Easy Vegan Pecan Pie Bars

Stack of Vegan Pecan Pie Bars on a wooden surface.

5 from 3 votes

My vegan pecan pie bars are delicious, decadent, and incredibly easy to make! These bars feature a simple press-in crust covered in crunchy pecans and sweet brown sugar caramel topping. They're great for the holidays, but you'll probably want to enjoy them year round!

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Servings:

Calories: 398kcal

Author: Alissa Saenz

Ingredients

For the Crust

2 ½ cups all-purpose flour
½ cup organic granulated sugar
½ teaspoon salt
1 cup vegan butter, melted

For the Topping

1 ¼ cups organic brown sugar
½ cup maple syrup
¼ cup vegan butter
⅓ cup coconut cream
½ teaspoon ground cinnamon
¼ teaspoon salt
2 teaspoons vanilla extract
4 cups finely chopped pecans

US Customary - Metric

Instructions

Preheat the oven to 350°F.
Line the bottom of a 9 x 13 inch pan with a sheet of parchment paper, allowing some of the paper to hang over the long sides of the pan. You'll use this to remove the bars when they're done.
To make the crust, first whisk the flour, sugar, and salt together in a large mixing bowl.
Add the melted butter and stir to form a sticky dough.
Press the dough into the bottom of your pan.
Bake the crust for 20 minutes, until it's lightly browned around the edges. Leave the oven on when you remove the pan from the oven. Place the pan on a cooling rack when it's done.
When the crust has about five minutes left in the oven, start making the filling. First, stir the brown sugar, maple syrup, and butter together in a small saucepan. Place the pot over medium heat. Stir to dissolve the sugar as the mixture heats up. Bring it to a simmer, then remove it from heat.
Stir in the coconut cream, cinnamon, salt and vanilla, followed by the pecans.
Spread the filling over the crust, smoothing it out as best as you can.
Bake the bars for about 20 minutes longer, until the filling has darkened slightly and is bubbling.
Place the pan on a cooling rack and let the bars cool completely.
Once the bars have cooled, run a knife along the short edges of the pan, then use the parchment paper to lift the bars from the pan.
Cut into squares and serve.

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