These Vegan Maple-Date Pecan Pie Bars pack all the flavors of pecan pie into easy-to-share squares, complete with a cinnamon oat crust and a rich, nutty filling. Best of all, there’s no pie dough to roll out — instead, just bake, chill, and start snacking!

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If pecan pie is the first dessert you reach for during the holidays, you definitely need to give these Vegan Maple-Date Pecan Pie Bars a try. They deliver the same nutty flavors as the classic dessert, but with a simple press-in crust, meaning you can make a big batch without ever digging out the rolling pin or pie dish.

This recipe features a cinnamon oat base, a delicious maple-date filling, and, of course, lots of crunchy pecans. The dates blend into a thick, caramel-like paste and the maple syrup adds just the right touch of sweetness. Fair warning, though: these are seriously soooo addictive!

They’re also easy to make ahead, which is always a win when oven space and your attention span are in high demand. Bake a batch, let them chill, and slice them up for your holiday dessert spread, or keep a few tucked away in the fridge or freezer for an afternoon coffee break.

Give these Vegan Maple-Date Pecan Pie Bars a try and let me know how they turn out!

Why you’ll love these Vegan Maple-Date Pecan Pie Bars

They bring all the delicious flavors of pecan pie to a convenient, make-ahead bar.
They’re free of refined sugar and naturally sweetened with dates and maple syrup.
They’re easy to make, with no rolling required — simply mix, press, and bake!
They’re perfect for making ahead, so you can check dessert off your holiday to-do list early.
They’re vegan and gluten-free, so everyone can enjoy.

Vegan Maple-Date Pecan Pie Bar ingredients

Oat flour is used to make the base of the crust. It brings a mild, nutty flavor to the crust, which pairs perfectly with the maple-date filling.
Old-fashioned rolled oats help give the crust a bit of extra texture.
Ground cinnamon adds a cozy flavor to both the crust and filling. It’s a small amount, but it definitely makes these bars feel more festive!
Salt helps balance out the sweetness.
Coconut oil is used to help the crust and filling firm up as the bars chill. Use refined coconut oil if you’re not a fan of coconut flavor.
Maple syrup sweetens the crust and filling.
Vanilla extract adds warmth and rounds out the flavors in both layers.
Medjool dates create the thick, naturally sweet base of the filling. Make sure you remove the pits and give the dates a soak so they blend more easily.
Almond butter adds richness and helps bring the filling together. Use a smooth, well-stirred almond butter for the best texture.
Pecans are, of course, the star of these pecan pie bars! Roughly chop them so they’re easy to fold into the filling.

How to serve these Maple-Date Pecan Pie Bars

Serve them chilled for the firmest texture, or let them sit briefly at room temperature to soften up the crust and filling.
Add a scoop of dairy-free vanilla ice cream for a classic pecan pie pairing.
Top with coconut whipped cream and a sprinkle of cinnamon for a fun, fall-inspired treat.
Enjoy alongside a hot cup of coffee, tea, or your favorite seasonal drink.
Arrange on a holiday dessert platter with cookies, brownies, and fresh fruit.

Substitutions & variations

Almond butter – Other creamy nut butters will also work! Try creamy cashew butter for a similarly mild flavor, or peanut butter for a more noticeable nutty twist.
Medjool dates – Feel free to swap in a different type of soft, pitted date. However, smaller or firmer varieties may need a longer soak and a little extra blending to get smooth.
Cinnamon – If you’re feeling extra festive, swap in pumpkin pie spice for some or all of the cinnamon!
Add a chocolatey twist – Fold a handful of dairy-free mini chocolate chips into the filling before baking or drizzle melted dairy-free chocolate over the chilled bars.
Sprinkle on some flaky salt – Finish the bars with a light sprinkle of flaky salt for a sweet-and-salty combo.
Keep it gluten-free – This recipe is gluten-free, but oats are often processed in facilities that also handle gluten. Make sure you stick to certified gluten-free oat flour and rolled oats if needed!

Quick recipe tips

Measure the dates after pitting and pack them firmly into the cup — too few dates can leave the filling thinner and less sturdy when sliced.

Give the almond butter a quick stir before measuring, especially if there’s a layer of oil on top!

Use the flat bottom of a measuring cup to press the crust into an even layer, paying extra attention to the corners so they don’t crumble when sliced.

Step-by-step instructions

Prep the oven and pan: Preheat the oven to 350°F. Line an 8-inch square pan with parchment paper, leaving an overhang on two sides.
Soak the dates: Cover the pitted dates with very hot water and soak for 10-15 minutes. Drain thoroughly.
Mix the crust: Combine the oat flour, rolled oats, cinnamon, and salt. Stir in the melted coconut oil, maple syrup, and vanilla until the mixture holds together when pressed.

Bake the crust: Press firmly into the prepared pan. Bake for 12-15 minutes, until lightly golden around the edges.
Blend the filling: Process the drained dates, ¼ cup hot water, maple syrup, almond butter, melted coconut oil, vanilla, cinnamon, and salt until mostly smooth. Scrape down the sides as needed, adding extra water just 1 teaspoon at a time if necessary. Keep the mixture thick and spreadable.

Fill and bake: Fold in the pecans and spread evenly over the warm crust. Bake for 18-20 minutes, until fragrant and slightly darker around the edges. The center will still be soft.
Cool and chill: Cool completely in the pan, about 1 hour, then refrigerate for at least 2 hours.
Slice and serve: Lift out using the parchment and cut into 16 bars. Serve chilled for a firmer texture or let sit briefly at room temperature for a softer filling.

Make ahead & storage

These Vegan Maple-Date Pecan Pie Bars are an awesome make-ahead dessert, especially because they need time to chill before slicing. Prep a batch before your next gathering so you have dessert ready to go!

Meal prep

Bake ahead: Make the bars 1-2 days before serving. Cool completely, then cover and refrigerate until ready to slice.
Slice when chilled: For neat squares, cut the bars straight from the fridge. If you’re hosting, you can also slice them ahead and arrange them on your serving platter just before guests arrive.

Storing leftovers

Fridge: Store the bars in an airtight container in the refrigerator for up to 5 days.
Separate the layers: Place parchment paper between layers to keep the filling from sticking to the bars above.
Serve your way: Enjoy straight from the fridge for a firmer bite, or let them sit briefly at room temperature to soften them up.

Freezing

Freeze individually: Place chilled, sliced bars on a parchment-lined tray and freeze until firm, then transfer to a freezer-safe container.
Store for later: Freeze for up to 2 months, with parchment between layers to prevent sticking.
Thaw in the fridge: Transfer the bars to the refrigerator overnight before serving.

FAQ

Yes, but they’re also slightly different! They have the familiar nutty sweetness of pecan pie, but the filling is thicker and more date-forward than a classic gooey filling.

A high-powered blender might work, but the thick date mixture will probably be tricky to blend. Use a small blender jar if you have one, scrape down the sides often, and resist adding too much water just to get things moving.

Yes! Blend rolled oats in a blender until finely ground, then measure out the flour for the recipe. Aim for a fine, even texture so the crust holds together well.

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Vegan Maple-Date Pecan Pie Bars

These Vegan Maple-Date Pecan Pie Bars feature a cinnamon oat crust topped with a rich maple-date filling with crunchy pecans. They’re easy to slice and serve, making them perfect for holidays or a make-ahead treat.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 35

Chill Time 3

Total Time 4

Servings bars

Calories 215kcal

Ingredients

For the cinnamon oat crust

1½ cups oat flour
¼ cup old-fashioned rolled oats
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup melted coconut oil
3 tablespoons maple syrup
1 teaspoon vanilla extract

For the maple-date pecan filling

1 cup pitted Medjool dates firmly packed
¼ cup hot water plus more as needed
¼ cup maple syrup
2 tablespoons creamy almond butter
1 tablespoon melted coconut oil
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt
1½ cups roughly chopped pecans

Instructions

Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides.
Place the dates in a heatproof bowl and cover with very hot water. Let soak for 10-15 minutes, then drain thoroughly.
Stir together the oat flour, rolled oats, cinnamon, and salt. Add the melted coconut oil, maple syrup, and vanilla. Mix until evenly moistened; the mixture should hold together when pressed.
Press the mixture firmly and evenly into the prepared pan. Bake for 12-15 minutes, until the edges are lightly golden. Set aside while you finish the filling.
Add the drained dates, ¼ cup hot water, maple syrup, almond butter, coconut oil, vanilla, cinnamon, and salt to a food processor. Process until as smooth as possible, stopping to scrape down the sides. The mixture should be thick and spreadable. If necessary, add more water 1 teaspoon at a time, using only enough to help it blend.
Fold the chopped pecans into the date mixture.
Spread the filling over the warm crust and gently press it into an even layer. Bake for another 18-20 minutes, until the pecans are fragrant and the edges of the filling look slightly darker. The center will still feel soft.
Cool completely in the pan, about 1 hour, then refrigerate for at least 2 hours.
Lift the chilled bars out using the parchment paper and cut into 16 squares. Serve chilled for the firmest texture, or let sit briefly at room temperature for a softer filling.