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pan of pecan date bar cookies, one with bite removed

Vegan Pecan Pie Bars

  • Author: Lindsay Cotter
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12 mini pie bars 1x


This pecan pie bar recipe is gluten free, grain free, and vegan, made with paleo flour and natural sugars. Skip the traditional pie and serve these bars for a healthier holiday dessert.

IMPORTANT: You MUST chill the bars for at least 4 hours before serving them. Otherwise, the consistency will be too mushy, and you won’t be able to cut them into clean squares.




  • 12 pitted dates (soaked for 10 minutes in water)
  • 1 3/4 cups Paleo flour Blend (see notes for homemade paleo flour blend)
  • 1 tbsp tapioca starch (or arrowroot starch) – Omit if using paleo flour blend with tapioca starch.
  • 12 tbsp naturally refined coconut oil (as needed)


  • 6 dates (pitted)
  • 1 pinch sea salt
  • 1 tsp vanilla
  • 1 cup pecan halves to blend + extra for topping
  • 1/3 cup maple syrup
  • 1/3 cup naturally refined coconut oil
  • 2 tbsp non dairy milk or water
  • 2 tbsp instant coffee or espresso
  • Optional coffee beans for topping


  1. Preheat oven to 350 F (180C). Line an 8×8 or 9×9 baking pan with parchment paper and be sure to grease or oil the sides as well.
  2. In a small bowl, soak your dates in water for 10 minutes. Drain water after.
  3. Blend together nut flour, tapioca starch, dates, and 1 tbsp coconut oil in food processor. If your batter is too dry, then add 1/2 tbsp up to 1 tbsp more coconut oil (as needed). Blend until a mealy sticky texture is formed. See blog for photos.
  4. Transfer batter to a baking/brownie pan. Spread mixture evenly into the pan then press firmly to create a bottom crust.
  5. Bake for 12 -15 minutes or until crust is lightly golden brown. Remove from oven. Updated notes: I’ve had a few readers opt not to prebake the the crust and it works well too.
  6. While the crust is baking, make the filling and topping.
  7. Blend together 6 dates, vanilla, salt, and 1 cup of the pecans. Batter will be sticky and thick. Then Place in bowl and set aside.
  8. Next, in a small saucepan, combine 1/3 cup maple syrup (for sweeter topping using 1/2 c maple syrup), 2 tbsp milk (or water), 1/3 cup coconut oil, and 2 tbsp instant coffee.
  9. Let it come to a soft boil and then reduce to low, whisk on low. This should only take about 2 -3 minutes max! It will be a little foamy bubbly then it will settle back down.
  10. Combine your hot coffee coconut oil mix with the date/pecan filling in one bowl. Mix together quickly.
  11. Pour that mixture over the pecan crust in the pan. Spread it out evenly. See picture in post with the glaze on top. That’s the coffee/date batter. Sprinkle the rest of your pecan halves on top. Sprinkle extra coffee beans on top if desired.
  12. Bake again for about 18-22 minutes or until golden brown on sides.
  13. Once baked, place in the fridge for 1 hr to set.
  14. Remove from fridge then slice into bars. The bars are best served at room temperature or slightly warmed (in oven or microwave) .
  15. Store in fridge in sealed container for up to 1 week. Freeze up to 3 months.


  • Alternative grain free flour mix – 1 1/2 c blanched almond flour, 2 tbsp coconut flour, and 2 tbsp tapioca flour. Be sure to pre bake the crust for at least 10 minutes with this blend.
  • The sugar content comes mostly from the dates (natural sugar). I have not tried using a alternative sugar substitute for the maple syrup, but feel free to try or reduce amount of maple syrup to 2-4 tbsp.
  • Category: dessert
  • Method: oven
  • Cuisine: American


  • Serving Size: 1 small bar
  • Calories: 310
  • Sugar: 28g
  • Sodium: 11.2mg
  • Fat: 22.5g
  • Saturated Fat: 7.7g
  • Carbohydrates: 25.3g
  • Fiber: 5g
  • Protein: 4.9g
  • Cholesterol: 0mg

Keywords: pecan pie bar recipe, holiday desserts, vegan, grain free, gluten free, paleo, vegan pecan pie bars

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