Name: Vegan Pecan Pie Bars
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 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; 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

Jump to Recipe·Print Recipe

These vegan pecan pie bars combine a buttery gluten-free crust with a rich, caramelized pecan filling for a decadent treat that’s perfect for any occasion. All the delicious flavors of traditional pecan pie but in an easy-to-serve bar form—and completely plant-based!

Why You’ll Love This Recipe

Entirely vegan and gluten-free, making it perfect for those with dietary restrictions
Simpler to make than traditional pecan pie with no complex techniques required
Portable and easy to serve for gatherings, potlucks, or holiday celebrations
Rich maple-pecan flavor that rivals any traditional dessert
Perfect balance of textures with a buttery crust and gooey, nutty topping
Make-ahead friendly for stress-free entertaining
No refined sugar, using natural sweeteners instead

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Gluten-free all-purpose flour creates the base for our crust, providing structure without the gluten. Be sure to use a blend that contains xanthan gum for best results.

Almond flour adds richness and a subtle nutty flavor to the crust while improving the texture, making it more tender than if using gluten-free flour alone.

Coconut sugar provides a caramel-like sweetness with a lower glycemic index than refined sugar, complementing the maple and pecan flavors beautifully.

Coconut oil binds the crust ingredients together while adding richness. You can substitute vegan butter if you prefer a more traditional flavor profile.

Vanilla extract enhances the overall flavor profile with its warm aromatic notes, bringing depth to both the crust and filling.

Maple syrup forms the foundation of our pecan filling, providing that classic caramel sweetness that’s essential for pecan pie flavor without using corn syrup.

Full-fat coconut milk creates richness and creaminess in the filling that would traditionally come from butter and eggs, giving the bars their luscious texture.

Cornstarch acts as a thickening agent for the filling, helping it set properly so you can achieve clean slices.

Ground flaxseed mixed with water (flax egg) serves as our egg replacer, binding the filling ingredients together while adding subtle nutty notes.

Pecan halves are the star ingredient, providing that distinctive sweet, buttery flavor and satisfying crunch that makes pecan desserts so beloved.

Sea salt enhances all the flavors and creates balance in both the crust and filling, cutting through the sweetness for a perfectly balanced dessert.

Vegan Pecan Pie Bars

Directions

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.

Servings and Timing

This recipe makes 16 servings (cut into 2-inch squares).

Prep Time: 20 minutes
Baking Time: 35-42 minutes (10-12 for crust, 25-30 for bars)
Cooling Time: At least 1 hour
Total Time: Approximately 2 hours

Variations

Chocolate Pecan Pie Bars: Add 1/2 cup of vegan chocolate chips to the filling before pouring over the crust, or drizzle melted chocolate over the cooled bars.
Bourbon Pecan Pie Bars: Add 2 tablespoons of bourbon to the filling mixture for a sophisticated adult version.
Salted Caramel Pecan Bars: Sprinkle flaky sea salt over the top of the bars right after they come out of the oven.
Coconut Pecan Bars: Add 1/2 cup of toasted coconut flakes to the filling for a tropical twist.
Spiced Pecan Bars: Add 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the filling for a warm, spiced flavor.
Mixed Nut Bars: Replace half the pecans with a mixture of walnuts, almonds, and cashews for varied texture and flavor.

Storage/Reheating

Storage: Store these vegan pecan pie bars in an airtight container in the refrigerator for up to 5 days. The bars will firm up in the refrigerator but still maintain their delicious texture.

Freezing: These bars freeze beautifully for up to 3 months. Layer them between sheets of parchment paper in an airtight container or freezer bag. Thaw overnight in the refrigerator before serving.

Room Temperature: For the best eating experience, allow refrigerated bars to sit at room temperature for about 15-20 minutes before serving to take the chill off and allow the flavors to fully develop.

Reheating: While these bars are typically enjoyed cold or at room temperature, you can gently warm individual bars in the microwave for 10-15 seconds if desired for a more gooey texture.

Vegan Pecan Pie Bars

FAQs

Can I use regular all-purpose flour if I don’t need these to be gluten-free?

Yes, you can substitute the gluten-free flour with the same amount of regular all-purpose flour if you don’t require a gluten-free dessert. The texture may be slightly different but equally delicious.

What can I use instead of coconut oil in the crust?

Vegan butter works perfectly as a 1:1 substitute for coconut oil. You could also use melted refined coconut oil if you don’t want any coconut flavor in your crust.

My filling didn’t set properly. What went wrong?

The most common reason for a filling that doesn’t set is not cooking it long enough on the stovetop. Make sure the mixture reaches a caramel-like consistency before adding the pecans, and be sure to allow adequate cooling time in the refrigerator (at least 1 hour).

Can I use a different sweetener instead of maple syrup?

While maple syrup provides the classic flavor, you could substitute agave nectar or a vegan honey alternative. Keep in mind this will change the flavor profile slightly.

Are these bars suitable for people with nut allergies?

Unfortunately, since pecans are the star ingredient and the crust contains almond flour, these bars are not suitable for those with nut allergies. Consider trying a fruit-based bar recipe instead.

How do I know when the bars are done baking?

The bars are done when the filling is set around the edges but still has a slight jiggle in the center. The edges may bubble slightly, and the pecans on top will look toasted but not burnt.

Can I make these in advance for a party?

Absolutely! These bars are perfect for making 1-2 days in advance. Store them in the refrigerator and slice just before serving for the cleanest cuts.

My crust seems too crumbly. How can I fix it?

If your crust mixture seems too dry, add an additional tablespoon of melted coconut oil or vegan butter. Remember to press it firmly into the pan to help it hold together after baking.

Can I reduce the amount of sugar in this recipe?

You can reduce the coconut sugar by about 25% in both the crust and filling, but reducing it further may affect the texture and setting properties of the filling.

What’s the best way to cut these bars neatly?

For the cleanest cuts, chill the bars thoroughly, use a sharp knife, and wipe the blade clean between cuts. Running the knife under hot water and drying it before each cut also helps create neat slices.

Conclusion

These vegan pecan pie bars capture all the indulgent flavors of a traditional pecan pie while being completely plant-based and gluten-free. The combination of the buttery shortbread-like crust with the gooey, caramelized pecan topping creates an irresistible dessert that’s perfect for holidays, gatherings, or anytime you’re craving something special.

What makes these bars truly special is how they maintain that classic pecan pie experience without animal products, proving that vegan desserts can be just as decadent and satisfying as traditional ones. The maple syrup and coconut sugar create a natural caramel flavor that perfectly complements the buttery pecans.

Whether you’re serving these to guests with dietary restrictions or simply looking to incorporate more plant-based options into your baking repertoire, these pecan pie bars are sure to impress. Their portable nature makes them perfect for potlucks and gatherings, while their make-ahead friendly nature reduces your stress when entertaining.

Why You’ll Love This Recipe

Ingredients

Directions

Step 1: Make the Gluten-Free Crust

Step 2: Prepare the Vegan Pecan Filling

Step 3: Assemble and Bake

Step 4: Slice and Serve

Servings and Timing

Variations

Storage/Reheating

FAQs

Can I use regular all-purpose flour if I don’t need these to be gluten-free?

What can I use instead of coconut oil in the crust?

My filling didn’t set properly. What went wrong?

Can I use a different sweetener instead of maple syrup?

Are these bars suitable for people with nut allergies?

How do I know when the bars are done baking?

Can I make these in advance for a party?

My crust seems too crumbly. How can I fix it?

Can I reduce the amount of sugar in this recipe?

What’s the best way to cut these bars neatly?

Conclusion

Vegan Pecan Pie Bars

Ingredients

Instructions

Notes

Nutrition