Vegan Pecan Pie Bars
These bars deliver everything you love about a classic pecan pie — that sticky, caramel-rich filling packed with toasty pecan halves — but in a handheld, shareable format that makes them perfect for a crowd. The filling gets its deep, buttery sweetness from maple syrup, coconut sugar, and full-fat coconut milk, which cook down into a glossy, thick caramel without a drop of dairy or eggs in sight. A cornstarch slurry is the quiet hero here, giving the filling that satisfying set so your bars slice cleanly instead of oozing everywhere. The shortbread-style crust comes together with vegan butter worked into flour and powdered sugar — simple, flaky, and sturdy enough to hold up under all that luscious topping. Pre-baking the crust before adding the filling is a small but important step that keeps everything from turning soggy. A finishing pinch of flaky sea salt is optional but honestly non-negotiable if you love that sweet-salty contrast. This recipe makes 16 bars, so it's an ideal make-ahead treat for holiday platters, potlucks, or anyone who just wants dessert ready and waiting in the fridge.
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Learn more →Ingredients
16 servings
For the crust
- 2 cups all-purpose flour
- ½ cup powdered sugar
- ¼ tsp salt
- ¾ cup vegan butter, cold and cut into small cubes
- 2 tbsp ice water
For the filling
- ¾ cup maple syrup
- ½ cup coconut sugar
- ½ cup full-fat coconut milk
- 3 tbsp vegan butter
- 2 tbsp cornstarch
- 2 tbsp water
- 1 tsp vanilla extract
- ½ tsp salt
- 3 cups pecan halves
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides to use as handles for lifting the bars out later.
- 2
In a large mixing bowl, whisk together the flour, powdered sugar, and salt for the crust. Add the cold cubed vegan butter and use your fingertips to work it into the flour until the mixture resembles coarse, pea-sized crumbs. Drizzle in the ice water and stir until the dough just comes together — it will look shaggy but should hold when pressed.
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