For pecan pie lovers, these gluten-free vegan pecan pie bars are made just for you.
I’ve always loved pecan pie—the flaky crust, the rich caramel-like filling, and the abundance of toasted, chewy pecans. If you adore pecans as much as I do, a homemade pecan dessert is hard to beat.
While I enjoy a classic pie, I don’t always want to make and chill dough, roll it out, assemble, and wait for it to bake. That’s why these are created as bars. No rolling or chilling required: the crust presses directly into the pan, the filling is poured on top, and once baked and cooled you simply slice into neat bars.
The highlight of these gluten-free pecan pie bars—beyond the toasted pecans—is the chewy, caramel-like filling. It’s soft, sticky, and pairs perfectly with the nuts to create a delightful contrast of textures.
Trust me: you need to make these gluten-free vegan pecan pie bars. They’re easier than a traditional pie and always disappear fast. They’re ideal for holiday gatherings or anytime you want to share a pecan treat with friends and family.
- pie crust
- 1 1/4 cups Sarah’s gluten free flour blend
- 1/4 cup brown sugar
- 1/4 teaspoon sea salt
- 6 tablespoons refined coconut oil, softened*
- pecan filling
- 1/2 cup coconut cream (thick cream from top of canned coconut milk)
- 1/2 cup brown sugar
- 1/2 cup pure maple syrup
- 1 tablespoon refined coconut oil
- 1/2 teaspoon pure vanilla extract
- 2 cups roughly chopped pecans
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper for easy removal.
- In a mixing bowl, combine the gluten-free flour blend, brown sugar, and salt. Add 6 tablespoons of softened coconut oil and mix until a dough forms.
- Press the crust mixture evenly into the bottom of the prepared baking dish. Bake the crust for 15 minutes, or until golden brown. Remove from the oven and set aside.
- While the crust bakes, prepare the pecan filling. In a medium saucepan, combine coconut cream, brown sugar, maple syrup, and 1 tablespoon coconut oil.
- Heat over medium until the mixture reaches a low boil, then allow it to boil gently for 2 minutes. Remove from heat.
- Stir in the vanilla extract, then fold in the chopped pecans. Carefully pour the pecan filling over the pre-baked crust.
- Bake the assembled pecan pie bars for 20–22 minutes. Remove from the oven and transfer to a cooling rack to cool completely.
- When cool, run a butter knife around the edge of the pan to loosen. Lift the bars out using the parchment paper and place on a cutting board. Use a sharp knife to slice into bars and serve.