{"id":31482,"date":"2025-08-21T13:51:44","date_gmt":"2025-08-21T06:51:44","guid":{"rendered":"https:\/\/9amchef.com\/?p=31482"},"modified":"2025-08-21T13:51:44","modified_gmt":"2025-08-21T06:51:44","slug":"vegan-pecan-pie-bars","status":"publish","type":"post","link":"https:\/\/9amchef.com\/vegan-pecan-pie-bars\/","title":{"rendered":"Vegan Pecan Pie Bars"},"content":{"rendered":"\n
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JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n

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Get ready for a treat! These pecan pie bars are like a flavor explosion and guess what? They’re super easy to make. Plus, here’s the secret \u2013 they’re totally vegan and gluten-free, but no one will even notice!<\/p>\n\n\n\n

Let’s dive into the deliciousness with easy-to-find ingredients:<\/p>\n\n\n\n

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Vegan Pecan Pie Bars<\/h2>\n\t\t

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**For the Crust:**<\/h4>
  • 1 \u00bd cups gluten-free all-purpose flour<\/li>
  • \u00bc cup cane sugar<\/li>
  • \u00bc tsp salt<\/li>
  • \u00bd cup cold vegan butter (cut into small pieces)<\/li>
  • 3-4 tablespoons ice water<\/li><\/ul>

    **For the Filling:**<\/h4>
    • 3 cans (5.4 oz each coconut cream (only the cream, discard the liquid)*)<\/li>
    • \u00bd cup maple syrup<\/li>
    • 4 medjool dates (pitted, halved, and soaked in room temp water)<\/li>
    • 2 tbsp coconut oil<\/li>
    • 2 tbsp arrowroot starch or cornstarch<\/li>
    • 1 tbsp bourbon<\/li>
    • 1 \u00bd tsp vanilla extract<\/li>
    • \u00bd tsp salt<\/li>
    • 1 cup chopped raw pecans<\/li>
    • 1 cup chopped raw walnuts<\/li><\/ul>\t<\/div>\n\t
      \n\t\t
      1. Preheat your oven to 350\u02daF and line a 9×9 pan with parchment paper. Remove pits from dates and soak them while you make the crust.<\/li>
      2. Make the crust: Mix together flour, sugar, and salt. Add cold vegan butter and ice water. Lightly knead until the dough forms a ball.<\/li>
      3. Bake the crust: Press it firmly into the pan and bake for 10 minutes. Remove from the oven.<\/li>
      4. Make the filling: Blend drained dates with coconut cream, maple syrup, coconut oil, arrowroot, bourbon, vanilla, and salt. Cook in a saucepan until thickened. Stir in walnuts and pecans.<\/li>
      5. Bake again: Pour the filling over the crust and bake for 35 minutes.<\/li>
      6. Cool and slice: Let it cool at room temperature for an hour, then transfer to the refrigerator for 1 hour. Slice and enjoy!<\/li>
      7. Store: Keep these bars in the refrigerator between layers of parchment paper.<\/li><\/ol>\t<\/div>\n\t
        \n\t\t

        *Coconut cream, not coconut milk, is the star here. Use only the cream from the cans. If you can’t find coconut cream, you can use 1 can (15 oz) of full-fat coconut milk (only the top fat layer) plus 2 tablespoons of cream from another can.<\/p>\n\t<\/div>\n\t

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        Dessert<\/div>\t<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n
        \n\t

        Vegan Pecan Pie Bars<\/h2>\n\t\t

        \n\t\t\t<\/p>\n\t

        \n\t\t\t<\/div>\n\t
        \n\t\t

        **For the Crust:**<\/h4>
        • 1 \u00bd cups gluten-free all-purpose flour<\/li>
        • \u00bc cup cane sugar<\/li>
        • \u00bc tsp salt<\/li>
        • \u00bd cup cold vegan butter (cut into small pieces)<\/li>
        • 3-4 tablespoons ice water<\/li><\/ul>

          **For the Filling:**<\/h4>
          • 3 cans (5.4 oz each coconut cream (only the cream, discard the liquid)*)<\/li>
          • \u00bd cup maple syrup<\/li>
          • 4 medjool dates (pitted, halved, and soaked in room temp water)<\/li>
          • 2 tbsp coconut oil<\/li>
          • 2 tbsp arrowroot starch or cornstarch<\/li>
          • 1 tbsp bourbon<\/li>
          • 1 \u00bd tsp vanilla extract<\/li>
          • \u00bd tsp salt<\/li>
          • 1 cup chopped raw pecans<\/li>
          • 1 cup chopped raw walnuts<\/li><\/ul>\t<\/div>\n\t
            \n\t\t
            1. Preheat your oven to 350\u02daF and line a 9×9 pan with parchment paper. Remove pits from dates and soak them while you make the crust.<\/li>
            2. Make the crust: Mix together flour, sugar, and salt. Add cold vegan butter and ice water. Lightly knead until the dough forms a ball.<\/li>
            3. Bake the crust: Press it firmly into the pan and bake for 10 minutes. Remove from the oven.<\/li>
            4. Make the filling: Blend drained dates with coconut cream, maple syrup, coconut oil, arrowroot, bourbon, vanilla, and salt. Cook in a saucepan until thickened. Stir in walnuts and pecans.<\/li>
            5. Bake again: Pour the filling over the crust and bake for 35 minutes.<\/li>
            6. Cool and slice: Let it cool at room temperature for an hour, then transfer to the refrigerator for 1 hour. Slice and enjoy!<\/li>
            7. Store: Keep these bars in the refrigerator between layers of parchment paper.<\/li><\/ol>\t<\/div>\n\t
              \n\t\t

              *Coconut cream, not coconut milk, is the star here. Use only the cream from the cans. If you can’t find coconut cream, you can use 1 can (15 oz) of full-fat coconut milk (only the top fat layer) plus 2 tablespoons of cream from another can.<\/p>\n\t<\/div>\n\t

              \n\t\t
              Dessert<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

              Get ready for a treat! These pecan pie bars are like a flavor explosion and guess what? They’re super easy to make. Plus, here’s the secret \u2013 they’re totally vegan and gluten-free, but no one will even notice! Let’s dive into the deliciousness with easy-to-find ingredients:<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-31482","post","type-post","status-publish","format-standard","hentry","category-dessert","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31482","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=31482"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31482\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=31482"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=31482"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=31482"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}