These Vegan Pecan Pie Bars are delicious, gooey, and made with a thick layer of crunchy pecans. They are made with a thin almond shortbread crust, topped with sweet maple syrup and pecans filling. They are also gluten-free and keto, perfect as a healthy dessert.
If you are looking for a perfect festive dessert in its healthie version this recipe is right for you! I love a classic Pecan Pie but let’s be honest is often filled with a lot of sugar. So I decided to make a healthier vegan version that you won’t even realize it’s healthy!
Why try out these Vegan Pecan Pie Bars?
- Crunchy – The crunchy pecan filling is the best of part of these bars!
- Healthy and Vegan – These bars are actually without refined sugar and made with wholesome ingredients.
- Perfect for Christmas and Thanksgiving – Perfect festive bars right here, if you uare hosting a friends or family this is the perfect dessert to make!
- Easy to make – These Vegan Pecan Pie Bars are actually super easy to make, they can be thrown together in less than 30 minutes.
Ingredients
- Maple Syrup
- Almond Flour
- Coconut Flour
- Coconut Oil
- Pecans Nuts
- Vanilla Extract
- Coconut Sugar
- Sea Salt
Watch the Video Instructions
How to make these Vegan Pecan Pie Bars
Follow these few simple steps to make these delicious and healthy pecan pie bars.
- Preheat the oven to 350ºF/160ºC and line square 8×8 inch pan with parchment paper.
- For the crust add almond flour, coconut flour, coconut oil, vanilla extract, and maple syrup, and mix until combined.
- Transfer the crust to the prepared pan and press into the bottom of the pan.
- Bake for 10-12 minutes until golden brown on top.
- In the meantime prepare the filling.
- In a saucepan heat the coconut sugar, maple syrup, coconut oil, and vanilla extract for 3-4 minutes, stirring continuously.
- Take off the heat and stir in the pecans (I used a mix of chopped and whole pecan nuts).
- Pour the mixture over the shortbread base.
- Let it cool for at least 1 hour in the refrigerator before slicing.
Tips to make these Pecan Pie Bars
Be careful when making the filling, keep stirring constantly, and once it starts bubble turn off the heat. Cooking longer will result in the burnt filling.
Let set the bars for at least 1 hour before slicing, otherwise, the bars will be hard to cut. They are the best on the second day.
MORE FALL RECIPES TO TRY
- Pumpkin Chai Spiced Load Cake
- Pumpkin Chai Spiced Cupcakes
- Easy Chai Latte Recipe
- Apple Pie Parfaits
- The Best Vegan Carrot Cake
If you would like to see more vegan recipes, follow me on my Instagram and Pinterest.
Vegan Pecan Pie Bars (Keto + GF)
Ingredients
Crust
- 1 cup / 120 grams almond flour
- 1/4 cup / 30 grams coconut flour
- 1/4 cup / 65 ml maple syrup
- 1/4 cup / 65 ml coconut oil
- 1 tsp vanilla extract
Filling
- 1/3 cup / 85 ml maple syrup
- 1/4 cup / 65 ml coconut oil
- 2 cups / 250 grams pecan nuts
- 1/3 cup / 70 grams coconut or brown sugar
- sea salt
Instructions
Shortbread Crust
- Preheat the oven to 350ºF/160ºC and line square 8×8 inch pan with parchment paper.
- For the crust add almond flour, coconut flour, coconut oil, vanilla extract, and maple syrup, and mix until combined.
- Transfer the crust to the prepared pan and press into the bottom of the pan.
- Bake for 10-12 minutes until golden brown on top.
Filling
- In the meantime prepare the filling. In a saucepan heat the coconut sugar, maple syrup, coconut oil, and vanilla extract for 3-4 minutes, stirring continuously.
- Take off the heat and stir in the pecans (I used a mix of chopped and whole pecan nuts).
- Pour the mixture over the shortbread base. Let it cool for at least 1 hour in the refrigerator before slicing.
Video
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