Easy Vegan Maple Pecan Bars in Just 45 Minutes

Published: November 18, 2025

Oh my gosh, you have to try these maple pecan bars – they’re my absolute favorite treat to whip up when I’m craving something sweet but don’t want to spend hours in the kitchen. That buttery shortbread crust combined with the sticky, maple-kissed pecan topping? Pure heaven! I first made these vegan maple pecan bars for a potluck last fall, and now my friends beg me to bring them to every gathering. The best part? They come together with just a handful of simple ingredients you probably already have in your pantry. One bite of that crunchy, caramelly goodness and you’ll wonder why you ever bothered with dairy-filled versions!

Why You’ll Love These Maple Pecan Bars Vegan

Listen, these vegan maple pecan bars are seriously addictive—but don’t take my word for it! Here’s why they’ve become my go-to dessert:

That perfect texture combo—crisp shortbread crust meets gooey maple-pecan topping in every bite
No fancy ingredients needed—just pantry staples like flour, maple syrup (the real stuff!), and pecans
Always a crowd-pleaser—I’ve served these to die-hard dairy lovers who couldn’t believe they’re vegan
Quick to make—from mixing bowl to cooling rack in under an hour (if you can resist eating them warm!)
Travel-friendly—they hold up beautifully in lunchboxes or picnic baskets without crumbling

Trust me, once that maple aroma fills your kitchen, you’ll understand why I make these every fall!

Ingredients for Maple Pecan Bars Vegan

Okay, let’s gather everything we need for these amazing maple pecan bars! You’ll be shocked how simple the ingredient list is:

1 1/2 cups all-purpose flour (spooned and leveled – no packing!)
1/4 cup granulated sugar (I like organic cane sugar here)
1/2 tsp salt (sea salt works beautifully)
1/2 cup vegan butter, cold (straight from the fridge – I’m team Miyoko’s for this)
1/4 cup ice water (yes, actually ice cubes in it – trust me)
2 cups pecans, chopped (measure before chopping – about 1/2-inch pieces)
1/2 cup pure maple syrup (grade A or B both work – more on this below!)
1/4 cup packed brown sugar (dark brown gives deeper flavor)
2 tbsp coconut oil (refined if you don’t want coconut taste)
1 tsp vanilla extract (the real stuff – no imitation here)
1/4 tsp salt (just a pinch to balance the sweetness)

Ingredient Notes & Substitutions

I’ve tested this recipe every which way, so here are my pro tips for substitutions:

Maple syrup: Must be 100% pure – pancake syrup will make your bars way too sweet and sticky. In a pinch, you could use agave, but reduce by 1-2 tbsp since it’s sweeter.
Flour: For gluten-free friends, swap in 1:1 gluten-free flour. Almond flour changes the texture completely (speaking from messy experience!).
Pecans: Walnuts work beautifully too if pecans aren’t your thing. Just chop them slightly finer since they’re denser.
Vegan butter: If you’re oil-free, chilled coconut cream can work, but the crust won’t be as flaky. Worth the sacrifice though!
Brown sugar: Coconut sugar makes a great sub if you want lower glycemic, but your topping will be darker.

The one thing I wouldn’t change? That pinch of salt – it makes the maple flavor pop like nothing else!

How to Make Maple Pecan Bars Vegan

Alright, let’s get baking! I promise these maple pecan bars are easier than they look – just follow these steps and you’ll have perfect bars every time:

Preheat that oven! Crank it to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides. This little trick will save you so much frustration later!
Make the crust: In a big bowl, whisk together the flour, granulated sugar, and 1/2 tsp salt. Now grab your cold vegan butter (I cut mine into tiny cubes first) and use a pastry cutter or your fingers to work it in until it looks like coarse sand. Slowly drizzle in the ice water until the dough just comes together – don’t overmix!
Bake the crust: Press the dough firmly into your prepared pan (I use the bottom of a measuring cup to get it even). Pop it in the oven for 15 minutes until it’s lightly golden at the edges. It’ll smell amazing already!
While that bakes, make the magic: In a saucepan, combine maple syrup, brown sugar, coconut oil, vanilla, and remaining salt. Bring to a gentle boil over medium heat, stirring constantly. Watch it like a hawk – once it starts bubbling, let it go for exactly 1 minute then remove from heat. Stir in those gorgeous pecans!
Assemble & bake: Pour the pecan mixture over your warm crust, spreading evenly. Back in the oven it goes for 20 minutes until the topping is bubbly and set. Your kitchen will smell like a Vermont sugar shack!
The hardest part: Let it cool completely in the pan – at least 2 hours. I know it’s tempting, but cutting warm bars is a sticky disaster waiting to happen!

Tips for Perfect Maple Pecan Bars Vegan

Chill your dough if you have time – 30 minutes in the fridge makes the crust extra crisp
Use a serrated knife for clean cuts through those pecans – wipe it between slices
Toast your pecans first for deeper flavor (350°F for 5-7 minutes)
Sticky situation? Run your knife under hot water before slicing
For gift-worthy bars cut them small – they’re rich!

Storage & Serving Suggestions for Maple Pecan Bars Vegan

Now, here’s the beautiful thing about these maple pecan bars – they actually get better after a day! The flavors mingle and that maple topping sets up perfectly. I always make them the night before I need them. Just store them in an airtight container at room temperature for up to 5 days. Between you and me? They rarely last that long in my house!

Freezing is totally doable too: Wrap individual bars in parchment paper, then pop them in a freezer bag. They’ll keep for about 2 months this way. To serve, just let them thaw at room temperature for an hour or so – though I won’t judge if you nibble one straight from the freezer when a craving hits!

Serving ideas that’ll make you look fancy:

Dust with powdered sugar right before serving – it looks so pretty against the dark pecans
Serve warm with a scoop of vegan vanilla ice cream melting over the top (my personal weakness)
Pair with strong black coffee or chai tea to balance the sweetness
For brunch, cut them smaller and arrange on a pretty platter with fresh fruit

One last pro tip – if your kitchen’s warm, these bars can get a little sticky. No problem! Just keep them in the fridge for an hour before serving to firm up that gorgeous maple topping. They’ll still taste amazing, promise!

Maple Pecan Bars Vegan Nutritional Information

Okay, let’s talk nutrition – because even though these maple pecan bars taste indulgent (and oh boy, they are), I always feel better knowing what’s in my treats. Keep in mind these numbers are estimates – your exact values might change based on your specific ingredients. Here’s the scoop per bar:

Calories: About 220 (perfect little energy boost!)
Fat: 15g (mostly those heart-healthy pecan fats – woot!)
Saturated Fat: 4g (from the coconut oil and vegan butter)
Carbs: 22g (hello, maple syrup goodness)
Fiber: 2g (thanks to those nutty pecans)
Sugar: 14g (natural sugars from the maple syrup mostly)
Protein: 2g (not bad for a dessert!)
Sodium: 130mg (that pinch of salt does its thing)

Now, here’s my philosophy – these maple pecan bars are made with real ingredients, no weird additives. That maple syrup? Packed with antioxidants. Those pecans? Full of good-for-you fats. So while they’re definitely a treat, I don’t feel guilty enjoying one (or okay fine, sometimes two) with my afternoon tea. Everything in moderation, right?

Remember: Nutritional values can vary based on your exact ingredients and how you slice your bars (no judgement if you make them extra big – I’ve been there!). This info is just to give you a general idea of what you’re enjoying.

FAQs About Maple Pecan Bars Vegan

I get so many questions about these maple pecan bars – which means I’ve had plenty of practice troubleshooting! Here are the answers to the most common ones:

Can I use honey instead of maple syrup?
Oh honey… (see what I did there?). While you technically can, it won’t be vegan anymore. If that’s not a concern for you, use 1/3 cup honey instead of 1/2 cup maple syrup since it’s sweeter. But honestly? The maple flavor is what makes these bars special – I’d miss it!

How do I prevent the topping from being too sticky?
Three secrets: 1) Let the bars cool completely (I know, the wait is torture). 2) Use a sharp knife dipped in hot water between cuts. 3) Don’t overboil the syrup mixture – 1 minute exactly at a gentle bubble is perfect. If they still seem sticky, pop them in the fridge for 30 minutes before serving.

Can I make these gluten-free?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free blend (I like Bob’s Red Mill). The texture changes slightly – the crust is more crumbly but still delicious. Just be sure your oats are certified GF if you add them!

Why did my crust turn out tough?
You probably overworked the dough. When mixing the crust, stop as soon as it comes together – those little butter flecks are your friends! Also, make sure your vegan butter is cold. If all else fails, next time try chilling the dough for 30 minutes before baking.

Can I freeze these bars?
You bet! They freeze beautifully for up to 2 months. I wrap them individually in parchment paper, then put them in a freezer bag. Thaw at room temperature for about an hour when the craving hits. Pro tip: freeze some before you eat them all – future you will be so grateful!

Share Your Maple Pecan Bars Vegan Creations

Okay, now it’s your turn! I am just dying to see how your maple pecan bars turn out. Did you add a sprinkle of sea salt on top? Use a different nut? Maybe you even snuck a taste before they were fully cooled (no judgement here, I do it every single time!). Seriously, baking is so much more fun when we share our kitchen adventures.

Leave a comment below and tell me all about it – what worked, what you might change next time, or just how much your family loved them. And if you snap a photo (that gooey topping is just so photogenic!), please tag me on social media! There’s nothing that makes my day more than scrolling through my feed and seeing your beautiful creations. It feels like we’re all baking together in one big, happy, maple-scented kitchen.