Vegan Pecan Pie Bars

Jul 16

Jul 16 Vegan Pecan Pie Bars

Carolina

Brunch, Snack, Dessert

These pecan pie bars are the best ones I have had in my life. I couldn't find a truly healthy and tasty vegan pecan bar recipe so I had to create my own; and you won't be disappointed. Absolutely delicious, processed sugar free, oil free, gluten free, and full of nutrition!

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Everyone who tested this vegan recipe loved it, and I am so confident you will love them too! These pecan bars are perfect as a snack, or with brunch or dessert. They're also a great healthy treat for children. They taste like pecan pie, but are so much better, with a caramel-like pecan topping and an amazing shortbread crust that even has lupini flour for extra protein.

I seriously haven't seen a healthier vegan pecan pie recipe like this anywhere else. So just remember, you saw it here first!

Healthy Vegan Pecan Pie Bars with Dates

I tried some vegan pecan pie last year, but when I asked about the ingredients I was absolutely shocked. Nothing was healthy about it besides the pecans. I’m a big fan of healthy desserts, and one day I wanted to make healthy pecan pie bars. I used to do market research for a living, so I can research pretty fast, however, I found NO healthy recipe online. So, I decided to create these bars from scratch. I was determined to make vegan pecan pie healthy and yet still tasty. This recipe has no corn syrup or rice syrup; instead I use mostly dates. Oh... and no processed white flour either, as I was aiming for a healthier pecan pie.

This was one of those experiments that worked on the first try! I've been cooking from scratch since I was very little, mom never used recipes, so I'm used to getting creative in the kitchen; and I love it! It feels like painting to me. But you know what I love even more? That I get to share this recipe with you and now you can also enjoy these yummy vegan pecan bars. I love them because they are:

Healthier than any recipe I’ve seen.
Super easy to make, and you just put the whole pie in the oven only once. Simple process.
Incredibly tasty, just like a healthy pecan pie.
Ingredients are mostly whole foods, which means it’s refined sugar-free and oil free.
It provides enough energy to use as a pre-workout meal, which I did before training legs!

Only 9 Simple Ingredients

Pecans
Almond flour
Lupini flour (protein)
Tahini
Pitted dates
Pecans
Maple syrup
Vanilla Extract
Unsweetened plant-based milk

If you can’t find lupini flour, replace with chickpea flour, which is not as high in protein content, but still really nutritious.

Tahini: I used fresh tahini, which is a bit runnier than the tahini from a grocery store. If yours is kind of thick, you might need to add a tiny bit of water or extra plant-based milk to make the date paste.

Unsweetened plant-based milk: I used organic soy milk for this recipe, but a good almond milk, cashew milk, or oat milk works too.

How to Make Pecan Bars?

For this recipe you will need a food processor, a mixing bowl and a baking pan.

Preheat oven to 350 F (177 C).
For the crust, mix dates with the tahini, syrup, and vanilla extract in the food processor until you have a paste. Add this mix to a bowl, add the flours and salt and mix with your hands until you have a good doughy texture. Press into the baking pan. I used a 9"x9" baking pan lined with parchment paper.
For the filling, mix tahini, dates, syrup, plant-based milk, and vanilla extract in the food processor until you have a thick paste. In a bowl, add the paste and pecans. Mix with your hands or wood spoon, and press the pecan filling on top of the crust.
Put it in the oven for 25-30 minutes.
Let cool and enjoy! I let mine cool for 20 minutes and then I just put it in the fridge for 20 minutes.
Store leftover pecan pie bars in the fridge for 6-7 days. Alternatively, you can freeze them too.

These Bars Are

Gluten free
Egg-free
Oil free
Dairy-free (without butter)
Healthier than other recipes I’ve seen
Refined sugar-free
Easy to make
Amazing as dessert, breakfast, snack, or as a pre-workout meal

Please let me know if you make it!! Rate it and comment below. I love to hear about your creations too and any alterations you might make to the ingredients.

Also, don’t forget to tag me in your Instagram or Facebook post with @veggielation and #veggielation because I would love to see your take on this recipe!

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Thanks!!!

These pecan pie bars are the best ones I have had in my life. I couldn't find a truly healthy and tasty vegan pecan bar recipe so I had to create my own; and you won't be disappointed. Absolutely delicious, processed sugar free, oil free, gluten free, and full of nutrition!

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Course: Dessert, Snack
Cuisine: American
Keywords: Pecan Bars, Pecan Pie, Vegan
Servings: 16
Calories: 283kcal
Author: Carolina Ordonez

Ingredients (US Customary)

Ingredients shortbread crust:
1 1/4 cup almond flour
1/2 cup lupini flour (protein)
1/2 cup pitted medjool dates (6 large ones)
1 tbsp maple syrup
1/3 cup tahini
1 tsp vanilla extract
1/4 tsp salt
Ingredients pecan filling:
2 cups chopped pecans
1 1/4 cup pitted medjool dates (15 large ones)
1 tbsp maple syrup
1 tsp vanilla extract
1/3 cup unsweetened plant-based milk

Ingredients (Metric)

Ingredients shortbread crust:
120 grs almond flour
60 grs lupini flour (protein)
1/2 cup pitted medjool dates (6 large ones)
1 tbsp maple syrup
80 grs tahini
1 tsp vanilla extract
1/4 tsp salt
Ingredients pecan filling:
227 grs chopped pecans
1 1/4 cup pitted medjool dates (15 large ones)
1 tbsp maple syrup
1 tsp vanilla extract
80 ml unsweetened plant-based milk

Instructions

For the shortbread crust, mix the dates with tahini, syrup, and vanilla extract in the food processor until you have a paste. Add this mix to a bowl, add the flours and salt and mix with your hands until you have a good doughy.
Press the crust into the baking pan. I use a 9"x9" baking pan lined with parchment paper.
Preheat oven to 350 F (177 C).
For the filling, mix the tahini, dates, syrup and plant-based milk, and vanilla extract in the food processor until you have a thick paste.
Pour the past into a mixing bowl and add the pecans. Mix with your hands or wood spoon until is all properly combined, and press the pecan filling evenly on top of the crust.
Put it in the oven for 25-30 minutes. Mine was ready in 30 minutes, but every oven is different. I took out mine out of the oven when it started turning a bit dark brown around the edges.
Let cool and enjoy! I let mine cool for 20 minutes and then I just put them in the fridge for another 20 minutes.
Store leftover pecan pie bars in the fridge for 6-7 days. Alternatively, you can freeze them too.

Notes

Lupini flour: If you can’t find lupini flour, replace with chickpea flour, which is not as high in protein content, but still really nutritious.

Unsweetened plant-based milk: I used organic soy milk for this recipe, but a good almond milk, cashew milk, or oat milk works too.

Tahini: I used fresh tahini, which is a bit runnier than the tahini from a grocery store. If yours is kind of thick, you might need to add a tiny bit of water or extra plant-based milk to make the date paste.

Visit VeggiElation.com for more plant-based recipes that are both healthy and tasty!