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!
*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.