If you love pecan pie but prefer something easier to serve and share, vegan pecan pie bars are the perfect solution.
These bars capture all the flavors and textures of a traditional pecan pie — sweet, nutty, caramelized pecans atop a buttery, gluten-free crust — but in a more convenient bar form.
Made with maple syrup, these bars are entirely dairy-free and gluten-free, making them accessible for those with dietary restrictions.
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Ingredients
For the Gluten-Free Crust:
- 1 ½ cups gluten-free all-purpose flour
- ½ cup almond flour
- ¼ cup coconut sugar
- ½ cup melted coconut oil (or vegan butter)
- 1 tsp vanilla extract
- Pinch of sea salt
For the Pecan Filling:
- 1 cup maple syrup
- ½ cup coconut sugar
- ¼ cup full-fat coconut milk
- 2 tbsp cornstarch
- 1 tbsp ground flaxseed mixed with 2 tbsp water (flax egg)
- 2 tsp vanilla extract
- 2 ½ cups pecan halves
- Pinch of sea salt
Step 1: Make the Gluten-Free Crust
Start by preheating your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, ensuring that the paper hangs over the edges. This will make it easier to lift the bars out of the pan later.
In a medium-sized bowl, combine the gluten-free all-purpose flour, almond flour, coconut sugar, and a pinch of sea salt. Stir to mix the dry ingredients. Next, add the melted coconut oil and vanilla extract to the bowl. Stir the mixture until it forms a crumbly but moist dough.
Press the dough into the bottom of your lined baking dish, spreading it evenly with your hands or the back of a spoon. Make sure to press the crust firmly so that it holds together during baking. Bake the crust for 10–12 minutes or until the edges begin to turn golden. Set it aside to cool while you prepare the pecan filling.
Step 2: Prepare the Vegan Pecan Filling
While the crust is baking, start on the filling. In a small bowl, whisk together the ground flaxseed and water to make a flax egg. Set it aside to thicken for 5–10 minutes.
In a medium saucepan, combine the maple syrup, coconut sugar, and full-fat coconut milk. Cook the mixture over medium heat, stirring occasionally, until the sugar dissolves and the mixture starts to simmer. Reduce the heat and let the syrup simmer for 3–5 minutes to thicken slightly.
In a separate bowl, whisk the cornstarch into the thickened flax egg to create a smooth slurry. Add the slurry into the saucepan with the syrup mixture, whisking constantly to prevent lumps from forming. Stir in the vanilla extract and a pinch of sea salt.
Continue cooking for another 2–3 minutes, or until the mixture thickens to a caramel-like consistency. Remove the saucepan from the heat and stir in the pecan halves, ensuring that they are fully coated with the caramel mixture.
Step 3: Assemble and Bake
Once the crust has cooled slightly, pour the pecan filling evenly over the top. Use a spatula to spread the pecans out, ensuring that they cover the entire surface of the crust.
Bake the bars for 25–30 minutes, or until the pecan filling is set and the edges are slightly bubbling. Keep an eye on the bars during the last few minutes of baking to make sure the pecans don’t burn.
Remove the bars from the oven and let them cool completely in the pan. For the best results, place the bars in the refrigerator for at least an hour to allow the filling to fully set before slicing.
Step 4: Slice and Serve
Once the bars have cooled and set, lift them out of the pan using the parchment paper overhang. Place them on a cutting board and use a sharp knife to cut them into squares or rectangles.
Serve your vegan pecan pie bars chilled or at room temperature. They make an excellent dessert for holiday dinners or as part of a fall-themed dessert platter. The combination of the flaky gluten-free crust and the rich, caramelized pecan topping makes them utterly irresistible.
Customization Options
These vegan pecan pie bars are already delicious, but you can customize them to suit your taste or add variety to your dessert offerings:
- Chocolate Drizzle: After the bars have cooled, drizzle melted vegan chocolate over the top for a touch of extra indulgence.
- Add Chocolate Chips: Stir in a handful of vegan dark chocolate chips into the pecan filling for a richer flavor.
- Use Different Nuts: While pecans are traditional, you can switch things up by using walnuts or a mix of your favorite nuts.
- Coconut Topping: For a tropical twist, sprinkle some unsweetened shredded coconut over the pecan filling before baking.
Tips for Perfect Vegan Pecan Pie Bars
- Use Full-Fat Coconut Milk: The richness of full-fat coconut milk is essential for creating the right caramel texture in the filling. Low-fat alternatives won’t give you the same result.
- Let the Bars Set: These bars need time to firm up, so don’t rush the cooling process. If you slice them too early, the filling may not hold its shape.
- Store in the Fridge: These bars can be stored in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage — just thaw them in the fridge before serving.
Why These Bars are Perfect for Fall
The combination of maple syrup and pecans makes these vegan pecan pie bars an essential dessert for fall gatherings. They offer all the flavors of traditional pecan pie but in an easier, more portable form. The bars are perfect for Thanksgiving, Friendsgiving, or any occasion where you want a dessert that’s both festive and crowd-pleasing.
Best of all, since they’re dairy-free and gluten-free, these bars are suitable for a variety of dietary preferences, making them a versatile dessert option that everyone can enjoy.
