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Vegan Pecan Pie Bars

Name: Vegan Pecan Pie Bars
Prep time: 15 min
Cook time: 50 min
Total time: 95 min
Ingredients: 1 ¼ cups all-purpose flour ((spooned and leveled)); ¼ cup brown sugar (, packed); ½ teaspoon salt; ½ cup vegan butter (, melted); 5 tablespoons vegan butter; 1 cup brown sugar; ½ cup maple syrup ((see notes)); 3 tablespoons cornstarch ((see notes)); ½ teaspoon salt; 1 tablespoon vanilla extract; 1 cup silken tofu ((see notes)); 2 cups whole pecans (toasted*)

by Marly McMillen

Updated 11/1/25

5 from 1 vote

Indulge in our vegan pecan pie bars—gooey, nutty, totally plant-based and gluten-free friendly. It’s a holiday dessert you’ll want on repeat.

Prep Time 15

Cook Time 50

Resting time 30

Total Time 1 35

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There’s something so comforting about the warm, caramel-nut crunch of a perfect pecan pie. And that’s exactly what you get in this vegan pecan pie bars recipe. I developed it in my kitchen one Sunday afternoon when I wanted something both indulgent and plant-based. Something that felt like dessert, but also like a treat. With a buttery crust, rich pecan filling, and golden edges that whisper “take a piece now,” these bars hit every note.

As someone who’s been creating vegan recipes for years, I’m excited to share this one because it’s approachable, delicious, and yes, easy enough for weeknight baking.

In This Post show

Watch How to Make These Bars

My Sweet Little Secret

When I first tested this vegan pecan pie bars recipe, I knew it was a winner. A gooey pecan filling and an easy buttery crust? It’s dessert perfection!

My little secret I’ll share only with you? I have to cut the edges off before serving… because I always eat them first. They’re chewy, toasty, and a little caramelized…the best part of the pan if you ask me.

These bars hold their shape beautifully, yet gives you that gooey filling you crave.

Plus, when non-vegans taste it, the typical “Are you sure this is vegan?” question pops up. I swear, our friend Jeff almost ate the entire pan in one sitting. That’s when I know I’ve got a winner.

Ingredients & Substitutions

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

All-purpose flour: You can substitute whole wheat or use a gluten-free baking blend if you’re going fully gluten-free.
Brown sugar: I like the deeper caramel flavor of dark brown sugar. Packing is key so that your measurements are accurate.
Salt: A good pinch rounds out the sweetness — don’t skip it!
Vegan butter: Important in both crust and filling. Use a quality vegan butter, like Earth Balance, that melts smoothly (look in the refrigerated section near regular butter or in the refrigerated health food section).
Maple syrup: Adds natural sweetness and that golden caramel note. If you’re OK with it, you can use corn syrup (though maple gives flavor).
Cornstarch: Helps stabilize the filling so it sets nicely but stays gooey. Using more (4 Tbsp) gives a firmer set; less (2 Tbsp) means softer.
Vanilla extract: Adds aroma and rounds flavor. Use pure extract if you can.
Silken tofu: Key anchor for the filling’s creamy texture. I buy silken tofu in bulk (kidding…kinda of), and it’s shelf stable, but may be in the produce section or in the health food area.
Pecans: I use pecan halves that I buy in big bags at Costco.

How to Make Vegan Pecan Pie Bars

Alright, let’s make these gooey, irresistible vegan pecan pie bars! I love my vegan pecan pie, but these bars? They’re easier than pie, and just as indulgent.

Step 1: Start with the crust.
I like to mix up my crust first because it sets the stage for all that pecan pie magic. In a bowl, I combine flour, salt, and brown sugar. Stir that together and then stir in melted vegan butter (or coconut oil). It should come together like soft dough…not too crumbly, not too sticky.

Then I press it into a parchment-lined baking pan. Just use your fingertips or the bottom of a measuring cup to get it nice and even. Into the oven it goes for a quick pre-bake — about 10 minutes to firm it up.

Step 2: Make that dreamy pecan filling.
While the crust is baking, I bring together my filling. I add vegan butter, maple syrup, brown sugar, and cornstarch in a saucepan over medium heat. Stir it together to prevent lumps and bring it to a boil. I like to let it simmer for a minute, then turn off the heat.

Ingredients like butter, cornstarch, brown sugar, and syrup are in a saucepan.

Next, we’ll add vanilla for the ultimate flavor.

Add chopped pecans (be sure to reserve about 40 to 50 for the top). It smells so good already…like Thanksgiving in a bowl!

Step 3: Bake to golden perfection.
When the crust is ready, I pour the sticky pecan mixture right on top and spread it evenly.

Pecan filling is being poured into a pan with a baked crust.

We could stop there, but I love adding pecans on top for that gorgeous, rustic look.

Pecans are being placed on top of pecan pie filling in a pan.

Then back into the oven it goes. You’ll know it’s done when the edges look caramelized and the center has just a little jiggle left, about 40 minutes.

Step 4: The hardest part — waiting!
Let it cool completely before cutting, otherwise you’ll have a delicious mess on your hands. Once it’s cooled and set, I lift it out of the pan, slice it into bars, and admire all those gooey layers…that buttery crust, rich maple filling, and crunchy pecan topping.

That first bite? Sweet, nutty, and melt-in-your-mouth perfection. Every time I make these, I wonder why I ever bother making anything else.

Tips & Hacks

Use freshly toasted pecans—they dramatically enhance the flavor and crunch.
Want a chocolate twist? Sprinkle 1/2 cup of chocolate chips over the crust before the pecan filling.. This gives off those “vegan chocolate pecan pie bars” vibes.
For gluten-free: substitute the all-purpose flour in the crust with a gluten-free blend.
Browned Butter Batch: For added depth of flavor, try a browned butter crust. Cook the butter in a light-colored skillet until it simmers and the butter turns golden. Then remove it from the heat and let it cool slightly before proceeding with the crust.
To cut clean slices: chill the bars for 1 hour before slicing, and wipe your knife between cuts.
Want to serve it as a fancy dessert? Try placing a dollop of coconut whipped cream and a pecan half on each bar just before serving.

Recipe Test Kitchen

I tried baking the crust for 15-20 minutes, which does work, but it was a little too browned. I prefer baking it for 10 minutes to get a crust that stays firm but has a more golden color and texture.

During testing, I discovered that using only 2 Tbsp cornstarch resulted in a filling that never quite set. It was quite gooey, but difficult to slice cleanly. Increasing to 4 Tbsp produced bars that set perfectly, but lost some of the luscious wobble I loved. The chosen middle ground of 3 Tbsp gives the ideal “just-set but still gooey” texture.

Also, I found that pre-toasting the pecans (5–8 minutes at 350 °F) added a noticeable depth of flavor compared to raw pecans.

Lastly, letting the bars cool completely (rather than slicing warm) made a massive difference in clean slices and flavor development. These testing tweaks turned this from “good vegan dessert” into “everybody asks for the recipe.”

Storage Tips

Store leftover bars in an airtight container. At room temperature, they stay fresh for about 3–4 days. In the refrigerator, they’ll keep for up to one week, and are delicious slightly chilled. For more extended storage, place them in a freezer-safe container and freeze for up to 3 months. To serve from frozen, thaw in the fridge overnight or at room temperature for 30 minutes.