Vegan Pecan Pie Bars

Vegan Pecan Pie Bars

Made with Let's Do Organic Sweetened Condensed Coconut Milk by @purelykaylie

These vegan pecan pie bars are an easy fall dessert recipe!

They contain a buttery pie crust layer and a sticky-sweet pecan topping.

The recipe is vegan, dairy-free, gluten-free friendly, and made without nasty ingredients.

The secret ingredient in this recipe is Let's Do Organic Sweetened Condensed Coconut Milk as the perfect sticky sweetener!

Impress your guests this holiday season with this unique twist on classic pecan pie!

The sweet and sticky pecan topping is a unique indulgence with chopped pecans for crunchy texture, medjool dates add sweetness, and condensed coconut milk brings a touch of coconut flavor.

If you love pecan pie, you’ll definitely enjoy these fall dessert bars. They make a perfect treat for holiday gatherings, like Thanksgiving and Christmas parties.



  • 2 cups all-purpose flour (or gluten-free all-purpose flour)
  • ½ cup sugar
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 1 cup vegan butter, cubed
  • 1 tsp vanilla extract



  1. Preheat the oven to 350 degrees F. Line a 9×9-inch baking dish with parchment paper. If you use a 9×13-inch baking dish, reduce the baking time by 5-7 minutes.
  2. In a large bowl, add flour, sugar, cinnamon, salt, ginger, and nutmeg. Whisk together.
  3. Add cubed vegan butter and vanilla extract to the bowl. Using a pastry cutter or a large fork, cut the flour into the butter until a crumbled dough forms. Don’t overwork the dough. There will be small specks of butter remaining throughout – that’s normal and expected!
  4. Transfer the dough to the baking dish. Press the dough across the bottom of the dish in an even layer. Bake for 25-30 minutes or until the edges are light golden brown. Remove from the oven and set aside to cool in the pan.
  5. Vigorously shake the sweetened condensed coconut milk cans to mix the contents inside. If they are not mixed together when you open them, pour into a bowl and microwave for 30 seconds to melt together.
  6. In a large bowl, add sweetened condensed coconut milk, chopped pecans, chopped medjool dates, vanilla extract, and salt. Mix together until evenly combined. Pour mixture over the cooled crust. Spread evenly across the crust.
  7. Bake for 30 minutes. Remove from the oven and set aside to cool in the pan. Once cooled, transfer to the refrigerator for 1 hour to set (overnight is preferred).
  8. Remove pecan pie bars from the refrigerator. Slice into squares. Enjoy!


  • How to store: Store leftover pecan pie bars inside a sealed container in the refrigerator. They will keep for up to 5-7 days. If you would like to store them longterm, keep in the freezer for up to 3 months.