These Vegan Pecan Pie Bars are a guilt-free indulgence that’s as wholesome as it is delicious. With a rich, buttery crust and a gooey, caramel-like filling, they’re packed with the warm, nutty flavor of pecans—all without a drop of sugar. Perfect for satisfying your sweet tooth, they’re a healthier twist on a classic dessert that everyone can enjoy.
Ready in just 55 minutes, these bars are surprisingly easy to make, with a prep time of 25 minutes and a quick 30-minute bake. The contrast of the crisp crust and the soft, chewy filling creates a texture that’s simply irresistible. Whether for a holiday treat or an everyday snack, these bars are sure to impress with their decadent yet wholesome appeal.
Ingredients for Vegan Pecan Pie Bars (Sugar Free)
- Crust:
- 1 cup (4oz/115g) coconut flour
- 1/3 cup (2 ½ floz/71ml) coconut oil, at room temperature
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons Lakanto Maple Syrup, maple syrup, or honey
- Pecan Filling:
- 1 1/2 cups (7 1/2oz/213g) pecans, roughly chopped and toasted
- 3/4 cup (6oz/170g) Lakanto sugar, Swerve, or coconut sugar
- 1/3 cup (2 ½ floz/71ml) Lakanto Maple Syrup or maple syrup
- 1/3 cup (2 ½ floz/71ml) coconut oil, melted
- 1/3 cup (2 ½ floz/71ml) almond milk, or any other non-dairy milk
- 2 tablespoons flax meal*
- 2 teaspoons tapioca starch*
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
Step-by-Step Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (180°C). Line an 8×8 inch baking tin with parchment paper and lightly grease with coconut oil. Set aside.
- In a large bowl, whisk together the coconut oil, Lakanto maple syrup, and vanilla extract until well combined.
- Add the coconut flour and salt to the mixture. Stir until a crumbly dough forms.
- Transfer the dough to the prepared tin. Use the palms of your hands to press it into an even layer.
- Bake the crust for 9-10 minutes, or until slightly golden and crisp. Remove from the oven and let it cool completely while you prepare the filling.
- Make the Pecan Filling:
- In a small saucepan, combine the coconut oil, Lakanto sugar, and maple syrup. Heat over medium heat until melted and slightly browned, about 3-4 minutes. Remove from heat and let cool. (If the mixture crystallizes, it will dissolve when whisked later.)
- In a medium bowl, whisk together the almond milk, flax meal, tapioca starch, vanilla extract, salt, and cinnamon.
- Whisk the cooled maple syrup mixture into the almond milk mixture until well combined. Gently fold in the toasted pecans.
- Assemble and Bake:
- Pour the pecan filling over the pre-baked crust, spreading it evenly.
- Return the tin to the oven and bake for 30-35 minutes, or until the filling is set.
- Remove from the oven and let cool to room temperature before slicing into 16 squares.
- Storage and Serving:
- Once cooled, cover and store in the fridge for up to 3 days. For best results, enjoy slightly warm. To reheat, microwave leftovers for 10-20 seconds.
Perfect Pairings: Serving Suggestions
These Vegan Pecan Pie Bars are delicious on their own, but they shine even brighter with a dollop of coconut whipped cream or a scoop of dairy-free vanilla ice cream. For a cozy touch, serve them alongside a warm cup of chai tea or spiced apple cider. They’re also a great addition to a holiday dessert platter!
Keep It Fresh: Storage and Reheating Tips
Store these bars in an airtight container in the fridge for up to 3 days. If the Lakanto sugar crystallizes, simply microwave a square for 10-20 seconds to restore its gooey texture. For longer storage, freeze the bars in a single layer and thaw at room temperature before enjoying.
Mix It Up: Recipe Variations
Feel free to get creative! Swap pecans for walnuts or almonds, or add a handful of dark chocolate chips to the filling for a decadent twist. If you’re nut-free, try using sunflower seeds or pumpkin seeds instead. You can also experiment with different sweeteners like date syrup or agave.
Quick Tips: Time-Saving Hacks
To save time, toast the pecans in advance and store them in an airtight container. You can also prepare the crust a day ahead and keep it covered at room temperature. When ready, just whip up the filling and bake. Easy peasy!
Kitchen Essentials: Equipment Guidance
An 8×8 inch baking tin is perfect for this recipe, and lining it with parchment paper ensures easy removal. A small sauce pot is ideal for melting the filling ingredients, and a whisk will help you achieve a smooth, lump-free mixture. Don’t forget a sharp knife for clean cuts!
Vegan Pecan Pie Bars (Sugar Free)
Ingredients
Crust
- 1 cup coconut flour 4oz/115g
- 1/3 cup coconut oil at room temperature, 2 ½ floz/71ml
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons Lakanto Maple Syrup Maple syrup or honey
Pecan filling
- 1 1/2 cups pecans roughly chopped and toasted, 7 1/2oz/213g
- 3/4 cup Lakanto sugar swerve or coconut sugar, 6oz/170g
- 1/3 cup Lakanto Maple Syrup or maple syrup, 2 ½ floz/71ml
- 1/3 cup coconut oil melted, 2 ½ floz/71ml
- 1/3 cup almond milk or any other non-dairy milk, 2 ½ floz/71ml
- 2 tablespoons flax meal *
- 2 teaspoons tapioca starch *
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
Instructions
- First make the crust: Preheat your oven to 350°F (180°C) then line and 8×8 inch tin with coconut oil and parchment paper, set aside.
- In a large bowl whisk together the coconut oil, Lakanto maple syrup and vanilla. Once combined add in the coconut flour and salt. Mix together until a crumbly dough is formed.
- Transfer the dough to the prepared tin then use the palms of your hand to press into one even layer.
- Bake the crust to 9-10 minutes, until slightly golden and crisp. Remove from the oven and allow to fully cool while making the filling.
- Pecan Filling: In a small sauce pot combine the coconut oil, Lakanto sugar and maple syrup. Allow this to melt together and slightly brown, about 3-4 minutes.
- Remove the maple syrup mixture from the heat and allow to cool. While cooling the syrup may crisalize, dont worry as this dissolves when whisked.
- In a medium bowl whisk together the almond milk, flax*, tapioca starch*, vanilla, salt and cinnamon.
- Whisk the cooled maple syrup mixture into the almond milk mixture. Once combined fold in the pecans.
- Pour the pecan filling over the pre-baked crust then return to the oven for 30-35 minutes.
- Remove from the oven and allow to cool just to room temperature slicing into 16 squares.
- Once cooled cover and store in the fridge for up to 3 days.
- *These are best enjoyed slightly warm as once they cool or are refrigerated the Lakano sugar does crystalize. To reheat leftovers i suggest popping them in the microwave for 10-20 seconds.
