Vegan Pecan Pie Bars (No Corn Syrup!)
These Vegan Pecan Pie Bars taste just like classic pecan pie but come together in half the time. A tender, buttery shortbread crust is topped with a decadent maple-pecan filling that sets perfectly without corn syrup, eggs, or dairy. Sweet, nutty, and unbelievably rich—these bars slice cleanly, travel well, and make the perfect holiday dessert for potlucks, gatherings, or cozy nights in.
Servings 16
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
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