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!
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
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
Pecan Pie Crust
- 1 cup rolled oats
- 1 cup pecans
- ½ cup blanched almond flour
- 1 tablespoon ground cinnamon
- ¼ teaspoon salt
- 7–8 large medjool dates, pitted
- 1–2 tablespoon water, only as needed
- 20 large medjool dates, pitted
- ¼ cup water
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup crushed pecans
- 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!
- 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.
- 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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