These vegan pecan pie bars are the ultimate fall dessert! You’ll love the buttery shortbread crust and sweet caramel pecan filling. They’re gooey, chewy, and great for the holidays.
If you’re looking for an easy treat with all your favorite fall flavors, this recipe is for you! These pecan bars are vegan, dairy free, egg free, gluten free, and contain no corn syrup. So everyone at the table can enjoy one, or two!
They taste just like a classic pecan pie but are much simpler to make, with fewer steps and ingredients. Want more seasonal goodies? Try my vegan pumpkin pie, saltine cracker toffee, or vegan gingerbread loaf.
Ingredient notes
This recipe comes together with a handful of simple ingredients. See below for my recommendations.
- Almond flour: Creates a tender, nutty base without gluten.
- Vegan butter: Adds richness and helps bind the crust.
- Maple syrup: Naturally sweetens the bars with warm flavor.
- Brown sugar: Adds deep caramel notes to the filling.
- Vanilla extract: Enhances the cozy, sweet flavors.
- Salt: Balances the sweetness and ties everything together.
- Pecans: Buttery pecans add a soft crunch in every bite.
How to make vegan pecan pie bars
This is a quick overview with step-by-step process photos. For measurements and detailed directions, jump down to the recipe card.
Step 1: Make the vegan shortbread crust
In a large bowl, combine the fine blanched almond flour, coconut oil, maple syrup, vanilla, and salt. Mix together with a pastry cutter or a fork until it forms a thick mixture with fine crumbs.
Using your fingers, press the dough into an 8-inch square pan lined with parchment paper. Bake the crust in the oven at 350F for 8 minutes. Remove from oven and let cool to room temperature.
Step 2: Make the pecan pie filling
Add brown sugar, pure maple syrup, and vanilla to a large saucepan over low-medium heat. Stir constantly as the caramel mixture starts to simmer and bubble around the edges.
Carefully stir in the pecans and let the mixture continue to cook for about 1 minute. Remove from heat and immediately pour the caramel pecan mixture on top of the cooled crust. Using a rubber spatula, quickly spread the pecans in an even layer.
Step 3: Bake the vegan pecan bars
Bake vegan pecan pie bars for about 20 minutes then remove baking pan from the oven and let cool completely. The mixture will solidify as it cools. Once cooled, transfer to the fridge for at least 2 hours, then cut into 16 bars.
Jenna's allergy-friendly favorites
- I suggest using Blue Diamond Almond Flour or Bob's Red Mill from Thrive Market. Use my affiliate link to get 30% off your first box!
- Substitute melted vegan butter with coconut oil for a chewier texture.
- Agave or date syrup can be used instead of maple syrup and coconut sugar works as a great alternative to brown sugar.
- Sprinkle sea salt flakes on top of bars when they come out of the oven for a crisp, salty finish that enhances the sweetness.
I hope you love this recipe as much as we do! It's great for Thanksgiving dessert or any occasion during the holiday season. If you give it a try, let me know what you think by leaving a rating and comment below.
Vegan Pecan Pie Bars Recipe
Equipment
Ingredients
For the shortbread crust
- 1 ½ cups almond flour
- ¼ cup vegan butter melted
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
For the pecan filling
- ½ cup maple syrup
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups pecans roughly chopped
Instructions
- Preheat the oven to 350F and line an 8x8 inch baking dish with parchment paper.
- In a large bowl, combine the almond flour, melted vegan butter, maple syrup, vanilla, and salt. Mix together with a pastry cutter or a fork until a thick dough forms.
- Using your fingers, press the shortbread dough into the prepared baking dish lined with parchment paper. Bake the crust for 8 minutes then remove from oven and let cool.
- To make the pecan pie filling, add maple syrup, brown sugar, and vanilla to a large saucepan over low-medium heat. Stir constantly as the caramel mixture starts to simmer and bubble around the edges.
- Carefully stir the pecans in and let the mixture continue to cook for about 1 minute. Remove from heat and immediately pour the caramel pecan mixture on top of the cooled shortbread crust. Using a rubber spatula, quickly spread the pecans into an even layer.
- Add the baking dish back to the oven and bake pecan pie bars for about 20 minutes. Remove from the oven and let cool completely. The mixture will solidify as it cools.
- Once cooled, transfer to the refrigerator for at least 2 hours, then cut into 16 bars. Store leftovers in an airtight container in the fridge for up to 5 days.
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