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    Home » Christmas Vegan Recipes

    Pecan Pie Bars – Glutenfree Vegan

    Published: Nov 17, 2021 by Richa 47 Comments

    Jump to Recipe   Print Recipe

    These Vegan Pecan Pie Bars are super easy to make thanks to a quick gluten-free pastry and no-cook date caramel layer made in the food processor! Gluten-free and naturally sweetened.

    a stack of vegan glutenfree pecan pie bars on a white plate

    Looking for another Thanksgiving dessert? These Vegan Pecan Pie Bars have a lot going for them: Not only are they ridiculously easy to make. They are also way easier to eat after a rich Thanksgiving meal as they can be cut as small or big as you want them to. In addition, they are naturally sweetened with maple syrup and coconut sugar and gluten-free.

    vegan pecan pie bars on a wooden board

    The pastry comes together in just minutes, you can make it by hand in a bowl or blitz everything together in the food processor. The middle layer is made from a quick date caramel and the topping is pecans. These have an incredible, addictive texture. The date caramel is gooey, the pecans are crunchy, and the cookie crust is crumbly, buttery and delicious

    a stack of vegan glutenfree pecan pie bars

    More Thanksgiving desserts:

    • Pumpkin Pie Tarts
    • Chocolate Pecan Pie
    • Sweet Potato Bars
    • Gluten-free Pumpkin Bread 
    • Pumpkin pie bars
    • 1 Bowl Pumpkin Cream Cheese Muffins
    • Pumpkin Chocolate Marble Cake

    stacked vegan pecan pie bars
    Print Recipe
    5 from 16 votes

    Pecan Pie Bars - Date Sweetened/ refined sugar free Glutenfree

    These Vegan Pecan Pie Bars are super easy to make thanks to a quick gluten-free pastry and no-cook date caramel layer made in the food processor! Gluten-free and naturally sweetened.
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Dessert
    Cuisine: American
    Keyword: glutenfree pecan pie bars, vegan pecan pie bars
    Servings: 12
    Calories: 224kcal
    Author: Vegan Richa

    Ingredients

    For the crust:

    • 1 cup (112 g) almond flour
    • 3 tablespoons tapioca starch
    • 2 tablespoons oat flour, certified Glutenfree if needed or use white rice flour
    • 1/8 teaspoon baking soda
    • 1/8 teaspoon salt
    • 1/2 teaspoon vanilla extract
    • 1 tablespoon refined coconut oil semi-solid
    • 3 tablespoons maple syrup

    For the date caramel layer:

    • 9 soft Medjool dates
    • 2 tablespoons almond butter
    • 1/2 cup (125 ml) non-dairy milk such as almond milk or oat milk
    • 1/8 teaspoon salt

    For the pecan topping:

    • 1 cup (100 g) pecans halves and chopped I use and 1/2 cup of halves and 1/2 cup chopped
    • 1 tablespoon maple syrup
    • 2 teaspoons coconut sugar or brown sugar
    • 1/8 teaspoon cinnamon

    Instructions

    • Make the crust: In a bowl, add the almond flour, tapioca starch, oat flour, baking soda, and salt and mix well.
    • Then add in the wet ingredients - vanilla extract, melted coconut oil, maple syrup and mix and make a dough. Press and mix to combine.
    • Line a 9x9 or 8x8 inch brownie pan with parchment. Then press this dough into the pan and even it out with a spatula.
    • Preheat the oven to 345 degrees Fahrenheit (170c) and bake the crust for 11 minutes.
    • Meanwhile, make the date caramel: Blend dates, almond butter, 1/4 cup of milk, 1/8 teaspoon salt. Then add the milk 1 tablespoon at a time until the mixture is a smooth thick cream. Depending on your dates, you might need all of the half cup or a tablespoon less non dairy milk.
    • In another bowl, add the pecans and maple syrup and toss well. Then sprinkle in the coconut sugar and cinnamon and toss again.
    • Remove the crust from the oven then spread out the date caramel and even it out.
    • Top the date caramel with the pecan mixture and even it out and then place this pan back in the oven and bake for 30-35 minutes.
    • Once the top is not liquidy anymore, take the pan out. Let it cool for 15 minutes then carefully remove the bars from the pan and let it cool for another 10 minutes before slicing and serving.

    Video

    Notes

    Storage: store in the counter for the day. Refrigerate for upto 7 days. Freeze for upto 2 months
    Oil-free: Omit the oil and use either of maple syrup , almond butter or tahini. Add just enough to help bind(you’ll need about 1-2 tbsp) 

    Nutrition

    Nutrition Facts
    Pecan Pie Bars - Date Sweetened/ refined sugar free Glutenfree
    Amount Per Serving
    Calories 224 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 2g13%
    Polyunsaturated Fat 2g
    Monounsaturated Fat 4g
    Sodium 67mg3%
    Potassium 204mg6%
    Carbohydrates 26g9%
    Fiber 3g13%
    Sugar 18g20%
    Protein 4g8%
    Vitamin A 52IU1%
    Vitamin C 1mg1%
    Calcium 69mg7%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    Ingredients:

    • the crust is made using a gluten-free blend of almond flour, tapioca starch, and oat flour
    • baking soda is added for rise
    •  salt helps bring out the sweetness
    • vanilla extract
    • to get that crumbly rich texture we use coconut oil for the crust
    • the date caramel is made from Medjool dates blended with almond butter and non-dairy milk such as almond milk
    • the bars are topped with pecans halves tossed with maple syrup, coconut sugar and cinnamon

    Tips & Substitutions:

    • For best results, I recommend Medjool dates. They blend easily
    • You can use store-bought oat flour or you just grind your own oats into on flour in a blender . Or use all purpose flour or rice flour
    • Refined coconut oil is best if you don’t want your crust to taste a bit coconutty

    ingredients for vegan pecan pie bars on a marble counter

    How to make Vegan Pecan Pie Bars:

    dry mix for vegan pecan pie bars in a white bowl

    Make the crust: In a bowl, add the almond flour, tapioca starch, oat flour, baking soda, and salt and mix well.

    coconut oil being added to dry mix to make base for vegan pecan pie bars

    Then add in the wet ingredients – vanilla extract, melted coconut oil, maple syrup and mix and make a dough. Press and mix to combine.

    vegan shortcrust pastry in a white bowl

    Line a 9×9 or 8×8 inch brownie pan with parchment. Then press this dough into the pan and even it out with a spatula.

    unbaked cookie crust in baking pan

    Preheat the oven to 345 degrees Fahrenheit (170c) and bake the crust for 11 minutes.


    Meanwhile, make the date caramel: Blend dates, almond butter, 1/4 cup of non dairy milk, 1/8 teaspoon salt. Then add the milk 1 tablespoon at a time until the mixture is a smooth thick cream. Depending on your dates, you might need all of the half cup or a tablespoon less non dairy milk.

    ingredients for date caramel in a blender

    date caramel in a blender

    In another bowl, add the pecans and maple syrup and toss well. Then sprinkle in the coconut sugar and cinnamon in the pecans and toss again.

    Remove the crust from the oven then spread out the date caramel and even it out.

    vegan date caramel being spread on top of cookie crust

    Top the date caramel with the pecan mixture and even it out and then place this pan back in the oven and bake for 30-35 minutes.

    shortcrust pastry topped with pecans and maple syrup

    Once the top is not liquid anymore, take the pan out. Let it cool for 15 minutes then carefully remove from the pan and let it cool for another 10 minutes before slicing and serving.

    vegan pecan pie bars on a wooden chopping board

    pecan pie bars sliced on a wooden chopping board

    Storage: store in the counter for the day. Refrigerate for upto 7 days. Freeze for upto 2 months

    stacked vegan glutenfree pecan pie bars

     

     

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. Jo Anna

      November 27, 2022 at 10:31 am

      If I’m using Bob’s 1to1 GF flour, which of the crust ingredients would I omit? Also, would peanut butter work instead of almond butter? Thank you!

      Reply
      • Vegan Richa Support

        November 30, 2022 at 4:38 pm

        You can omit the tapioca flour, oat flour, and baking soda. Yes, feel free to swap almond for peanut butter. Note that this will change the taste.

        Reply
    2. Tracy

      November 05, 2022 at 5:58 am

      I have an almond allergy. Is there a substitute for the almond flour?

      Reply
      • Vegan Richa Support

        November 08, 2022 at 10:39 am

        You can use your preferred gluten-free flour alternative in this recipe.

        Reply
    3. Beth

      February 06, 2022 at 12:59 pm

      5 stars
      Absolutely delicious!

      Reply
      • Vegan Richa Support

        February 07, 2022 at 1:23 pm

        hooray@!@

        Reply
    4. Kristen

      December 31, 2021 at 2:23 pm

      5 stars
      I was looking for a vegan(for me), gluten free(for her), recipe to make with my adult niece over the holidays, and this was perfect! Since my mother is neither vegan nor gluten free, we did have to go shopping, but all of the ingredients were easily available, even on the day before Thanksgiving. We had fun making them, and they were all eaten in less than 24 hours. As others had mentioned, we also brainstormed about what other ways we could put this crust to use. I’ll definitely make these again

      Reply
      • Vegan Richa Support

        January 03, 2022 at 11:21 am

        glad you had fun 🤩 let me know what you came up with

        Reply
    5. Yvonne

      December 30, 2021 at 11:38 am

      5 stars
      I made these last night and they were so easy and delicious. Thanks, Richa!

      Reply
      • Richa

        December 30, 2021 at 6:03 pm

        Yay

        Reply
    6. Senga

      December 28, 2021 at 5:27 am

      5 stars
      Absolutely Delicious and easy to make Have to hide them to keep them from disappearing 😋😋

      Reply
      • Vegan Richa Support

        December 28, 2021 at 11:52 am

        good idea

        Reply
    7. Bonnie

      December 22, 2021 at 4:35 pm

      5 stars
      I just made that for the mr’s birthday!
      Excellent ! Fast, easy, and tastes superb!
      Like butter tarts without the sugar overload.
      Just used olive oil for the cookie crust and
      whole wheat flour.

      Reply
      • Richa

        December 22, 2021 at 8:49 pm

        Yay

        Reply
    8. s

      November 28, 2021 at 8:32 pm

      5 stars
      nice and easy! will be making and freezing for christmas.

      Reply
      • Vegan Richa Support

        November 29, 2021 at 6:26 am

        great idea

        Reply
    9. s

      November 26, 2021 at 9:34 pm

      5 stars
      Really delicious and easy! Even the non-vegans liked and didnt even realise.

      Reply
      • Vegan Richa Support

        December 01, 2021 at 9:44 am

        sounds great

        Reply
    10. Caitríona O'Leary

      November 26, 2021 at 1:48 pm

      5 stars
      Thank you, this was so delicious!
      I used homemade coconut butter instead of coconut oil, made it into a circle and called it a pie!

      Reply
      • Vegan Richa Support

        December 01, 2021 at 9:42 am

        oh – homemade coconut butter – sounds nice

        Reply
    11. VA

      November 25, 2021 at 5:48 pm

      5 stars
      OMG so delicious!! Made it today for Thanksgiving dessert and it was perfect. Thank you so much for sharing this easy recipe.

      Reply
      • Vegan Richa Support

        November 25, 2021 at 7:04 pm

        Hooray!

        Reply
    12. Sue

      November 24, 2021 at 5:53 pm

      5 stars
      These were a huge hit with my.entire extended family. Thanks so much for all your wonderful recipes Richa. I appreciate you.

      Reply
      • Vegan Richa Support

        November 25, 2021 at 6:42 pm

        Yay!! I appreciate your feedback

        Reply
      • Richa

        November 25, 2021 at 9:26 pm

        Yay!!

        Reply
    13. Sherry

      November 24, 2021 at 5:30 pm

      5 stars
      These are GREAT. Everything was very easy. The recipe is simple to follow and very well laid out. I will be taking these to two different Thanksgiving celebrations tomorrow, and I know they will be a hit. Thank you SO much for a wonderful, stress-free recipe.

      Reply
      • Vegan Richa Support

        November 25, 2021 at 6:39 pm

        Enjoy!! X2

        Reply
    14. Dee Brown

      November 23, 2021 at 10:31 pm

      5 stars
      I’m not even vegan, but I use just this crust often! Its a delicious foundation and great alternative to traditional pie crust.
      This recipe is simple, quick and definitely tasty!

      Reply
      • Richa

        November 24, 2021 at 5:41 am

        🙂

        Reply
    15. Isabelle

      November 18, 2021 at 8:43 am

      5 stars
      I wanted to try this recipe as soon as I saw it. So I did and I just love it. Not too salty, not too sweet, just perfect. And I will be remaking the crust for fruit pies!

      Reply
      • Vegan Richa Support

        November 18, 2021 at 4:28 pm

        nice – great idea

        Reply
    16. Celeste

      November 17, 2021 at 3:12 pm

      What’s a good substitute for nut/seed butters? My kids have allergies with these. Thanks.

      Reply
      • Richa

        November 18, 2021 at 1:19 am

        I don’t understand. There are a cup of pecans in these. Are they ok with pecans?
        If they are, then you can make some pecan butter by processing pecans in a food processor and use that

        Reply
    17. Solomae

      November 17, 2021 at 12:42 pm

      This recipe looks wonderful! Will make it for Thanksgiving. Is there a sub for tapioca starch? Maybe arrowroot or potato starch?

      Reply
      • Richa

        November 17, 2021 at 12:49 pm

        Yes arrowroot or potato both will work.

        Reply
    18. Belvy

      November 17, 2021 at 11:01 am

      Is there a substitute for tapioca starch/flour?

      Reply
      • Richa

        November 17, 2021 at 12:49 pm

        Other starch such as corn or potato starch

        Reply
      • Richa

        November 17, 2021 at 12:50 pm

        Or all purpose flour if you are ok with that

        Reply
    19. Gloria Romaniuk

      November 17, 2021 at 9:39 am

      5 stars
      I look forward to your recipes! Lots of great ideas which are practical and adaptable! Thanks!!

      Gloria
      Manitoba

      Reply
      • Richa

        November 17, 2021 at 10:32 am

        Thanks!

        Reply
    20. Jen

      November 17, 2021 at 8:29 am

      Is there any substitute for the coconut oil? I can’t have any coconut products due to cholesterol issues. Would tahini work?

      Reply
      • Richa

        November 17, 2021 at 10:32 am

        Yes just omit and add more maple or tahini or almond butter

        Reply
        • Jen

          November 25, 2021 at 6:05 pm

          5 stars
          I made these for Thanksgiving and they are fabulous – better than traditional (and unhealthy) pecan pies. I subbed 1 Tbsp tahini for the coconut oil and the crust was delicious. I’ll definitely be making these again.

          Reply
          • Vegan Richa Support

            November 25, 2021 at 7:06 pm

            right? 🥧

            Reply
      • Isabelle

        November 18, 2021 at 8:45 am

        There is not cholesterol in coconut oil.

        Reply
        • Vegan Richa Support

          November 18, 2021 at 4:28 pm

          .

          Reply
        • Richa

          November 23, 2021 at 1:13 am

          Nope

          Reply

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