Vegan Gluten-Free Pecan Pie Bars
These vegan gluten-free pecan pie bars taste like the holidays but without the stress, dairy, or gluten-induced regret. Rich, gooey, and ridiculously addictive, they deliver all the caramelized pecan goodness without the hassle of rolling out pie crust. They come together with minimal effort and maximum flavor—because no one has time for complicated desserts. You get a buttery shortbread base and a sticky, nutty topping, all without a single questionable ingredient. Make them once, and suddenly, store-bought pecan pie will seem like an insult. Bonus: they freeze beautifully, assuming you don’t eat them all first.
Vegan Gluten-Free Pecan Pie Bars
These pecan pie bars feature a crisp shortbread crust and a sticky-sweet pecan filling—all without dairy, eggs, or gluten.
Ingredients
Shortbread Crust
- 1 ½ cups almond flour for a rich, buttery texture
- ¼ cup coconut oil melted (because butter is overrated)
- 3 tablespoons maple syrup sweetness without refined sugar
- 1 teaspoon vanilla extract flavor boost
- ¼ teaspoon salt balances the sweetness
Pecan Filling
- 1 cup pecans chopped (the star of the show)
- ½ cup maple syrup gooey goodness
- ¼ cup coconut sugar deep caramel flavor
- 2 tablespoons coconut oil keeps it luscious
- 1 tablespoon ground flaxseed + 2.5 tablespoons water because eggs aren’t invited
- 1 teaspoon vanilla extract more flavor, always
- ¼ teaspoon salt essential
Instructions
Step 1: Prep the Pan
- Line an 8×8-inch pan with parchment paper for easy removal.
- Preheat oven to 350°F (175°C).
Step 2: Make the Shortbread Base
- Mix almond flour, melted coconut oil, maple syrup, vanilla, and salt in a bowl.
- Press the mixture evenly into the pan.
- Bake for 10-12 minutes until lightly golden.
Step 3: Prepare the Pecan Filling
- In a small bowl, mix flaxseed with water and let it sit for 5 minutes.
- In a saucepan, heat maple syrup, coconut sugar, coconut oil, and vanilla until smooth.
- Stir in the flax mixture and chopped pecans.
Step 4: Assemble & Bake
- Pour the pecan mixture over the baked crust and spread evenly.
- Bake for 20 minutes until the filling is bubbling and set.
Step 5: Cool & Slice
- Let it cool completely before slicing into bars.
- Enjoy immediately or store in the fridge for extra chewiness.
Notes
Nutritional Information (Per Bar)
- Calories: ~200
- Total Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
Extra Tips for the Best Pecan Pie Bars
- Toast the pecans for extra depth of flavor.
- Chill before slicing for cleaner cuts.
- Store in the fridge for a firmer texture or at room temp for a softer bite.
- Drizzle with dairy-free chocolate if you’re feeling extra fancy.
