gluten free vegan pecan pie bars
SERVES: 12-16
pie crust
pecan filling
  • 1/2 cup coconut cream {thick cream from top of canned coconut milk}
  • 1/2 cup brown sugar
  • 1/2 cup pure maple syrup
  • 1 tablespoon refined coconut oil
  • 1/2 teaspoon pure vanilla extract
  • 2 cups roughly chopped pieces
  1. Preheat oven to 350 degrees. Line 8x8-inch baking dish with parchment paper for easy removal.
  2. In mixing bowl, stir together gluten free flour, brown sugar and salt. Add 6 tablespoons coconut oil and mix until dough comes together.
  3. Press pie crust into bottom of prepared baking dish. Bake crust 15 minutes, until golden brown. Remove from oven and set aside.
  4. While crust is baking, prepare pecan filling. In medium saucepan, add coconut cream, brown sugar, maple syrup and 1 tablespoons coconut oil.
  5. Over medium heat, bring mixture to a low boil. Allow to boil for 2 minutes. Remove from heat.
  6. Stir in vanilla extract and then the chopped pecans. Carefully pour pecan filling over pre-baked crust.
  7. Bake pecan pie bars 20-22 minutes. Remove from oven and place on cooling rack to cool completely.
  8. When ready to slice bars, run butter knife along edge of bars to help remove them from the pan. Lift out bars using the parchment paper and place on cutting board. Using sharp knife, slice into bars.
*I love using the Nutiva butter flavored coconut oil as it adds an amazing flavor to this recipe!
Recipe by Sarah Bakes Gluten Free at