This post contains affiliate links. Please see our disclosure policy.

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:

Pecan Pie Bars - Date Sweetened/ refined sugar free Glutenfree

5 from 25 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 12
Course: Dessert
Cuisine: American
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.
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 
 

For the crust:

  • 1 cup 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 non-dairy milk such as almond milk or oat milk
  • 1/8 teaspoon salt

For the pecan topping:

  • 1 cup 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

Calories: 224kcal, Carbohydrates: 26g, Protein: 4g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Sodium: 67mg, Potassium: 204mg, Fiber: 3g, Sugar: 18g, Vitamin A: 52IU, Vitamin C: 1mg, Calcium: 69mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

 

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

 

 

 

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

You May Also Like

5 from 25 votes (5 ratings without comment)

Leave a comment

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

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

58 Comments

  1. Liza says:

    5 stars
    Made this and it turned out amazing! Simple and easy and most importantly delicious!

    Thank you for sharing this recipe!

  2. Alicia says:

    5 stars
    Great recipe, my colleagues loved it.

  3. Laura says:

    5 stars
    Not sure if it was my oven or bottom of the jar almond butter or what, but these were a little dry but otherwise delicious (even for my omnivore dessert-a-holic hubby). When I make it next time, I will probably double the date caramel sauce. I also added a few more pecans for complete coverage. Cuz there’s never too much of a good thing!

    1. Richa says:

      Hmm maybe it got a bit overbaked

      1. Laura says:

        5 stars
        The next day, they became moist and even more delicious!! So maybe a little over baked at first.

  4. Nikki says:

    Could arrowroot starch work in place of tapioca?

    1. Richa says:

      Yes

  5. Megan says:

    Can I admit the tapioca starch or is there a substitute I can use?

    1. Richa says:

      Any other starch like cornstarch or arrowroot