Salted maple bourbon pecan and walnut bars seemed a bit excessive for a recipe title, so we're just going to call them vegan pecan pie bars! These bars are INSANELY delicious, packed with flavor, easier to make with pie, and nobody will be able to tell that they're vegan and gluten free.
This is one of those recipes that I seriously cannot believe is vegan.
They're so, SO good. Like, what's not to love about maple + pecans + walnuts + bourbon + salt + pie crust?! The ultimate fall treat.
I know whole pies are traditional for Thanksgiving, but honestly, we usually spend more time on the savory dishes. Desserts (while always one of my favorite parts of the meal) are a bit of an afterthought in our house.
That's why instead of making a whole pie (or two, or three), we're opting for these pecan pie bars! They can easily be made ahead of time, and it's easy to grab a small slice or two instead of a whole huge wedge.
Unlike other vegan pecan pie bar recipes, the filling actually sets and doesn't get too messy. (Perfect for sneaking a square from the fridge while cooking!)
Ingredients
These bars are made with two components: a flaky pie crust and a vegan pecan/walnut/maple/bourbon filling.
Crust
- Gluten free all purpose flour: make sure your blend contains xanthan gum. If not gluten free, you can use regular AP flour.
- Sugar
- Salt
- Vegan butter: the butter should be cold and diced into pea-sized pieces to create a flaky crust.
- Ice water: improves the flakiness!
Filling
- Pecans and walnuts: technically, you can just use one or the other, but we like using both!
- Coconut cream: different from full fat coconut milk, coconut cream is often sold in small 5oz cans. Only use the top layer of cream in this recipe (discard any liquid).
- Maple syrup: pure maple syrup, not pancake syrup!
- Medjool dates: though we are using maple as a sweetener, dates help firm up the texture so these bars aren't a total mess to eat.
- Coconut oil
- Arrowroot starch or corn starch
- Bourbon: optional, of course, but don't skip it!! Just a splash adds so much flavor.
- Vanilla and salt
Instructions
These vegan pecan pie bars are easy to make and come together in less than an hour.
Start by preheating your oven to 350˚F and line a 9x9 pan with parchment paper. Get the pitted dates soaking in room temperature water.
Make the crust: Stir together the flour, sugar and salt. Use your hands or a pastry cutter/dough blender to incorporate the cold butter (don't over-mix!). Add in the ice water and knead until the dough comes together in a ball.
Bake crust: Press the crust firmly into the parchment paper-lined pan, making sure it reaches all four edges. Use the bottom of a measuring cup to press it in evenly and flatly. Bake for 10 minutes, then remove from oven.
Make filling: Drain the dates and add to a blender with coconut cream, maple, coconut oil, arrowroot, bourbon, vanilla and salt. Once creamy, pour into a saucepan over medium heat and bring to a simmer. Whisk frequently to prevent burning and simmer until mixture thickens, about 5-7 minutes. Stir in walnuts and pecans.
Bake: Pour the filling over the partially-baked crust. Bake for 35 minutes. Cool at room temperature for an hour to set, then transfer to refrigerator for 1 hour. Slice and enjoy!
Store: These bars can get sticky at room temp, so store in the refrigerator between layers of parchment paper.
How to serve pecan pie bars
While these bars are absolutely perfect on their own, I wouldn't say no to a scoop of vanilla ice cream or whipped cream. For extra deliciousness, heat up the bar in the microwave for 15 seconds. Yum.
They're also delicious drizzled with salted caramel sauce!
More vegan holiday desserts:
- Chocolate Pecan Caramel Turtles
- Cranberry Crumb Bars
- No Bake Chocolate Pie
- Baked Apple Cider Donuts
- Pumpkin Mousse
If you make these vegan pecan pie bars, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.
Print
Vegan Pecan Pie Bars
- Total Time: 1 hour 5 minutes
- Yield: 16-20 servings 1x
- Diet: Vegan
Description
Salted maple bourbon pecan and walnut bars seemed a bit excessive for a recipe title, so we're just going to call them vegan pecan pie bars! These bars are INSANELY delicious, packed with flavor, easier to make with pie, and nobody will be able to tell that they're vegan and gluten free.
Ingredients
Crust:
- 1 ½ cups gluten free all purpose flour
- ¼ cup cane sugar
- ¼ tsp salt
- ½ cup cold vegan butter, diced into pea-sized pieces
- 3-4 tablespoon ice water
Filling:
- 3 5.4 oz cans coconut cream, cream only (discard the liquid)*
- ½ cup maple syrup
- 4 medjool dates, pitted, halved and soaked in room temp water
- 2 tbsp coconut oil
- 2 tbsp arrowroot starch or cornstarch
- 1 tbsp bourbon
- 1 ½ tsp vanilla extract
- ½ tsp salt
- 1 cup chopped raw pecans
- 1 cup chopped raw walnuts
Instructions
- Preheat oven to 350˚F and line a 9x9 pan with parchment paper. Remove pits from dates and soak in room temperature water while you make the crust.
- Make the crust: Stir together the flour, sugar and salt. Use your hands or a pastry cutter/dough blender to incorporate the cold butter (don't over-mix!). Add in the ice water and lightly knead until the dough comes together in a ball.
- Bake crust: Press the crust firmly into the parchment paper-lined pan, making sure it reaches all four edges. Use the bottom of a measuring cup to press it in evenly and flatly. Bake for 10 minutes, then remove from oven.
- Make filling: Drain the dates and add to a blender with coconut cream, maple, coconut oil, arrowroot, bourbon, vanilla and salt. Once creamy, pour into a saucepan over medium heat and bring to a simmer. Whisk frequently to prevent burning and simmer until mixture thickens, about 5-7 minutes. Stir in walnuts and pecans.
- Bake: Pour the filling over the partially-baked crust. Bake for 35 minutes. Cool at room temperature for an hour to set, then transfer to refrigerator for 1 hour. Slice and enjoy!
- Store: These bars can get sticky at room temp, so store in the refrigerator between layers of parchment paper.
Notes
*Different from full fat coconut milk, coconut cream is often sold in small 5oz cans. Only use the top layer of cream in this recipe (discard any liquid). If you can't find coconut cream, you can sub with 1 15 oz can of full fat coconut milk (ONLY use the top fat layer), plus 2 tablespoon of cream from another can.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 Bar
- Calories: 267
- Sugar: 13.6 g
- Sodium: 147.9 mg
- Fat: 16.9 g
- Saturated Fat: 6.3 g
- Trans Fat: 0 g
- Carbohydrates: 26.5 g
- Fiber: 2.3 g
- Protein: 2.7 g
- Cholesterol: 0 mg
Allison says
Do you think I can use an 8x8 instead of 9x9 or would it be too thick? Would need to adjust the temperature if I used the different pan? This recipe looks perfect to include my vegan family member for our thanksgiving dessert!
Lexi says
That would be totally fine and the temperature will be the same. It may need a few extra minutes to bake but otherwise no difference!
Rae Aflatooni says
These look absolutely incredible! I may or may not be drooling already. I can't wait to make them.
Lexi says
Hope you love them!
Mary says
What is the measurement of the coconut cream. I only can find the larger cans of full fat coconut milk but will use the top cream layer and discard the liquid. A cup measurement would help to know I’m using the correct amount. Thank you!
Lexi says
Hi Mary, thank you so much for your question! Sorry I did not include that in the post - I will add now. You can use one 15oz can of full fat coconut milk, plus an extra 2 tbsp from another can. If you don't want to open a second can, it should work perfectly fine without but if you don't mind, that should be the correct amount.