Vegan Pecan Pie Bars

YouTube video

Vegan Pecan Pie Bars

Jill Dalton
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.
4.74 from 88 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 9 people
Calories 252 kcal






  • 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.


Calories: 252kcalCarbohydrates: 30gProtein: 6gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 144mgPotassium: 302mgFiber: 5gSugar: 18gVitamin A: 112IUVitamin C: 2mgCalcium: 79mgIron: 1mg

27 thoughts on “Vegan Pecan Pie Bars”

  1. 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 ??

  2. 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?

    1. 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.

  3. Oh wow these look amazing. Do you think they could be made without the nutritional yeast or with something else replacing it?

      1. Just made and they are amazing. Went by recipe exactly. After they cool do they go in refrigerator?

  4. We love chocolate pecan pie. Could I add cocoa powder and chocolate chips? Would it need more liquid because of the powder? Tx

    1. Sounds delicious. You could add a tablespoon or two to the filling and add the chocolate chips with the pecan topping

  5. 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!

    1. vegielover13gmailcom

      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.

  6. 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!

  7. 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.

  8. Thank you, Jill, for another amazing recipe. How much of mejdool dates can be used instead of the deglets?

  9. 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!

  10. 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!

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