If you have a soft spot for indulgent desserts but want to keep things plant-based, the Vegan Pecan Pie Bars Recipe is your new best friend. This recipe offers all the rich, buttery sweetness of classic pecan pie but in a convenient bar form that’s perfect for anyone craving that sticky, nutty goodness without any animal products. With a crisp, crumbly crust and a luscious, caramel-like pecan topping, these bars strike the perfect balance between comfort dessert and elegant treat, all while being gluten-free and naturally sweetened. Trust me, once you try these bars, they’ll become a staple at your gatherings and cozy nights in.
Ingredients You’ll Need
This recipe shines because it keeps things straightforward, focusing on wholesome, easy-to-find ingredients that each play a specific role. From the nutty flours creating the perfect crust texture to the rich maple syrup and coconut milk blending into a velvety, caramel sensation, every element works in harmony.
- 1 ½ cups gluten-free all-purpose flour: Provides the base of our crust with a light, tender crumb perfect for holding the filling.
- ½ cup almond flour: Adds a hint of nuttiness and moistness to the crust while keeping it gluten-free friendly.
- ¼ cup coconut sugar: A natural sweetener for the crust, imparting a subtle caramel flavor and beautiful color.
- ½ cup melted coconut oil (or vegan butter): Fat that binds the crust and ensures it’s perfectly tender and flaky.
- 1 tsp vanilla extract: Enhances the overall sweetness and depth of the crust’s flavor.
- Pinch of sea salt: Balances the sweetness and elevates all the other flavors.
- 1 cup maple syrup: The heart of the filling, offering natural sweetness with rich complexity.
- ½ cup coconut sugar: Works with maple syrup to create that iconic pecan pie caramel texture and flavor.
- ¼ cup full-fat coconut milk: Adds creaminess and richness to the filling without dairy.
- 2 tbsp cornstarch: Thickens the filling to hold everything together beautifully.
- 1 tbsp ground flaxseed mixed with 2 tbsp water (flax egg): Acts as a plant-based binder, bringing structure to the gooey filling.
- 2 tsp vanilla extract: Intensifies the warm, inviting flavors of the filling.
- 2 ½ cups pecan halves: The star of the show, providing crunch and plenty of toasted nutty goodness throughout.
- Pinch of sea salt: A final touch to perfectly round out the sweet and buttery filling.
How to Make Vegan Pecan Pie Bars Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, leaving some overhang for easy removal later on. In a medium bowl, combine the gluten-free all-purpose flour, almond flour, coconut sugar, and a pinch of sea salt. Pour in the melted coconut oil and vanilla extract, then stir everything together until you get a crumbly dough that starts to clump when pressed. Press this evenly into your baking pan and bake for about 10 to 12 minutes until the edges are golden and smell delightfully nutty. Let the crust cool to set the base before moving on.
Step 2: Make the Flax Egg
While the crust is cooling, mix the ground flaxseed with water in a small bowl and whisk well. Set it aside for 5 to 10 minutes to thicken—this flax egg is what replaces traditional eggs and helps bind the filling just right.
Step 3: Whip Up the Filling
In a saucepan over medium heat, combine the maple syrup, coconut sugar, and full-fat coconut milk. Stir gently until the sugars dissolve completely and the mixture starts to simmer. Allow it to simmer for about 3 to 5 minutes to slightly thicken. Next, whisk your cornstarch into the thickened flax egg until the mixture is smooth, then stir this slurry into the saucepan. Add vanilla extract and a pinch of sea salt, continuing to stir and cook for another 2 to 3 minutes until the filling becomes thick and caramel-like, just like that rich pecan pie filling you love.
Step 4: Dance with the Pecans
Fold in the pecan halves, making sure every nut is delightfully coated in the luscious caramel filling. Pour this mixture over the pre-baked crust, spreading it evenly with a spatula. Pop the pan back into the oven and bake for 25 to 30 minutes. You’ll know it’s done when the filling sets and bubbles slightly around the edges, giving it that perfect gooey texture and toasted aroma.
Step 5: Cool and Cut
Once baked, allow the bars to cool completely in the pan before refrigerating them for at least an hour to help set the filling even more. Use the parchment paper overhang to lift the bars out of the dish—cut into squares or rectangles according to your craving, and they are ready to be enjoyed chilled or at room temperature.
How to Serve Vegan Pecan Pie Bars Recipe
Garnishes
A simple dusting of powdered sugar or a light drizzle of vegan caramel sauce ups the visual appeal and adds a hint of extra sweetness. Toasted pecan halves placed artfully on top bring an irresistible crunch and eye-catching finish to your bars.
Side Dishes
Serve these bars alongside a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream to balance the richness with cool creaminess. Fresh berries or a tangy orange sauce can introduce a vibrant contrast that elevates the classic pecan flavor beautifully.
Creative Ways to Present
Use a rustic wooden board or a sleek slate platter for a stunning dessert spread. Layer the bars with slices of vegan cheesecake or alongside coffee and tea for a delightful afternoon gathering. For parties, arrange bite-sized pieces on skewers with small fruit pieces for a fun, finger-food style experience.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Pecan Pie Bars Recipe treats can be stored in an airtight container in the fridge for up to 5 days. Keeping them chilled helps maintain the filling’s perfect texture and prevents the crust from becoming soggy.
Freezing
You can freeze these bars for up to 3 months. Wrap them tightly in plastic wrap and then place in a freezer-safe container or bag to avoid freezer burn. Thaw overnight in the fridge before serving for the best texture and flavor.
Reheating
Warm your bars gently in the oven at 300°F (150°C) for about 10 minutes to recapture that freshly baked aroma and soft texture. Avoid microwaving for longer periods, as it may make the crust tough or the filling rubbery.
FAQs
Can I use regular flour instead of gluten-free flour?
Absolutely! If gluten isn’t a concern, all-purpose flour will work perfectly and might even give a slightly firmer texture to the crust. Just swap it in equal parts without changing the recipe.
Is the coconut oil necessary, or can I use another fat?
Coconut oil adds a subtle flavor and helps the crust crisp, but vegan butter is a wonderful alternative that provides richness. Pick whatever suits your taste or what you have on hand.
Do the bars need to be refrigerated before serving?
While they can be enjoyed at room temperature, chilling the bars for at least an hour helps the filling set fully and makes cutting cleaner. Refrigeration also enhances the bar’s texture, making every bite satisfyingly firm yet gooey.
Can I substitute pecans with other nuts?
Yes! Walnuts, almonds, or a nut mix can be used if pecans aren’t available. Just keep in mind that pecans are classic for their buttery flavor and texture, so substitutions will yield a slightly different but still delicious bar.
Is the coconut sugar essential, or can I use regular sugar?
Coconut sugar brings a rich, caramel-like taste and a darker color, but regular brown sugar or even raw cane sugar can stand in with good results. Adjust quantities slightly if your sugar is sweeter or finer.
Final Thoughts
There’s something genuinely special about the Vegan Pecan Pie Bars Recipe that feels both nostalgic and refreshingly modern. These bars are ideal for sharing, celebrating, or simply treating yourself to a rich, gooey delight that’s entirely plant-based and gluten-free. Give this recipe a go, and I promise it will become a beloved favorite that you’ll want to make again and again.
Print
Vegan Pecan Pie Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Pecan Pie Bars are a delicious gluten-free and dairy-free dessert, featuring a crumbly coconut oil crust topped with a rich, caramel-like pecan filling sweetened naturally with maple syrup and coconut sugar. Perfect for a satisfying treat that’s both wholesome and indulgent.
Ingredients
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
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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper, ensuring an overhang for easy lifting of the bars later.
- Make the Crust Dough: In a medium bowl, combine gluten-free all-purpose flour, almond flour, coconut sugar, and a pinch of sea salt. Stir in melted coconut oil and vanilla extract until a crumbly dough forms.
- Bake the Crust: Press the dough evenly into the prepared baking dish. Bake for 10–12 minutes until the edges are golden brown. Remove from oven and let it cool while preparing filling.
- Prepare Flax Egg: Whisk ground flaxseed with water and set aside for 5–10 minutes to thicken. This mixture acts as a vegan egg substitute.
- Cook Syrup Mixture: In a medium saucepan over medium heat, combine maple syrup, coconut sugar, and full-fat coconut milk. Stir until sugar dissolves and the mixture begins to simmer. Let it simmer for 3–5 minutes to slightly thicken.
- Add Cornstarch and Flavorings: Whisk cornstarch into the flax egg to create a smooth slurry. Gradually add this to the simmering syrup mixture while whisking constantly. Stir in vanilla extract and a pinch of sea salt. Continue cooking for 2–3 minutes until it thickens to a caramel-like consistency.
- Mix Pecans into Filling: Add pecan halves to the caramel mixture, stirring until all pecans are well coated.
- Assemble and Bake: Pour the pecan filling over the pre-baked crust, spreading evenly. Bake for 25–30 minutes until the filling sets and bubbles slightly at the edges.
- Cool and Chill: Allow the bars to cool completely in the pan. Then refrigerate for at least one hour to let them set further and achieve the perfect texture for slicing.
- Serve: Using the parchment paper overhang, lift the bars out of the pan and cut into squares or rectangles. Serve chilled or at room temperature.
Notes
- Ensure the crust is fully cooled before adding the filling to prevent sogginess.
- The flax egg is essential to help thicken the filling and bind ingredients in this vegan recipe.
- Use full-fat coconut milk for a creamy texture and richer flavor.
- Store the bars refrigerated in an airtight container for up to 5 days.
- These bars freeze well; thaw in the refrigerator before serving.
- Adjust sweetness by modifying the amount of coconut sugar or maple syrup to taste.
