Vegan pecan pie bars are an easy fall dessert recipe! They contain a buttery pie crust layer and a sticky-sweet pecan topping. The recipe is eggless, dairy-free, gluten-free friendly, and made without corn syrup. Instead, it uses pantry staples like flour, sweetened condensed coconut milk, and medjool dates. Impress your guests this holiday season with this unique twist on classic pecan pie!

a stack of two vegan pecan pie bars with shortbread crust and sticky pecan topping

The fall season would certainly be incomplete without pecan pie desserts. That’s why I make my No-Bake Pecan Pie Bars and Pecan Pie Bliss Balls every year! However, this year, I’m so excited to add these baked Vegan Pecan Pie Bars to the list.

What makes this fall dessert special? It contains the delicious flavors of pecan pie, but they’re much easier to make. There’s no need to prep, roll, and decorate pie dough for this recipe. Instead, the pie crust layer is easily prepared in one bowl with pantry staples – like flour, sugar, and dairy-free butter.

What’s with the gooey topping? The sweet and sticky pecan topping is a unique indulgence. Chopped pecans give it a crunchy texture, medjool dates add sweetness, and condensed coconut milk brings a touch of coconut flavor. This layer is also so easy to make – it requires no stovetop or fancy equipment!

If you love pecan pie, you’ll definitely enjoy these fall dessert bars. They make a perfect treat for holiday gatherings, like Thanksgiving and Christmas parties. Your friends and family with be delighted to try this seasonal indulgence!

These pecan pie bars are:

  • Vegan, dairy-free, eggless, and gluten-free friendly
  • Made without corn syrup
  • Chewy, buttery, sticky-sweet, and gooey
  • A dessert made with sweetened condensed coconut milk
  • Subtly spiced with cinnamon, ginger, and nutmeg
  • An easy vegan dessert for Thanksgiving and Christmas!
a pile of sliced vegan pecan pie bars with sweetened condensed coconut milk topping

Ingredients in vegan pecan pie bars without corn syrup

  • Flour: All-purpose flour, otherwise known as plain flour, is the main ingredient in the pie crust layer. If you are gluten-free, use gluten-free all-purpose flour instead. Oftentimes, gluten-free brands that contain xanthan gum produce the best results.
  • Vegan butter: Use dairy-free buttery sticks or tub butter for this recipe.
  • Sugar: The pie crust layer is lightly sweetened with regular sugar. Alternatively, you can use coconut sugar.
  • Sweetened condensed coconut milk: This ingredient is a dairy-free alternative to condensed milk. It’s made from coconut milk and sugar.
  • Pecans: Of course, this is an essential ingredient for pecan pie bars. Be sure to use chopped raw pecans instead of a candied variety.
  • Vanilla: Vanilla extract brings warmth and sweetness to both the pie crust layer and sticky pecan topping.
  • Spices: A blend of warm spices, like cinnamon, ginger, and nutmeg, gives the shortbread crust a unique hint of fall flavor.
  • Salt: Salt enhances the flavor of all other ingredients.
bowls of ingredients for vegan pecan pie bars

How to make vegan pecan pie bars with sweetened condensed coconut milk

For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.

First, preheat the oven to 350 degrees F. Line a 9×9-inch baking dish with parchment paper. If you use a 9×13-inch baking dish, reduce the baking time by 5-7 minutes.

Then, in a large bowl, add all-purpose flour, sugar, cinnamon, salt, ginger, and nutmeg. Whisk together.

Add cubed vegan butter and vanilla extract to the bowl. Using a pastry cutter or a large fork, cut the flour into the butter until a crumbled dough forms. Don’t overwork the dough. There will be small specks of butter remaining throughout – that’s normal and expected!

four part photo collage showing how to make vegan shortbread crust for pecan pie bars

Next, transfer the dough to the baking dish. Press dough across the bottom of the dish in an even layer. Bake for 25-30 minutes or until the edges are light golden brown. Remove from the oven and set aside to cool in the pan.

Vigorously shake the sweetened condensed coconut milk cans to mix the contents inside. If they are not mixed together when you open them, pour into a bowl and microwave for 30 seconds to melt together.

In a large bowl, add sweetened condensed coconut milk, chopped pecans, chopped medjool dates, vanilla extract, and salt. Mix together until evenly combined. Pour mixture over the cooled crust. Spread evenly across the crust.

Bake for 30 minutes. Remove from the oven and set aside to cool in the pan. Once cooled, transfer to the refrigerator for 1 hour to set (overnight is preferred).

Finally, remove pecan pie bars from the refrigerator. Slice into squares. Enjoy!

four part photo collage showing how to make vegan pecan pie bars with a shortbread crust

Frequently asked questions (FAQ)

Is sweetened condensed coconut milk the same as coconut milk?

No! Although they sound similar, these two ingredients are actually quite different. Coconut milk is a dairy-free milk alternative made from coconut flesh and water. The mixture is strained to create a smooth liquid that resembles cow’s milk.

On the contrary, sweetened condensed coconut milk is a super sweet, thick, and creamy mixture made from coconut milk and sugar. It’s often used for desserts, like fudge, cake, and ice cream.

Does condensed coconut milk taste like condensed milk?

No. While these two ingredients are used for the same purposes, sweetened condensed coconut milk has a noticeable coconut flavor. It is most commonly used in place of condensed milk for dairy-free recipes.

Where to buy sweetened condensed coconut milk?

I love using the Let’s Do Organic brand of sweetened condensed coconut milk. It has a delicious flavor and creamy texture for all sorts of homemade desserts.

Do pecan pie bars have to be refrigerated?

Yes, since these pecan pie bars are made with sweetened condensed coconut milk, they should be refrigerated. You can leave them out for a couple hours, but store the bars inside the refrigerator before and after to maintain freshness.

a pile of sliced vegan pecan pie bars with sweetened condensed coconut milk

How to store eggless pecan pie bars

Store leftover pecan pie bars inside a sealed container in the refrigerator. They will keep for up to 5-7 days.

If you would like to store them longterm, keep inside a sealed ziplock bag. Store in the freezer for up to 3 months.

a stack of two vegan pecan pie bars with a bite taken out of the top one

More condensed coconut milk dessert recipes

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a stack of two vegan pecan pie bars with shortbread crust and sticky pecan topping

Vegan Pecan Pie Bars

  • Author: Kaylie Grace
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 16 squares 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan

Description

Vegan pecan pie bars are easy, gluten-free, eggless, and made without corn syrup! This classic fall dessert recipe contains a buttery pie crust layer and sticky-sweet pecan topping. They’re made with pantry staples like flour, sweetened condensed coconut milk, and medjool dates. These pie bars are a festive holiday dessert for Thanksgiving and Christmas parties! #pecanpie #pecanpiebars #pie #piebars #thanksgivingrecipes #christmasrecipes #vegandessert #veganpie #holidayrecipes #veganbaking 


Ingredients

Units Scale

Crust

  • 2 cups all-purpose flour (or gluten-free all-purpose flour)
  • 1/2 cup sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1 cup vegan butter, cubed
  • 1 tsp vanilla extract

Pecan Topping


Instructions

  1. Preheat the oven to 350 degrees F. Line a 9×9-inch baking dish with parchment paper. If you use a 9×13-inch baking dish, reduce the baking time by 5-7 minutes.
  2. In a large bowl, add flour, sugar, cinnamon, salt, ginger, and nutmeg. Whisk together.
  3. Add cubed vegan butter and vanilla extract to the bowl. Using a pastry cutter or a large fork, cut the flour into the butter until a crumbled dough forms. Don’t overwork the dough. There will be small specks of butter remaining throughout – that’s normal and expected!
  4. Transfer the dough to the baking dish. Press the dough across the bottom of the dish in an even layer. Bake for 25-30 minutes or until the edges are light golden brown. Remove from the oven and set aside to cool in the pan.
  5. Vigorously shake the sweetened condensed coconut milk cans to mix the contents inside. If they are not mixed together when you open them, pour into a bowl and microwave for 30 seconds to melt together.
  6. In a large bowl, add sweetened condensed coconut milk, chopped pecans, chopped medjool dates, vanilla extract, and salt. Mix together until evenly combined. Pour mixture over the cooled crust. Spread evenly across the crust.
  7. Bake for 30 minutes. Remove from the oven and set aside to cool in the pan. Once cooled, transfer to the refrigerator for 1 hour to set (overnight is preferred).
  8. Remove pecan pie bars from the refrigerator. Slice into squares. Enjoy!

Notes

  • How to store: Store leftover pecan pie bars inside a sealed container in the refrigerator. They will keep for up to 5-7 days. If you would like to store them longterm, keep in the freezer for up to 3 months.

Nutrition

  • Serving Size: 1 square
  • Calories: 375
  • Sugar: 17g
  • Fat: 27g
  • Carbohydrates: 31g
  • Fiber: 4g
  • Protein: 4g

Keywords: vegan pecan pie bars, pecan pie bars without corn syrup, recipes using sweetened condensed coconut milk

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