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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.
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“Absolutely incredible! This was the perfect addition to my Pecan Streusel Pumpkin Cake for Thanksgiving. Everyone LOVED it!”
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!
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.
Maple Pecan Glaze (Healthy Frosting Idea)
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.
- 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
More Recipes to Try
- Cranberry Orange Muffins
- Nomato Sauce (Tomato-free Marinara)
- Oat Flour Banana Bread
- Banana Baked Oatmeal
If you try this recipe, please leave a comment and star rating below to let me know how you like it.
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I just made this and was overly sweet, especially with the glaze on top. Next time I would cut the sugar content in half.
So tasty on the pumpkin bars. I substituted walnuts for pecans and it was a little bitter but still delicious!
These are awesome!
This sounds delightful. I am so going to try this with your flourless pumpkin bars.
How do you get it super amooth? I used my Ninjq and then tried mu nutribullet.
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.
Should the coconut oil be melted or solid?
Megan, I am not totally vegan or totally raw but your recipes would make it easy for full transition! 🙂 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! 🙂 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.
Do you think it would be ok to use honey and hazelnut instead of pecans and maple syrup?
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!!!!!!