Easy Vegan Pecan Bars

Name: Easy Vegan Pecan Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 1 cup pecans; 1 cup almond flour; 1/2 cup coconut oil, melted; 1/4 cup maple syrup; 1/4 cup brown sugar; 1/2 tsp vanilla extract; 1/2 tsp salt; 1/4 cup coconut milk

There’s a particular kind of comfort that comes from warm, nutty baking filling the kitchen—the toasty scent of pecans, the subtle coconut sweetness rising like a memory of holiday kitchens. These Easy Vegan Pecan Bars deliver that exact moment: a crisp, slightly chewy crust meeting a glossy, pecan-topped finish, each bite offering buttery nuttiness and a gentle caramelized sweetness. The texture is satisfyingly dense yet tender, the aroma a siren for tea time or a weekend brunch.

This recipe is perfect for cozy mornings with coffee, casual gatherings where homemade sweets steal the spotlight, or as a thoughtful addition to holiday dessert tables. It’s quick enough for an afternoon baking session, approachable for newer bakers, and entirely plant-based—so you can share it with friends who follow vegan diets without missing that classic pecan-bar satisfaction.

At a Glance

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 9 bars
Difficulty Level: Easy

Nutrition Highlights

The nutrition estimates below are per serving (1 of 9 bars) and are approximate, calculated from standard ingredient nutrition data (USDA FoodData Central) and rounded for clarity. For personalized dietary guidance, consult resources like the USDA FoodData Central and the Mayo Clinic.

Estimated nutrition per serving:

Calories: ~310–320 kcal
Total Fat: ~27 g
- Saturated Fat: ~9–10 g (from coconut oil and coconut milk)
Protein: ~3–4 g
Total Carbohydrates: ~16 g
- Dietary Fiber: ~2–3 g
- Sugars: ~10–12 g
Sodium: ~120–200 mg (depending on salt and any added ingredients)

Notes:

These bars are energy-dense because of the nuts and coconut oil—healthy fats that provide satiety but contribute to higher caloric content (see USDA FoodData Central).
If you’re tracking sodium, sugar, or total calories closely, reduce brown sugar or use a lighter coconut milk and swap part of the coconut oil for unsweetened applesauce (see substitution ideas in the recipe).

Why You’ll Love It

Flavor & Aroma: Toasted pecans plus a maple-brown-sugar backbone create a warm, caramel-like profile that smells irresistible as they bake.
Ease: Minimal ingredients and straightforward steps make this a great option for busy bakers or anyone craving a homemade treat without fuss.
Social & Seasonal Appeal: These bars are nostalgic—think holiday platters, potlucks, and after-school snacks—while being fully vegan so they fit many dietary preferences.
Texture Balance: A nut-forward topping with a tender, almond-flour-based crust gives you both crunch and chew in every bite.

Step-by-Step Instructions

Ingredients:

1 cup pecans
1 cup almond flour
1/2 cup coconut oil, melted
1/4 cup maple syrup
1/4 cup brown sugar
1/2 tsp vanilla extract
1/2 tsp salt
1/4 cup coconut milk

Optional ingredients and substitutions:

Swap almond flour for gluten-free oat flour (for a nut-free base, use oat flour and replace pecans with sunflower seeds if avoiding tree nuts).
Use coconut sugar or a combination of coconut sugar + a little extra maple syrup to reduce refined sugars.
For lower fat, replace up to half the coconut oil with unsweetened applesauce (texture will be softer).
Use light coconut milk or almond milk for a less rich filling (flavor will be milder).

Method:

Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan.
In a mixing bowl, combine the almond flour, melted coconut oil, maple syrup, brown sugar, and salt until a dough forms. (If the mixture seems too wet, add 1–2 tbsp more almond flour.)
Press the dough into the bottom of the greased baking pan evenly, forming a compact crust about 1/2-inch thick. Use the back of a spoon or a small spatula for an even surface.
Chop the pecans and sprinkle them evenly over the crust. Press them lightly so they adhere.
In a separate bowl, whisk together the coconut milk and vanilla extract. Pour this mixture over the pecans, allowing it to settle into gaps and around nuts.
Bake for 25–30 minutes until golden brown and set in the center. The edges should be slightly darker and fragrant.
Let cool completely before cutting into bars—cooling lets the filling set and helps clean slices.

Practical tips:

Avoid overmixing the crust—mix just until combined to keep the crust tender.
Rotate the pan halfway through baking for even browning, especially if your oven has hotspots.
Check doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs. If it’s very wet, bake 3–5 additional minutes.
Cooling fully (or chilling briefly) before slicing yields neater bars.

Best Pairings

Simple: Serve plain at room temperature—these bars shine on their own.
With beverages: Pair with black coffee, a latte, or chai tea—spiced drinks harmonize with pecan caramel notes.
With toppings: Add a drizzle of extra maple syrup, a smear of vegan butter, or a dollop of coconut whipped cream for an indulgent finish.
For brunch boards: Arrange alongside fresh fruit, dairy-free cheeses, and crackers for a crowd-pleasing spread.

Keeping it Fresh

Room temperature: Store in an airtight container for up to 2 days. Keep out of direct sunlight and heat.
Refrigeration: Keep in an airtight container for up to 7 days; chilling firms the bars and extends freshness.
Freezer: Wrap bars tightly (individual slices or whole pan) and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Pro Tips & Tricks

Toast the pecans lightly in a dry skillet for 3–5 minutes before chopping to amplify their aroma and deepen flavor—watch carefully to prevent burning.
Use room-temperature coconut milk for even mixing; if the coconut milk is separated, whisk it until smooth.
Press the crust firmly and evenly—this prevents crumbling when you slice. A small offset spatula or the bottom of a flat measuring cup works well.
If bars crumble when cutting, chill them for 30–60 minutes before slicing with a sharp knife warmed under hot water and wiped dry between cuts for cleaner edges.
For uniform bars, score the fully cooled surface with a ruler before cutting.

Creative Twists

Chocolate Pecan Bars: Mix 1/4 cup cocoa powder into the crust and sprinkle mini chocolate chips on top before baking for a chocolatey upgrade.
Citrus-Maple Pecan Bars: Add 1 tsp finely grated orange zest to the filling for bright citrus notes that contrast the sweet pecans.
Salted Bourbon-Style Bars (non-alcoholic option: use bourbon extract): Stir 1 tbsp bourbon (or 1/2 tsp bourbon extract) into the coconut milk mixture and finish with a pinch of flaky sea salt on top after baking.
Nut-Free Variation: Use sunflower seed flour or oat flour for the base and replace pecans with roasted, salted sunflower seeds for a nut-free alternative.

Frequently Asked Questions

Q: Can I make these nut-free?
A: Yes—substitute almond flour with oat flour or sunflower-seed flour and replace pecans with roasted sunflower or pumpkin seeds.

Q: My bars are too crumbly. How do I fix that?
A: Make sure the crust was pressed firmly before baking and that the bars were allowed to cool fully (or chilled) before cutting. Next time, press more firmly and consider chilling before slicing.

Q: Can I reduce the sugar?
A: Yes—reduce brown sugar by up to half and increase maple syrup slightly for moisture, or use coconut sugar. Keep in mind texture and caramelization will change slightly.

Q: Are these bars suitable for freezing?
A: Yes—freeze wrapped tightly for up to 3 months. Thaw in the fridge overnight.

Q: Can I use light coconut milk or almond milk?
A: You can, but light coconut milk or almond milk will yield a less rich filling. If using a thinner milk, reduce baking time slightly and check set earlier.

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Conclusion

These Easy Vegan Pecan Bars are a crowd-pleasing, plant-based treat that marries nutty warmth with simple, approachable baking. If you want a similar recipe for inspiration or to compare techniques, check out this take on Vegan Pecan Bars – Nora Cooks and the maple-forward version at Easy Vegan Pecan Pie Bars – Connoisseurus Veg. Try the recipe, leave a note about any twists you loved, and share photos so we can celebrate your baking wins together.