I made these vegan pecan pie bars for my family’s Thanksgiving dinner last month. The pecans made the bars gooey, and my grandma said they were just like the version she made when I was a kid.
This Vegan Pecan Pie Bars Recipe is straightforward and requires simple ingredients, making it easy to prepare for any occasion. They are ideal for gatherings, holidays, or simply enjoying a sweet treat at home.
Easy Vegan Pecan Pie Bars Recipe
These pecan pie bars consist of a flaky, buttery crust topped with a sweet and gooey pecan filling. The recipe is quick to prepare and yields about 16 bars, making it a great option for sharing.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup coconut oil melted
- ¼ cup maple syrup or agave nectar
- ½ teaspoon salt
- 1 cup maple syrup
- 1 ½ cups pecans chopped
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). In a bowl, whisk together the flour and salt. Add melted coconut oil and maple syrup, mixing until a dough forms. Press the mixture firmly into the bottom of a lined 8×8-inch baking dish.
- Bake the Crust: Bake the crust in the preheated oven for 10-12 minutes until lightly golden. Remove from the oven and set aside.
- Make the Filling: In a saucepan over medium heat, combine maple syrup, cornstarch, cinnamon, and vanilla extract. Stir until mixed and slightly thickened. Remove from heat and fold in the chopped pecans.
- Assemble the Bars: Pour the pecan filling over the pre-baked crust, spreading it evenly. Bake for an additional 25-30 minutes until the filling is set and bubbly.
- Cool and Slice: Allow the bars to cool completely in the pan before lifting them out and slicing into squares.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 16 bars
- Calories: 180kcal
- Fat: 9g
- Protein: 2g
- Carbohydrates: 24g
I keep the bars in an airtight container at room temperature for up to three days, or in the fridge for up to five days. The filling stays gooey, and I let bars come to room temperature before serving.
