Pecan Pie Bars – Glutenfree Vegan

Name: Pecan Pie Bars - Date Sweetened/ refined sugar free Glutenfree
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 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; 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; 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

Published: Nov 17, 2021 by Richa 47 Comments

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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.

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.

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

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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

Cook Time45

Total Time1

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

How to make Vegan Pecan Pie Bars:

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 9×9 or 8×8 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 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.

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.

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 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.

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

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Pecan Pie Bars - Date Sweetened/ refined sugar free Glutenfree

Ingredients

For the crust:

For the date caramel layer:

For the pecan topping:

Instructions

Video

Notes

Nutrition

Ingredients:

Tips & Substitutions:

How to make Vegan Pecan Pie Bars:

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