Dark Chocolate Pecan Pie Bars (vegan & gluten-free)

4.7 from 3 reviews

Yield: 9 bars 1x




  • About 10 pitted medjool dates
  • 1 cup gluten-free flour
  • 3 tablespoons maple syrup

Pecan filling:

  • 1/4 cup maple syrup
  • 2 tablespoons coconut sugar
  • 2 tablespoons coconut oil, melted and cooled
  • 1 cup chopped pecans
  • 1/3 cup dark chocolate chips
  • 1 chia egg (can sub flax egg)


  1. Preheat oven to 350 degrees
  2. Grease 8×8 baking dish with coconut oil or parchment paper
  3. In food processor, pulse together curst ingredients until a dough forms
  4. Using your hands, press the dough into the baking dish to form it to the dish
  5. Bake in the oven for 10-12 minutes then let it cool for an hour or so
  6. Make a chia egg by combing 1 tablespoons ground chia (note ground chia not chia seed) and 3 tablespoons water and mix together, keep in fridge for a bit to form
  7. In a medium sauce pan, boil together maples syrup, coconut sugar and coconut oil
  8. Let the contents boil for about 30 seconds then simmer for a few minutes
  9. Remove from heat and let cool for a bit
  10. Once cool, add in chia egg and mix well
  11. Mix in chopped pecans and dark chocolate chips then pour onto crust
  12. Bake again for another 20 minutes at 350 degrees
  13. Let cool and cut into squares and enjoy!
  • Author: rachel mansfield
  • Category: vegan, gluten-free
  • Cuisine: dessert