Healthy Vegan Pecan Pie Bars with option of adding chocolate chips – what else could you want? They are gluten free adaptable and the perfect bite size, no fuss holiday treat! These delicious bars come together with 8 simple ingredients and are adaptable to your personal preferences and dietary needs. They are an easier, lightened up version of a classic that really tastes like pecan pie (I promise you will not miss the eggs, extra butter and extra sugar).
I added the fun option of including chocolate chips for your chocolate and nut lovers!
Traditional pecan pie and bars are made with a lot of butter, eggs, refined sugars and corn syrup. While we definitely indulge and have real butter & sugar desserts, I wanted to try and lighten these up a bit and make a version that was adaptable for families or guests with specific dietary needs.
The filling is lightened up and made vegan with no eggs, less sugar, no corn syrup and less butter. It is adaptable to be made with regular butter, dairy free (vegan) butter or coconut oil.
WHY I LOVE THESE PECAN PIE BARS
- They are very easy and fast to make – no rolling or fighting with pie dough!
- Super Adaptable
- Can be made with All Purpose or Gluten Free Flour
- Use regular brown sugar or coconut sugar if you prefer
- Use regular butter or dairy free or coconut oil based on you preferences
- Option to add the chocolate to kick it up a notch or leave them traditional without.
- Kid Friendly – a piece of pie can be intimidating for a child, but these easy bars are just the right size!
- Fun for kids to make (Peter helped me press the crust in and mix)
- Make for easy entertaining – no cutting or utensils necessary!
- A smaller bite than a piece of pie – which is great when you may want to try a variety of desserts or your are trying to limit your sugar
How to Make Healthy Vegan Pecan Pie Bars
- Blend the crust ingredients together to form a dough
2. Press the dough into a parchment lined and oiled pan. Little kids love to help with this!
3. Bake for 15 minutes.
4. While it is baking make the filling. Tip for less dishes make the filling in the same bowl that you used to make the crust. Whisk together the butter (or coconut oil), milk, maple syrup and sugar. Then fold in the chopped pecans.
5. Fold in half of the chocolate chips. Then pour the filling on top of the crust and sprinkle the remaining chips on top (if you are using).
6. Bake for an additional 20 – 25 minutes. Let cool and then chill, cut and serve!
These can be made ahead! You have the option to serve chilled, warm before serving or bring to room temperature before serving. These can stay in the fridge for up to a week but are best the first 3 days. They can also be made ahead and frozen. Once cooled place them in an airtight container and put them in the freezer for up to 3 months. When you’re ready to enjoy one, take out a few hours before you are ready to enjoy.
If you are looking for similar easy thanksgiving dessert recipes make sure to check out these:
- 2 oz 4tbsp butter, dairy free butter or coconut oil
- 1 1/2 cups flour 3/4 oat flour and 3/4 all purpose or 1-1 gluten free all purpose
- 1/4 tsp salt
- 1/4 cup 4 tbsp maple syrup or honey
- 2 cups chopped pecans
- 1 oz butter 2 tbsp
- 1/4 cup coconut sugar or light brown sugar
- 1/2 cup maple syrup
- 2 tbsp unsweetened vanilla almond milk or milk of choice
- 1/2 cup dark chocolate chips optional and use vegan if needed
- Preheat oven to 350 degrees F. Coat an 8x8 baking pan with cooking spray (also advise lining with parchment).
- Melt 2oz of butter (or coconut oil) and let cool while you measure flours and salt in a medium size bowl. Pour melted butter (or coconut oil) and maple syrup in with the flours and mix until throughly combined.
- Transfer the dough to the prepared pan and firmly press into the bottom.
- Bake the crust until set but not browned about 15 minutes. Let cool for 5 minutes.
Filling & Assembly
- While the crust is baking in a medium bowl (I use the same bowl as the crust) measure and whisk together 1 oz of melted butter (or coconut oil), milk, sugar and maple syrup.
- Fold in the chopped pecans and then fold in half of the chocolate chips if using.
- Pour the filling into the crust and spread the filling evenly to the edges.
- Sprinkle the remaining chocolate chips over the top (if using).
- Bake the bars until the filling is just set and the pecans are lightly browned about 20-25 minutes. Let cool on a wire rack to room temperature and then chill for 1 hour to make cutting easier. Cut into bars into 4 rows across and 4 rows down to make 16 even bars (or whatever size you would like).
- Store in the fridge until you are ready to serve. Option to serve chilled, warm before serving or bring to room temperature before serving. These can stay in the fridge for up to a week but are best the first 3 days. They can also be made ahead and frozen. Once cooled place them in an airtight container and put them in the freezer for up to 3 months. When you’re ready to enjoy one, take out a few hours before you are ready to enjoy.