Pecan Pie Bars {Coconut Cream Caramel}

Sweet and crunchy pecans with a rich and gooey caramel filling made with coconut cream on top of a buttery almond flour shortbread crust, these pecan pie bars are a decadent holiday classic with a Shuangy twist, one of my most popular recipes in this community. I can’t wait for you to give it a try!

I don’t know about you, but pecan pie is just as much of a staple as pumpkin pie around the holidays in my family.

This vegan pecan pie bar recipe is easy to make and makes the perfect dessert for Thanksgiving and Friendsgiving this holiday season. My whole family and SKS love them. You will need to give it a try!

Plus, just like my pumpkin pie bars, these delicious vegan pecan pie bars are made into squares, which is more fun anyway.

What’s Different About These Pecan Pie Bars?

Pecan pie is one of my family’s favorite desserts. Tom always asks for them around the holidays.

So I finally made this vegan version of pecan pie bars that have no refined sugar, no corn syrup, and still tastes absolutely amazing.

With a rich dairy-free caramel sauce, made with coconut milk, this pecan pie filling tastes like salted caramel. It’s gooey, it’s crunchy, it’s got it all.

I only used coconut sugar and maple syrup to sweeten up this recipe.

Additionally, The crust is made of almond and coconut flour.

Ingredients Needed for Pecan Pie Bars

For this vegan pecan pie recipe, you need just a handful of whole-food ingredients that are easy to find in most grocery stores.

Almond flour Shortbread Crust:

• Almond flour
• Coconut flour
• Maple syrup
• Coconut oil (or vegan butter)
• Salt

Pecan Pie Filling:

• Maple syrup
• Coconut sugar
• Coconut oil
• Coconut cream
• Vanilla extract
• Sea salt
• Pecans
• Arrowroot flour

How to Make Vegan Pecan Pie Bars

This recipe is made in a few easy steps.

Start with preheating the oven to 350 F.

Then, toast the pecans in the oven for 5 minutes. Keep a close eye on the pecans since they burn easily.

shortbread crust:

First, in a mixing bowl, combine almond flour, coconut flour, coconut sugar, and a pinch of salt.

Then, make a well in the center of the dry ingredients and pour melted coconut oil or vegan butter and maple syrup into the center.

Combine well with a spatula.

Place the dough in a greased pie dish, spread evenly using your hands, and press it down with the palms of your hands.

Bake crust for 12 minutes then let it sit to cool while you make the pecan pie filling.

vegan pecan pie filling:

First, in a small dish, whisk together arrowroot flour and 1 tbsp of water, set aside.

Secondly, in a small to medium pot, combine maple syrup, coconut sugar, coconut oil, coconut cream, and sea salt. Bring all the ingredients to a boil then quickly turn the heat down to simmer.

Cook for about 5 minutes on low to medium heat. Whisk continuously to create a reduction and prevent burning. Then turn off the heat.

Then, mix in vanilla extract and the arrowroot mixture. Wisk until well combined

Next, add the toasted pecans into the caramel sauce. Gently stir until the pecans are evenly coated with the caramel sauce.

Pour the pecan pie filling on top of the crust.

Lastly, bake the pecan pie in the preheated oven for 20 minutes.

Remove the vegan pecan pie from the oven and let cool for half an hour at room temperature. Then, chill it in the fridge for a few hours or until the filling is set before cutting into pecan pie bars. (Yes this is perfect to make the night before!)

How to Serve These Pecan Squares

If you prefer a warm pecan pie, you can warm it up quickly in the microwave for 20 seconds.

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!

Best Way to Store These Bars

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

Can You Make These Bars Ahead of Time?

Absolutely!

Because you need to allow time for the pie to chill anyway, this is a good recipe to make ahead of time.

Perfect for all the holiday baking!

Tips for the Best Pecan Pie Bars

Cover the pie with foil while baking so the pecans don’t burn.

Allow enough time for cooling before cutting the pie. If it’s too warm it won’t hold its shape.

Allow dough to chill for 10 minutes before pressing it into a baking dish.

What’s your favorite way to eat 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