Easy Maple Pecan Pie Bars (dairy free)

These Dairy-Free Easy Maple Pecan Pie Bars feature a tender homemade crust and a rich maple pecan filling.

Made with a gooey maple syrup and chopped pecan filling on a simple homemade crust, these pie bars are a crowd-pleasing dessert that everyone can enjoy!

Why you will like this recipe.

These Dairy-Free Maple Pecan Pie Bars are the perfect treat. They feature a tender homemade crust topped with a gooey maple pecan filling made with coconut milk and coconut oil and no added corn syrup.

Here is what else you will like about this recipe.

• Simple pantry ingredients. Everything you need to make this recipe with is easy to find at most grocery stores if you do not already have it in your pantry.
• Classic pecan pie flavor without all the work. Maple syrup, brown sugar, and toasted pecans create more simple yet, rich, caramel-like filling.
• Easy to slice and serve Slicing this treat into bars makes it easy to make this recipe in advance to share with others.
• Dairy Free This is a vegan diet friendly recipe that is perfect for Thanksgiving, Christmas, fall gatherings, or whenever you're craving a comforting maple dessert.

Have you tried my recipe for Dairy Free Blueberry Coffee Cake?

Made with fresh blueberries and oat milk, that cake is tender and fluffy with a simple crumble topping in every bite. Both this recipe for Pecan Pie Bars and that recipe for Blueberry Coffee Cake are dairy free desserts that are also crowd pleasing.

Coconut Oil is used instead of butter to make the filling. You can find Coconut Oil here.

Ingredients Needed

Crust .

• Flour. Regular all purpose flour that has been spooned and leveled when measured.
• Light Brown Sugar. Lightly packed.
• Neutral Oil Such as Canola or Vegetable Oil.
• Water. You really need just enough to help form the crust.
• Baking Powder. Gives the crust a light, tender texture
• Salt. Balances the sweetness and enhances the maple and pecan flavors.

Filling.

• Cornstarch. Thickens the filling so the bars set properly and slice cleanly after cooling.
• Coconut Milk. Use a full-fat coconut milk for optimal moisture.
• Coconut Oil. Refined coconut oil has a more neutral flavor if you do not want the coconut taste.
• Light Brown Sugar. This adds moisture and a subtle caramel flavor that pairs perfectly with maple syrup.
• Maple Syrup Use pure maple syrup rather than pancake syrup for the best flavor and texture. This is the perfect alternative to using corn syrup to make this recipe.
• Salt.
• Vanilla Extract Adds warmth and rounds out the flavors of the filling.
• Ground Cinnamon Provides cozy spice that compliments both the maple syrup and pecans.
• Ground Nutmeg Adds a subtle earthy warmth. A little goes a long way
• Baking Soda Reacts with the acidity in the maple syrup and brown sugar to help create a smooth, well-textured filling.
• Pecans. Chopped coarsely.

How to Make Dairy-Free Maple Pecan Pie Bars

• Prep Time 10 minutes .
• Bake Time 40 minutes .
• Servings 16 .
• How to serve : These vegan maple pecan pie bars are delicious served at room temperature or slightly chilled. Their rich maple filling and crunchy pecans make them a wonderful dessert for holidays, potlucks, or an everyday sweet treat.
• Notes: You will need an 8x8" pan, mixing bowl, whisk, and a heavy bottomed pan.

1. Prepare. Preheat your oven to 350°F (175°C). Also, prep an 8 x 8-inch baking pan for nonstick. I like to use parchment paper that overhangs on two sides of the pan for easy removal. You can also spray the parchment paper.
2. Crust. In a large mixing bowl, us a whisk to combine together the flour, light brown sugar, baking powder, and salt. When well combined you can add the oil and water and stir the ingredients until a crumbly dough forms and no dry flour remains. Press the ingredients into the bottom of your prepared baking pan and bake for 12–15 minutes, or until the crust is just set and lightly golden around the edges.
3. Combine. In a heavy-bottomed saucepan, whisk together the light brown sugar and cornstarch until evenly combined.Then add the coconut milk, coconut oil, and maple syrup and continue to whisk until smooth.
4. Heat. Place the saucepan over medium heat and cook, stirring constantly, until the mixture becomes thickened and translucent (about seven minutes).
5. Pecans. Remove the pan from the heat and stir in the chopped pecans, vanilla extract, cinnamon, nutmeg, salt, and baking soda until everything is evenly incorporated. Then evenly spread the filling over the warm crust. I like to pour the filling onto the crust and then use the backside of a spoon or an offset spatula to evenly spread the filling over the crust.
6. Bake. Bake the layered bars for 25–27 minutes, or until the filling is set and no longer appears wet in the center.
7. Cool. Let the bars cool in the pan for 20 minutes. Using the parchment overhang, carefully lift them from the pan and transfer to a wire rack to cool completely before slicing.

Tips for making the best Vegan Maple Pecan Pie Bars.

The crust is made first and then allowed to bake while we move on with the next steps in this recipe. Make sure that you keep an eye on that crust while it bakes and just set and lightly golden around the edges. You do not want to burn the crust as it will be going back into the oven to bake with the filling.

More helpful tips for you.

1. A heavy bottomed saucepan is used to heat the filling because it distributes heat more evenly than a thin pan. This helps prevent burning the brown sugar and maple syrup while allowing for even thickening of the ingredients. If you do not have a heavy bottomed saucepan you can use a regular saucepan and cook the filling over medium to medium-low heat, stirring constantly.
2. After the filling becomes thick and translucent, quickly and carefully spread or pour it over the warm crust (immediately) so it can spread easily into an even layer.
3. For the cleanest slices, allow the bars to cool completely and chill them for at least an hour before cutting with a sharp knife. Wipe the knife clean between cuts for bakery-style squares.

FAQ

• Do these vegan maple pecan pie bars taste like traditional pecan pie?
  Yes! They have the same rich, gooey filling and crunchy pecans you'd expect from a classic pecan pie, with maple syrup adding a warm, caramel-like flavor. The coconut milk and coconut oil provide richness without making the bars taste overly coconutty.
• Can I use a different plant-based milk?
  Full-fat canned coconut milk is recommended because of its fat content. Almond, oat, soy, or refrigerated coconut milk are much thinner and may prevent the filling from setting properly.
• Can I use dark brown sugar instead of light brown sugar?
  Absolutely. Dark brown sugar will give the bars a deeper molasses flavor and slightly darker color, while light brown sugar creates a milder, more classic maple flavor.
• Can I toast the pecans first?
  Yes! Toasting the pecans before adding them to the filling enhances their natural flavor and adds even more crunch.
• How do I know when the bars are done baking?
  The filling should appear set around the edges with only a slight jiggle in the very center. It will continue to firm up as the bars cool.

Variations.

• For even more decadent bars, fold in a half to one cup of dairy-free chocolate chips into the filling .
• To give these bars even more nutty flavors and textures, you can replace up to half of the pecans with chopped walnuts, almonds, or hazelnut.
• Sprinkle your just out of the oven bars with flaky sea salt to enhance the flavors even more.

How to store homemade vegan pecan pie bars.

Once your bars have fully cooled and set they can be stored in an airtight container. When properly stored, they should keep for up to two days at room temperature, up to five days when refrigerated, or frozen for up to a few months.

You may also be interested in these recipes.

• Dairy Free Tea Cakes Recipe
• Dairy Free Blueberry Coffee Cake
• Vanilla and Almond Granola Recipe
• Dairy Free Chocolate Chocolate Chip Cookies
• Dairy Free Banana Muffins
• Vegan Chocolate Olive Oil Cake