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Coffee Pecan Triangles

These are very tasty and sure to please anyone who tries them. Substitute the honey with blue agave and you’ll have a 100% vegan version.

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Servings
3 triangles
Calories Cholesterol Sat Fat Carbs
279 0mg 4g 31g
Recipe Footprint (for Recipe's Default # of Servings)
3.5 Water saved (gallons) [animal consumption only]
14.0 Manure (pounds) not deposited into the environment
15.6 Grains / feed (pounds) not consumed by animals
34.2 Methane (gallons) not created by animals
418.9 CO2 (pounds) not released into the atmosphere
.004 Animal lives saved
Recipe Chef Pamela Kurp
Course Cookies, Desserts
Cuisine American
Diet Vegan, Vegetarian
Prep Time 40 minutes
Cook Time 30 minutes
Ingredients
For the pastry:
  • 1 C flour (unbleached all purpose)
  • 1/4 C powdered sugar
  • 1/4 tsp salt
  • 6 Tbsp buttery spread
For the filling:
  • 1 egg replacer
  • 1/4 C brown sugar (packed)
  • 1/2 C pecans (chopped)
  • 1/4 C honey
  • 2 Tbsp buttery spread
  • 1 Tbsp creamer (non-dairy)
  • 1/2 tsp coffee (instant, crystals)
  • 1/2 tsp vanilla
Course Cookies, Desserts
Cuisine American
Diet Vegan, Vegetarian
Prep Time 40 minutes
Cook Time 30 minutes
Ingredients
For the pastry:
  • 1 C flour (unbleached all purpose)
  • 1/4 C powdered sugar
  • 1/4 tsp salt
  • 6 Tbsp buttery spread
For the filling:
  • 1 egg replacer
  • 1/4 C brown sugar (packed)
  • 1/2 C pecans (chopped)
  • 1/4 C honey
  • 2 Tbsp buttery spread
  • 1 Tbsp creamer (non-dairy)
  • 1/2 tsp coffee (instant, crystals)
  • 1/2 tsp vanilla
Servings
3 triangles
Calories Cholesterol Sat Fat Carbs
279 0mg 4g 31g
Recipe Footprint (for Recipe's Default # of Servings)
3.5 Water saved (gallons) [animal consumption only]
14.0 Manure (pounds) not deposited into the environment
15.6 Grains / feed (pounds) not consumed by animals
34.2 Methane (gallons) not created by animals
418.9 CO2 (pounds) not released into the atmosphere
.004 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. In a medium bowl, stir together the flour, powdered sugar and salt.
    In a medium bowl, stir together the flour, powdered sugar and salt.
  2. Cut in the buttery spread until crumbly; press the mixture evenly into the bottom of an 8 x 8-inch baking pan (greased), and bake at 350 degrees for approximately 10 minutes or until the crust is a light golden brown.
    Cut in the buttery spread until crumbly; press the mixture evenly into the bottom of an 8 x 8-inch baking pan (greased), and bake at 350 degrees for approximately 10 minutes or until the crust is a light golden brown.
  3. In a separate mixing bowl, beat the egg replacer slightly; stir in the brown sugar, pecans, honey (or agave), and the remaining buttery spread.
    In a separate mixing bowl, beat the egg replacer slightly; stir in the brown sugar, pecans, honey (or agave), and the remaining buttery spread.
  4. In a small bowl, mix together the creamer, coffee crystals and vanilla until the crystals are dissolved; add the coffee mixture into the pecan mixture.
    In a small bowl, mix together the creamer, coffee crystals and vanilla until the crystals are dissolved; add the coffee mixture into the pecan mixture.
  5. Spread the pecan mixture evenly over the hot crust; bake at 350 degrees for another 15 to 20 minutes or until set. Cool and cut into halved squares (triangles).
    Spread the pecan mixture evenly over the hot crust; bake at 350 degrees for another 15 to 20 minutes or until set. Cool and cut into halved squares (triangles).
Recipe Notes

Note: To make these cookies 100% vegan, use agave nectar in place of the honey.

Cover and store for up to one week in the refrigerator or a cool location.

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