Pecan Pie Bars (Vegan + GF)
Vegan and gluten-free pecan pie bars with a tender almond flour crust and a rich maple-pecan filling.
Ingredients
For the Crust
- 1½ cups almond flour
- 1 cup tapioca starch also called tapioca flour
- ½ tsp sea salt
- 6 Tbsp vegan butter cold and cubed
- 5–6 Tbsp maple syrup
For the Filling
- ⅓ cup vegan butter melted
- ½ cup maple syrup
- ½ cup brown sugar
- 1 tsp vanilla extract
- 2 Tbsp unsweetened dairy-free milk almond milk works well
- 2 Tbsp tapioca starch
- 2 cups raw pecans roughly chopped
Instructions
- Preheat oven to 350°F and line an 8x8-inch baking dish with parchment paper.
- In a mixing bowl, combine almond flour, tapioca starch, and salt.
- Cut in the cold butter using your fingers or a pastry cutter until the texture looks like wet sand.
- Stir in maple syrup until a dough forms. Press it evenly into the pan.
- Bake for 10–15 minutes, until pale golden.
- While the crust bakes, whisk together the filling ingredients: melted butter, maple syrup, brown sugar, vanilla, milk, tapioca starch, and chopped pecans.
- Pour the filling over the pre-baked crust.
- Bake for 35–40 minutes, until the edges are bubbly and the filling is slightly darkened. The center will still look soft—it sets as it cools.
- Cool completely before cutting into bars.
Notes
Don’t rush the cooling time—these bars slice clean only once they’re fully set. Almond flour gives them a buttery melt, but oat flour may work for a nut-free option. A cashew version also works well. Bake a day or two in advance and refrigerate; freezing is not recommended as pecans lose their crunch.