Vegan Pecan Pie Bars (No Corn Syrup!) Easy to Make
These Vegan Pecan Pie Bars are buttery, gooey and so delicious. I must confess that I was never crazy about pecan pie. I found it to be way too sweet and the addition of corn syrup was not appetizing at all. This bar has changed all of that! Now welcome to the party, my perfect Vegan Pecan Pie Bars: balanced sweetness (no corn syrup), buttery crust, loaded with pecans and a secret ingredient that levels up.
All the classic flavors of pecan pie in bar form! A wonderful addition to your holiday celebrations and potlucks. And what’s better is that they are so easy to make!
Why You’ll Love These Vegan Pecan Pie Bars
- No corn syrup — the caramel-style filling relies on maple syrup for richer flavor and better texture.
- Easy shortbread crust — no rolling pin, no chilling, just mix and press.
- Citrus zest — brightens it up a notch, extra delicious
- Naturally dairy-free & egg-free — but still decadent, glossy, and rich.
- Perfect for gatherings — slice cleanly, travel beautifully, and can be made ahead.
- Deep, toasty pecan flavor — roasting the nuts first makes all the difference.
Ingredients
Pecan Pie is normally absurdly sweet and unfortunately made with corn syrup. This bar has swapped the corn syrup for pure maple syrup, bringing down the sweetness level as well. To brighten up the flavors I added a secret ingredient that makes these shine — orange zest! It is so delicious!
- All Purpose Flour — For the structure of the shortbread crust
- Vegan Granulated Sugar — To sweeten the shortbread crust
- Vegan Butter — Buttery flavor and crisp crust
- Pure Maple Syrup — Flavor and sweetens filling in place of corn syrup
- Brown Sugar — Flavor and sweetens filling
- Vegan Milk — For slurry, to thicken filling – I used Almond Milk
- Tapioca Starch — For slurry, to thicken filling
- Pecans — The star of this dessert!
- Orange Zest — Adds a brightness to the classic flavors
- Vanilla Extract and Sea Salt — Enhances flavor
How to Make Vegan Pecan Pie Bars
1. The vegan pecan pie bars start with the buttery shortbread crust. Mix together flour, sugar, and salt. Cut in vegan butter to form a dough that gets pressed into a parchment lined pan and baked.
2. Onto the filling with toasted pecans, maple syrup, brown sugar, melted vegan butter, vanilla, vegan milk, tapioca starch and the secret ingredient — orange zest! Poured over the crust and back into the oven.
3. The bars must cool completely before slicing, to set the filling.
4. These pecan pie bars become the most buttery, gooey and delicious treat. You can’t have just one, trust me.
Vegan Pecan Pie Bars (No Corn Syrup!)
Ingredients
Shortbread Crust
- 120g (1 c) All Purpose Flour
- 50g (¼ c) Cane Sugar
- 1/8 tsp Sea Salt
- 84g (6 Tbs) Vegan Butter cold
Pecan Pie Filling
- 76g (⅓ c) Vegan Butter melted
- 165g (½ c) Pure Maple Syrup
- 110g (½ c) Brown Sugar
- 5g (1 tsp) Vanilla Extract
- 32g (2 Tbs) Vegan Almond Milk, or your favorite plant-based milk
- 16g (2Tbs) Tapioca Starch
- 1 Orange zest
- 218g (2 c) Pecans toasted and roughly chopped
Instructions
Shortbread Crust:
- Preheat oven to 350℉. Line 8"x 8" pan with parchment paper.
- In a small bowl, whisk together all purpose flour, sugar and salt.
- Add cold vegan butter and cut into the flour mixture using a fork. Work into flour until it looks like wet sand and holds together when squeezed into a clump.
- Dump mixture into parchment lined pan. Spread out evenly and press down firmly to form crust.
- Bake for 10-15 min or until the edges just start to turn golden brown. Set aside to cool.
Pecan Pie Filling:
- In a medium bowl combine melted vegan butter, maple syrup, brown sugar and vanilla. Whisk until completely combined.
- In a small bowl whisk together vegan milk and tapioca starch to make a slurry. Be sure to get rid of any clumps. Add to the maple syrup mixture.
- Fold in the pecans and the zest of 1 large orange.
- Pour pecan pie filling into the shortbread crust. Spread evenly over the crust. Bake for 35-40 minutes. The edges will be a bit bubbly and the middle will be a bit wobbly. Don't worry, it will set up as it cools.
- Cool bars completely. Slice into 16 bars and enjoy! Keep leftovers covered, at room temperature for 3-4 days.
Notes
Tips for Perfect Bars
- Line your pan with parchment for easy removal.
- Cool fully before slicing; warm bars will be soft and sticky.
- Chop the pecans so every bite gets texture without overwhelming the filling.
- Use real maple syrup—the flavor is unmatched.
- Don’t skip the par-bake; it prevents the crust from getting soggy.
Serving Suggestions
Serve these bars:
- with a dollop of vegan whipped cream
- alongside a hot mug of coffee or chai
- warmed slightly in the oven for a cozy dessert moment
- cut into mini squares for a dessert board
They’re also excellent as a pie alternative for Friendsgiving or office parties.
How to Store
- Fridge: up to 1 week in an airtight container
- Freezer: freeze sliced bars for up to 2 months; thaw at room temp
- Room temp: safe for 1–2 days during gatherings
They stay soft, gooey, and delicious even after chilling—one of the many reasons they’re a holiday MVP.
There you have it, have I convinced you? These bars are so perfect they can turn a pecan pie hater like me into a convert that goes back for seconds. I hope you give these vegan pecan pie bars a try and if you do please rate, leave a comment or tag me in your photo @ritualpastry on Instagram. I would love to see your bakes!
Looking for more fall dessert recipes, check out Mini Vegan Pumpkin Pies or Holiday Vegan Maple Brown Sugar Cookies
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