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Plate piled with pecan pie bars, with a pie crust, caramel layer and pecan halves decorating the top.
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5 from 2 votes

Vegan Pecan Pie Bars (no corn syrup)

Vegan Pecan Pie Bars are naturally sweetened with dates and a touch of maple syrup for an incredibly delicious, not overly sweet Pecan Pie Bar Recipe without corn syrup! Amazing...and a must try for a truly delicious Thanksgiving dessert.
Prep Time20 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 24
Calories: 209kcal
Author: Debra Klein

Equipment

Ingredients

  • 2 ½ cups pecans, toasted
  • ¼ teaspoon flakey sea salt OPTIONAL: to sprinkle onto the top

Pie Crust

  • 1 ¾ cups almond flour
  • 1 cup all purpose flour
  • ½ teaspoon salt
  • ½ cup almond milk
  • 2 tablespoon maple syrup

Caramel Sauce Filling

  • ½ cup tahini
  • 8 medjool dates, pitted
  • ½ cup almond milk
  • 2 tablespoon maple syrup
  • 2 tbsp olive oil
  • 1 teaspoon vanilla

Instructions

Pie Crust

  • Whisk dry ingredients (almond flour, all purpose flour and salt) together until well combined.
  • Stir together almond milk and maple syrup, then add ½ of that mixture to the dry ingredients. Use a wooden spoon, not the whisk to stir. Slowly add remaining milk mixture, mixing and pulling up the flour from the bottom of the bowl, until a dough forms that you can pinch together between two fingers.
  • Roll out on a floured surface or a piece of crumpled up and then straightened out unbleached parchment paper. Transfer to 9 x 13 baking pan with parchment paper or a 9" pie plate. Press the dough firmly into the entire pan and about ½" up the sides and crimp the edges. Poke holes in the dough with a fork. Bake in 350 degree preheated oven for 15 minutes.
  • Toast pecans by laying flat on a baking sheet and putting in the oven while the pie crust pre-bakes. 15 minutes.
  • Set aside 1 cup pecans for decorating the top and roughly chop the remaining toasted pecans.

Make the caramel filling

  • Place tahini, pitted dates, olive oil, almond milk, vanilla and sea salt in the bowl of a food processor, fitted with the "S" blade.
  • Process. Scrape down the sides. Process again.
  • Stir in the chopped portion of the pecans, mixing by hand.

Make the pie

  • Pour the caramel sauce with chopped pecans into the crust that's been par-baked. Use an offset spatula to smooth towards the edges so it's evenly spread out.
  • OPTIONAL: sprinkle with flakey sea salt
  • Use the pecans that you set aside to decorate the top.
  • Bake for 30 minutes, at 350 degrees, until set.
  • Pie will continue to gel as it sets. Cool completely and then cut into 18 pieces to serve.

Notes

OPTIONAL:  a pinch of flakey sea salt to sprinkle onto the top....gives off more of a salted caramel pecan pie vibe...which I'm all in for! 
If you're making pecan pie BARS: wad up a piece of unbleached parchment, then it will be easier to line the pan before putting the dough in there. 
Serving size:  Nutritional information is based on cutting them into 1 ½" x 3" pieces, getting a yield of 18 pecan pie bars with one recipe. 

Nutrition

Calories: 209kcal | Carbohydrates: 17g | Protein: 4g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 64mg | Potassium: 134mg | Fiber: 3g | Sugar: 8g | Vitamin A: 21IU | Vitamin C: 0.3mg | Calcium: 54mg | Iron: 1mg