Vegan and gluten-free pecan pie bars with an almond flour crust, naturally sweetened with dates and packed with pecans. The perfect vegan pie alternative!
For Thanksgiving last week, we had *three* kinds of pies.
Pumpkin, apple, and pecan.
I had the corner on Pecan, because I decided Thanksgiving was the perfect day to test Pecan Pie Bars on my family!
(I usually try to recipe test on days I see a lot of people to get rid of leftovers in exchange for honest reviews.)
The feedback was a resounding thumbs up!
Don’t worry, I perfected the recipe since then so you don’t have to test on yours.
These Pecan Pie Bars are made with just seven ingredients in under an hour for a sweet, nutty treat.
It’s kind of a pie, and kind of a bar, built in three layers of deliciousness.
They start with an almond flour crust, followed by a date-nut based filling, and finally, topped with crunchy whole pecans.
They’re totally vegan, gluten-free, and naturally sweetened with only dates!
What You Need to Make Almond Flour Crust
Here’s what you need:
- Bob’s Red Mill Super Fine Almond Flour
- coconut oil
- Medjool dates (the gooey-er the better!)
That’s it!
I love using Bob’s Red Mill Super Fine Almond Flour in my vegan and gluten-free baking.
This flour is made from finely ground almonds and is super fluffy, moist, and versatile.
I love using it to make all the baked goods; from delicious cookies to muffins to pie crusts!
How to Make Grain-Free Pie Crust
Preheat the oven to 350°F and line an 8×8 inch or similar sized pan with parchment paper and set it aside.
Add the almond flour, melted coconut oil, and dates to a food processor or high speed blender and pulse until everything is well-combined.
Stop and scrape down the sides as needed to recombine everything.
You should have a sticky dough that sticks together when pressed with your fingers.
Press the mixture evenly into the bottom of the parchment lined pan.
Then, transfer the pan to the oven and bake for 8-10 minutes while you prepare the pecan pie filling!
What You Need to Make the Pecan Pie Filling
Here’s what you need:
- dates
- neutral nut or seed butter
- unsweetened almond milk
- arrowroot powder
- whole pecan halves
That’s it!
How to Make the Filling
Rinse out the same food processor or blender you used to make the crust.
Next, add the dates, nut or seed butter, almond milk, and arrowroot powder.
I used sunflower seed butter to make this recipe but almond, cashew, or pecan butter will work, too!
Blend the mixture until it’s thick and creamy, scraping down the sides with a spatula as needed to recombine.
Next, add half of the pecans (1 cup) directly into the blender and stir with the spatula to coat them.
The pie filling is almost done!
How to Bake Pecan Pie Bars
When the crust is done baking, remove it from the oven.
Pour the coated pecan blender mixture on top of the crust layer and use a spatula or the back of a spoon to spread it into an even layer on top of the crust.
Next, sprinkle on the remaining 1 cup of pecans an even topping for the pecan pie bars.
You can use more or less than 1 cup, if you like!
Place the pan back in the oven and bake the bars for 25-30 minutes, or until the pecans are browned on top and the pecan pie filling is mostly solid looking.
Remove the pan from the oven and let it cool *completely* before slicing into squares for serving.
This is important!
The pie bars will not cut well and will crumble unless you cool them before slicing.
For a quick cool, transfer the pan to the refrigerator or freeze for 20-30 minutes to chill.
How to Serve Pecan Pie Bars
Enjoy these Pecan Pie Bars for an “easy as pie” plant-based dessert.
You’re going to love that they’re totally vegan, gluten-free, and naturally sweetened with dates!
They’re really easy to assemble and bake for a holiday dessert to share!
Try pairing them with a cup of coffee, hot chocolate, or warm almond milk latte.
The pie bars can be served chilled or reheated in the microwave.
Store the Pecan Pie Bars in the fridge for up to one week and freeze them for long term storage.
Cheers!
More Vegan Pie Bar Recipes
I Want to Hear From You
If you make this Pecan Pie Bars, recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
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XO Lauren
Pecan Pie Bars
- Total Time: 55 minutes
- Yield: 8-12 servings
- Diet: Vegan
Description
Vegan and gluten-free pecan pie bars with an almond flour crust, naturally sweetened with dates and packed with pecans. The perfect vegan pie alternative!
Ingredients
Almond Flour Crust
- 1 1/2 cups Bob’s Red Mill Super Fine Almond Flour
- 3 TBSP coconut oil, melted
- 1/4 cup (~5) Medjool dates
Pecan Pie Filling
- 1 1/4 cup Medjool dates
- 1/3 cup neutral nut or seed butter
- 1 cup unsweetened almond milk
- 2 TBSP arrowroot powder
- 2 cups whole pecan halves (divided)
Instructions
- Preheat the oven to 350°F and line an 8×8 inch pan with parchment paper and set aside.
- Add the almond flour, coconut oil, and dates to a food processor or high speed blender and pulse until well combined.
- Press the mixture evenly into the bottom of the parchment lined pan. Transfer the pan to the oven and bake for 8-10 minutes while you prepare the pecan pie filling.
- Rinse out the food processor or blender and add the dates, nut or seed butter, almond milk, and arrowroot powder. Blend until the mixture is thick and creamy, scraping down the sides as needed to recombine.
- Add 1 cup of the whole pecan halves into the blender and stir with a spatula until the pecans are well coated.
- When the crust is done baking, remove it from the oven. Pour/spoon the coated pecan mixture on top of the base layer and use a spatula or the back of a spoon to spread it into an even layer on top of the crust. Sprinkle the remaining 1 cup of pecans on top in an even layer and gently press to secure them with your hands.
- Place the pan back in the oven and bake for 25-30 minutes, until the pecans are browned on top and the pecan pie filling is mostly solid looking. Remove the pan from the oven and let it cool completely before slicing into squares for serving. Serve warm or cold!
- Store the Pecan Pie Bars covered in the refrigerator for up to one week and freeze for long term storage.
Notes
Recipe adapted from Feasting On Fruit and Ambitious Kitchen
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free
This post is brought to you by Bob’s Red Mill, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
My partner loves his pecan pie but it’s way too syrupy sweet.
This square is a very satiating and tasty substitute.
I have made it three times and now use 50/50 SILK almond / SILK chocolate almond milk. I also add about a tablespoon of honey for a hint of sweetness.
Soooo good!!!