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Vegan pecan pie bars with pecans strewn around.
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5 from 29 votes

Vegan Pecan Pie Bars

Gluten-free and vegan Pecan Pie Bars with a crunchy toffee-caramel-pecan topping. On the bottom is a delicious layer of almond shortbread.
Prep Time15 mins
Cook Time30 mins
Resting time8 hrs
Total Time8 hrs 45 mins
Course: Dessert/Sweet/Snack
Cuisine: American, Paleo, Soy-free
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Vegan pecan bars, Vegan pecan pie bars
Servings: 16 pecan bars
Calories: 206kcal


For the gf cookie base:

  • 1 ½ cups superfine 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 vegetable 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 turbinado sugar (vegan cane sugar is a good substitute)
  • 1 tablespoon corn starch
  • 2 tablespoon maple syrup


  • 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.


  • 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.


Serving: 1vegan pecan bar | Calories: 206kcal | Carbohydrates: 19g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 78mg | Potassium: 44mg | Fiber: 2g | Sugar: 15g | Vitamin A: 15IU | Vitamin C: 0.3mg | Calcium: 37mg | Iron: 1mg