Gluten-Free Vegan Pecan Pie Bars

Gluten-Free Vegan Pecan Pie Bars {Paleo & Refined Sugar-Free}

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Pecan pie in snack bar form! A gluten-free, vegan and refined sugar free recipe that is super simple and 100% delicious. Dairy-free.



  • 1 tbsp ground flax seeds
  • 3 tbsp hot water
  • 2 cups almond flour (you can use any nut flour instead. Pecan flour would be perfect, or some ground brazil nuts, etc.)
  • ⅓ cup liquid sweetener of your choice (I used maple syrup)
  • ⅓ cup coconut oil, melted or very soft
  • 1 tsp pure vanilla extract
  • ¼ tsp salt

Date Filling

  • 3 cups medjool dates, pre-soaked (I poured boiling water over mine and soaked them for 20 mins)
  • juice of ½ a lemon
  • ½ tsp cinnamon
  • 1 tsp ground chia seeds (optional)
  • 1 ½ cups pecan halves (for topping)


  1. Preheat oven to 350F. Line an 8×8 baking dish (or anything of a similar size) with some parchment paper and set aside.
  2. Make a flax egg by mixing the ground flax in hot water in a small cup. Stir and set aside to gel for a few minutes.
  3. Place all other crust ingredients in a food processor, adding the flax egg last. Process until the mixture is well-combined.
  4. Pour the crust mixture into the prepared baking dish and bake for 26 minutes until the base becomes slightly golden and springs back when touched lightly (though it will still be soft). Remove the pan from the oven but keep the oven running. {Note: the crust will still be rather delicate at this point and that’s normal. Don’t be tempted to over-bake. It’ll solidify well after cooking}
  5. While the crust is baking, prepare the date filling by blending all the ingredients, except for the whole pecans, in a food processor and blend into a smooth mixture. Spread evenly (and carefully) over the baked crust. Top with pecans (either keeping them whole or chopping). Return back into the oven and bake for 10 more minutes.
  6. Remove pan from oven and place pan onto a cooling rack. Cool to room temperature and then refrigerate for 1-2 hours to allow it to set. {Note: can eat them straight out of the oven but the crust will be soft. It hardens in the fridge. I liked them a lot soft and warm, but when I tasted them cold the next day they were way better!}