Vegan Pecan Pie Bars

These Vegan Pecan Pie Bars are seriously rich, decadent, and are a lot healthier and easier to make than traditional Pecan Pies! Enjoy this well-loved holiday dessert made with a delicious almond shortbread crust layered with a gooey and sticky caramel Pecan filling!

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Prep Time 10 mins

Cook Time 45 mins

Chill Time 2 hrs

Course Dessert, Pie, Snack, Snacks

Cuisine American

Servings Bars

Ingredients

Crust

1 cup (125 g) all-purpose flour or gluten-free flour as needed
1 cup (100 g) ground almonds or sub more flour (*see blog post for suggestions)
¼ cup (50 g) raw cane sugar or another sugar
¼ tsp salt
½ cup (115 g) cold vegan butter diced into small pieces
2-3 tbsp ice water

Filling

½ cup (115 g) melted vegan butter or coconut oil
⅓ cup (100 g) maple syrup
½ cup (100 g) raw cane sugar or another sugar
1 tsp vanilla extract
1-2 tbsp dairy-free milk
2 cups (200 g) chopped pecans

Instructions

*Note: Be sure to check out the recipe video + step-by-step photos above!

Preheat the oven to 347°F (175°C) and lightly grease a 7x11- or 8×8-inch pan, then line with parchment paper.
In a large bowl, whisk together the flour, ground almonds, sugar, and salt. Use a wooden spoon or your hands or a food processor to incorporate the diced vegan butter. Pour in the ice water and knead until the dough comes together (but please don't over-mix!).
Press the dough firmly and evenly into your prepared pan, using your hands or the bottom of a flat glass or the back of a spoon (watch the recipe video for visual instruction). Bake for 20 minutes, then remove from oven and let it cool completely.
In a saucepan, melt the vegan butter over medium heat. Add maple syrup, sugar, vanilla extract, and dairy-free milk, and bring to a boil. Cook for about 2-3 minutes, stirring constantly (to prevent it from burning). Stir in chopped pecans, then pour the mixture over the cooled crust. Place in the hot oven and bake for 20-25 minutes.
Let cool completely, then put it in the fridge for at least two hours or overnight to firm up before cutting and serving.
Drizzle with vegan caramel sauce as desired. Enjoy!

Video

Notes

Store leftover bars in an air-tight container in the refrigerator for up to 1 week or freeze for up to 3 months. Then thaw overnight in the refrigerator.
Please read my blog post for substitutes, helpful tips, and further information on this recipe.

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!