I’ve always had a soft spot for pecan pie, but I often found it excessively sweet, making it hard to enjoy more than a couple of bites. Plus, a major challenge in my family was that very few others actually shared my fleeting appreciation for it, leading to it being a rare guest at our Thanksgiving table. However, I’ve discovered the most delightful solution to this holiday dessert dilemma! This Pecan Pie Bar Recipe strikes the perfect balance of sweetness, boasts an incredibly delicious flavor, and is wonderfully easy to slice into sensible portions. The best part? Everyone in the family, even the pecan pie skeptics, absolutely loves them! These bars bring all the comforting, familiar vibes of a classic pecan pie but with a hint of an unexpected brownie-like chewiness, making them a truly unique and satisfying treat. If you’re looking for another easy chocolate-based dessert for your holiday spread, don’t miss these Pomegranate Chocolate Cups.

Imagine this: a perfectly crisp, vegan pie crust providing the ideal foundation for a lusciously chewy, caramel-like center, generously topped with fresh, perfectly toasted pecans. What’s not to adore? These bars aren’t just an incredible Thanksgiving dessert; they’re versatile enough to steal the show at your annual cookie swap and are so delightful, you’ll want to make them regularly, all year round! They offer a familiar taste with a delightful twist that will have everyone reaching for a second (or third) piece. They are also fantastic for potlucks, family gatherings, or simply as a comforting treat during the week.

Need more Thanksgiving inspiration to round out your holiday menu? Be sure to check out my comprehensive Holiday Recipe Roundup Post for a wealth of festive ideas!

Why You’ll Love These Vegan Pecan Pie Bars

• No Corn Syrup, Processed Sugar, or Artificial Oils: Unlike traditional pecan pie, this recipe completely avoids corn syrup, refined white sugar, and unhealthy processed vegetable oils. We rely on the natural goodness of Medjool dates and pure maple syrup for a wholesome sweetness that’s both delicious and better for you.
• Butter-Free and Margarine-Free: You won’t find any butter, margarine, or fake butter in these bars. The vegan crust and filling are crafted with plant-based ingredients, making them a compassionate and healthier choice for everyone.
• Perfectly Sweetened, Not Overwhelming: Classic pecan pie can often be cloyingly sweet. Our bars strike the ideal balance with dates and maple syrup, offering a rich, deep sweetness that’s just right—indulgent without being saccharine.
• Make Ahead & Freezer Friendly: These bars are a lifesaver for busy holidays! You can prepare them in advance and store them in the freezer for up to three months, making your meal prep stress-free. Simply thaw and serve when ready.
• Surprisingly Easy to Make: Don’t be intimidated by homemade desserts. This recipe, including the delightful vegan crust, is straightforward and simple to follow, even for novice bakers.
• Gooey Center with Crunchy, Salty Pecans: Experience the exquisite contrast of a perfectly gooey, caramel-like filling against the satisfying crunch of toasted pecans. A sprinkle of flaky sea salt elevates the flavor, creating a match made in heaven for your taste buds.
• Gluten-Free Friendly: Easily adapt this recipe for those with gluten sensitivities by using a high-quality gluten-free all-purpose flour blend. The results are just as delicious, making this the ultimate gluten-free pecan pie dessert.
• Bars are Easier to Serve than Pie: Serving individual slices of pie can be messy and challenging. Bars offer convenient, customizable portions, making them ideal for gatherings where everyone wants a bit of everything – leaving plenty of room for that apple galette, chewy ginger cookies, and mini pumpkin pies!
• Versatile for Pie Plate Use: While designed as bars, this exact recipe can also be made in a traditional pie plate if you prefer the classic pie shape. It’s incredibly adaptable!
• A Guaranteed Crowd-Pleaser: Even those who claim not to like pecan pie will be won over by these bars. Their balanced sweetness and delightful texture make them universally appealing.

Essential Ingredients & Smart Substitutions

Crafting these delectable Vegan Pecan Pie Bars requires a thoughtful selection of ingredients, each playing a crucial role in achieving that perfect texture and flavor. Here’s a breakdown of what you’ll need and some helpful substitutions:

• Pecans: These oily, buttery nuts are undoubtedly the star of the show, providing both texture and a rich flavor profile. To enhance their natural sweetness and bring out their nutty essence, we toast them before incorporating them into the bars. If you need a substitute, walnuts can work, offering a slightly more bitter, earthy flavor. Make sure to use fresh, high-quality nuts for the best results.
• Dates: Our natural sweetener of choice, dates are essential for achieving the perfect caramel-like consistency without any corn syrup. They not only impart a wonderful sweetness but also add valuable fiber and trace minerals. Most importantly, dates act as the natural binder, helping to thicken the caramel sauce and hold the entire filling together beautifully. For the best moisture and chewiness, I recommend using Medjool dates with the pits still in, then removing them yourself just before use. If your dates seem a bit dry, you can soak them in warm water for about 10-15 minutes, then drain before pitting and using.
• Tahini: This rich, creamy paste made from ground sesame seeds is key to the binding and texture of the vegan pie dough. Its healthy fat content, combined with almond flour, helps create a tender, pliable crust that comes together effortlessly without any added oil in the dough itself. Tahini also contributes a subtle, earthy depth to the caramel filling.
• Almond Flour: A vital component of our no-oil pie crust, almond flour contributes a delicate, tender texture and healthy fats. Its natural oils help bind the dough, creating a flaky yet sturdy base for your bars. Ensure you use blanched almond flour for the finest texture.
• All-Purpose Flour: This recipe is wonderfully adaptable! You can use a gluten-free all-purpose flour blend (a 1-to-1 baking flour is usually best) for a gluten-free version, with excellent results. Alternatively, regular whole wheat flour, white flour, or even spelt flour will work beautifully, each imparting a slightly different nuance to the crust’s flavor and texture.
• Almond Milk: Providing the necessary moisture for both the crust and the filling, almond milk is a fantastic plant-based liquid. Feel free to substitute any plant-based milk that suits your dietary needs or preferences, such as soy milk, oat milk, or cashew milk. Each will offer a slightly different creaminess and flavor note.
• Olive Oil: A small amount of olive oil is used in the caramel filling to achieve the perfect smooth, rich consistency. If you’re aiming for a completely oil-free recipe, you can replace the olive oil in the filling with an equal amount of additional almond milk. Be aware that the texture might be slightly less decadent, but it will still be delicious.
• Maple Syrup: This natural liquid sweetener adds a wonderful depth of flavor and additional sweetness to both the pie crust and the rich caramel filling. Use pure maple syrup for the best taste. It complements the dates beautifully and offers a distinct autumnal flavor.
• Salt: A pinch of salt is crucial for balancing the sweetness and enhancing all the flavors in the bars. When sprinkled on top, flaky sea salt elevates these to a “salted caramel pecan pie” experience, which is absolutely divine and highly recommended for those who adore that sweet-and-salty combination.

In a medium-sized mixing bowl, combine your dry ingredients for the crust: whisk together the all-purpose flour, almond flour, and salt until they are thoroughly blended. In a separate measuring cup, whisk together the almond milk and maple syrup. Then, pour about half of this wet mixture into your dry ingredients. This gradual addition helps control the dough’s consistency.

Using a sturdy wooden spoon (a whisk might not be effective for dough), begin to stir the mixture. Add the remaining wet ingredients gradually, continuing to mix and incorporating any flour clinging to the bottom of the bowl. Mix just until the dough comes together and you can pinch it between your fingers. Be careful not to overmix, as this can develop the gluten too much and result in a tough crust.

To make transferring the dough easier, crumble a piece of unbleached parchment paper, then flatten it out. Lightly sprinkle the parchment paper with a little flour, then turn your dough onto it. Use a rolling pin to roll the dough into a large rectangle, slightly larger than your 9 x 13-inch baking pan. This extra size will help cover the sides of the pan.

To effortlessly transfer the dough to your baking pan, gently fold the parchment paper with the rolled-out dough over your rolling pin. The crumpled parchment is your secret weapon here; it makes the dough more flexible and easier to maneuver, allowing you to carefully unroll it directly into the center of the pan without tearing.

Once in the pan, use your hands to gently stretch and press the dough firmly into all corners and about ½ inch up the sides of the pan. Don’t worry if it tears a little; this vegan dough is quite forgiving, and you can easily patch any small holes or thin spots by pressing pieces together or relocating dough. Use a fork to randomly poke several air holes into the pie dough across the bottom—this “docking” prevents it from puffing up too much during baking.

While the pie crust par-bakes, prepare your pecans for toasting. Spread them evenly in a single layer onto a sturdy baking sheet. Toasted pecans offer a deeper, richer, and more intense nutty flavor, which is essential for the ultimate pecan pie bar experience. They will toast in the oven alongside the crust, saving you time!

Bake the pie crust in your preheated 350°F (175°C) oven for 15 minutes. During this time, the crust will begin to firm up slightly. If you notice any air pockets or bubbles forming, simply use your fingers to gently push them back down. This par-baking step ensures a crisp, fully cooked base that won’t become soggy under the filling.

Simultaneously, the pecans should also toast for 15 minutes. They will transform into a beautiful, rich golden brown, releasing their aromatic, nutty oils. Once toasted, remove them from the oven. Set aside one cup of whole pecan halves; these will be used for decorating the top of your pecan bars. Roughly chop the remaining toasted pecans – these will be mixed into the luscious caramel filling.

Begin by removing the pits from your Medjool dates. Then, add the pitted dates to the bowl of a food processor, along with the tahini, almond milk, olive oil, and vanilla extract. These ingredients will form the base of your incredibly smooth and naturally sweet caramel filling. For an optional salted caramel vibe (highly recommended!), you can also add a pinch of flaky sea salt at this stage.

Process the mixture in your food processor until it becomes a thick, creamy, and smooth paste, resembling a luxurious caramel. You’ll want to pause occasionally to scrape down the sides of the bowl with a spatula, ensuring all ingredients are fully incorporated. Process again until absolutely no large date pieces remain and the mixture is uniform in texture.

Now it’s time to bring in the toasted pecan goodness! Add the roughly chopped pecans (remember, you reserved one cup of whole halves for decorating) to the creamy caramel mixture in the food processor bowl. These chopped pecans will add a delightful texture and burst of nutty flavor throughout the filling.

Instead of processing further, use a silicone spatula or a wooden spoon to gently stir the chopped pecans into the caramel mixture by hand. This ensures the pecans are evenly distributed without being over-processed. If you’re feeling extra indulgent and want to elevate these bars to an even more decadent level, now is the perfect time to stir in about ½ cup of vegan chocolate chips or chunks. The combination of pecan, caramel, and chocolate is truly sublime!

Carefully transfer the rich caramel pecan mixture onto your partially baked pie dough in the baking pan. The par-baked crust is ready to receive its luscious filling, providing a stable foundation.

Using an offset spatula or the back of a spoon, gently spread the caramel pecan mixture evenly across the crust, making sure to push it into the corners and edges for a consistent layer. This ensures every bite is perfect.

For an extra layer of flavor and a beautiful presentation, sprinkle the top generously with flaky sea salt (yes, please for that irresistible salted caramel effect!). Then, artfully arrange the reserved cup of whole pecan halves over the entire surface. This not only adds visual appeal but also provides another delightful crunch with each bite.

Place the pan back into the 350°F (175°C) oven and bake for another 30 minutes, or until the filling is set and lightly golden brown around the edges. Once baked, remove the pan from the oven and allow it to cool in the pan for a few minutes. Then, carefully lift the bars out using the parchment paper and transfer them to a wire rack to cool completely. This cooling process is crucial for the bars to fully set and achieve their perfect chewy texture.

Once your Vegan Pecan Pie Bars have cooled completely to room temperature (this might take a couple of hours), they are ready to be cut into individual portions. You can easily get 24 delicious bars from this recipe. If you prefer smaller, bite-sized pieces for a party or tasting platter, you can even cut them into 30 portions! Using a sharp knife will help achieve clean cuts.

For the neatest and most precise cuts, you’ll find that these bars are much easier to slice when they are chilled. Consider placing them in the refrigerator for an hour or even the freezer for about 20-30 minutes before cutting. This firms up the gooey filling, resulting in perfectly clean edges for each bar.

Storage Tips for Freshness

Proper storage is key to enjoying your Vegan Pecan Pie Bars for days, or even months! Here’s how to keep them fresh and delicious:

• Cool Completely: Always allow the bars to cool down entirely to room temperature before attempting to store them. Storing warm bars can lead to condensation and a soggy texture.
• Airtight Container: Once cooled, transfer your pecan pie bars to an airtight container. This prevents them from drying out and keeps them fresh.
• Prevent Sticking: If stacking the bars, place a piece of parchment paper or wax paper between layers. This simple step prevents them from sticking together, making it easy to grab one whenever you like.
• Shelf Life:
  • At room temperature: Vegan Pecan Pie Bars will stay wonderfully fresh for up to 5 days. Keep them in a cool, dry place away from direct sunlight.
  • In the refrigerator: For extended freshness, store them in the refrigerator for up to 2 weeks. The chilling will also firm up the filling, making them even easier to handle.
  • In the freezer: These bars are incredibly freezer-friendly! Store them in an airtight container or freezer bag for up to 3 months. This is perfect for holiday meal prep or having a sweet treat ready at any time.
• Serving Preference: You can enjoy these bars straight from the fridge or freezer for a firmer, chewier bite, or allow them to come to room temperature for a softer, gooier experience. Both ways are absolutely delicious!

Debra’s Pro Tips for Success

Achieving pecan pie bar perfection is easier than you think, especially with these insider tips:

• Forgiving Vegan Pie Dough: Don’t stress about perfection with this vegan pie dough – it’s incredibly forgiving! If you get a small tear or a “leak” while pressing it into the pan, simply press the dough back together. It’s no big deal, and the end result will still be fantastic.
• Patience is Key for Setting: It’s important to remember that the pecan pie bars will continue to set and firm up as they cool. When you first take them out of the oven, a slight jiggle in the center is perfectly normal, but the edges should feel somewhat firm to the touch. Resist the urge to cut them immediately!
• Cool Completely Before Cutting: This is a crucial step for clean, beautiful slices. The bars will be MUCH easier to cut once they’ve fully cooled and the filling has set. For even cleaner cuts, chilling them in the refrigerator for an hour before slicing works wonders.
• Craving Chocolate? Make it a Chocolate Pecan Pie Bar: If you’re a chocolate lover, you absolutely must try this variation! Stir in ½ cup of your favorite vegan chocolate chips or chocolate chunks when you mix in the chopped pecans. OMG, this takes the bars to a whole new level of deliciousness – a truly decadent treat!
• Flaky Sea Salt: Not Just Optional, it’s Essential!: While I listed flaky sea salt as optional, if you’re a fan of salted caramel (and who isn’t?), then this is a no-brainer. A generous sprinkle on top of the bars before baking provides a magical contrast that elevates the sweet caramel and nutty pecans. Just do it, and you can thank me later!
• Toast Your Pecans: Don’t skip the step of toasting your pecans! This simple act deepens their flavor, making them more aromatic and nutty. It truly makes a significant difference in the overall taste of the bars.
• Medjool Dates Matter: Using soft, fresh Medjool dates is key to achieving that perfectly gooey, natural caramel. If your dates seem dry, soak them in hot water for 10 minutes before pitting and blending for a smoother filling.

Equipment

• 9 x 13 baking pan
• Food Processor

Ingredients

  

Instructions

 

Notes

Nutrition

Note

The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.