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Pecan Pie Bars

Vegan, gluten-free, AND healthy? OH, and delicious? YUP. 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! Let us know in the comments if you give it a try.
5 from 3 votes
Prep Time 30 mins
Cook Time 30 mins



  • 1/2 cup coconut flour
  • 1/2 cup oat flour
  • 1/2 cup dates (soaked for 10-15 minutes) ~9 dates, pitted
  • 1/4 cup refined coconut oil firm
  • 1/4 tsp salt
  • 1/2 tsp vanilla optional

Pecan filling

  • 2/3 cup refined coconut oil firm
  • 1 1/4 cup coconut sugar
  • 1/2 cup maple syrup
  • 3 tbsp milk + 1 1/2 tbsp cornstarch
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 2 cups fresh pecan pieces


  • 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 if using. Mix to form a dough.
  • Press the dough into prepared pan. Bake for ~10 minutes.

Make the filling:

  • In a small bowl, whisk together the milk and cornstarch.
  • In a saucepan, melt the coconut oil.
  • Add the coconut sugar and maple syrup.
  • Bring the mixture to a boil, constantly stirring.
  • Whisk in the cornstarch mixture.
  • Allow the caramel to boil for a minute or so 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, add in the pecans. Pour the sauce over the crust.
  • Bake for another 20 minutes.
  • Allow to cool completely. Pour on the remaining caramel and cut into bars (cut into 9 large squares or 16 smaller squares). Enjoy!