If you're craving a dessert that’s both gooey and crunchy, let me introduce you to our vegan pecan pie bars recipe. These bars have a rich, sweet filling that’s balanced by a toasty pecan crunch and a yummy oat based crust. They are dairy-free, egg-free, and use natural ingredients that won’t weigh you down. If you love the classic flavor of pecan pie but want an easier way to enjoy it, this recipe is perfect. You’ll be thrilled with how simple these bars are to make. Plus, they taste fantastic!
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Why you’ll love this recipe
- Perfect balance of textures: The crust is crisp while the filling is creamy and gooey.
- Easy to make: You only need one bowl for the crust and one blender or food processor for the filling.
- Naturally sweetened: Dates bring sweet flavor, so you can enjoy dessert without refined sugars (except for a small amount of coconut or brown sugar).
- Diet-friendly: These bars are vegan, dairy-free, and can be made gluten-free with oat flour that is certified gluten-free.
- Make-ahead friendly: They taste even better the next day, so you can save time by preparing them in advance.
Tools
- 8x8-inch baking pan: This size helps achieve the perfect bar thickness. If you only have a larger pan, line the bottom as best you can and adapt the thickness.
- Mixing bowls: For combining ingredients.
- Parchment paper: Used to line the pan for easy removal. You can also use aluminum foil if that’s all you have, but parchment is best.
- Pastry cutter or fork: This tool helps blend the vegan butter or coconut oil into the flour. If you don’t have one, your fingers will do the trick.
- Blender or food processor: A must for getting the dates smooth in the filling.
- Rubber spatula: Great for spreading and folding ingredients without leaving any behind.
- Basic measuring cups and spoons and a kitchen scale: Properly measuring ingredients is key for success in the kitchen.
Ingredients
As usual, you'll find the complete recipe card, including ingredient amounts and instructions, at the bottom of this post! Keep on reading for more details, or jump straight to the recipe.
CRUST
- Oat flour: Provides a hearty, slightly sweet foundation. Oat flour keeps the bars tender and offers a mild flavor that won’t overpower the filling.
- Coconut sugar or brown sugar: Adds sweetness and a hint of molasses-like taste. It also aids in browning the crust.
- Vegan butter or coconut oil: Acts as the fat that binds the crust together, keeping it crisp. Using solid, cold fat ensures a crumbly, firm texture.
- Vanilla extract: Infuses the crust with a pleasant, warm aroma.
- Pinch of salt: Enhances the flavors and balances sweetness.
FILLING
- Dates: Create a sweet, caramel-like base for the filling. They bring natural sugars and a gooey texture.
- Plant-based milk: Thins out the date mixture, making it creamy. You can use almond, soy, or oat milk.
- Cornstarch: Thickens the filling, ensuring the bars set properly.
- Vanilla extract: Brings a comforting flavor note to complement the pecans.
- Salt: Balances the sweetness of the dates.
- Roasted pecans: Provide a toasted, nutty crunch. They’re the star of the show and add loads of texture.
How to make these Vegan Pecan Pie Bars (Visual walkthrough)
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).
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.
Substitutions & Variations
- Gluten-free swap: Ensure your oat flour is certified gluten-free. Otherwise, you can try almond flour or a gluten-free flour blend, though the texture may differ.
- Nut-free version: If you can’t have pecans, try using seeds like sunflower or pumpkin. You’ll lose the classic pecan flavor, but you’ll still get a crunchy topping.
- Different sweeteners: Swap out the coconut sugar for regular granulated sugar if you prefer a lighter taste.
- Extra flavor: Sprinkle cinnamon into the filling. This adds a cozy warmth.
- Chocolate drizzle: Melt some dairy-free chocolate chips and drizzle on top after baking. This adds a rich, decadent touch.
Storage & Freezing
Fridge: Place leftover vegan pecan pie bars in an airtight container. Then store them in the refrigerator for up to one week. They actually taste better over time as the filling sets further and the flavors meld.
Freezer: Want to store them longer? Wrap individual bars in parchment and keep them in a freezer-safe container. They can last up to three months in the freezer. To enjoy them again, thaw overnight in the fridge or let them sit at room temperature for about an hour before serving.
Tips for success
- Use cold fat: Keep your vegan butter or coconut oil chilled. This helps form a flaky, firm crust.
- Blend thoroughly: Make sure the date mixture is completely smooth to avoid lumps and ensure a silky filling.
- Allow proper cooling: These vegan pecan pie bars need time to firm up. Don’t rush and cut them too early.
- Overnight rest: If possible, let them sit in the fridge overnight. This makes slicing easier and enhances flavor.
- Don’t overbake: Watch the bars near the end. The edges should be firm, but the center can be slightly soft. They set as they cool.
FAQ
They can be healthier than classic pecan pie bars since dates provide natural sweetness. By using oat flour and skipping dairy and eggs, the recipe can fit into many health-focused diets. However, they are still a sweet treat, so enjoy in moderation.
Yes, you can substitute all-purpose flour in a 1:1 ratio. Keep an eye on the texture, as the crust might be slightly denser.
Your bars may not have baked long enough, or the cornstarch wasn’t fully blended. Make sure you blend the cornstarch thoroughly and bake until the filling is set around the edges. Also, allow enough cooling time.
Absolutely. Use certified gluten-free oat flour. Double-check that all your ingredients, including cornstarch and any sweeteners, are also labeled gluten-free.
Yes. Wrap each bar in parchment or plastic wrap, then place them in a freezer-safe container. They will keep for about three months. Thaw in the fridge or on the counter before serving.
Let them cool at room temperature for 1-2 hours. Then place them in the fridge for at least 4 hours, ideally overnight. This extra time helps them firm up, making slicing easier.
Recipe
VEGAN PECAN PIE BARS
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
NUTRITION
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