These gooey and rich chocolate pecan pie bars are incredibly easy to make and naturally vegan, gluten free, dairy free, corn syrup free, and easily keto-friendly! With a pecan shortbread crust and decadently chewy chocolate pecan filling, these easy pie bars are the perfect vegan Thanksgiving dessert for all eaters!
This recipe is in partnership with Diamond of CA. All opinions are my own. Thank you for supporting the recipes that help make The Banana Diaries possible!
The ultimate chocolate pecan pie bars
If you love pecan pie, or even better, you love chocolate pecan pie, then you’re going to be obsessed with these chocolate pecan pie bars. They’re naturally vegan and corn syrup-free, with an easy option to make the entire pecan pie bars recipe keto-friendly.
Why you should make these vegan chocolate pecan pie bars:
- The ingredients are super simple and naturally gluten free!
- The filling is actually easier, since we’re not using any eggs- no need to worry about over-cooking the filling!
- We’re using a pecan shortbread crust to make these pecan pie bars even more nutty: just coconut flour and ground Diamond of CA pecans make this shortbread crust next level!
- The chocolate pecan pie filling is naturally corn syrup free yet perfectly set and gooey
- These pecan pie bars can be made completely keto and vegan with a few simple swaps
- Absolutely everyone loves these vegan pecan pie bars, whether or not you’re vegan!
Ingredients & Substitutions
Here are the ingredients you need to make keto pecan pie bars:
- Pecans: We’re using Diamond of CA pecan halves and chopped pecans to create the ultimate pecan pie bar recipe. Pecans will be in both the crust and the filling, giving these classic Thanksgiving pie bars a wonderfully nutty twist. And because you’re a Banana Diaries reader, you can get 15% off your order on Diamond of CA by using the code BANANA15 🙂
- Coconut flour: This will be used in the crust to create a shortbread.
- Coconut oil: You can also use vegan butter.
- Liquid sweetener: For regular vegan chocolate pecan pie bars, you can use maple syrup or agave. Agave is a bit more liquid-y so I’d recommend maple syrup. For keto-friendly, use a liquid sugar-free sweetener, such as allulose.
- Chocolate: I recommend 100% chocolate or sugar-free vegan chocolate for a keto-friendly vegan pecan pie bar.
- Granulated sugar: You can also use coconut sugar for refined sugar free, or a sugar-free granulated sugar for keto-friendly.
- Dairy-free milk: I recommend coconut milk for the best results.
- Arrowroot starch: This will help the chocolate pecan pie bar filling bind without using eggs.
How to make keto chocolate pecan pie bars vegan (overview)
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
You’re just going to love how simple and easy these keto pecan pie bars are to make.
Here’s how to make vegan chocolate pecan pie bars:
- Blitz the pecans.
You’ll pulse them in a food processor until they nearly reach a flour. Then add in the coconut flour and arrowroot starch and blend again to combine.
- Make the pecan shortbread.
Add in the coconut oil and liquid sweetener, and blend until you reach a sticky dough. Press the dough into your prepared baking pan, and poke a few holes into the bottom to make sure the crust doesn’t puff up while baking.
- Parbake the pecan pie crust.
Bake the pecan shortbread crust for 7-10 minutes. Then make the filling.
- Make the chocolate pecan pie bar filling.
Mix all of the liquid ingredients together in a large bowl. Then add in the chocolate chips and chopped pecans and mix again.
- Pour the filling on top of the crust, and bake!
Bake the chocolate pecan pie bars for just 30 minutes. Then allow the bars to sit at room temperature for 4 hours to set.
- Slice and serve!
Enjoy these pie bars with a dollop of coconut whipped cream or vegan ice cream!
How to store pecan pie bars:
Once you’ve baked your chocolate pecan pie bars, I recommend storing them at room temperature for up to 1 week covered. The chocolate will be set but not hardened, so that biting into these bars is still soft and chewy. Alternatively, you can store them in the fridge or freezer, up to 1.5 weeks or 2 months, respectively.
You are just going to absolutely love these easy vegan chocolate pecan pie bars! They’re such a dream to make and are perfect for Thanksgiving!
Here are a few more of our favorite vegan pie recipes too that will be amazing at your vegan Thanksgiving table!
More vegan pie recipes you’ll love:
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!Print
These gooey and rich chocolate pecan pie bars are incredibly easy to make and naturally vegan, gluten free, dairy free, corn syrup free, and easily keto-friendly! With a pecan crust and decadently chewy chocolate pecan filling, these easy pie bars are the perfect vegan Thanksgiving dessert for all eaters!
- 80 grams coconut flour
- 180 grams Diamond of CA pecan halves
- 2 tbsp maple syrup or keto-friendly liquid syrup
- 1 tbsp arrowroot starch
- 110 grams coconut oil, room temperature
- 100 ml dairy-free milk
- 110 grams coconut oil, melted
- 100 grams granulated sugar or keto-friendly granulated sugar
- 180 grams Diamond of CA chopped pecans
- 150 grams maple syrup or keto-friendly sweetener
- 1 1/2 cups sugar-free chocolate chips, melted
- 1 tbsp arrowroot starch
- Please read all instructions before beginning.
- Prep: Preheat the oven to 400F. Line an 8×8 baking pan with parchment paper, and set aside. Measure out all ingredients.
- Make the pie crust: In a food processor, process the pecan halves until they reach a rustic flour, about 10 seconds. Then add in the coconut flour and arrowroot starch, and pulse again until just combined. Add in the coconut oil and keto-friendly syrup and pulse until a thick dough forms. Press the dough into the baking pan, and use a fork to poke a few holes into the crust. Bake the crust for 10 minutes. Then set aside to cool. Don’t turn off the oven!
- Make the chocolate pecan pie bar filling: While the crust is cooling, make the filling. Whisk together the dairy-free milk, coconut oil, liquid syrup, and granulated keto-friendly sugar until combined. Add in the arrowroot starch while you’re whisking. Then fold in the pecans and chocolate chips.
- Pour the filling: Pour the filling onto the pie crust. Spread the filling to touch the edges of the pan.
- Bake the pecan pie bars: Place the baking pan into the still heated oven and bake for 30-35 minutes, or until the edges have completely set. Remove the baking pan from the oven and allow the pecan pie bars to cool in the pan for an hour. Then use a knife to run along the edges of the pie bars and carefully place the pecan pie bars onto a cooling rack to set for another 2 hours.
- Slice and serve! Slice the chocolate pecan pie bars into 16 bars and enjoy! Store any leftovers in an airtight container and in the fridge for up to 5 days or in the freezer for up to 2 months.
Diamond of CA: Because you’re a Banana Diaries reader, you can receive a discount on purchasing Diamond of CA nuts! Please use the code: BANANA15 for 15% of your order at https://shop.diamondnuts.com/
Keto-friendly: For keto-friendly chocolate pecan pie bars, use a liquid sugar free sweetener, such as allulose, and a granulated sugar-free sweetener for the filling. For the chocolate, use 100% dark chocolate or sugar-free chocolate chips.
Keywords: chocolate pecan pie bars, vegan pecan pie bars, keto pecan pie bars