Dairy-Free Maple Pecan Pie Bars

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These Dairy-Free Maple Pecan Pie Bars have a tender crust, gooey maple pecan filling, and plenty of crunchy pecans. They are perfect for Thanksgiving, Christmas, potlucks, or anytime you are craving a classic pecan pie flavor without the dairy. Vegan Recipe.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: dairy free, Vegan, vegetarian

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Servings:

Equipment

Ingredients

Crust.

1½ cups Flour.
3 tbsp Light Brown Sugar
6 tbsp Neutral Oil
2 tbsp Water.
1 tsp Baking Powder.
¼ tsp Salt.

Filling

3 tbsp Cornstarch.
⅔ cup Coconut Milk -Full Fat
3 tbsp Coconut Oil
¾ cup Light Brown Sugar
6 tbsp Maple Syrup
¼ tsp Salt
1 tsp Vanilla Extract
1 tsp Ground Cinnamon
½ tsp Ground Nutmeg
½ tsp Baking Soda
2 cups Pecans. --Chopped

Instructions

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 with nonstick.
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.
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.
Heat. Place the saucepan over medium heat and cook, stirring constantly, until the mixture becomes thickened and translucent (about seven minutes).
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.
Bake. Bake the layered bars for 25–27 minutes, or until the filling is set and no longer appears wet in the center.
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.

Recipe Notes

*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe.

Nutritional Information is only an estimate and can vary especially with ingredients that are used.

To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.

For the cleanest slices, allow the bars to fully cool and set first.

originally posted:

November 2, 2026

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Nutrition

Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

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