted to thank you for sharing this information; it was totally new to me & quite helpful. If the darker has a stronger flavor, one could potentially use less in a recipe & get the same flavor, although the texture might be affected.
    Thanks again!


Do you think it would change the flavor too much if I used walnuts instead of pecans?


I just made this glaze with 1/2c walnuts and 1/4c pecans and it works perfectly! It is sooooo yummy!! It’s better than frosting I’d say. Walnuts and maple syrup are a match made in heaven – couldn’t go wrong there.

Eve Cook

Would this be okay to pour over brown sugar donut/pecan bread pudding?


I made this but the coconut oil separated from the rest of the ingredients and it’s really clumpy – any suggestions on how to improve?


    Coconut oil melts quickly when warmed. Set it in a sunny window till the lumps melt, then blend it some more.


I don’t have a good mixer. Would pecan butter work in place of pecans? If so, how much should I use?


These are absolutely amazing!!! I had to quickly freeze the rest so I would stop eating them. The maple pecan glaze really makes these bars I would highly recommend making it. Another great recipe!


Hi, this recipe sounds amazing ! what can I use to make it less runny?


do you put the pecans in the blender or are they just to sprinkle on top?


THANK YOU! THANK YOU! THANK YOU! – I need to avoid sugar, yeast and dairy. My turn came up to bring rolls for church on Mother’s Day. I will be able to eat instead of watching everyone!!!!!!


Do you think it would be ok to use honey and hazelnut instead of pecans and maple syrup?


Megan, I am not totally vegan or totally raw but your recipes would make it easy for full transition! ๐Ÿ™‚ I have been enjoying your recipes for a couple of months now and have not been disappointed once! Thank you for sharing your recipes, and you look amazing! Your skin just glows! I went through a 10 day detox cleanse in january and have lost about 27 lbs. Your site is my go~to for sweets, the sweets that are actually good for me! ๐Ÿ™‚ best of both worlds I giess you can say.I dont over eat them because I dont have uncontrollable sugar spikes! I do t just keep eating and eating them, I can save some for later.:-) thank you Megan for making the good health journey easier.


Should the coconut oil be melted or solid?


Be advised: Although maple syrup is a healthier alternative to sugar, it does still raise your blood sugar level. And so does coconut sugar although it seems to be absorbed into the blood stream slower than sugar.


How do you get it super amooth? I used my Ninjq and then tried mu nutribullet.


This sounds delightful. I am so going to try this with your flourless pumpkin bars.


These are awesome!


So tasty on the pumpkin bars. I substituted walnuts for pecans and it was a little bitter but still delicious!


I just made this and was overly sweet, especially with the glaze on top. Next time I would cut the sugar content in half.


Love it! So simple, so delicious.


Would this be good to glaze a ham with

Lorna Larson

I have seen this recipe for years, and hadnโ€™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.

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