No-Bake Pecan Pie Bars (Vegan & Gluten-Free)
If you love pecan pie but don’t love turning on the oven, these No-Bake Pecan Pie Bars are the perfect solution. They have all the flavors you expect from a classic pecan pie — nutty, caramel-like, rich, and slightly salty — but in a simple, sliceable bar form that requires zero baking.
Ingredients
Pecan Pie Crust
- 1 cup rolled oats
- 1 cup pecans
- ½ cup blanched almond flour
- 1 tbsp ground cinnamon
- ¼ tsp salt
- 7 –8 large Medjool dates pitted
- 1 –2 tbsp water only if needed
Salted Caramel Layer
- 20 large Medjool dates pitted
- ¼ cup water
- ½ tsp vanilla extract
- ¼ tsp salt
Topping
- 1 cup crushed pecans
Instructions
Line the pan
- Line a 7×7 or 8×8-inch square dish with parchment paper, leaving some overhang for easy removal later.
Make the crust
- Add rolled oats, pecans, almond flour, cinnamon, and salt to a food processor. Pulse until the mixture looks like coarse flour.
- Add the pitted Medjool dates and process again until a sticky, crumbly dough forms. If the mixture seems too dry, add 1–2 tablespoons of water and pulse again. You should be able to pinch the dough together with your fingers.
- Transfer the mixture into the lined dish and press it firmly and evenly into the bottom.
Make the salted caramel
- In the same food processor, combine the dates, water, vanilla extract, and salt. Blend until smooth and creamy, scraping down the sides as needed. The texture should resemble thick caramel.
Assemble
- Spread the caramel evenly over the crust. Sprinkle the crushed pecans on top and gently press them into the caramel layer so they stick well.
Chill
- Place the dish in the freezer for at least 30 minutes, or until firm enough to slice. Once set, lift out using the parchment paper and cut into bars.