Pecan Pie Bars


We’ve partnered up with the American Pecan Council to bring you:


These have a buttery crust and a pecan-loaded caramel filling – you’d never know they’re made with ten clean ingredients! PLUS, did you know that pecans are a good source of dietary fiber and compared to other tree nuts, they are the lowest in carbs? They are also naturally gluten-free, contain 0 cholesterol and no sodium – heck yes.


For this easy peasy recipe, you’ll need the following:

Coconut flour

Oat flour


Refined coconut oil

Coconut sugar

Maple syrup

Nondairy milk + Cornstarch

Vanilla & Salt

Fresh pecan pieces

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Pecan Pie Bars

Vegan, gluten-free, AND better-for-you? We can't ask for much more in a dessert, which is why we are so excited about this recipe and we hope you are too!
4 from 4 votes
Prep Time 30 minutes
Cook Time 30 minutes
Course Dessert
Servings 16 bars



  • 1/2 cup (~90 g) pitted dates (soaked in warm water for 10-15 minutes, then drained) ~9 dates
  • 1/4 cup (56 g) refined coconut oil, melted
  • 1/2 cup (56 g) coconut flour
  • 1/2 cup (64 g) oat flour
  • 1/4 tsp salt
  • 1/2 tsp pure vanilla extract

Pecan filling

  • 1 1/2 tbsp (14 g) cornstarch + 3 tbsp (45 ml) nondairy milk
  • 2/3 cup (150 g) refined coconut oil
  • 1 1/4 cup (250 g) coconut sugar
  • 1/2 cup (120 ml) maple syrup
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract
  • 2 cups (250 g) fresh pecan pieces


Make the crust

  • Preheat the oven to 350°F. Line an 8×8 pan with parchment paper.
  • In a food processor, add the soaked dates and coconut oil. Puree until a paste is formed.
  • Add in the flours, salt, and vanilla. Mix to form a dough. The dough should be crumbly, however if it feels too dry to become a dough, add in small amounts of water until a dough is formed.
  • Press the dough evenly into the prepared pan. Bake for 10 minutes.

Make the filling:

  • In a small bowl, whisk together the cornstarch and milk.
  • In a saucepan over medium-low heat, melt the coconut oil.
  • Add the coconut sugar and maple syrup.
  • Increase the heat to medium-high and bring the mixture to a gentle boil, constantly stirring.
  • Whisk in the cornstarch mixture.
  • Allow the caramel to boil for a minute or so, stirring constantly, then remove from heat.
  • Stir in the salt and vanilla.
  • Reserve 1/4 cup of the caramel sauce and set aside.
  • To the remaining caramel, stir in the pecans. Pour the pecan mixture over the crust.
  • Bake for another 20 minutes.
  • Allow to cool completely (this will take a few hours – you may want to refrigerate to ensure they cut nicely). Cut into 9 large squares or 16 smaller squares. Heat up the remaining caramel and serve with a drizzle of the caramel.

Related Posts

    • amanda williams
    • August 18, 2019

    how long do you soak the dates?

      • Six Vegan Sisters
      • February 18, 2020

      hi! about 10-15 minutes — so sorry, we just updated the recipe to include this!

    • Katie G
    • February 11, 2020

    5 stars
    Ive made this several times for vegans and non vegans and it’s always a hit. I do leave out the coconut oil but it doesnt seem to make a difference! Great for a sweet tooth!

      • Lisa
      • February 22, 2020

      Do you make with a different oil or no oil?

        • Katie Guas
        • April 16, 2020

        No oil. If anything I may add maple syrup to the crust.

    • Payton
    • February 12, 2020

    5 stars
    I made these for my family Christmas party and they were definitely a hit!! Especially because they’re already cut into little bites so people don’t have to slice a pecan pie!

    • Celine
    • February 12, 2020

    5 stars
    I need these in my life ?

    • Emily
    • October 21, 2020

    1 star
    Second recipe I made from this website today that was a complete failure. Expensive failure in this case! A commenter above left out the coconut oil from the crust and that is what I should have done. These were dripping with grease and they did not hold together firmly as in the photo. Beware.

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Six Vegan Sisters
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