![](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 1280 854"></svg>)
This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
In my opinion, no holiday spread is complete with out something pecan. My Vegan Pecan Pie Bars (Sugar-Free) tick all the boxes as they are loaded with toasted pecans, a sweet maple syrup filling, and feature a flaky shortbread crust. When it comes to healthy baking, I think it’s important to focus on all of the things we CAN have and CAN get creative with as opposed to thinking about all the things we’er limited to.
My Vegan Pecan Pie bars are an awesome example of how to take all the new ingredients out there and make something even better than what you’ve had before.
Do you need to cook the pecans first?
My Vegan Pecan Pie Bars start, of course with, pecans. I really like to toast my nuts before I add them into my filling mixture, as it brings out the flavor of the nut and helps them keep their crunch even after being baked.
To toast the nuts, I roughly chop them and then throw them into a 350°F (180°C) oven for about 7 minutes. This extra step is well worth it as the pecans are really the star of the show.
Can you use eggs instead of making these vegan?
While you can replace the flax in this recipe for 2 eggs, these Vegan Pecan Pie bars happen to be just as lovely made with out them. The ground flax used in the filling absorbs the liquid in the almond milk and maple syrup, and creates a custard-like texture just as eggs would.
![pecan pie bars, pecan bars, pecan bars recipe, easy pecan bars, vegan pecan pie bar recipe, homemade pecan pie bars, vegan pecan pie bars, healthy pecan pie bars, sugar free pecan bars, sugar free pecan pie bars, pecan recipes, pecan recipe ideas, healthy pecan bars](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 685 1024"></svg> "Pecan Pie Bars")
What is tapioca starch? Do I have to use it?
The filling of my vegan pecan pie bars utilize an ingredient you may not have used before, tapioca starch — also called tapioca flour.
Tapioca starch is made from cassava root, which is a sweet root vegetable really common in South American cooking. It’s used in this recipe to take the place of a thickener, like cornstarch. If for some reason you want to substitute tapioca starch you can use arrowroot flour, too. That said you do need to use one of these options as you can not leave out the thickener altogether.
Does Lakanto Sugar act just like regular sugar?
In both the filling and the crust I use Lakanto sugar substitute and maple syrup. I love baking with these ingredients as they are naturally derived from monkfruit and have no aftertaste whatsoever. The crust combines coconut flour, coconut oil, and Lakanto sugar to make a gluten free and vegan shortbread crust. This crust is flakey and rich, you would never know it was sugar free!
The filling of the pecan pie bars combine Lakanto maple syrup, coconut oil, Lakanto sugar, ground flax, almond milk, and of course: pecans. The sugar and the maple syrup add just the right sweetness and moist texture to the bars, but leave behind all the refined sugar and unhealthy fats you want to avoid in store bought desserts.
What if my sugar crystalizes?
The only difference I see when baking with Lakanto sugar is that it can crystallize when cold. Because of this, I suggest you slice these up and serve them when cooled just to room temperature. Unlike other pies, these pecan pie bars do not need to set up in the fridge in order to hold together. The leftovers are lovely stored in an airtight container for up to 3 days.
If you do find the top has formed a bit of a sugary crust, just pop them in the microwave for 10-20 seconds and they will look and taste like they just came out of the oven!
Get More Healthy Dessert Options!
And don’t forget to follow Bigger Bolder Baking on Pinterest!