Gluten-Free Vegan Pecan Pie Bars
These Gluten-Free Vegan Pecan Pie Bars are like your favorite traditional pecan pie—just easier to make and totally plant-based!
Equipment
- Parchment paper
Ingredients
Gluten-Free Shortbread Crust
- 1 ⅓ cup gluten-free baking flour
- ¼ tsp salt
- 1 stick vegan butter (stick) cold
- ½ cup sugar
- 1 tsp vanilla extract
- 2 tbsp coconut milk
Pecan Pie Topping
- ¾ cup brown sugar
- ⅓ cup maple syrup
- 2 tbsp coconut milk
- 1 ½ tbsp vegan butter, melted
- 1 ½ tbsp cornstarch
- ½ tsp vanilla extract
- 1 ½ cups chopped pecans
- ¼ tsp salt
Instructions
Make the Gluten-Free Crust
- Preheat the oven to 400 degrees Fahrenheit.
- In a large bowl, mix together the gluten-free flour, salt, and sugar. Stir until combined.
- Add the cold vegan stick butter and vanilla extract. Use a pastry dough blender to combine until the crust is crumbly and the butter is mostly blended. Next, add the non-dairy milk 1 tbsp at a time and mix with your hands.
- Press the dough into a parchment-lined 8 x 8-inch baking dish. Poke several holes in the dough with a fork.
- Bake at 400 degrees Fahrenheit for 15-20 minutes or until the edges turn golden brown. When finished, remove the crust from the oven and set aside. Lower the oven to 350 degrees Fahrenheit.
Making the Pecan Pie Filling
- While the crust is baking, mix all ingredients for the pecan pie topping together in a cold sauté pan. Once the cornstarch is fully dissolved in the filling mixture, heat the mixture over medium heat for 5-10 minutes or until the mixture just begins to thicken.
- Remove the pan from heat and pour the mixture over the pre-baked shortbread crust. Return the baking dish to the oven and bake at 350 degrees Fahrenheit for an additional 20-30 minutes or until the pecan mixture is bubbling.
- Remove the baking dish from the oven and let the pie cool completely to room temperature then refrigerate covered with plastic wrap for at least 2 hours to fully set.
- Once set, sprinkle the top of the pie filling with flaky sea salt if desired. Cut to your preferred size, serve, and enjoy!
Notes
*A note about granulated sugar: Not all granulated sugar is vegan, make sure to choose a USDA Organic variety to ensure it is not processed with bone char, an animal ingredient.
**Please note: The nutritional information provided for each recipe is an estimate and may vary depending on the specific brands of ingredients used, portion sizes, and preparation methods. For accurate nutritional details, consider consulting a registered dietitian or using a trusted nutritional calculator.
- Not Vegan? Use regular butter for the shortbread crust and/or pie filling. Use dairy milk instead of plant milk.
- Not Gluten-Free? Use any store-bought pie crust or puff pastry you prefer.
- Want to mix it up? Add chopped cashews, pumpkin seeds, or chocolate chips for a twist on this classic dessert.
Nutrition
Serving: 1bar**Calories: 452kcalCarbohydrates: 54gProtein: 4gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gSodium: 255mgPotassium: 142mgFiber: 4gSugar: 37gVitamin A: 10IUVitamin C: 0.3mgCalcium: 54mgIron: 1mg
Tried this recipe?Let us know how it was!