Name: Vegan Pecan Pie Bars
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 16 servings
Cuisine: Other

The Urben Life Verified

October 2, 2025

9 Ingredients

MEDIUM

These vegan pecan pie bars are the ultimate fall dessert! You'll love the buttery shortbread crust and sweet caramel pecan filling. They're gooey, chewy, and great for the holidays. If you're looking for an easy treat with all your favorite fall flavors, this recipe is for you! These pecan bars are vegan, dairy free, egg free, gluten free, and contain no corn syrup. So everyone at the table can enjoy one, or two!

From the Cook

1/5

Vegan Pecan Pie Bars

The Urben Life Verified

Ingredients

servings

WarningTreenuts and 4 other allergens identified

Instructions

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Instructions

Preheat the oven to 350F and line an 8x8 inch baking dish with parchment paper.

In a large bowl, combine the almond flour, melted vegan butter, maple syrup, vanilla, and salt. Mix together with a pastry cutter or a fork until a thick dough forms.

Using your fingers, press the shortbread dough into the prepared baking dish lined with parchment paper. Bake the crust for 8 minutes then remove from oven and let cool.

To make the pecan pie filling, add maple syrup, brown sugar, and vanilla to a large saucepan over low-medium heat. Stir constantly as the caramel mixture starts to simmer and bubble around the edges.

Carefully stir the pecans in and let the mixture continue to cook for about 1 minute. Remove from heat and immediately pour the caramel pecan mixture on top of the cooled shortbread crust. Using a rubber spatula, quickly spread the pecans into an even layer.

Add the baking dish back to the oven and bake pecan pie bars for about 20 minutes. Remove from the oven and let cool completely. The mixture will solidify as it cools.

Once cooled, transfer to the refrigerator for at least 2 hours, then cut into 16 bars. Store leftovers in an airtight container in the fridge for up to 5 days.

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About the Cook

The Urben Life

Hey there, I'm Jenna Urben! I'm the recipe developer, photographer, and writer behind The Urben Life. My mission is to share allergy-friendly recipes the entire family will love.