Easy Vegan Pecan Bars – If you’re craving a sweet and nutty treat. That’s completely vegan. Look no further than these Easy Vegan Pecan Bars. With a buttery shortbread crust. And a gooey, caramelized pecan topping. These bars are the perfect combination of rich flavors. And crunchy textures. Ready in under an hour. They make a delightful dessert or snack.
The first time I made these pecan bars. My husband and daughter. Couldn’t stop raving about them. I had been searching for a vegan dessert. That would satisfy everyone’s sweet tooth. Without compromising on taste. When I pulled these out of the fridge. Sliced them into neat little squares. And served them. The smiles on their faces were everything. Now, these pecan bars have become a family favorite. Especially during the holiday season.
What makes this Easy Vegan Pecan Bars truly special?
These Easy Vegan Pecan Bars are a delightful blend of a tender, buttery shortbread crust. And a rich, gooey pecan topping. The use of vegan butter and non-dairy milk. Makes them completely plant-based. Without sacrificing the indulgent flavors of traditional pecan bars. Plus, the simplicity of the ingredients. Means you probably already have most of what you need in your pantry.
What You Need To Make This Easy Vegan Pecan Bars Recipe?
All-purpose flour: The base of our shortbread crust. This flour provides the perfect balance of texture. And structure. If you prefer a slightly nuttier flavor. Try substituting a portion. With almond flour.
Granulated sugar: This adds just the right amount of sweetness to our crust. Giving it a delightful crunch. You can experiment with coconut sugar. For a subtle hint of caramel.
Salt: A pinch of salt is all you need. To enhance the sweetness. And bring out the flavors. In both the crust and the pecan topping.
Vegan butter: Cold vegan butter is key. To achieve that tender, flaky shortbread crust. Make sure to use it straight from the fridge. For the best results.
Brown sugar: This ingredient adds depth to the pecan topping. With its rich, molasses-like flavor. It’s essential for creating that gooey, caramelized goodness.
Brown rice syrup: A fantastic vegan alternative to corn syrup. Brown rice syrup gives our pecan topping its sticky, cohesive texture.
Non-dairy milk: This ingredient helps to bind the topping ingredients together. Ensuring a smooth, creamy consistency. Without any dairy.
Cornstarch: A little cornstarch goes a long way. In thickening the topping. Giving it that perfect, firm yet soft bite.
Pure vanilla extract: Vanilla adds warmth. And rounds out the flavors of both the crust and the topping. Use the real stuff for the best flavor.
Pecans: The star of the show. These nuts add crunch. And a slightly buttery flavor. That pairs perfectly with the sweet topping. Feel free to toast them beforehand. For an extra depth of flavor.
Optional coarse salt: A light sprinkle of coarse salt on top before baking. Adds a surprising contrast to the sweetness. Elevating the overall flavor.
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Steps To Make Easy Vegan Pecan Bars:
Step 1: Preheat your oven to 350°F. Then, line a 9×13-inch pan. With parchment paper.
Step 2: For the crust: In a large bowl, mix the flour, sugar, and salt. Cut in the cold vegan butter using a pastry cutter or two knives. Until the mixture resembles fine crumbs. Press this mixture evenly into your prepared pan. To form the crust. Bake for 10 minutes. Then set aside. While you prepare the topping.
Step 3: For the topping: In the exact bowl, mix together the brown sugar, brown rice syrup, non-dairy milk, melted vegan butter, cornstarch, and vanilla extract until smooth. Stir in the chopped pecans. Pour this mixture over the baked crust. Spreading it out evenly. With a spatula.
Step 4: Bake the bars for 25-30 minutes. Or until the topping is bubbling. Remove from the oven. And let them cool at room temperature for 30 minutes. Then, refrigerate for at least 2 hours. To fully set.
Step 5: Once set, lift the parchment paper out of the pan. And cut the bars into squares. You may want to trim the edges. As they can become quite firm. Store any leftovers. In the refrigerator for 5-6 days.
Tip:
For the ultimate flavor boost. Consider toasting the pecans. Before adding them to the topping. Spread the chopped pecans. On a baking sheet. And toast them in the oven at 350°F. For about 8-10 minutes. Stirring halfway through. This simple step. Enhances their natural nuttiness. And adds an extra layer of complexity. To your bars. Plus, it gives the pecans a slightly crunchy texture. That contrasts beautifully. With the gooey, caramelized topping. Toasted pecans make a world of difference. And elevate these bars. From delicious. To unforgettable!
Frequently Asked Questions:
Can I use a different sweetener instead of brown rice syrup?
Yes. You can substitute maple syrup or agave nectar. Though it may slightly alter the texture. And flavor.
Can these bars be frozen?
Absolutely! After cooling, you can freeze the bars. In an airtight container. For up to 2 months. Just thaw them in the refrigerator before serving.
What can I use instead of pecans?
You can swap pecans. With walnuts or almonds. Though the flavor will differ slightly.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy Vegan Pecan Bars
Ingredients
Shortbread Crust:
- 2 c all-purpose flour
- 1/2 c granulated sugar
- 1/4 tsp salt
- 3/4 c vegan butter cold
Pecan Topping:
- 1 1/2 c brown sugar
- 2/3 c brown rice syrup
- 3 tbsp non-dairy milk
- 3 tbsp melted vegan butter
- 3 tbsp cornstarch
- 1 tsp pure vanilla extract
- 2 c coarsely chopped pecans
- Optional: coarse salt for sprinkling on top
Instructions
- Preheat your oven to 350°F. And line a 9x13-inch pan. With parchment paper.
- Make the crust: Mix flour, sugar, and salt in a large bowl. Cut in the cold vegan butter. Until the mixture resembles fine crumbs. Press this mixture into your prepared pan. Then bake for 10 minutes.
- Prepare the topping: In the same bowl, stir together the brown sugar, brown rice syrup, non-dairy milk, melted vegan butter, cornstarch, and vanilla. Fold in the chopped pecans. Then pour this over the baked crust. Spreading it evenly.
- Bake for 25-30 minutes. Until the topping is bubbling. Cool at room temperature for 30 minutes. Then refrigerate for at least 2 hours. Before slicing into bars.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
