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
Scale
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
