A few weeks ago I set out to make date-pecan bars. I’d been craving something like that and wanted a healthier version, so I developed these gluten-free, vegan pecan pie bars. They’re moist, flavorful, and capture the classic pecan pie taste without the usual wheat, dairy, or refined sugar.
These bars turned out delicious — very reminiscent of pecan pie but lighter and made with wholesome ingredients. They’re simple to prepare and suitable for many dietary needs: gluten-free, vegan, paleo-friendly, and free of refined sugars. The crust is nut-based and tender, while the date filling provides that rich caramel-like sweetness typical of pecan pie.
I think these might be my favorite cookie bars so far, though I still love other recipes. I’m excited to share this one because it’s easy to make, stores well, and makes a great snack or dessert for gatherings.
Gluten-Free Vegan Pecan Pie Bars
Pecan pie in snack-bar form: a simple gluten-free, vegan, and refined sugar–free dessert that’s dairy-free and full of flavor.
- Author: Audrey @ Unconventional Baker
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Category: Bars
- Method: Baked
- Cuisine: Dessert
Ingredients
Crust
- 1 tbsp ground flax seeds
- 3 tbsp hot water
- 2 cups almond flour (or any nut flour; pecan or ground Brazil nuts work well)
- ⅓ cup liquid sweetener of your choice (maple syrup suggested)
- ⅓ cup coconut oil, melted or very soft
- 1 tsp pure vanilla extract
- ¼ tsp salt
Date Filling
- 3 cups Medjool dates, pre-soaked (pour boiling water over them and soak for about 20 minutes)
- Juice of ½ a lemon
- ½ tsp cinnamon
- 1 tsp ground chia seeds (optional)
- 1 ½ cups pecan halves (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish (or similar) with parchment paper and set aside.
- Make a flax “egg” by combining the ground flax and hot water in a small cup. Stir and let it gel for a few minutes.
- Place the remaining crust ingredients in a food processor, adding the flax mixture last. Process until well combined and a dough forms.
- Press the crust mixture evenly into the prepared baking dish. Bake for about 26 minutes, until the base turns slightly golden and springs back lightly (it will still be soft). Remove from the oven but keep the oven on. The crust will be delicate now but will firm up after chilling — avoid overbaking.
- While the crust bakes, prepare the date filling. Drain the soaked dates and combine them with lemon juice, cinnamon, and ground chia (if using) in a food processor. Blend to a smooth, spreadable consistency. Carefully spread the filling over the warm crust and top with pecans (whole or chopped). Return to the oven for about 10 minutes.
- Remove the pan and transfer to a cooling rack. Cool to room temperature, then refrigerate for 1–2 hours to set. You can eat them warm right away, but chilling firms the crust and improves texture — they’re especially good the next day.
