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Pecan Pie Bars Recipe

Rich, gooey, and nutty vegan pecan pie bars with a buttery shortbread crust — indulgent, crowd-pleasing, and impossible to stop eating.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

For the Crust:
  • All-purpose flour – 1½ cups
  • Coconut oil – ½ cup solid, not melted
  • Maple syrup – 3 tbsp
  • Salt – ¼ tsp
For the Filling:
  • Chopped pecans – 1½ cups
  • Maple syrup – ½ cup
  • Coconut sugar – ⅓ cup
  • Coconut cream – ¼ cup
  • Cornstarch – 1 tbsp
  • Vanilla extract – 1 tsp
  • Cinnamon – ½ tsp

Method
 

  1. Preheat oven to 180°C (350°F) and line the baking pan with parchment paper.
  2. In a bowl, mix flour, coconut oil, maple syrup, and salt until crumbly.
  3. Press the crust mixture evenly into the pan.
  4. Bake for 15 minutes until slightly golden.
  5. In a saucepan, combine maple syrup, coconut sugar, and coconut cream over medium heat.
  6. Whisk until it begins to bubble, then reduce heat.
  7. Add cornstarch, vanilla, cinnamon, and salt. Stir until thick and glossy.
  8. Remove from heat and fold in chopped pecans.
  9. Pour the filling over the baked crust and spread evenly.
  10. Bake for another 20 minutes or until the filling sets and edges are golden.
  11. Cool completely before cutting into bars — if you can wait that long.

Notes

Nutritional Values (Per Serving)

  • Calories: 260
  • Total Fat: 15 g
  • Saturated Fat: 6 g
  • Carbohydrates: 28 g
  • Fiber: 2 g
  • Protein: 3 g

Vitamins and Minerals (Per Serving)

  • Iron: 6%
  • Magnesium: 8%
  • Calcium: 5%
  • Vitamin E: 7%
  • Zinc: 5%

Additional Notes / Tips

  • Toast the pecans first for extra crunch and a deeper nutty flavor.
  • Add a splash of bourbon or vanilla bean for fancy dinner-party vibes.
  • Let bars cool fully — warm ones will crumble faster than your willpower.
  • Store leftovers in the fridge for up to 5 days (if they last that long).
  • Sprinkle flaky salt on top before serving for an irresistible sweet-salty balance.