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No bake pecan pie bars are a sweet treat that’s perfect for the holiday season! Classic pecan pie is magically transformed into these secretly-healthy bars with just 7 ingredients. The soft and chewy, cinnamon-rich crust is made with oats and almond flour, then topped with salted date caramel and crunchy pecans. They’re vegan, gluten-free, naturally sweetened, and contain no added sugar!
This year, I’m saying goodbye to traditional pecan pie and hello to no-bake pecan pie bars! Because, well, why not? They’re super easy to make, require minimal ingredients, and are a fun twist on the classic dessert we all know and love. The soft, chewy, perfectly-nutty crust is topped with date-sweetened caramel and a generous handful of crushed pecans. Each bite contains hints of warm cinnamon, sweet vanilla, and salted caramel. All in all, it’s everything you love about pecan pie wrapped up into a single dessert bar!
When it comes to this holiday dessert, one thing you’ll be surprised by is the simple ingredients list. This recipe requires only 7 ingredients: pecans, oats, dates, almond flour, cinnamon, vanilla, and a dash of salt. That’s right – they’re made without butter, without corn syrup, and without eggs. When I deemed these “secretly healthy,” I wasn’t kidding!
These pecan pie bars are:
- Vegan, gluten-free, no-bake, and refined sugar-free
- Nutty, sweet, and packed with warm autumnal flavor
- Made with healthy and wholesome ingredients
- Naturally sweetened with dates
- Perfect for the fall and winter season
- Great for holiday gatherings, like Thanksgiving and Christmas!
What ingredients are in vegan gluten-free pecan pie bars?
- Pecans: Pecans are the key ingredient, of course! Pecan halves are added to the crust layer while crushed pecans top off the caramel layer.
- Oats: These pecan pie bars are surprisingly fiber-packed due to healthy ingredients, like oats. Be sure to use rolled oats or quick oats rather than steel cut oats.
- Almond flour: To keep these dessert bars gluten-free and no-bake, we’re using blanched almond flour instead of all-purpose flour. Simply put, almond flour is just ground almonds. It’s loaded with nutrients including vitamin E, manganese, and magnesium.
- Medjool dates: Dates provide a natural sweetness, allowing these pecan bars to be made with no added sugar.
- Cinnamon: Cinnamon provides a warm seasonal flavor, which is reminiscent of traditional pecan pie.
- Vanilla: A dash of vanilla extract is added to both the salted caramel layer.
How to make no bake pecan pie bars
For the full ingredients list and step-by-step instructions, scroll down to view the recipe card below.
Prepare the crust layer
First, combine rolled oats, pecans, almond flour, cinnamon, and salt to a food processor. Process the ingredients until a crumbled mixture forms. Then, add the medjool dates. Process again until a sticky, crumbled mixture forms. It should be sticky enough to pinch together with your hands. If needed, add 1-2 tablespoon water until the ingredients come together.
Next, transfer the mixture to a parchment-lined square dish. Use clean hands to firmly press the mixture across the base of the dish.
Prepare the salted date caramel
Time for the best part: the salted caramel! Combine medjool dates, water, and vanilla extract in the food processor. Process the ingredients until a caramel-like consistency forms. Scrape down the sides of the food processor, pushing the dates toward the center blades, as needed. Repeat until the mixture is fully combined and smooth.
After, spread the caramel in an even layer over the crust. Add crushed pecans on top. Gently press the crushed pecans into the caramel layer.
Finally, chill the pecan pie bars inside the freezer for at least 30 minutes to set. After, slice the bars and enjoy!
Kaylie’s tips
Don’t forget to pit the medjool dates. Always remove the pits from your medjool dates before adding them to a blender or food processor.
Use a 7×7 or 8×8-inch baking dish. For the best results, I recommend using a 7×7 or 8×8 square dish. If you use a larger dish, the layers will be a bit thinner. If you are halving the recipe, use a loaf pan instead.
How to make the bars gluten-free: This dessert is naturally gluten-free. However, if you’re following a very strict gluten-free diet, be sure your rolled oats are certified gluten-free.
How to store these pecan pie bars: Keep the bars stored inside a sealed container. Place at room temperature or inside the refrigerator. They are also freezer-friendly and can be kept inside the freezer for a couple months.
More vegan holiday dessert recipes
- Vegan Hot Chocolate Cookies
- Gooey Chocolate Chip Pumpkin Bars
- No-Bake Turtle Brownies
- Vegan Peanut Butter Blossoms
- Chocolate Gingerbread Truffles
- Vegan Oatmeal Cream Pies
- Pecan Pie Bliss Balls
- Pumpkin Chocolate Chip Oatmeal Cookies
- No Bake Cookie Dough Bars (Vegan, Gluten-Free)
- No Bake Vegan Brownies
If you try these No Bake Pecan Pie Bars, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!
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No Bake Pecan Pie Bars (Vegan, Gluten-Free)
- Prep Time: 15 minutes
- Total Time: 30 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Description
No-bake pecan pie bars are an easy, vegan, and gluten-free holiday dessert recipe! Enjoy these healthy dessert bars made with oats, dates, almond flour, and no corn syrup. The soft and chewy crust is topped with salted date caramel and crunchy pecans. Great for holiday gatherings, like Thanksgiving, Christmas, and friendsgiving! #nobakedesserts #vegandessert #pecans #pecanpierecipe #thanksgiving #thanksgivingrecipe #friendsgiving #glutenfreedesserts #holidaydesserts
Ingredients
Pecan Pie Crust
- 1 cup rolled oats
- 1 cup pecans
- ½ cup blanched almond flour
- 1 tbsp ground cinnamon
- ¼ tsp salt
- 7–8 large medjool dates, pitted
- 1–2 tablespoon water, only as needed
Salted Caramel
- 20 large medjool dates, pitted
- ¼ cup water
- ½ tsp vanilla extract
- ¼ tsp salt
Toppings
- 1 cup crushed pecans
Instructions
- Line the dish: Line a 7×7 or 8×8 square dish with parchment paper.
- Prepare the crust: Combine rolled oats, pecans, almond flour, cinnamon, and salt in a food processor. Process ingredients until a crumbled, flour-like mixture is formed. Add medjool dates and process again until a sticky, crumbled mixture is formed. If needed, add water and process again until the ingredients start to come together. You should be able to pinch the dough together with your hands.
- Press the crust: Transfer mixture to the square dish and press it across the base in an even layer.
- Prepare the salted caramel: Combine medjool dates, water, vanilla, and salt in the food processor. Process until a caramel-like consistency forms. Scrape down the sides of the food processor between pulses, as needed, until smooth.
- Add the salted caramel and pecans: Spread the caramel over the crust in an even layer. Toss crushed pecans on top and gently press them into the caramel.
- Chill: Chill in the freezer for at least 30 minutes before slicing the bars. Enjoy!
Notes
- Store the pecan pie bars stored in an airtight container. Keep at room temperature or in the refrigerator (recommended). Keep in the freezer for longterm storage.
- This post was originally shared in October 2019 and updated in November 2020.
Nutrition
- Serving Size: 1 bar
- Calories: 283
- Fat: 15g
- Saturated Fat: 1.5g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 4g
Keywords: no bake pecan pie bars, vegan pecan pie, pecan bars without corn syrup
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This was amazing! Absolutely delicious and way better than traditional corn syrup-y pecan bars and pie.
I added dark, local honey to my caramel and crust and mixed pecans in the caramel (and more pecans on top!). Next time, I will toast my pecans and add coconut.
Truly excellent recipe, thank you! I ate a third of it in one day 😱.
★★★★★
Thank you so much for sharing, May! I love the twist you added on this recipe 🙂 So glad you enjoyed them!
I’ve made this twice now in quick succession – I gave up refined sugar for Lent and needed something naughty to get me through. This. Is. THE ONE! Every bite is heaven and it comes together so easily. I used coconut instead of oats the second time for something different and it was lovely. Thank you so much!
★★★★★
Aw thank you so much, Anna! So happy to read this wonderful review 🙂
Love this recipe, I have made it multiple times now.
★★★★★
Thank you, Louise! I’m so glad you enjoyed it 🙂
I did a practice run of these before having them as a dessert offering for Thanksgiving to my Southern family. I have lots of food allergies, and definitely struggle during the holidays oh, so I wanted to make sure that I had a dessert that I could enjoy. These no bake pecan pie bars are out of this world! I cannot wait to offer these to my in-laws and get their reaction. The only thing different that I did while making these is added more cinnamon. In my eyes oh, there’s no such thing as too much cinnamon.
★★★★★
Thank you so much, Michelle! I am thrilled to hear you’re baking these for your Southern family this Thanksgiving 🙂 Have a wonderful holiday!! PS: I totally agree about there never being too much cinnamon 😉 Enjoy!
Can I use oat flour instead? I don’t have almond flour on hand. Thanks!
Hey, Kaila! You should be totally fine using oat flour instead. Almond flour does contain a bit more moisture than oat flour, so just keep that in mind. If the crust is too dry (or isn’t sticking together well enough) then simply add 1-2 extra medjool dates. Enjoy! xo
These are easy and yummy! Thank you! I think I would use fewer dates next time since they were quite thick (I used an 8 inch x 8 inch pan) and were very gooey and sticky. They would hold together and be less messy with slightly fewer dates. My medjool dates were HUGE so I think that’s the issue. 🙂 All around a fabulous recipe that I will make again for sure! Thanks!
★★★★★
Thank you so much, Julie! I’m so glad you enjoyed this dessert 🙂 As for the dates issue – yes, that can definitely happen! Dates are a tricky ingredient to use in recipes because they can vary SO much between different brands. Some dates are super gooey and fresh, others are very large, and sometimes they can even be hard and dry. The texture can change greatly depending on the size and freshness of your dates. Nonetheless, happy to hear you will make it again! xo
Oh my goodness!!! These were easy to make and even better to eat! Took a batch into my work colleagues and they LOVED them, and even my teenage son said they were great! The only thing I changed is that for the topping above the caramel, I mixed my chopped pecans in with some maple syrup, a dash of cinnamon and a bit of coconut, all in the oven to roast for about 6 minutes, then sprinkle on top.
Thank you so much for this recipe, I know they will be made and enjoyed many more times ahead in this house and home:)
★★★★★
Thank you so much, Kerryn! I’m SO happy to hear everyone loved these no-bake pecan pie bars. Your idea to add maple- and cinnamon-toasted pecans on top sounds delicious 🙂 Thanks for sharing! Enjoy! xo
Do you think whole wheat flour could be subbed?
Hi, Michelle! These bars are no-bake, so you should not use whole wheat flour!
What can I use to substitute the dates I hate raisin and dates lol
Hey, Summer! 🙂 Honestly, there is no great substitution for dates when they are a key ingredient in no-bake desserts. I’m not the biggest fan of dates on their own, but the flavor is easily masked when they’re used in dessert recipes! It would not be surprising to hear you’d still enjoy the recipe even though you aren’t fond of plain dates. 🙂
Just made these to satiate my sweet tooth. Verdict: Yummy!!
★★★★★
Thanks for the comment, Jess! So happy you enjoyed them 🙂
Had 1 package of dates which is 19 dates, so I used 4 in the crust and 15 in the caramel. Poured boiling water over the dates and softened them up before using. Used Trader Joes roasted and salted pecans instead of raw – one whole package covered this recipe. I think the roasted flavor and salt level is much better than what you’d get from raw pecans. Froze the base while I made the caramel since the dates were hot.
Added more water to the caramel than called for, and still not sure I got the texture I wanted. Really took scraping and adding water to get it to break down to the caramel. Added a touch of maple syrup and salt to the caramel as well to balance how sweet it was.
Super simple! Thanks for a great recipe!
★★★★
Hi Carley, thanks for the comment! I’m glad you enjoyed this recipe 🙂 Yes, in order to get a smooth caramel, you need to be patient with the food processor. The longer you process the dates, the smoother the caramel will be! Since you only used 15 dates, it makes sense why it was harder for you to process them. The more dates you use, the quicker they blend together (especially if you have a large food processor). Also, using soft/fresh dates will always provide better results than dry/hard dates. I’m glad you soaked them in hot water first because that helps when your dates are too dry! xo
These are a new favourite! Sooo easy to make and incredibly tasty! Huge hit in my house
★★★★★
Hi, Ruth! So happy to hear you love them! 🙂
It’s my first time trying these bars and they are super easy to make. In my opinion they are a perfect option to increase you energy after a good workout or if you are craving a healthy sweet option.
I’ll do them again for sure!
★★★★★
I’m so happy you enjoyed the bars, Emma! 🙂 You’re right – they are definitely a great post-workout treat. Thanks for the sweet comment! <3