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Vegan Pecan Pie Bars Recipe

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4 from 6 reviews

These Vegan Pecan Pie Bars are a gluten free, grain free, and vegan alternative to traditional pecan pie. Made with a paleo flour blend, natural sweeteners like dates and maple syrup, and enriched with pecans, these bars offer a healthier holiday dessert option. Chilled before serving, they deliver a deliciously sweet and nutty flavor with a firm yet tender texture.

  • Total Time: 1 hour 45 minutes
  • Yield: 12 mini pie bars

Ingredients

Crust:

  • 12 pitted dates (soaked for 10 minutes in water)
  • 1 ¾ cups grain free flour blend (see notes for homemade blend)
  • 1 Tablespoon tapioca starch or arrowroot starch (omit if using premade flour blend with tapioca starch)
  • 1–2 Tablespoons naturally refined coconut oil

Filling:

  • 6 pitted dates
  • 1 pinch kosher salt
  • 1 teaspoon pure vanilla extract
  • 1 cup pecan halves plus extra for topping
  • ⅓ cup maple syrup
  • 2 Tablespoons non dairy milk or water
  • ⅓ cup naturally refined coconut oil
  • 2 Tablespoons instant coffee or espresso

Optional Toppings:

  • Coffee beans
  • Pecan halves

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8×8 or 9×9 inch baking pan with parchment paper and grease the sides and parchment with cooking spray to prevent sticking.
  2. Soak Dates: In a small bowl, soak the 12 crust dates in water for 10 minutes to soften them, then drain and discard the soaking water.
  3. Make Crust: In a food processor, blend together the grain free flour blend, tapioca starch, soaked dates, and 1 tablespoon coconut oil. If the mixture is too dry, add additional coconut oil ½ tablespoon at a time until a mealy and sticky dough forms. Press the mixture evenly into the prepared pan to form the crust.
  4. Bake Crust: Bake the crust for 12 to 15 minutes or until lightly golden brown. This pre-baking ensures firmness and prevents sogginess. While crust bakes, prepare the filling.
  5. Prepare Filling Base: Blend 6 dates, vanilla extract, salt, and 1 cup pecan halves in the food processor until sticky and thick. Transfer to a mixing bowl and set aside.
  6. Make Coffee Syrup: In a small saucepan, combine maple syrup, non-dairy milk, coconut oil, and instant coffee. Bring to a gentle boil, then reduce heat to low and whisk for 2 to 3 minutes until the mixture thickens into a syrup-like consistency.
  7. Combine Filling: Quickly pour the hot coffee syrup into the date and pecan mixture and stir well to combine.
  8. Assemble Bars: Pour the filling evenly over the baked crust, spreading it out smoothly. Sprinkle pecan halves and optional coffee beans on top for garnish.
  9. Bake Again: Return the pan to the oven and bake for an additional 18 to 22 minutes, or until the sides are golden brown and the filling is set.
  10. Chill Bars: Allow the baked bars to cool, then refrigerate for at least 1 hour to firm up and achieve a sliceable consistency.
  11. Slice and Serve: Remove from refrigerator, slice into 12 bars. Serve at room temperature or slightly warmed. Store bars in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.

Notes

  • Homemade Grain Free Flour Blend: Combine 1 ½ cups blanched almond flour, 2 tablespoons coconut flour, and 2 tablespoons tapioca flour. Be sure to pre-bake the crust at least 10 minutes when using this blend to ensure proper texture.
  • Sugar Adjustments: Natural sugars come primarily from dates. For a less sweet bar, reduce maple syrup to 2-4 tablespoons. Sugar substitutes have not been tested.
  • Quick Crust Option: You can skip pre-baking the crust if desired, though pre-baking improves texture.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://iamstarved.com/vegan-pecan-pie-bars-recipe/