These no-bake pecan pie bars are deliciously sweet, perfectly nutty, and essential for the fall season! The recipe takes classic pecan pie and transforms it into irresistible bars. They are vegan, gluten-free, and filled with healthy ingredients.
Let’s be real, the best part of the fall season is the food. Sure, we get autumn-scented candles, cozy clothing, pumpkin spice lattes, and cuddling up next to the fireplace. That’s great and all, but the FOOD! I love everything pumpkin-y, pecan-y, cinnamon-y, caramel-y, apple-y (are these words?!) so I am all about the fall season.
Today, I’m bringing you these absolutely irresistible no-bake pecan pie bars which are vegan and gluten-free. The bars contain a soft and chewy base layered with silky caramel and crushed pecans on top. Each bite contains hints of cinnamon, pecans, vanilla, and sweet caramel. Oh, and did I mention no baking is required?
What ingredients are in vegan gluten-free pecan pie bars?
These bars contain whole-food, healthy ingredients and are naturally sweetened. That’s right, these pecan pie bars are made without corn syrup and butter! Check out the simple ingredient list below:
- Rolled oats
- Almond flour
- Medjool dates
- Maple syrup
How to Make No-Bake Pecan Pie Bars
For the full recipe, scroll down to view the recipe card below.
Let’s start by creating the base layer. Add rolled oats, pecans, almond flour, cinnamon, and salt to a food processor. Process/pulse several times until a crumbled mixture is formed. Then, add in the medjool dates, water, and maple syrup. Process until a sticky, pinch-able dough is formed. It should be sticky enough to pick up and press together with your hands.
Next, transfer the dough to a parchment-lined square dish. Use clean hands to evenly press the dough across the base of the dish.
Now it’s time to create the caramel layer – a.k.a. the best part!
Start by adding medjool dates, water, and vanilla extract to a food processor. Process/pulse until a smooth, caramel-like consistency is formed. In between processing/pulsing, scrape down the sides of the food processor in order to push the dates toward the center blades (as needed). This will help you achieve a totally smooth consistency. See my tip below if your dates are dry and hard rather than fresh and soft.
Evenly spread the caramel layer across the base of these no-bake pecan pie bars.
Next, toss crushed pecans on top of the caramel layer. Gently press the pecans into the caramel. After, place in the freezer for at least 30 minutes.
Now for the easy part; slice, serve, and enjoy one of these irresistible bars! Or two. Or three. Hey, I’m not here to judge 🙂
- Use fresh, soft dates. It’s best to use fresh, soft medjool dates for these no-bake pecan pie bars. If your medjool dates are dry and hard, no worries! You can still make the recipe. Simply soak the dates in warm water for 10 minutes. After, completely drain the water and pat the dates dry with a paper towel. Proceed with the recipe as normal.
- I used an 8×8 inch square dish for these bars. The thickness is perfect this way. I recommend using a 7×7 or 8×8 inch dish. The larger the dish, the thinner the bars. Likewise, a smaller dish will create thicker bars.
- Keep leftovers stored in the refrigerator or freezer. The refrigerator will keep the bars softer while the freezer will keep them chewier. Both taste delicious!
If you love this no bake holiday dessert, you may also enjoy these recipes:
- Pecan Pie Bliss Balls
- No Bake Cookie Dough Bars (Vegan, Gluten-Free)
- No-Bake Turtle Brownies
- Vegan Peanut Butter Blossoms
- Chocolate Gingerbread Truffles
- No Bake Vegan Brownies
- Pumpkin Chocolate Chip Oatmeal Cookies
- Oatmeal Cookie Dough Balls
If you try these Vegan Gluten-Free 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!Print
These no bake pecan pie bars are the PERFECT dessert for the holiday season! Enjoy a soft, chewy, cinnamon-flavored bar topped with smooth caramel and crushed pecans.
- 1 cup rolled oats
- 1 cup roasted or raw pecans
- 1/2 cup blanched almond flour
- 1 tbsp ground cinnamon
- 1/2 tsp salt
- 6 large medjool dates, pitted
- 1 tbsp water
- 1 tbsp maple syrup
- 20 large medjool dates, pitted
- 1/4 cup water
- 1/4 tsp vanilla extract
- 1.5 cup roasted or raw crushed pecans
- Line a square dish (preferably 7×7 or 8×8 inches) with parchment paper.
- Create the base layer by adding rolled oats, pecans, almond flour, cinnamon, and salt to a food processor. Pulse several times until a crumbled mixture is formed. Add pitted medjool dates, water, and maple syrup. Process/pulse until a sticky mixture is formed. It should be sticky enough to pick up and pinch together with your hands.
- Use clean hands to evenly press the base mixture across the square dish.
- Create the caramel layer by adding pitted medjool dates, water, and vanilla extract to a food processor. Process until a smooth, caramel-like consistency is formed, scraping down the sides of the food processor as needed.
- Spread caramel over the base layer inside the square dish.
- Toss crushed pecans on top and gently press them into the caramel layer.
- Store dish in the freezer for at least 30 minutes before slicing and serving.
- Keep leftovers stored in the refrigerator or freezer.
- Be sure to use soft, fresh medjool dates. If you are unable to buy soft medjool dates, simply soak your dates in warm water for 10 minutes. Drain the water completely and pat the dates dry with a paper towel. Then, proceed with the recipe.
- Serving Size: 1 bar
- Calories: 283
- Sugar: 27.5
- Fat: 15g
- Saturated Fat: 1.5g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 4g
Keywords: no-bake pecan pie bars, pecan date bars, vegan fall dessert
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