These Vegan Pecan Pie Bars are a delicious twist on classic pecan pie, with a crisp, lightly sweet pastry base topped with a gooey brown sugar and maple pecan filling.
They're completely vegan, corn syrup free, and easy to make without rolling or crimping pie dough. Perfect for parties, holidays, snacking, or whenever you're craving a handheld pecan pie treat.
Vegan Pecan Pie Bars serves: 16
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
You will need
Base
• 1 1/2 cups (180g) all-purpose flour
• 3 tbsp (38g) light brown sugar
• 6 tbsp (90ml) neutral oil
• 2 tbsp (30ml) water
• 1 tsp (4g) baking powder
• 1/4 tsp (2g) salt
Filling
• 3 tbsp (24g) cornstarch
• 2/3 cup (178ml) full-fat coconut milk
• 3 tbsp (45ml) coconut oil
• 3/4 cup (150g) light brown sugar
• 6 tbsp (90ml) maple syrup
• 1/4 tsp (2g) salt
• 1 tbsp (15ml) vanilla extract
• 1 tsp (2g) ground cinnamon
• 1/2 tsp (1g) ground nutmeg
• 1/2 tsp (2g) baking soda
• 2 cups (230g) chopped pecans
1. Grease and line an 8x8-inch baking pan with parchment paper. Preheat the oven to 350°F.
2. Make the base by combining the flour, brown sugar, baking powder, and salt in a large bowl.
Stir in the oil and water until a crumbly mixture forms.
3. Press the mixture evenly into the prepared pan.
Bake for 12–15 minutes, until the base is just firm and lightly golden around the edges.
4. While the base bakes, make the filling. In a heavy-bottomed pan, whisk together the brown sugar and cornstarch until the cornstarch is evenly distributed.
Add the coconut oil, coconut milk, and maple syrup, then whisk until smooth.
5. Cook the filling over medium heat, stirring regularly, until it becomes translucent and thickens, about 7 minutes.
6. Remove from the heat and stir in the chopped pecans, vanilla, cinnamon, nutmeg, salt, and baking soda until evenly combined.
7. Pour the pecan filling over the hot base and spread it into an even layer.
Bake for 25–27 minutes, or until the top is set.
8. Let the bars cool in the pan for at least 20 minutes, then allow them to cool completely before removing from the pan and cutting into squares.
Tips and tricks!
• Blind baking the base helps keep it crisp and firm underneath the gooey pecan layer. It only needs to be slightly firm before adding the filling.
• Use a neutral-flavoured oil such as canola, sunflower, or vegetable oil for the base. Coconut oil also works, but it will give the bars a stronger coconut flavour.
Substitutions: Use your preferred neutral oil in the base. Coconut oil can also be used, although it will make the coconut flavour more noticeable.
Variations: Add extra cinnamon or nutmeg for a warmer spice flavour, or use a mixture of chopped pecans and another nut for a slightly different texture.
For a stronger coconut flavour, use coconut oil in the base as well as the filling.
Storage: Store the bars in the refrigerator for up to 5 days. Bring them to room temperature before eating for the best texture. The bars can also be frozen for up to 1 month.
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