Famous Vegan Maple Walnut Bars

This substantial sweet creation is so richly walnut that you would never consider vegan (or gluten free) in the same thought. But yes, vegan, gluten free, and only 4 main ingredients, these bars have become famous for flavourful shock value.

This recipe rendition comes in the best of ways – from a family member – namely, my aunt. My Mom and her sisters have long taught the methods of their culinary handiwork, and perhaps unbeknownst to them, I have been eagerly standing by watching and learning. I didn’t get the recipe for these bars – instead just the ingredients. So I set to my kitchen, and came up with my own version. The walnut doesn’t fall far from the tree…

Famous Vegan Maple Walnut Bars

1 1/2 cup Pamela’s Gluten Free Baking Flour
1/2 cup coconut oil
1/2 cup maple syrup
1 tsp baking soda
1/2 cup finely chopped walnuts walnut halves for topping Preheat oven to 375F.
Line a 9″ baking tin with parchment paper.
In a standmixer or large bowl, beat together the coconut oil and maple syrup until smooth. Add the flour and baking soda and combine. Finally stir in the chopped walnuts (do this with a spoon if using a standmixer.) Scoop the batter into the baking tin and pat down until evenly distributed. Place 9 walnut halves, evenly spaced, in a grid pattern into the batter. Bake for approx 30mins.

Remove and allow to cool completely before cutting into squares (the bars can be crumbly if not fully cooled.) Makes 9 large bars.

Other than eating a few Maple Walnut Bars, I stay warm by converting a fur collar into a hat! Chic and cozy street style in the Meatpacking District.
I’m wearing: vintage fur collar as hat, mohair scarf, Zara snake print top, vintage coat, vintage leather skirt, Topshop boots, python clutch (custom made)
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Founder Haute Appetite. @ElizabethMinett

  1. I made these and unfortunately they came out dry and very crumbly.
    I waited until they were completely cooled too.
    I followed the recipe to a T
    Too bad because I love all the ingredients.

  2. Sorry to hear they came out too dry! They are meant to be on the dry side because these are more like a shortbread than a heavy and moist bar. Every Gluten Free Flour is made up of different ingredients. Some are more dry than others. In this recipe I used Pamela’s Gluten Free Flour, which I find to be the best. It makes for more moist baked goods. Try it again with this brand and see what happens! Hope it helps 🙂

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Haut Appétit is a digital lifestyle experience to discover Elizabeth Minett's personal style, dessert recipes, and beauty tips. A guide to satisfy an 'it' girl's appetite for life.


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