Vegan Pecan Pie Bars

Pecan pie.. .but bars!! BEST.THING.EVER! I have always LOVED pecan pies, but you can never find a good pecan pie that’s also vegan AND without refined sugar. So, I decided to make one and MAN it was absolutely amazing.

Pecan Pie Bars

Ditch the sugar – use a natural sweetener instead… DATE PASTE!!

Usually I use syrup or agave in my desserts (to replace the refined sugar),but I wanted something that would compliment the crust nicely, so I decided to make date paste. Dates are an amazing natural sweetener (probably the healthiest) and are super delicious. The paste is really easy to make and you can store it in the fridge for up to 2 months.

Pecan Pie Bars

What about the pie crust?

A gluten free pie crust that is SO perfect and simple to make (and healthy!). I wanted a shortbread type of crust, but wanted a healthier version (oil free, gluten free, you know..the usual). So I just took some almond flour, dates, coconut sugar, and vanilla into a food processor – and voila! Just press it into the pan, bake it, and you have the simplest and delicious golden brown crust.

Pecan Pie Bars

Pecan Pie Bars

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For the crust:

For the filling: 

  • 1 cup maple syrup
  • 3/4 cup water
  • 1/4 cup date paste
  • 2 tbsp coconut sugar
  • 3 tbsp corn starch + 1/4 cup water
  • 1/2 tsp salt
  • 1 tbsp vanilla extract
  • 1 tbsp vegan butter (skip to make oil free) 
  • 1 - 1.5 cup chopped pecans


Off On

  1. Preheat oven at 350º and line a square pan with nonstick parchment paper

  2. Add almond flour and coconut sugar to a food processor and turn on - while it’s on, start adding dates one at a time until a dough texture forms.

  3. Press into the pan lined with parchment paper - and press down to flatten. 

  4. Bake for 20-25 minutes until golden brown. Let cool

  5. In a saucepan, bring 3/4 cup water, maple syrup, sugar, and date paste to a boil. Simmer for about 5 minutes

  6. Make your corn starch slurry by adding 1/4 cup water with 3 tbsp corn starch and mix thoroughly with a fork. 

  7. While stirring the syrup mixture, slowly add in the corn starch slurry and mix well until the syrup thickens

  8. Remove from heat and add the butter, vanilla extract, and chopped pecans - mix well 

  9. Pour the filling into your prepared crust and bake at 350 for 30-35 minutes, cool at room temperature for 2 hours and then chill completely in the fridge

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