If you’re craving a sweet, nutty treat that’s completely plant-based, let me introduce you to this fan-freaking-tastic Vegan Pecan Bars Recipe. I absolutely love how these bars come out with a rich, buttery shortbread base topped with a luscious pecan layer that’s perfectly gooey and crunchy all at once. Whether you’re new to vegan baking or just looking for a simple, reliable recipe to impress friends and family, you’ll find this one is a total keeper.
Why You’ll Love This Recipe
- Deliciously Vegan: This recipe uses vegan butter and non-dairy milk, making it perfect for anyone avoiding animal products.
- Simple Yet Impressive: With easy-to-find ingredients and straightforward steps, you’ll get bakery-quality bars at home without fuss.
- Perfect Texture Balance: The buttery shortbread crust contrasts beautifully with the gooey, nutty pecan topping every time.
- Make Ahead Friendly: These bars hold up well in the fridge and freezer, so you can prepare in advance for easy snacking.
Ingredients You’ll Need
All the ingredients in this Vegan Pecan Bars Recipe come together to create that iconic nutty-sweet flavor and tender texture. I recommend using high-quality vegan butter and fresh pecans for the best results, and brown rice syrup adds a natural hint of sweetness and chewiness that I’ve found makes a huge difference.
- All purpose flour: The base of your shortbread crust, use a good quality flour for tender results.
- Granulated sugar: Adds a subtle sweetness and helps balance the flavors.
- Salt: Just a bit to enhance the other ingredients and bring out the pecans’ nuttiness.
- Vegan butter (cold): I find using cold butter helps create that perfect crumbly crust texture.
- Brown sugar: For the rich, caramel-like topping flavor that’s just irresistible.
- Brown rice syrup: Adds chewiness and moisture to the topping — a great vegan alternative to honey.
- Non-dairy milk: Unsweetened almond or oat milk works beautifully here to bind ingredients.
- Meltted vegan butter: Brings buttery richness to the topping, complementing the crust.
- Cornstarch: Helps thicken the topping so it sets perfectly without being runny.
- Pure vanilla extract: Adds warmth and depth to the flavor.
- Pecans (coarsely chopped): Fresh, crunchy pecans are key to that classic pecan bar bite.
- Optional coarse salt: A sprinkle on top after baking adds a lovely salty contrast.
Variations
One of the things I love most about this Vegan Pecan Bars Recipe is how easy it is to customize. Whether you want to swap nuts, try different sweeteners, or make it gluten free, you can adjust the recipe to suit your palate or dietary needs.
- Nut Swap: I’ve swapped pecans for walnuts or almonds when that’s what I had on hand—each adds a slightly different delicious crunch.
- Salted Caramel Style: For a fun twist, sprinkle coarse sea salt on top right after baking to give that perfect salty-sweet pop.
- Gluten Free: Using a gluten-free all-purpose flour blend works well—though I’d love to hear if you try it and how it turns out!
- Coconut Oil Option: I sometimes use coconut oil instead of vegan butter in the crust for a subtle tropical flavor, which is surprisingly good.
How to Make Vegan Pecan Bars Recipe
Step 1: Prep the Crust – The Base for Perfection
Start by preheating your oven to 350°F and lining a 9×13 inch pan with parchment paper—trust me, this helps you lift the bars out easily later. Combine your flour, sugar, and salt in a big bowl. Then comes the fun part: cut in the cold vegan butter using a pastry cutter or just two knives. You’re aiming for a crumbly mixture that looks like sandy crumbs. Press this evenly into your pan with your hands to form a nice, firm crust. Bake it for 10 minutes until just set and lightly golden. This step is key to make sure your bottom layer stays buttery and crisp.
Step 2: Make the Topping – Sweet, Sticky, and Nutty
While the crust is baking, mix together the brown sugar, brown rice syrup, non-dairy milk, melted vegan butter, cornstarch, and vanilla in the same bowl you used before (no need to dirty another). Stir until smooth and silky, then fold in your chopped pecans. Pour this glorious topping over the warm crust and spread it out evenly with a spatula. This step always makes the kitchen smell amazing!
Step 3: Bake and Chill – Patience Pays Off
Baking time here is about 25-30 minutes, until you see the topping bubbling and turning golden brown. Once out of the oven, let the bars cool to room temperature for about 30 minutes before popping them into the fridge for at least 2 hours. Chilling sets the bars so they slice neatly and hold together perfectly. I learned the hard way that skipping the chill makes them messy, so don’t rush this part!
Step 4: Slice and Serve – The Reward
Use the parchment paper to carefully lift the bars out of the pan. I like to trim off the very edges since they get a bit hard, but that’s just my personal preference. Use a big, sharp knife to slice them into the size you want—large bars for dessert, or smaller squares for parties. Grab a cup of coffee and enjoy your creation!
Pro Tips for Making Vegan Pecan Bars Recipe
- Keep Butter Cold: Cold vegan butter helps create that perfect crumbly crust texture instead of a greasy mess.
- Don’t Skip Chilling: Refrigerating bars after baking lets the topping fully set, making slicing tidy and easy.
- Use Parchment Paper: It’s a game changer for clean edges and easy removal from the pan.
- Even Topping Spread: Take your time spreading the topping evenly to avoid thin spots that won’t set properly.
How to Serve Vegan Pecan Bars Recipe
Garnishes
I often sprinkle just a touch of coarse sea salt on top of the warm pecan bars right after baking. That little salty contrast amps up the flavor like you wouldn’t believe! Sometimes a dusting of powdered sugar or a light drizzle of melted vegan chocolate adds a special touch for holidays or gifts.
Side Dishes
These pecan bars are wonderful on their own, but if I’m serving them at a party, I like pairing with fresh fruit like sliced apples or pears, or a scoop of vegan vanilla ice cream. Coffee or a cup of steamed almond milk latte makes for a perfect combo.
Creative Ways to Present
I once arranged the bars on a wooden board with clusters of fresh rosemary and walnuts around for a rustic look at a holiday gathering. You could stack them with parchment squares between layers in a pretty box as a homemade gift—everyone loved that! They’re also great cut into bite-size pieces on a dessert platter.
Make Ahead and Storage
Storing Leftovers
My go-to method is storing leftover vegan pecan bars in an airtight container in the refrigerator for up to 5-6 days. The chill helps keep them firm and fresh. I usually layer parchment paper between bars to prevent sticking.
Freezing
These bars freeze really well! I wrap individual bars in plastic wrap and place them in a freezer-safe container or bag. When I want one, I just thaw at room temperature for about an hour or two, and they taste almost as good as fresh.
Reheating
To enjoy a warm bar, I pop it in the microwave for 15-20 seconds—just enough to soften the topping slightly without making the crust soggy. You could also warm them in a low oven for 5 minutes if you prefer a crispier texture.
FAQs
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Can I use maple syrup instead of brown rice syrup in the topping?
Yes, you can substitute maple syrup for brown rice syrup, though the texture might be slightly thinner and less chewy. You might want to reduce or omit the non-dairy milk slightly to keep the topping from becoming too runny.
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Is there a gluten-free version of the Vegan Pecan Bars Recipe?
Absolutely! I suggest swapping the all-purpose flour for a gluten-free blend that includes xanthan gum to maintain structure. While I haven’t personally tested every brand, most blends should work similarly.
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Why do the bars need to chill in the fridge before slicing?
Chilling helps the pecan topping to fully set and firm up, which prevents the bars from crumbling or sticking when cut. It makes slicing easier and tidier, especially with the sticky topping layer.
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Can I make these bars nut-free?
You can try replacing pecans with seeds like pumpkin or sunflower seeds, but keep in mind the flavor and texture will change. The nutty crunch is part of what makes these bars special.
Final Thoughts
This Vegan Pecan Bars Recipe holds a special place in my kitchen because it manages to feel indulgent without any animal products, and it’s just so reliably delicious. Whenever I bake these, my family goes crazy for them, and I love that I can whip them up with simple pantry staples. If you’re on the fence about vegan baking, give this recipe a try—you’ll be surprised how easy and rewarding it is. I can’t wait to hear how much you love these bars as much as I do!
Print
Vegan Pecan Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Pecan Bars feature a buttery shortbread crust topped with a rich, gooey pecan filling made without any animal products. Perfectly sweet and nutty, they make an ideal treat for vegan and dairy-free diets. With a simple prep and bake method, these bars yield a deliciously satisfying dessert that sets well after chilling.
Ingredients
Shortbread Crust
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3/4 cup vegan butter, cold
Pecan Topping
- 1 1/2 cups brown sugar
- 2/3 cup brown rice syrup
- 3 tablespoons non-dairy milk
- 3 tablespoons melted vegan butter
- 3 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 2 cups coarsely chopped pecans
- optional: coarse salt, for sprinkling on top
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees F and line a 9 x 13 inch pan with parchment paper for easy removal and cleanup.
- Make the Crust: In a large bowl, combine flour, sugar, and salt. Cut in cold vegan butter using a pastry cutter or two knives until the mixture resembles fine crumbs. Press this mixture evenly into the prepared pan to form the base crust. Bake for 10 minutes, then remove and set aside.
- Prepare the Topping: Using the same bowl, mix together brown sugar, brown rice syrup, non-dairy milk, melted vegan butter, cornstarch, and vanilla extract until smooth and well combined. Fold in the chopped pecans gently.
- Assemble and Bake: Pour the pecan topping over the partially baked crust. Spread evenly with a spatula. Bake for 25 to 30 minutes, or until the topping is bubbling and set.
- Cool and Chill: Remove from oven and allow bars to cool at room temperature for 30 minutes. Then transfer to the refrigerator for at least 2 hours to fully set and firm up.
- Slice and Store: Use the parchment paper to lift the bars out of the pan. Slice into 16 large bars using a sharp knife, optionally trimming hard edges. Store leftovers in the refrigerator for up to 5-6 days.
Notes
- For Salted Caramel Pecan Bars, sprinkle coarse salt on top immediately after baking.
- You can substitute coconut oil for vegan butter in the crust if desired, which may alter texture slightly.
- To make gluten free, replace all purpose flour with gluten free flour blend (not tested but expected to work).
- These bars freeze well when stored in a tightly covered container.
- Recipe yields 16 large bars but can be cut into 32 smaller portions for parties.
- Nutritional values are based on one large bar.
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 23g
- Sodium: 110mg
- Fat: 17g
- Saturated Fat: 3.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
