No bake pecan pie bars with roasted pecans are both a delicious and easy treat to enjoy for any occasion. They are made with a simple almond butter and graham cracker crust- with a creamy roasted pecan topping! You won’t believe these bars are vegan, gluten free, and also paleo friendly!

Wanna know what is great about pecans? They are great all year round, and in so many recipes! I cannot wait for you to try these No Bake Pecan Pie Bars with a Roasted Pecan topping.

Seriously, they are delicious! When Tom found out I made a new pecan dessert, he was so excited- and he said these bars may be his favorite now!

If you want to try another tasty no bake pecan treat- These No Bake Pecan Pie Balls technically only require 3 ingredients- and they are SO easy to make!

Are Pecan Pie Bars Good For You

Pecan pie is one of my favorite desserts, however, the traditional version is LOADED with sugar.

This version of pecan pie has less sugar, no corn syrup, and still tastes absolutely amazing.

With a rich dairy-free caramel sauce, they taste just like salted caramel pecan pie bars.

I only used coconut sugar and almond butter to sweeten up this recipe, so there are no refined sugars in this holiday recipe.

Additionally, using a graham cracker crust makes this recipe paleo-friendly and much lower in carbs as well.

This vegan, gluten-free, paleo friendly and refined sugar-free. This pecan pie recipe still tastes like a traditional pecan pie!

Dreams do come true.

Ingredients Needed for No Bake Pecan Pie Bars with Roasted Pecans

This recipe is fairly simple to make and only requires 6 simple ingredients!

Graham Cracker Crust

Graham Crackers

Almond Butter

Water or Dairy Free Milk

Gooey Pecan Base

Soaked Pecans

Pitted Medjool Dates

Creamy Roasted Pecan Topping

Roasted Pecans

Coconut Cream

Coconut Sugar

Starch

How to Make Pecan Pie Bars with Roasted Pecans

The one thing I love about no bake treats- is they are SO easy to make!

How to Serve Creamy Pecan Bars

You can serve it ‘a la mode’ by adding a scoop of ice cream on top or just some whipped cream if you’d like!

There are a lot of great non-dairy ice cream and whipped cream options available in stores now if you don’t feel like making your own.

They’re also perfectly delicious as is!

How to Store Pecan Bars

Place these pecan bars in an air-tight container in the fridge and they will stay good for up to 5 days.

Or you could store in the freezer for 3 months. Just make sure to thaw for about 5-10 minutes before biting into them!

What’s your favorite way to eat no bake pecan pie bars? Leave a comment below!

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

Get the recipe:No Bake Pecan Pie Bars with Roasted Pecans

No-bake pecan pie bars are a delicious and easy treat that is perfect for any occasion. They are made with a simple crust of almond butter and graham cracker crumbs, and a rich and creamy filling.
5 stars (1 review)

Ingredients

Crust

  • 14 sheets graham cracker
  • 1/2 cup almond butter
  • 3-4 tbsp water or dairy free milk of choice, *I used coconut milk

Gooey Pecan Pie Base

  • 1.5 cup soaked pecans
  • 1 cup medjool dates, *pitted

Pecan Pie Topping

  • 1.5 cups roasted pecans
  • 1/2 cup coconut cream
  • 1/3 cup coconut sugar
  • 1/2 tbsp starch

Instructions 

  • Line an 8×8 inch baking dish with parchment paper.
  • In a frying pan(medium heat) or on a baking sheet(350 for about 6 minutes), roast pecans until fragrant.
  • In a food processor, pulse the graham cracker crumbs, almond butter, and liquid. Press the mixture into the bottom of the prepared 8×8 pan.
  • Next, pulse together the soaked pecans and dates, and press on top of the crust layer.
  • Then, in a medium saucepan- combine the coconut cream, coconut sugar and starch on low heat until it starts to thicken. Remove from heat and stir in the pecans- and then pour on top of your layered bars. Making sure to spread evenly.
  • Refrigerate for at least 3 hours, or until set.
  • Cut into bars and enjoy!

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.