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–+ servings
vegan pecan pie bars

VEGAN PECAN PIE BARS

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Indulge in these easy, crunchy and gooey Vegan Pecan Pie Bars featuring a wholesome oat flour crust and a luscious date-based filling. Just delicious!
Author Annie
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Prep Time 20 minutes
Cook Time 1 hour
Cooling time 6 hours
Total Time 7 hours 20 minutes
Yield 9 bars
Category Dessert
Cuisine American

INGREDIENTS
 

CRUST

  • 2 cups oat flour, (208 g)
  • ¼ cup coconut sugar or brown sugar, (40 g)
  • ½ cup vegan butter or coconut oil, cold and cut into small pieces, (112 g)
  • 1 teaspoon vanilla extract
  • Pinch of salt

FILLING

  • 300 g pitted dates
  • 1½ cups plant-based milk, (354 g)
  • 32 g cornstarch, (3½ tbsp)
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups roasted pecans, roughly chopped, (200 g, reserve 50 g for topping)

INSTRUCTIONS
 

CRUST

  • Preheat the oven: Preheat your oven to 350°F (176°C). Line a 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  • Mix dry ingredients: In a large mixing bowl, combine the oat flour, coconut or brown sugar, and a pinch of salt. Mix well to ensure even distribution.
  • Incorporate the fat: Add the vanilla and cold vegan butter or coconut oil to the dry mixture. Using a pastry cutter, fork, or your fingertips, blend until the mixture resembles coarse crumbs.
  • Form the crust: Transfer the crust mixture into the prepared baking pan. Press it firmly and evenly into the bottom using your wet hands or the back of a flat-bottomed cup.
  • Bake the crust: Bake for 20 minutes or until the edges are lightly golden. Remove from the oven and let it cool slightly while preparing the filling.

FILLING

  • Blend the filling: In a high-speed blender or food processor, combine the pitted dates, plant-based milk, cornstarch, vanilla extract, and salt. Blend until the mixture is completely smooth.
  • Add the pecans: Transfer the filling to a medium bowl and fold in 150 g of the roasted pecans (remember to reserve 50 g for topping). Mix until the pecans are evenly distributed.

ASSEMBLE AND BAKE

  • Pour the filling over the crust: Spread the pecan-date filling evenly over the pre-baked crust. Use a spatula to smooth the top.
  • Add topping: Sprinkle the remaining 50 g of roasted pecans over the top. Gently press them into the filling to adhere.
  • Bake again: Return the pan to the oven and bake for an additional 35-40 minutes.
  • Cool completely: Remove from the oven and place the pan on a wire rack. Allow to cool completely in the pan (this may take 1-2 hours). Refrigerate the pan for at least 4 hours before cutting (preferably overnight).

SLICE AND SERVE

  • Remove from pan: Use the parchment paper overhang to lift it out of the pan and onto a cutting board.
  • Cut and enjoy: With a sharp knife, cut into squares or rectangles of your desired size. Serve immediately or store in the fridge for later.

NOTES

If you haven't already, be sure to check out the 'How to make this recipe' section above for a visual walkthrough of each step.

NUTRITION

Serving: 1 bar | Calories: 506 kcal | Carbohydrates: 47 g | Protein: 8 g | Fat: 31 g | Saturated Fat: 4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 6 g | Sodium: 287 mg | Potassium: 432 mg | Fiber: 6 g | Sugar: 29 g
Keywords date dessert, Healthy dessert, healthy dessert recipe, vegan pecan pie
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