These Vegan Pecan Pie Bars are a plant-based twist on the classic holiday favorite! With a buttery, shortbread-like crust topped with a gooey maple-sweetened pecan filling, these bars deliver all the flavors of pecan pie in an easy-to-eat, handheld form.
Sweet, nutty, and indulgent, they’re a crowd-pleaser that’s great for any occasion, from holiday gatherings to casual treats.
These bars are dairy-free, egg-free, and irresistibly delicious. One bite, and you’ll be hooked!
For other delicious vegan desserts for any gathering, try Vegan No-Bake Chocolate Pie, Vegan Pumpkin Pie with Graham Cracker Crust, or Vegan Butternut Squash Pie.
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Why You'll Love This Recipe
- These bars are simple to make and easy to serve.
- Made with dairy-free and egg-free ingredients, these bars are perfect for plant-based eaters and those with allergies.
- These bars are perfect for holiday gatherings, potlucks, or just a cozy night in.
- These bars need to chill for a few hours, but the prep time and assembly are a breeze - the oven and fridge handle all the heavy lifting!
Ingredients
Round up these simple ingredients for some serious vegan dessert goodness. See the recipe card for quantities.
- Vegan Yogurt - For the best results, go for a thick vegan yogurt like coconut or almond. I usually keep vanilla-sweetened Silk Yogurt on hand, so I use that, but unsweetened works just as well. Different brands have their texture and tang, so pick one you enjoy.
- Brown Sugar - I normally use light brown sugar because that is what I have on hand. Dark would work as well.
- Maple Syrup - People always ask if they can use a different liquid sweetener, and the answer is yes. I’ve tried both agave and brown rice syrup. Agave’s a breeze, but fair warning—brown rice syrup turns into gluey cement and could double as craft adhesive. It can be messy, but hey, if you’re up for a challenge, go for it - it's delicious.
Variations
- Sprinkle of sea salt over the bars once they’re cool.
- Add a handful of dairy-free chocolate chips to the filling or drizzle melted chocolate over the top.
- For an adult-friendly option, add a splash of bourbon to the filling for extra warmth and depth of flavor.
- Use a gluten-free flour blend for the crust, ensuring your bars are safe for gluten-sensitive guests.
How To Make Vegan Pecan Pie Bars
Here are some pics of how it is done. See the recipe card for detailed directions.
Step 1: Make the dough. In a mixing bowl, combine the flour, brown sugar, and salt. Add the melted vegan butter and mix until the mixture is crumbly and evenly moistened.
Step 2: Press into an 8x8 casserole dish prepared with parchment paper. Bake for 12-15 minutes at 350°F (175°C) until slightly golden.
Step 3: Prepare the filling. In a medium bowl, combine the maple syrup, brown sugar, vegan yogurt, cornstarch, vanilla extract, and a pinch of salt.
Step 4: Assemble the pecan bars by pouring the filling over the baked base. Bake the casserole for 30 minutes at 350°F (170°C).
Step 5: Allow the bars to cool for 10-20 minutes. Then, place in the refrigerator for 4 hours to set. If you need it faster, place them in the freezer for an hour or so.
Step 6: Lift the entire pecan pie out of the casserole using the overhang of the parchment paper. Cut the bars into squares using a large sharp knife.
Top Tips
- This filling is sweet! Use the suggested-sized casserole or a bit smaller to get the correct ratio.
- This makes it super easy to lift out the bars and cut clean squares.
Storage
- Store the bars in an airtight container in the fridge for up to 5–7 days. They taste delicious chilled and hold their shape well.
- For longer storage, freeze the bars in a single layer in an airtight container for up to 3 months. Thaw them in the fridge or at room temperature before serving.
Recipe FAQS
Agave syrup or brown rice syrup can be used as a substitute, but they may slightly alter the flavor of the intended recipe.
These bars are best stored in the refrigerator to keep their shape, but they can be left out for a while to be enjoyed. Just pop any leftovers back in the fridge to keep them fresh!
If your pecan pie bars are still gooey after chilling overnight, it could be a couple of things. First, check if your refrigerator is cold enough—sometimes, if it's overfilled, it will not be cold enough. Also, ensure they have enough baking time - underbaking can keep them too soft. If all else fails, pop them in the freezer for 30 minutes to firm them up a bit more. Gooey can be delicious, though—sticky fingers are just part of the fun sometimes.
Got a minute? I'd love for you to dive into the comments and rate these Vegan Pecan Pie Bars. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Pecan Pie Bars
Equipment
Ingredients
For the Crust:
- 1 ½ cups all-purpose flour or gluten-free flour blend for GF option
- ¼ cup brown sugar
- ½ teaspoon salt
- ½ cup vegan butter melted
For the Filling:
- 1 cup chopped pecans
- ½ cup maple syrup
- ½ cup brown sugar
- ¼ cup vegan yogurt use sweetened or unsweetened
- 2 tablespoons cornstarch
- 1 tablespoon vanilla extract
- 1 pinch salt
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the Crust Mixture: In a mixing bowl, combine the flour, brown sugar, and salt. Add the melted vegan butter and mix until the mixture is crumbly and evenly moistened.
- Press and Form the Crust: Press the crust mixture evenly into the bottom of the prepared baking pan.
- Bake the Crust: Bake the crust for 12–15 minutes or until it’s lightly golden. Set aside to cool slightly while you prepare the filling.
- Prepare the Filling Base: In a medium bowl, combine the maple syrup, brown sugar, yogurt, cornstarch, vanilla extract, and a pinch of salt.
- Add Pecans: Fold in the chopped pecans.
- Assemble the Bars: Pour the pecan filling over the pre-baked crust, spreading it out evenly.
- Bake the Bars: Bake for 30-35 minutes or until the filling is cooked and bubbly. It will still be a bit liquidy, so be careful when removing it from the oven.
- Cool Completely: Allow the bars to cool out of the oven for about 10-20 minutes, and then refrigerate overnight. If you're in a hurry, freeze them for an hour or more until firm.
- Slice and Serve: Once chilled, lift the bars from the pan using the parchment paper overhang and slice them into squares or rectangles. Serve and enjoy!
Regi Pearce says
These vegan Pecan Pie Bars are dangerously good! They have all the rich, caramelized pecan pie flavor but in an easy, handheld bar - no rolling out pie dough required. They are sweet though but contrast nicely with the buttery shortbread crust.
Sister says
Can't wait to try these, Reg. They look great. I saw your video on Instagram and it got me wanting to try them!
Regi Pearce says
Wonderfu! Hope you like them.