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Vegan and Gluten-Free Pecan Bars



  • 1 cup dates
  • 1 cup pecans, plus more
  • 1 tablespoon pecan butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 dash cinnamon
  • Filling
  • 1/4 cup applesauce
  • 1/4 cup pecan butter
  • 1/2 cup coconut sugar
  • 2 tablespoons almond milk
  • 2 tablespoons maple syrup
  • 1/4 teaspoon salt
  • 1/3 cup coconut oil
  • 1 dash cinnamon
  • Chef notes

    These gooey, sticky and utterly decadent pecan pie bars are an incredible substitute for a tradition holiday favorite: the pecan pie. However, you don't even need an oven to make this recipe because it's totally raw!


    For the crust:


    Line an 8- by 8-inch pan with parchment paper.


    In the bowl of a food processor, add in the dates, pecans, pecan butter, vanilla extract, salt and cinnamon. Pulse together until the mixture is mostly pulverized and only small pieces of nuts remain.


    Gently pour the crust mix out into a pan. Press the mixture evenly into the prepared pan until it is completely uniform throughout. It should be very firmly packed and form a layer about 1/2-inch thick. 

    For the filling:


    In a blender, combine the applesauce, pecan butter, coconut sugar, maple syrup, almond milk, salt, coconut oil and cinnamon. Blend until it's completely smooth.


    Pour the filling over the raw crust in the baking dish. Smooth the filling and settle it by tapping the dish gently on the counter so it is uniform.

    To assemble:

    Lightly pulse a handful of extra pecans in your processor and sprinkle them on top of the filling. Freeze the dessert for 4 - 5 hours. It should be very firm to the touch and will melt if left at room temperature for too long. 

    Slice into bars and enjoy! Store any leftovers in freezer.