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If you have a sweet tooth but want to keep things plant-based and wholesome, this Vegan Pecan Pie Bars Recipe is going to be your new obsession. Rich, buttery, and packed with toasted pecans coated in a luscious caramel-like filling, these bars bring all the cozy comforts of classic pecan pie without any dairy or eggs. Plus, the gluten-free crust provides just the right amount of crumbly texture to balance the gooey topping. Whether you’re baking for a holiday gathering or a cozy night in, these bars deliver that irresistible, nutty-sweet flavor with a healthful twist that everyone will adore.
Ingredients You’ll Need
The magic of this recipe comes from a handful of simple, yet carefully chosen ingredients that work together beautifully to create amazing taste, texture, and a touch of natural sweetness. Each component plays a key role in turning basic pantry staples into a show-stopping dessert.
- Gluten-free all-purpose flour: Forms the sturdy, crumbly base that supports the luscious filling without gluten.
- Almond flour: Adds a subtle nutty flavor and tenderness to the crust for a perfect bite.
- Coconut sugar: Used in the crust and filling, it offers a deep caramel richness and natural sweetness.
- Melted coconut oil (or vegan butter): Provides that buttery mouthfeel essential for a classic pecan pie texture.
- Vanilla extract: Infuses warmth and elevates all the flavors in both crust and filling.
- Sea salt: A pinch enhances and balances the sweetness beautifully.
- Maple syrup: The liquid gold that forms the sticky, gooey heart of the bars with rich sweetness.
- Full-fat coconut milk: Adds creaminess and helps achieve the perfect filling consistency.
- Cornstarch: Acts as a thickener, giving the filling that caramel-like hold.
- Ground flaxseed mixed with water (flax egg): A brilliant vegan binder that mimics the traditional egg’s role in the filling.
- Pecan halves: The star ingredient—nutty, crunchy, and soaked in luscious caramel to make every bite unforgettable.
How to Make Vegan Pecan Pie Bars Recipe
Step 1: Prepare Your Baking Dish and Preheat Oven
Start by preheating your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, leaving some overhang on the sides. This simple prep step makes lifting the finished bars out a breeze and ensures none of those precious bits stick to the pan.
Step 2: Mix and Bake the Crust
Combine gluten-free all-purpose flour, almond flour, coconut sugar, and a pinch of salt in a medium bowl. Pour in the melted coconut oil and vanilla extract, then stir until the dough forms a crumbly but holdable mixture. Press this dough evenly into your prepared pan to create the base. Pop it in the oven and bake for 10 to 12 minutes, or until the edges turn a gorgeous golden brown. Once done, let it cool slightly while you prepare the filling.
Step 3: Prepare the Flax Egg
In a small bowl, whisk together ground flaxseed and water, then set it aside for 5 to 10 minutes. This mixture will thicken up and act as a fantastic vegan bakery binder in the filling, providing moisture and structure just like a real egg would.
Step 4: Make the Sweet and Creamy Filling
In a medium saucepan, combine the maple syrup, coconut sugar, and full-fat coconut milk. Heat gently over medium, stirring until the sugar dissolves and the mixture starts to simmer. Let it cook for another 3 to 5 minutes to gently thicken. Meanwhile, whisk the cornstarch into the thickened flax egg to create a smooth slurry, then slowly add this back into the saucepan, whisking continuously. Add vanilla extract and a pinch of salt, and cook for an additional 2 to 3 minutes until it turns delightfully caramel-like and glossy.
Step 5: Incorporate Pecans and Assemble
Toss the pecan halves in the warm filling, making sure each nut is generously coated. Pour this rich mixture evenly over the cooled crust, spreading it gently to cover the base. Pop the entire pan back in the oven and bake for 25 to 30 minutes until the filling sets and bubbles at the edges, releasing that inviting aroma that will have you counting down the minutes.
Step 6: Cool and Chill
Once baked, remove from the oven and allow the bars to cool completely at room temperature. To really let the flavors firm up and meld together, refrigerate for at least an hour before slicing. Use the parchment paper overhang to lift the bars out of the pan, then cut them into perfect squares or rectangles. These bars are as stunning as they are delicious!
How to Serve Vegan Pecan Pie Bars Recipe
Garnishes
Adding a garnish can elevate your presentation and flavor experience. Sprinkle a few toasted pecan halves on top for an extra crunch, or dust lightly with powdered coconut sugar to mimic a snow-kissed effect. If you’re feeling especially indulgent, a drizzle of vegan caramel sauce or a dollop of coconut whipped cream pairs beautifully with each slice.
Side Dishes
Though these bars shine on their own, they pair wonderfully with a scoop of vegan vanilla ice cream or a fresh fruit compote, especially berries or apple slices, to cut through the sweetness with a bright, tangy contrast. A warm cup of spiced chai tea or freshly brewed coffee is the ideal drink companion to complete the cozy vibe.
Creative Ways to Present
Consider cutting the bars into bite-sized squares and stacking them on a pretty platter for parties or potlucks. You can also serve them layered with vegan yogurt and fruit parfait-style in glasses for an elegant dessert twist. Wrapping individual bars in parchment paper tied with twine makes a charming homemade gift that friends and family will rave about.
Make Ahead and Storage
Storing Leftovers
These pecan pie bars keep beautifully in an airtight container in the refrigerator for up to 5 days. The flavors actually deepen over time, making every bite as delightful as the first. Keep them chilled to maintain their chewy, caramel texture and prevent the crust from becoming too soft.
Freezing
If you want to save some for later or make a batch in advance, these bars freeze wonderfully. Place them in a sealed freezer-safe container or wrap tightly in plastic wrap and foil to prevent freezer burn. They’ll keep well for up to 3 months. To enjoy, thaw them in the fridge overnight for the best texture.
Reheating
For a fresh-out-of-the-oven feel, gently warm individual bars in the microwave for 15 to 20 seconds or in a preheated oven at 300°F (150°C) for 5 to 7 minutes. This will soften the filling slightly and revive their ooey-gooey charm. Just be sure not to overheat, which can dry out the crust.
FAQs
Can I use regular flour instead of gluten-free?
Absolutely! You can swap in regular all-purpose flour if gluten isn’t a concern for you. This will give the crust a slightly different texture—probably a bit more tender—but just as delicious.
Is there a substitute for coconut milk?
Full-fat coconut milk adds richness and creaminess essential for the filling, but you can try cashew cream or another vegan cream alternative if you’re not a fan. Just keep in mind the flavor and consistency might vary slightly.
How do I store the bars if I want to keep them at room temperature?
These bars are best refrigerated to maintain their texture and freshness, but if you keep them at room temperature, store in an airtight container and consume within one day to prevent softening or spoilage.
Can I make the crust or filling ahead separately?
Yes! You can prepare and bake the crust a day ahead and keep it wrapped tightly. The filling can be made and stored separately in the fridge. When ready, just assemble, bake, and chill as directed.
Are the pecans really necessary?
While pecans are what define this recipe’s flavor and texture, if you have a nut allergy, try substituting with toasted sunflower seeds or pumpkin seeds for crunch, though it won’t have the same traditional taste.
Final Thoughts
There’s something so comforting and satisfying about enjoying a slice of homemade pecan pie, especially when it’s crafted with love and wholesome ingredients in this Vegan Pecan Pie Bars Recipe. It’s a delightful way to bring warmth and sweetness to any occasion, all while sticking to a plant-based lifestyle. I can’t wait for you to try making these bars yourself—they might just become your new favorite treat to share with friends and family!
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Vegan Pecan Pie Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Pecan Pie Bars combine a buttery, crumbly gluten-free crust with a rich, caramel-like pecan filling made from maple syrup and coconut milk. Perfectly sweetened with coconut sugar and thickened with a flax egg, these bars are a delicious, dairy-free treat that can be enjoyed chilled or at room temperature. Ideal for holiday gatherings or whenever a comforting, nutty dessert is needed.
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 the baking dish: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper, ensuring there is an overhang on the sides to easily lift the bars out after baking.
- Make the crust dough: In a medium bowl, combine gluten-free all-purpose flour, almond flour, coconut sugar, and a pinch of sea salt. Add the melted coconut oil and vanilla extract, stirring until a crumbly dough forms that holds together when pressed.
- Bake the crust: Press the dough evenly into the prepared baking dish and bake for 10–12 minutes, or until the edges start to turn golden. Remove from the oven and allow to cool while preparing the filling.
- Prepare the flax egg: Whisk together the ground flaxseed and water in a small bowl, then set aside for 5–10 minutes to thicken into a gel-like consistency, which acts as an egg replacer.
- Cook the syrup mixture: In a medium saucepan over medium heat, combine the maple syrup, coconut sugar, and full-fat coconut milk. Stir the mixture until the sugar dissolves and bring it to a gentle simmer. Allow it to simmer for 3–5 minutes to thicken slightly.
- Incorporate the thickener and flavorings: Whisk cornstarch into the prepared flax egg to create a smooth slurry. Gradually add this to the simmering syrup, stirring constantly. Then stir in the vanilla extract and a pinch of sea salt. Continue cooking for another 2–3 minutes until the mixture thickens to a caramel-like consistency.
- Add pecans: Fold the pecan halves into the caramel mixture, making sure all the nuts are fully coated with the filling.
- Assemble and bake: Pour the pecan filling over the cooled baked crust and spread it evenly. Return the dish to the oven and bake for 25–30 minutes, until the filling is set and bubbles slightly around the edges.
- Cool and chill: Remove from the oven and let the bars cool completely in the pan. Once cooled, refrigerate for at least one hour to allow the bars to firm up fully.
- Serve: Use the parchment paper overhang to lift the bars from the pan. Cut into squares or rectangles and serve chilled or at room temperature for best flavor and texture.
Notes
- For best results, use full-fat coconut milk to achieve a creamy texture in the filling.
- The flax egg serves as an excellent vegan binder, but can be replaced with chia egg if preferred (1 tablespoon chia seeds mixed with 2 tablespoons water).
- You can substitute the pecans with walnuts or mixed nuts for a different variation.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- Allowing the bars to chill thoroughly before cutting prevents crumbling and ensures clean slices.
