Vegan Pecan Pie Bars (Gluten-Free)

These Vegan Pecan Pie Bars have a crunchy, buttery base and a fudgy, gooey filling and are loaded with toasty pecans. They’re also gluten-free and refined sugar free and make a great alternative to Pecan Pie. Perfect for Thanksgiving and Christmas!

How to make these Vegan Pecan Pie Bars

Scroll down to the bottom of this post for the full recipe.

• Combine all ingredients for the base in a glass mixing bowl.

• Transfer the mixture to a one-pound loaf tin lined with baking paper.
• Use your fingers to push the mixture all the way to the edges, then use a spatula to press down on it until the surface is completely even.

• Bake in oven for 10 minutes – you’ll be baking this again so you don’t want to over-bake at this stage!

• Place the soaked and drained dates, almond butter, plant-based milk, vanilla, salt (and brandy if using) in a food processor or blender.

• Blend until completely smooth, mixing it around a couple of times if necessary.

• Spread the filling over the cooked base.

• Press the chopped pecan nuts firmly into the filling until you have pressed them all the way to the bottom and the surface is completely covered with pecan nuts.

Tip: Chopping up the pecan nuts makes it easier to slice through the surface once they’re baked.

• Bake in the oven for around 20 minutes.

• Leave to cool completely before slicing, keeping in the fridge for at least a couple of hours, to allow the filling to set properly.

SUBSTITUTIONS YOU CAN MAKE TO THIS RECIPE:

• You can add the brandy (or any other alcohol of choice) to taste, or omit it entirely.
• You can add some cinnamon to the filling.
• You can use any type of plant-based milk: I used cashew milk, but almond milk, oat milk, soy milk, rice milk etc all work well.
• You can replace the almond butter with pecan butter or sunflower seed butter.

Substitutions to be careful of:

You can use white rice flour but the texture is much better with brown rice flour.

How long do these Pecan Pie Bars keep for?

These Pecan Pie Bars do taste best when fresh, but keep covered in the fridge for up to a few days.

More gluten-free vegan pie recipes:

• Cherry Pie
• Apple Pie
• Pumpkin Pie
• Blueberry Pie
• Apple Galette
• Sweet Potato Pie
• Pumpkin Pie Bars
• Apple Pie Bars
• Lemon Tart

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Watch how to make this recipe:

Vegan Pecan Pie Bars (Gluten-Free)

These Vegan Pecan Pie Bars have a crunchy, buttery base and a fudgy, gooey filling and are loaded with toasty pecans. They're also gluten-free and refined sugar free and make a great alternative to Pecan Pie!

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: gluten-free pecan pie bars, vegan pecan pie bars, vegan thanksgiving dessert

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 8 bars

Calories: 304kcal

Author: Rhian Williams

Ingredients

For the base:

• ▢ 15 g (1 tbsp) coconut oil (or sub coconut butter)
• ▢ 3 tablespoons maple syrup (or sub any other similar sweetener)
• ▢ 40 g (⅓ cup) ground almonds (almond meal) *
• ▢ 40 g (¼ cup) brown rice flour ** (or sub plain flour if not gluten-free)
• ▢ Pinch salt

For the filling:

• ▢ 130 g (¾ cup) pitted dates soaked overnight in cold water or 10 minutes in boiling water
• ▢ 85 g (⅓ cup) smooth almond butter (or sub pecan butter or sunflower seed butter)
• ▢ 2 tablespoons unsweetened almond milk (or sub any other plant-based milk)
• ▢ 1 teaspoon vanilla extract
• ▢ Pinch salt
• ▢ Splash brandy (optional – ensure vegan/gluten-free if necessary)
• ▢ 125 g (1 cup) pecan nuts , roughly chopped

Instructions

For the base:

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave
• Add the maple syrup, ground almonds, brown rice flour and salt and mix well – add a splash of any plant-based milk if it’s looking too dry to combine
• Transfer the mixture into a loaf tin lined with greased baking paper – I used a one-pound loaf tin
• Use your fingers to push the mixture all the way to the edges, then use a spatula to press down on it until the surface is completely even
• Bake in oven for 10 minutes – you’ll be baking this again so you don’t want to over-bake at this stage!

For the filling:

• Drain the dates and place in a food processor or blender with the almond butter, almond milk, vanilla, salt (and brandy if using)
• Blend until completely smooth, mixing it around a couple of times if necessary
• Spread the filling over the cooked base
• Press the roughly chopped pecan nuts firmly into the filling until you have pressed them all the way to the bottom and the surface is completely covered with pecan nuts
• Bake in the oven for around 20 minutes, until pecan nuts are golden brown
• Leave to cool completely before slicing, keeping in the fridge for at least a couple of hours to allow the filling to set properly
• Tastes best when fresh, but keeps covered in the fridge for up to a few days

Video

Notes

*You can alternatively use almond flour.

**You can use white rice flour but the texture is much better with brown rice flour.

Nutrition Facts

Vegan Pecan Pie Bars (Gluten-Free)

Amount Per Serving

Calories 304 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 3g15%

Sodium 7mg0%

Potassium 281mg8%

Carbohydrates 26g9%

Fiber 5g20%

Sugar 16g18%

Protein 5g10%

Vitamin A 9IU0%

Vitamin C 1mg1%

Calcium 77mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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