Yep, they really are vegan, gluten free, and still free of refined sugar and grains.
For some variations on the theme, the Recipe Renovator posted these using chocolate and smoked salt. And for a review of the vegan cookie cookbook, "Vegan Cookies Invade Your Cookie Jar", visit MittenMachen. She talks about the difficulties of eating both gluten free and vegan.
Vegan Pecan Pie Bars
2 C blanched almond flour
6 T grapeseed oil
1/4 C honey or agave (to be super vegan)
1/4 tsp salt
Pecan Pie Topping:
1 1/2 C chopped pecans, toasted
1/8 tsp salt
1/4 C grapeseed oil
1/4 C honey or agave
1/4 C palm sugar
1 T vanilla extract
Preheat the oven to 350
Mix all of the ingredients for the shortbread
Press into a square glass baking dish, Bake for 20-25 minutes or until lightly golden
While the shortbread bakes, prepare the topping
Gently toast the chopped pecans over medium low heat, stirring frequently 5-8 minutes
Sprinkle the toasted pecans with the salt
Remove from pan and set aside
In the same pan over medium to medium high heat, mix the grapeseed oil, honey or agave and vanilla extract.
Bring the mixture to a boil and add the pecans
Gently pour over the shortbread once it has baked
Evenly sprinkle the palm sugar over the top and return to the oven for 2 minutes just to warm it up.
Cool and place in the fridge for 30 minutes to 1 hour so the bars can set up
Slice into 16 squares