Vegan Pecan Pie Bars

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Get ready for a treat! These pecan pie bars are like a flavor explosion and guess what? They’re super easy to make. Plus, here’s the secret – they’re totally vegan and gluten-free, but no one will even notice!

Let’s dive into the deliciousness with easy-to-find ingredients:

Vegan Pecan Pie Bars

Prep Time 20 minutes
Cook Time 45 minutes
Course Dessert
Servings 20


**For the Crust:**

  • 1 ½ cups gluten-free all-purpose flour
  • ¼ cup cane sugar
  • ¼ tsp salt
  • ½ cup cold vegan butter cut into small pieces
  • 3-4 tablespoons ice water

**For the Filling:**

  • 3 cans 5.4 oz each coconut cream (only the cream, discard the liquid)*
  • ½ cup maple syrup
  • 4 medjool dates pitted, halved, and soaked in room temp water
  • 2 tbsp coconut oil
  • 2 tbsp arrowroot starch or cornstarch
  • 1 tbsp bourbon
  • 1 ½ tsp vanilla extract
  • ½ tsp salt
  • 1 cup chopped raw pecans
  • 1 cup chopped raw walnuts


  • Preheat your oven to 350˚F and line a 9×9 pan with parchment paper. Remove pits from dates and soak them while you make the crust.
  • Make the crust: Mix together flour, sugar, and salt. Add cold vegan butter and ice water. Lightly knead until the dough forms a ball.
  • Bake the crust: Press it firmly into the pan and bake for 10 minutes. Remove from the oven.
  • Make the filling: Blend drained dates with coconut cream, maple syrup, coconut oil, arrowroot, bourbon, vanilla, and salt. Cook in a saucepan until thickened. Stir in walnuts and pecans.
  • Bake again: Pour the filling over the crust and bake for 35 minutes.
  • Cool and slice: Let it cool at room temperature for an hour, then transfer to the refrigerator for 1 hour. Slice and enjoy!
  • Store: Keep these bars in the refrigerator between layers of parchment paper.


*Coconut cream, not coconut milk, is the star here. Use only the cream from the cans. If you can’t find coconut cream, you can use 1 can (15 oz) of full-fat coconut milk (only the top fat layer) plus 2 tablespoons of cream from another can.

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