These vegan Pecan Pie Bars have a crunchy toffee-caramel-pecan topping and on the bottom is a delicious layer of almond shortbread. The bars are also soy-free and gluten-free and there is no corn syrup in this recipe. Instead I use maple syrup and natural sugars.
You might also like vegan pecan pie and vegan pumpkin praline tart.
A bite of this vegan pecan pie bar will transport you into bliss! The topping crunches slightly under your teeth before you are hit with the flavor of toffee, caramel and pecans, all rolled into one. The bottom layer is a soft almond cookie that's perfectly sweet.
This is a great recipe for just about any occasion. Kids love it, so it makes a great lunchbox snack or after-school treat. But it is grown up enough that you can serve it to adults for a welcome snack or even dessert. The pecans give these bars the unmistakable flavor of a pecan pie, but without all the work that making a pecan pie involves.
I designed these bars to be gluten-free and soy-free. You can also easily tweak the recipe to a low-carb diet by using keto-friendly sugar syrup instead of the sugar and maple syrup.
Each batch makes 16 vegan pecan pie bars but you will very likely wish you had made more. In that case, just double up on the recipe! 😉
Table of Contents
Why you will love this recipe
- So, so delicious, with the toffee caramel top and the almond cookie layer underneath. These bars have the perfect texture -- the caramel is gooey, the pecans are crunchy, and the almond shortbread crust is melt-in-your-mouth delicious
- Easy to make. The bars take barely minutes to put together, and the food processor does most of the work for you! This is a great recipe for a new baker. Just make sure you follow instructions.
- Naturally sweetened with maple syrup and turbinado, and there's barely any added fat, so they're kinda sorta healthy-ish? In fact, each pecan pie bar has only 101 calories!
- Kid-friendly and adult-friendly. Everyone you offer one of these bars to will love you for the rest of their lives. 🙂
- Gluten-free, soy-free and vegan. There's no all purpose flour or unhealthy corn syrup in these.
Ingredients
- 1 ½ cups superfine almond flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons corn starch
- 1 cup turbinado sugar or any sugar. Half for the almond crust and half for the pecan topping. You can substitute all of the sugar with 1 cup maple syrup if you like. Or use 1 cup brown sugar.
- 2 tablespoons maple syrup
- ¼ cup vegan butter. Melted vegan butter or cold vegan butter are both fine.
- 3 tablespoons nondairy milk. I used almond but any dairy free milk will work.
- 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup pecans
How to make vegan pecan pie bars
- Preheat the oven to 350 degrees F. Prepare an 8 X 8 baking pan by lining the bottom and sides with parchment paper.
- Place all of the ingredients for the cookie base or crust in a food processor and pulse a few times until the dough comes together. Press the dough into the prepared baking pan using your fingers, until you have an even layer.
- Place the baking pan in the oven and bake the crust for 15 minutes.
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- While the crust is baking, make the topping by placing all ingredients except the pecans in a saucepan. Stir to help the sugar melt. Let the mixture reach a boil, continue to let it boil for a minute, then turn off the heat and add the pecans.
- Pour the pecan topping evenly over the baked crust and return to the oven for 15 more minutes.
- Remove the baking pan and cool it thoroughly on a rack. You can cut the pecan pie bars at this point, or transfer the baking pan to a refrigerator and let it cool for at least a couple of hours before cutting.
Expert tips
- Make these pecan bars at least a few hours in advance of whatever time you're planning to serve them, to give the topping some time to firm up and cool in the refrigerator before you cut into it.
- Line your baking pan with parchment paper. Any time there's caramel involved, it's just a good idea to add some insurance in the form of parchment paper to make sure you -- or your cookies -- won't get stuck. Use two pieces, criss-crossed, so you cover the entire pan, bottom and sides.
- The shortbread layer has to formed in the pan, like a pat-in-pan pie crust. Make sure you form an even layer for the best results and don't forget to prebake it, according to instructions!
- If you don't have maple syrup, or don't want to use it, use more sugar instead. The reverse works too--if you don't want to use sugar, sub with maple syrup.
- You can vary your nutty topping. If you want to use cashews or sliced almonds or walnuts instead of pecans-- what's stopping you? You could even use peanuts.
Recipe FAQs
Yes, you can make the crust oil free, just skip the oil. It will be a little more brittle but it will still be extremely tasty!
You absolutely can, or you can also use other nuts like sliced almonds for delicious almond bars.
Keep these in a container at room temperature for three days and store in the fridge for up to a week.
You can also freeze the pecan bars for up to three months. Wrap the bars individually in aluminum foil or freezer safe cling wrap before freezing.
More vegan desserts
Vegan Pecan Pie Bars
Equipment
- Food processor or bowl
Ingredients
For the gf cookie base:
- 1 ½ cups blanched almond flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons corn starch (can sub with rice flour)
- ½ cup sugar (Use an equal amount of maple syrup as a substitute. For a paleo-friendly bar, use coconut sugar or coconut palm syrup)
- 2 tablespoons avocado oil or any neutral oil
- 2 tablespoons non dairy milk
- 1 teaspoon pure vanilla extract
For the caramel pecan topping:
- 1 cup pecans (coarsely chopped)
- 4 tablespoon vegan butter (cold vegan butter is fine, as it will melt in the pan)
- 1 tablespoon nondairy milk (I used almond)
- ½ cup sugar (vegan cane sugar is a good substitute)
- 1 tablespoon corn starch
- 2 tablespoon maple syrup
Instructions
- Preheat the oven to 350 degrees F. Prepare an 8 X 8 baking pan by lining the bottom and sides with parchment paper.
- Place all of the ingredients for the cookie base or crust in a food processor and pulse a few times until the dough comes together. Press the dough into the prepared baking pan using your fingers, until you have an even layer.
- Place the baking pan in the oven and bake the crust for 15 minutes.
- While the crust is baking, make the topping by placing all ingredients except the pecans in a saucepan. Stir to help the sugar melt. Let the mixture reach a boil, continue to let it boil for a minute, then turn off the heat and add the pecans.
- Pour the pecan topping evenly over the baked crust and return to the oven for 15 more minutes.
- Remove the baking pan and cool it thoroughly on a rack. You can cut the bars at this point, or transfer the baking pan to a refrigerator and let it cool for at least a couple of hours before cutting.
Notes
- You can make the almond shortbread crust without any oil. It will be a little more brittle but it will still be extremely tasty!
- Try using other nuts, like walnuts or sliced almonds, for differently delicious bars!
- You can keep these vegan pecan pie squares in a container at room temperature for three days and store in the fridge for up to a week. You can also freeze the pecan bars for up to three months. Wrap the bars individually in aluminum foil or freezer safe cling wrap before freezing.
Annette
In my experience, baked goods that are both gluten free and vegan miss the mark. These bars, however, are EXCEPTIONAL! I made them before you added the oil to the recipe. I altered the recipe for the base by using 1/4 cup turbinado sugar and 1/4 cup maple syrup. It works perfectly to hold everything together and no need for oil. These are a holiday tradition for my husband and I and everyone we give them to has raved about them.
Vaishali
Hi Annette, so happy you enjoyed these, and thanks for sharing your great tips!
Crystal
Will another type of oil work with this recipe? I can't eat vegatable oil.
Vaishali
I use avocado oil. Coconut oil is fine too, as are grape seed, sunflower and safflower oils. You can also use melted vegan butter.
mama2desi
Hello! This recipe looks amazing and I'd like to try it out today. My question is which type of thickening agent can I use for paleo since they don't use grains and their starches like the cornstarch and rice flour mentioned above? Do you know of a good substitute for this specific recipe? Thank you so much. Can't wait to try it out!
Vaishali
Hi, cassava flour would likely work as a good substitute.
Vaishali
You need superfine almond flour. Coarser flour won't hold together. You can try adding some applesauce if it still won't come together.
Madhavi
Delicious! How long do they usually stay good for after making? Also, what is the best way to store them? At room temp or in the fridge?
Vaishali
At room temp for a day or two, in the fridge for at least two weeks.
Shoby A
I am a vegan and love baking! I have made this 5 times over the last month. It was a lovely Christmas gift to pass to friends. My little one (4yr okd) loves to help make it cos it’s so easy! Definitely a keeper and will be making it many more times! Thanks !