Chewy Pecan Pie Bars with Buttery Shortbread Crust

Vegan and gluten-free pecan pie bars with an almond flour crust, naturally sweetened with dates and packed with pecans. The perfect vegan pie alternative!

For Thanksgiving I served three pies—pumpkin, apple, and pecan—and used the occasion to test a recipe the whole family loved: these pecan pie bars. Since then I refined the method so you can make them with confidence at home.

These bars are made with seven simple ingredients and take under an hour from start to finish. Think of them as a cross between pie and bars, built in three satisfying layers: a tender almond flour crust, a date-sweetened pecan filling, and a crunchy pecan topping. They’re vegan, gluten-free, and naturally sweetened with dates.

What You Need to Make Almond Flour Crust

Ingredients for the crust:

• 1 1/2 cups super fine almond flour
• 3 tbsp melted coconut oil
• About 1/4 cup (4–6) Medjool dates, pitted and soft

Use a finely ground almond flour for the best texture—it’s light and holds together nicely when pressed into the pan.

How to Make the Grain-Free Crust

Preheat the oven to 350°F and line an 8×8-inch pan with parchment. In a food processor or high-speed blender, combine almond flour, melted coconut oil, and dates. Pulse until the mixture forms a sticky dough that holds together when pressed. Scrape the sides as needed.

Press the dough evenly into the prepared pan and bake for 8–10 minutes while you make the filling.

What You Need to Make the Pecan Pie Filling

Filling ingredients:

• 1 1/4 cups Medjool dates, pitted
• 1/3 cup neutral nut or seed butter (sunflower, almond, or cashew)
• 1 cup unsweetened almond milk
• 2 tbsp arrowroot powder
• 2 cups whole pecan halves, divided

The filling is thick and creamy, held together with dates and a bit of arrowroot for body. Choose a mild nut or seed butter so the pecans remain the star.

How to Make the Filling

Rinse the food processor or blender used for the crust. Add the dates, nut or seed butter, almond milk, and arrowroot powder. Blend until smooth and thick, pausing to scrape down the sides so everything combines evenly.

Stir in 1 cup of the pecan halves with a spatula so they’re coated in the creamy date mixture. This creates the nutty, textured layer between the crust and the topping.

How to Bake Pecan Pie Bars

When the crust comes out of the oven, spread the coated-pecan filling over it with a spatula, creating an even layer. Scatter the remaining 1 cup of pecan halves on top and gently press them into the filling so they adhere.

Bake the pan for 25–30 minutes, until the pecans on top are nicely browned and the filling looks mostly set. Remove from the oven and allow the bars to cool completely before slicing. Cooling is essential—warm bars will crumble. For a faster chill, refrigerate or freeze the pan for 20–30 minutes before cutting.

How to Serve Pecan Pie Bars

• Serve chilled or gently warmed—both are delicious.
• They pair well with coffee, hot chocolate, or a warm almond latte.
• Store covered in the refrigerator for up to one week, or freeze for longer storage.

These bars make a simple, crowd-pleasing plant-based dessert that’s easy to prepare for holidays or weeknight treats. The natural sweetness from dates and the crunchy pecan topping give a satisfying pecan-pie flavor without refined sugar.

More Vegan Pie Bar Ideas

• Avocado key lime bars with a granola crust
• Pumpkin pie cheesecake bars

I Want to Hear From You

If you make these pecan pie bars, please leave a comment or rating to share how they turned out. Tag your photos on Instagram with #floraandvino to show your creations.

XO Lauren

Pecan Pie Bars

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5 from 1 review

• Author: Flora & Vino
• Total Time: 55 minutes
• Yield: 8–12 servings
• Diet: Vegan

This post is brought to you by Bob’s Red Mill; all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!