Pecan Pie Bars (Vegan + GF)
User Reviews
4.8
Pecan Pie Bars (Vegan + GF)
Description
Pecan Pie Bars (Vegan + GF) start with a crust made from almond flour, tapioca starch, cold vegan butter, and maple syrup, creating a pale golden base that holds together with a sandy texture. The filling blends melted vegan butter, maple syrup, brown sugar, vanilla, and tapioca starch to thicken, then incorporates finely chopped raw pecans for a crunchy contrast. Baked in an 8x8-inch pan, this bar version offers an easy-to-slice pecan dessert that preserves the flavor profile of the classic pie but with a softer, less firm filling due to the substitution of plant-based ingredients.
These bars are suitable when you want a vegan and gluten-free dessert option with a sticky sweet filling and nutty texture. They work well for snack-sized portions or parties where pie slices might be less convenient.
The recipe notes mention coconut sugar as an alternative to brown sugar, which will yield a softer filling that is more difficult to cut cleanly. Dates blended with coconut milk were tested but resulted in a denser filling that prevents the pecans from getting crispy. Nutritional info is an estimate based on the lower maple syrup amount.
Ingredients
CRUST
- 1 ½ cups almond flour (can try subbing cashew flour, though we haven't tested it and can't guarantee the results)
- 1 cup tapioca starch (also called tapioca flour)
- 1/2 tsp salt sea salt
- 6 Tbsp vegan butter we used Miyoko’s, cold and cubed
- 5-6 Tbsp maple syrup
FILLING
- 1/3 cup vegan butter we used Miyoko’s, melted
- 1/2 cup maple syrup
- 1/2 cup brown sugar (see notes for substitutions)
- 1 tsp vanilla extract
- 2 Tbsp dairy-free milk we used almond milk, plain unsweetened
- 2 Tbsp tapioca starch (also called tapioca flour)
- 2 cups pecans raw, roughly chopped
Instructions
- Preheat the oven to 350 F (176 C) and line an 8 x 8-inch baking dish with parchment paper.
- CRUST: In a medium mixing bowl, combine almond flour, tapioca starch, and salt. Whisk to combine and break up any clumps. Add cold vegan butter to the flours, and use clean hands, a pastry cutter, or a fork to cut the butter and mix it with the flours until the mixture looks like wet sand. It should hold together when squeezed, and there should be no clumps of butter larger than a pea. Add the maple syrup (starting with the lesser amount) and stir well until the dough comes together.
- Transfer mixture to the parchment-lined baking dish and spread evenly to distribute. If you are struggling to get it even, place parchment paper on top and use a flat-bottomed object, like a drinking glass, to press down firmly until it’s evenly distributed and well packed. Place crust into the oven and bake for 10-15 minutes until it looks pale and dry in the center and the edges just start to look golden.
- FILLING: While the crust bakes, make the filling. To a medium mixing bowl, add melted butter, maple syrup, brown sugar, vanilla, dairy-free milk, and tapioca starch. Whisk to thoroughly combine, making sure to break up any clumps of tapioca starch. Add in the chopped pecans and give it a stir to evenly distribute. Remove the crust from the oven and let it cool for 5-10 minutes.
- After the crust has cooled, add the filling to the crust, spreading it evenly and making sure the pecans are distributed throughout. Bake for 35-40 minutes. The edges should be bubbly and the filling slightly darkened in color. The middle should still be slightly wiggly when it’s done, so don’t worry! It firms up quite a bit when it cools.
- Let the bars cool completely before slicing. Once cooled, cut into 16 equal squares and serve! Leftovers can be stored in an airtight container at room temperature or in the refrigerator for 3-4 days. Not freezer friendly.
Notes
- You can substitute brown sugar with coconut sugar, but expect a softer, less firm filling.
- Using dates blended with coconut milk for sweetening makes the filling dense and prevents pecan crispiness.
- Nutritional values are approximate and based on the lesser amount of maple syrup used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16(Bars)
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 309 | 15% |
| Carbohydrates | 26.8g | 9% |
| Protein | 3.5g | 7% |
| Fat | 22.2g | 34% |
| Saturated Fat | 6.9g | 35% |
| Polyunsaturated Fat | 4.2g | 25% |
| Monounsaturated Fat | 8.9g | 45% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 124mg | 5% |
| Potassium | 175mg | 4% |
| Fiber | 2.5g | 10% |
| Sugar | 15.1g | 30% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 61mg | 6% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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