These healthy Gluten-Free Pecan Pie Bars are made with simple ingredients for a delicious and easy dessert bar that is sure to be a crowd-pleaser. Dairy-free and vegan.
Simpler than a traditional pecan pie, these healthy pecan pie bars are perfect for a gluten-free holiday table. With an easy almond flour shortbread crust and a no-bake crunchy pecan filling, pecan pie lovers will love this recipe (and this chocolate pecan tart!).
Pair these vegan pecan bars with additional gluten-free Thanksgiving desserts and don't forget the dairy-free whipped cream!
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Why you'll love this recipe
- Easy dessert recipe
- Healthier ingredients
- Great for the holiday season
Ingredients and substitutions
Here are a few quick notes about the main ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Almond flour - Use blanched almond flour (not almond meal) for the buttery shortbread crust or follow this guide on how to make almond flour at home!
Coconut oil or vegan butter - Either of these dairy-free options will work or a good coconut oil substitute.
Maple syrup - You can use honey as a maple syrup substitute, but the maple flavor enhances the pecan filling.
Medjool dates - I like using Medjool dates here because of their natural sweetness. You can substitute other types of dates as well but their sweetness will vary.
See this guide on how to freeze dates and always have them on hand!
Coconut milk or almond milk - Use the unsweetened version of either of these non-dairy milk options.
Pecans - Use fresh, raw pecans. Buy them already in pieces or chop whole pecans.
How to make gluten-free pecan pie bars
Step 1: In a large bowl, whisk together almond flour and salt. Add coconut oil or vegan butter and maple syrup to the dry ingredients. Stir to combine until dough forms and all dry bits are incorporated. Transfer the dough to the prepared square pan. Press dough into an even layer. Use an extra piece of parchment paper to help smooth it out.
Step 2: Bake for 11-12 minutes in the preheated oven, crust should start to turn golden brown on the edges and lightly on top. Remove from oven and set aside.
Step 3: While the crust is baking, pit and slice your dates and cover them in a small bowl with hot water. Allow to soak for at least 5 minutes. Once soaked, drain and transfer dates to a high-powered blender or food processor. Add salt, coconut milk, maple syrup, and vanilla extract. Blend on high until smooth.
Step 4: Transfer the date caramel mixture to a medium bowl. Add pecan pieces. Stir to combine.
Step 5: Spread the pecan mixture in an even layer on top of the baked and cooled crust. Refrigerate for at least 2 hours to set.
Recipe tip
Ensure the melted coconut oil has cooled some and the maple syrup is at room temperature so the two ingredients don't seize when mixed.
Storage
Keep the pie bars in an airtight container in the refrigerator for up to one week.
More gluten-free holiday desserts
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Gluten-Free Pecan Pie Bars
Ingredients
Shortbread Base
- 1 ½ cups almond flour
- ¼ teaspoon salt
- 3 tablespoons coconut oil or vegan butter, melted and slightly cooled
- 2 tablespoons maple syrup, room temperature
Pecan Filling
- 1 cup Medjool dates pitted and halved
- ⅛ teaspoon salt
- ⅓ cup coconut milk or unsweetened almond milk
- ¼ cup + 1 teaspoon maple syrup, room temperature
- ½ teaspoon pure vanilla extract
- 1 cup chopped raw pecans
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease an 8x8 pan and line with parchment paper.
- In a large bowl, whisk together almond flour and salt. Add coconut oil or vegan butter and maple syrup. Stir to combine until almond flour is moistened and all dry bits are incorporated. Transfer the dough to the prepared pan. Press dough into an even layer. Use an extra piece of parchment paper to help smooth it out.
- Bake for 11-12 minutes. Crust should start to brown on the edges and lightly on top. Remove from oven and set aside to cool.
- While the crust is baking, pit and slice your dates and cover them in a small bowl with hot water. Allow to soak for at least 5 minutes. Once soaked, drain and transfer dates to a high-powered blender or food processor. Add salt, coconut milk, maple syrup, and vanilla extract. Blend on high until smooth.
- Transfer the date mixture to a medium bowl. Add pecan pieces. Stir to combine. Spread the pecan mixture in an even layer on top of the baked and cooled crust. Refrigerate for at least 2 hours or overnight to set. Once set slice into squares.
- To serve, let pie bars sit at room temperature for 10-20 minutes before serving.
Tessa
We love these bars with a dollop of whipped cream. Hope you love them as much as we do!