Vegan Pecan Pie Bars (Easy & Gooey)
With a sticky maple cinnamon filling and swirled with crunchy, nutty bites, these vegan pecan pie bars are the perfect fall dessert.
Servings 16 bars
Calories 301kcal
Ingredients
Base:
- 1 ½ cups all-purpose flour
- 3 tablespoons light brown sugar
- 6 tablespoons neutral oil
- 2 tablespoons water
- 1 teaspoon baking powder
- ¼ teaspoon salt
Filling:
- 3 tablespoons cornstarch
- ⅔ cup coconut milk full fat
- 3 tablespoons coconut oil
- ¾ cup light brown sugar
- 6 tablespoons maple syrup
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- 2 cups chopped pecans
Instructions
- Grease and line an 8” x 8”(20 x 20cm) baking pan with parchment paper. Preheat oven to 350° F (175C).
Make base:
- In a large bowl, combine flour, brown sugar, baking powder, and salt. Stir to combine.
- Add the oil and water. Stir until a crumbly mixture forms.
- Press mixture into pan. Pat into an even layer.
- Bake for 12-15 minutes until just firm and golden at the edges.
Make filling:
- In a heavy bottomed pan, combine the brown sugar and cornstarch. Whisk until the cornstarch is well distributed.
- Add in the coconut oil, coconut milk, and maple syrup. Whisk until smooth.
- Cook over medium heat, stirring regularly, until translucent and thickened, about 7 minutes.
- Remove from heat and stir in chopped pecans, vanilla, cinnamon, nutmeg, salt, and baking soda. Stir until well distributed.
- Pour on top of hot base and level out.
- Bake for 25-27 minutes, or until set on top.
- Cool in pan for at least 20 minutes before removing and allow to cool completely before cutting and eating.
- Store in the fridge for up to 5 days (though the base will get soft the longer it sits) and bring to room temperature before eating. Can be frozen for up to 1 month
Notes
- Use full-fat coconut milk for the bar filling, specifically the thick, creamy part from the can. This is what creates an indulgent taste and texture to the bars.
- When making the filling for the bars, make sure to stir the mixture frequently so that it doesn’t burn on the bottom of the pan.
- Allow the pecan pie bars to cool first in the oven for 20 minutes and on the counter fully. This is when the bars firm up enough to cut and maintain their position.
Nutrition
Calories: 301kcal | Carbohydrates: 30g | Protein: 3g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Sodium: 113mg | Potassium: 150mg | Fiber: 2g | Sugar: 17g | Vitamin A: 8IU | Vitamin C: 0.3mg | Calcium: 44mg | Iron: 1mg
