These Vegan Pecan Pie Bars are super easy to make thanks to a quick gluten-free pastry and no-cook date caramel layer made in the food processor! Gluten-free and naturally sweetened.
Looking for another Thanksgiving dessert? These Vegan Pecan Pie Bars have a lot going for them: Not only are they ridiculously easy to make. They are also way easier to eat after a rich Thanksgiving meal as they can be cut as small or big as you want them to. In addition, they are naturally sweetened with maple syrup and coconut sugar and gluten-free.
The pastry comes together in just minutes, you can make it by hand in a bowl or blitz everything together in the food processor. The middle layer is made from a quick date caramel and the topping is pecans. These have an incredible, addictive texture. The date caramel is gooey, the pecans are crunchy, and the cookie crust is crumbly, buttery and delicious
More Thanksgiving desserts:
- Pumpkin Pie Tarts
- Chocolate Pecan Pie
- Sweet Potato Bars
- Gluten-free Pumpkin Bread
- Pumpkin pie bars
- 1 Bowl Pumpkin Cream Cheese Muffins
- Pumpkin Chocolate Marble Cake
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Pecan Pie Bars - Date Sweetened/ refined sugar free Glutenfree
Ingredients
For the crust:
- 1 cup (112 g) almond flour
- 3 tablespoons tapioca starch
- 2 tablespoons oat flour, certified Glutenfree if needed or use white rice flour
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
- 1 tablespoon refined coconut oil semi-solid
- 3 tablespoons maple syrup
For the date caramel layer:
- 9 soft Medjool dates
- 2 tablespoons almond butter
- ½ cup (125 ml) non-dairy milk such as almond milk or oat milk
- ⅛ teaspoon salt
For the pecan topping:
- 1 cup (100 g) pecans halves and chopped I use and ½ cup of halves and ½ cup chopped
- 1 tablespoon maple syrup
- 2 teaspoons coconut sugar or brown sugar
- ⅛ teaspoon cinnamon
Instructions
- Make the crust: In a bowl, add the almond flour, tapioca starch, oat flour, baking soda, and salt and mix well.
- Then add in the wet ingredients - vanilla extract, melted coconut oil, maple syrup and mix and make a dough. Press and mix to combine.
- Line a 9x9 or 8x8 inch brownie pan with parchment. Then press this dough into the pan and even it out with a spatula.
- Preheat the oven to 345 degrees Fahrenheit (170c) and bake the crust for 11 minutes.
- Meanwhile, make the date caramel: Blend dates, almond butter, ¼ cup of milk, ⅛ teaspoon salt. Then add the milk 1 tablespoon at a time until the mixture is a smooth thick cream. Depending on your dates, you might need all of the half cup or a tablespoon less non dairy milk.
- In another bowl, add the pecans and maple syrup and toss well. Then sprinkle in the coconut sugar and cinnamon and toss again.
- Remove the crust from the oven then spread out the date caramel and even it out.
- Top the date caramel with the pecan mixture and even it out and then place this pan back in the oven and bake for 30-35 minutes.
- Once the top is not liquidy anymore, take the pan out. Let it cool for 15 minutes then carefully remove the bars from the pan and let it cool for another 10 minutes before slicing and serving.
Video
Notes
Nutrition
Ingredients:
- the crust is made using a gluten-free blend of almond flour, tapioca starch, and oat flour
- baking soda is added for rise
- salt helps bring out the sweetness
- vanilla extract
- to get that crumbly rich texture we use coconut oil for the crust
- the date caramel is made from Medjool dates blended with almond butter and non-dairy milk such as almond milk
- the bars are topped with pecans halves tossed with maple syrup, coconut sugar and cinnamon
Tips & Substitutions:
- For best results, I recommend Medjool dates. They blend easily
- You can use store-bought oat flour or you just grind your own oats into on flour in a blender . Or use all purpose flour or rice flour
- Refined coconut oil is best if you don’t want your crust to taste a bit coconutty
How to make Vegan Pecan Pie Bars:
Make the crust: In a bowl, add the almond flour, tapioca starch, oat flour, baking soda, and salt and mix well.
Then add in the wet ingredients – vanilla extract, melted coconut oil, maple syrup and mix and make a dough. Press and mix to combine.
Line a 9×9 or 8×8 inch brownie pan with parchment. Then press this dough into the pan and even it out with a spatula.
Preheat the oven to 345 degrees Fahrenheit (170c) and bake the crust for 11 minutes.
Meanwhile, make the date caramel: Blend dates, almond butter, ¼ cup of non dairy milk, ⅛ teaspoon salt. Then add the milk 1 tablespoon at a time until the mixture is a smooth thick cream. Depending on your dates, you might need all of the half cup or a tablespoon less non dairy milk.
In another bowl, add the pecans and maple syrup and toss well. Then sprinkle in the coconut sugar and cinnamon in the pecans and toss again.
Remove the crust from the oven then spread out the date caramel and even it out.
Top the date caramel with the pecan mixture and even it out and then place this pan back in the oven and bake for 30-35 minutes.
Once the top is not liquid anymore, take the pan out. Let it cool for 15 minutes then carefully remove from the pan and let it cool for another 10 minutes before slicing and serving.
Storage: store in the counter for the day. Refrigerate for upto 7 days. Freeze for upto 2 months
Liza
Made this and it turned out amazing! Simple and easy and most importantly delicious!
Thank you for sharing this recipe!
Alicia
Great recipe, my colleagues loved it.
Laura
Not sure if it was my oven or bottom of the jar almond butter or what, but these were a little dry but otherwise delicious (even for my omnivore dessert-a-holic hubby). When I make it next time, I will probably double the date caramel sauce. I also added a few more pecans for complete coverage. Cuz there’s never too much of a good thing!
Richa
Hmm maybe it got a bit overbaked
Laura
The next day, they became moist and even more delicious!! So maybe a little over baked at first.
Nikki
Could arrowroot starch work in place of tapioca?
Richa
Yes
Megan
Can I admit the tapioca starch or is there a substitute I can use?
Richa
Any other starch like cornstarch or arrowroot
Jo Anna
If I’m using Bob’s 1to1 GF flour, which of the crust ingredients would I omit? Also, would peanut butter work instead of almond butter? Thank you!
Vegan Richa Support
You can omit the tapioca flour, oat flour, and baking soda. Yes, feel free to swap almond for peanut butter. Note that this will change the taste.
Tracy
I have an almond allergy. Is there a substitute for the almond flour?
Vegan Richa Support
You can use your preferred gluten-free flour alternative in this recipe.
Beth
Absolutely delicious!
Vegan Richa Support
hooray@!@
Kristen
I was looking for a vegan(for me), gluten free(for her), recipe to make with my adult niece over the holidays, and this was perfect! Since my mother is neither vegan nor gluten free, we did have to go shopping, but all of the ingredients were easily available, even on the day before Thanksgiving. We had fun making them, and they were all eaten in less than 24 hours. As others had mentioned, we also brainstormed about what other ways we could put this crust to use. I’ll definitely make these again
Vegan Richa Support
glad you had fun 🤩 let me know what you came up with
Yvonne
I made these last night and they were so easy and delicious. Thanks, Richa!
Richa
Yay
Senga
Absolutely Delicious and easy to make Have to hide them to keep them from disappearing 😋😋
Vegan Richa Support
good idea
Bonnie
I just made that for the mr’s birthday!
Excellent ! Fast, easy, and tastes superb!
Like butter tarts without the sugar overload.
Just used olive oil for the cookie crust and
whole wheat flour.
Richa
Yay
s
nice and easy! will be making and freezing for christmas.
Vegan Richa Support
great idea
s
Really delicious and easy! Even the non-vegans liked and didnt even realise.
Vegan Richa Support
sounds great
Caitríona O'Leary
Thank you, this was so delicious!
I used homemade coconut butter instead of coconut oil, made it into a circle and called it a pie!
Vegan Richa Support
oh – homemade coconut butter – sounds nice
VA
OMG so delicious!! Made it today for Thanksgiving dessert and it was perfect. Thank you so much for sharing this easy recipe.
Vegan Richa Support
Hooray!
Sue
These were a huge hit with my.entire extended family. Thanks so much for all your wonderful recipes Richa. I appreciate you.
Vegan Richa Support
Yay!! I appreciate your feedback
Richa
Yay!!
Sherry
These are GREAT. Everything was very easy. The recipe is simple to follow and very well laid out. I will be taking these to two different Thanksgiving celebrations tomorrow, and I know they will be a hit. Thank you SO much for a wonderful, stress-free recipe.
Vegan Richa Support
Enjoy!! X2
Dee Brown
I’m not even vegan, but I use just this crust often! Its a delicious foundation and great alternative to traditional pie crust.
This recipe is simple, quick and definitely tasty!
Richa
🙂
Isabelle
I wanted to try this recipe as soon as I saw it. So I did and I just love it. Not too salty, not too sweet, just perfect. And I will be remaking the crust for fruit pies!
Vegan Richa Support
nice – great idea
Celeste
What’s a good substitute for nut/seed butters? My kids have allergies with these. Thanks.
Richa
I don’t understand. There are a cup of pecans in these. Are they ok with pecans?
If they are, then you can make some pecan butter by processing pecans in a food processor and use that
Solomae
This recipe looks wonderful! Will make it for Thanksgiving. Is there a sub for tapioca starch? Maybe arrowroot or potato starch?
Richa
Yes arrowroot or potato both will work.
Belvy
Is there a substitute for tapioca starch/flour?
Richa
Other starch such as corn or potato starch
Richa
Or all purpose flour if you are ok with that
Gloria Romaniuk
I look forward to your recipes! Lots of great ideas which are practical and adaptable! Thanks!!
Gloria
Manitoba
Richa
Thanks!
Jen
Is there any substitute for the coconut oil? I can’t have any coconut products due to cholesterol issues. Would tahini work?
Richa
Yes just omit and add more maple or tahini or almond butter
Jen
I made these for Thanksgiving and they are fabulous – better than traditional (and unhealthy) pecan pies. I subbed 1 Tbsp tahini for the coconut oil and the crust was delicious. I’ll definitely be making these again.
Vegan Richa Support
right? 🥧
Julee
I thought these turned out great. My question is, could you double the recipe and make it into a Pecan Tart for Thanksgiving??
Richa
Yes! Increase bake time
Isabelle
There is not cholesterol in coconut oil.
Vegan Richa Support
.
Richa
Nope