Vegan Pecan Pie Bars
Fall is pecan season so I've created these rich and scrumptious vegan pecan pie bars as a way to enjoy these fall delights. Nestle into a warm blanket and luxuriate with one on your own or bring them to your holiday gatherings to dazzle your loved ones.
Ingredients
Crust
- ¾ cup organic rolled oats organic
- ¾ cup almond flour
- 1 tablespoon nutritional yeast
- ⅓ cup deglet dates
- ½ teaspoon salt optional
- 2 tablespoons water
Filling
- 1 ¼ cups deglet dates
- ¼ cup organic rolled oats organic
- 1 teaspoon vanilla extract
- 1 cup soy milk unsweetened, or plant milk of your choice
Topping
- 1 cup pecans chopped
Instructions
- Preheat oven to 350°F.
- For the crust, add all of the ingredients except for the water into a food processor and blend adding a tablespoon of water at a time until mixture sticks together.
- Press mixture into a parchment lined 9 x 9 pan.
- Bake for 10 minutes.
- Add Filling ingredients to a blender and blend until smooth.
- Pour over crust.
- Sprinkle pecans over the filling and gently press into the filling.
- Bake for 30 minutes.
- Store in the fridge for up to a week.
Nutrition
Calories: 252kcalCarbohydrates: 30gProtein: 6gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 144mgPotassium: 302mgFiber: 5gSugar: 18gVitamin A: 112IUVitamin C: 2mgCalcium: 79mgIron: 1mg
I made these as soon as I saw this recipe! My kids loved them and even their friends who aren’t WFPB SOS-free loved them too! Definitely a winner and will be making again ??
I forgot to ask- have you tried freezing them?
Yes, and they do great
How many bars does this recipe make approximately?
9-12
Jill, these look amazing! Perfect for Thanksgiving too. I can’t wait to try them. If my dates seem a little dry, should I soak them first, or does it not matter?
They will be fine without soaking if you have a powerful blender. If you have a normal blender, you could soak them for 10 minutes.
Oh wow these look amazing. Do you think they could be made without the nutritional yeast or with something else replacing it?
You can leave it out
What can I substitute for the almond flour? I can’t have any nuts.
I’m going to sub oat flour since I don’t have almond flour. I’m pretty sure it will be fine =)
Just made and they are amazing. Went by recipe exactly. After they cool do they go in refrigerator?
Yes. In an airtight container and they will be good for 2 weeks.
Maybe you could use coconut flour as it not a nut, but Id reduce the amount a smidge OR quinoa?
I can’t have any fat so I will definitely try quinoa. Thanks!
We love chocolate pecan pie. Could I add cocoa powder and chocolate chips? Would it need more liquid because of the powder? Tx
Sounds delicious. You could add a tablespoon or two to the filling and add the chocolate chips with the pecan topping
You may want to be more clear in the printed recipe to leave the pecans out for the topping. I didn’t watch the video and accidentally added the pecans to the filling. Oops!
I had to watch the video again because the pecans are listed as part of the filling ingredients. Maybe they can be separated out under a topping heading.
I’m making them now amd like the first commenter, I just seen the recipe LOL
It’s so easy, I can’t wait for them to baked!
Hi I made these with out reading the direction 1st.
I added the pecans in the blender with the other ingredients. So it turned out almost like cheese cake 🙂
Tasty although the blender really had to work .
I also remade and I think I liked the cheese cake version better.
These were my Thanksgiving dessert and they were fabulous! Everyone loved them. Another WFPBCS winner!
Made them for Thanksgiving and loved them
Thank you, Jill, for another amazing recipe. How much of mejdool dates can be used instead of the deglets?
Same amount of medjools
These are so seriously good that I’ve been making them and snorkelling them down like a vegan pig! LOL. The first time I made them, I did bake the crust as instructed but found the crust to be too hard. I now skip the step of baking the crust first and instead, assemble the whole thing, bake, and they turn our perfectly!
I used the base from this recipe and the topping from the apple pie recipe in your cookbook to make apple butter crumble bars ( I made my own apple butter). It was delicious!
Fantastic recipe! The crust is especially incredible. I couldn’t believe how tasty it was after baking. I thought it had an odd taste when I tried it from the food processor (due to the nutritional yeast), but when it’s baked – wow!! The finished product is fantastic. I have made two batches in three days because I needed to share them with everyone! My only problem is that the metric weights for everything except the dates seem correct. I’m not sure why that is- I bake using a scale, but noticed that 49g dates was nowhere near a 1/3 cup (from the crust), and the weight was off for the filling too. I caught it and added more, but not everyone may notice that.
Thank you for letting me know. I’m so glad you like the recipe. =)
Do you recommend a glass baking dish or an aluminum baking dish? Thanks!
Either works fine