You might also like vegan pecan pie and vegan pumpkin praline tart. A bite of this vegan pecan pie bar will transport you into bliss! The topping crunches slightly under your teeth before you are hit with the flavor of toffee, caramel and pecans, all rolled into one. The bottom layer is a soft almond cookie that’s perfectly sweet. This is a great recipe for just about any occasion. Kids love it, so it makes a great lunchbox snack or after-school treat. But it is grown up enough that you can serve it to adults for a welcome snack or even dessert. The pecans give these bars the unmistakable flavor of a pecan pie, but without all the work that making a pecan pie involves. I designed these bars to be gluten-free and soy-free. You can also easily tweak the recipe to a low-carb diet by using keto-friendly sugar syrup instead of the sugar and maple syrup. Each batch makes 16 vegan pecan pie bars but you will very likely wish you had made more. In that case, just double up on the recipe! 😉
Why you will love this recipe
So, so delicious, with the toffee caramel top and the almond cookie layer underneath. These bars have the perfect texture – the caramel is gooey, the pecans are crunchy, and the almond shortbread crust is melt-in-your-mouth delicious Easy to make. The bars take barely minutes to put together, and the food processor does most of the work for you! This is a great recipe for a new baker. Just make sure you follow instructions. Naturally sweetened with maple syrup and turbinado, and there’s barely any added fat, so they’re kinda sorta healthy-ish? In fact, each pecan pie bar has only 101 calories! Kid-friendly and adult-friendly. Everyone you offer one of these bars to will love you for the rest of their lives. 🙂 Gluten-free, soy-free and vegan. There’s no all purpose flour or unhealthy corn syrup in these.
How to make vegan pecan pie bars
Preheat the oven to 350 degrees F. Prepare an 8 X 8 baking pan by lining the bottom and sides with parchment paper. Place all of the ingredients for the cookie base or crust in a food processor and pulse a few times until the dough comes together. Press the dough into the prepared baking pan using your fingers, until you have an even layer. Place the baking pan in the oven and bake the crust for 15 minutes.
While the crust is baking, make the topping by placing all ingredients except the pecans in a saucepan. Stir to help the sugar melt. Let the mixture reach a boil, continue to let it boil for a minute, then turn off the heat and add the pecans. Pour the pecan topping evenly over the baked crust and return to the oven for 15 more minutes.
Remove the baking pan and cool it thoroughly on a rack. You can cut the pecan pie bars at this point, or transfer the baking pan to a refrigerator and let it cool for at least a couple of hours before cutting.
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