Vegan Pecan Pie Bars

Here is a recipe for Vegan Pecan Pie Bars.

These bars have all the sticky, sweet, nutty flavor of traditional pecan pie, but in a convenient bar form with a buttery shortbread crust—completely dairy-free and egg-free. They are perfect for holidays, potlucks, or anytime you want a taste of indulgence.

The Core Ingredients

*(Makes 12-16 bars)*

For the Shortbread Crust:

1 3/4 cups All-Purpose Flour (or gluten-free 1:1 baking flour)
1/2 cup Vegan Butter, softened (like Earth Balance or Miyoko’s)
1/4 cup Granulated Sugar
1/4 cup Powdered Sugar
1/2 tsp Salt
1 tsp Vanilla Extract
1-2 tbsp Cold Water (if needed)

For the Pecan Filling:

1 1/2 cups Raw Pecan Halves (or chopped pecans)
1/2 cup Vegan Butter
1/2 cup Brown Sugar (packed, light or dark)
1/2 cup Maple Syrup (or Agave Nectar)
1/4 cup Coconut Cream (the thick part from a can of full-fat coconut milk) OR Full-Fat Oat Milk
1 tsp Vanilla Extract
1/2 tsp Cinnamon (optional)
1/4 tsp Salt

The Method

Step 1: Make the Crust

Preheat oven to 350°F (175°C) . Line an 8×8 or 9×9 inch baking pan with parchment paper, leaving overhang on two sides for easy lifting.
In a bowl, cream together the softened vegan butter, granulated sugar, and powdered sugar until light and fluffy.
Mix in the vanilla extract and salt.
Gradually add the flour and mix until a soft dough forms. If it’s too dry, add cold water 1 tablespoon at a time.
Press the dough evenly into the bottom of the prepared pan.
Bake for 18-20 minutes, until lightly golden around the edges. Set aside to cool slightly while you make the filling.

Step 2: Prepare the Pecans

Spread the pecans on a baking sheet and toast in the oven for 5-7 minutes until fragrant. (Keep an eye on them—they burn fast.) Set aside.

Step 3: Make the Filling

In a medium saucepan over medium heat, combine the vegan butter, brown sugar, maple syrup, coconut cream, salt, and cinnamon (if using).
Bring to a gentle boil, stirring constantly. Let it boil for 2-3 minutes until slightly thickened.
Remove from heat and stir in the vanilla extract and toasted pecans.

Step 4: Assemble and Bake

Pour the pecan filling evenly over the warm crust, spreading the pecans into a single layer.
Return to the oven and bake for 18-22 minutes, until the filling is bubbly and set around the edges (it will still be slightly jiggly in the center—it sets as it cools).

Step 5: Cool Completely (Crucial)

Place the pan on a wire rack and let it cool to room temperature, then refrigerate for at least 2 hours (or overnight). This step is essential for clean slicing.
Once fully chilled and set, use the parchment overhang to lift the bars out of the pan.
Slice into squares with a sharp knife, wiping the blade clean between cuts.

Why These Ingredients Work

Coconut Cream: Replaces the eggs and condensed milk found in traditional pecan pie. It provides richness and helps the filling set up properly.
Maple Syrup: Adds depth and complexity that pairs beautifully with pecans, while helping to achieve that classic sticky texture.
Chilling: Traditional pecan pie is served slightly warm, but these bars must be cold to hold their shape when cut.

3 Variations

1. Gluten-Free

Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend (one that contains xanthan gum).

2. Bourbon Pecan Bars

Add 2 tbsp bourbon to the filling along with the vanilla extract for a grown-up twist.

3. Chocolate Drizzle

Melt 1/4 cup vegan dark chocolate chips with 1 tsp coconut oil and drizzle over the cooled bars for extra decadence.

⚠️ The Most Important Tips

Don’t skip chilling: If you try to cut these bars while they’re warm, the filling will ooze out and make a mess. Patience yields perfect squares.
Toast the pecans: This deepens their flavor dramatically. Raw pecans in the filling will taste flat by comparison.
Use the parchment sling: Lifting the whole slab out of the pan is the only way to get clean, even edges.
Boil the filling long enough: Under-boiling results in a filling that never sets. Look for that 2-3 minute bubbling boil.

Serving Suggestions

Dust with flaky sea salt (like Maldon) just before serving—it contrasts beautifully with the sweet, sticky filling.
Serve with vegan vanilla ice cream or a dollop of coconut whipped cream.
These bars keep well in an airtight container in the refrigerator for up to 5 days.