Dessert bars don’t get more irresistible than Sticky Chocolate Pecan Bars with Chocolate Crust, a gooey, caramel-like filling packed with toasted pecans layered over a tender, brownie-like base. What makes these bars especially magical is that they’re fully vegan and gluten-free, yet deliver all the indulgent textures you’d expect from a traditional pecan pie bar.
This recipe was born during a holiday season when I needed a festive sweet everyone at the table could enjoy : vegan, gluten-free, and chocolate lovers alike. The result? A fudgy, dark chocolate crust that gently softens under a sticky pecan topping sweetened with maple syrup, coconut sugar, and a touch of vanilla. They slice beautifully, hold together well at room temperature, and taste like a cross between brownies, turtle candy, and pecan pie.
Below is your fully optimized, magazine-style breakdown complete with a step-by-step recipe card, dietary swaps, chef’s notes, troubleshooting, and internal pairing links, everything you need for perfect Sticky Chocolate Pecan Bars with Chocolate Crust every time.
Table of Contents
Sticky Chocolate Pecan Bars with Chocolate Crust Recipe Card
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: 1 hour (plus cooling)
Yield: 16 bars
Estimated Calories: ~265 per bar
Ingredients
For the Chocolate Crust:
- 1 1/4 cups almond flour
- 1/3 cup cocoa powder
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
For the Sticky Chocolate Pecan Filling:
- 1 1/4 cups pecan halves, roughly chopped
- 1/2 cup coconut sugar
- 1/2 cup maple syrup
- 3 tablespoons coconut cream
- 2 tablespoons coconut oil
- 1 tablespoon tapioca starch (or cornstarch)
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/3 cup dark chocolate chips (vegan)
Instructions
- Prepare the pan. Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting.
- Mix the crust. In a bowl, stir together almond flour, cocoa powder, coconut oil, maple syrup, vanilla, and salt until a soft dough forms.
- Press into the pan. Press the crust firmly and evenly into the prepared pan. Bake for 10 minutes to set.
- Prepare the filling. In a saucepan over medium heat, combine coconut sugar, maple syrup, coconut cream, coconut oil, vanilla, and salt. Warm for 3–4 minutes until glossy. Whisk in tapioca starch until thickened.
- Add pecans & chocolate. Remove from heat and fold in chopped pecans and chocolate chips until coated.
- Assemble. Pour the sticky pecan mixture over the par-baked chocolate crust, smoothing into an even layer.
- Bake. Return to the oven and bake 25–30 minutes until bubbling and shiny on top.
- Cool completely. The bars must cool at least 2 hours to set. Chill for cleaner slices.
- Slice & serve. Cut into squares and enjoy as-is or topped with coconut whipped cream.
Substitutions & Dietary Swaps
- Nut-Free: Substitute sunflower seed flour for almond flour and use pumpkin seeds instead of pecans.
- Sugar-Free: Use sugar-free maple substitute and monkfruit sweetened chocolate chips.
- Oil-Free: Replace coconut oil with an equal amount of almond butter (texture will be softer).
- No Coconut: Use cashew cream and vegan butter in place of coconut cream and oil.
- Extra Chocolatey: Add 2 tablespoons cocoa powder to the filling.
Chef’s Pro Tips
- Lightly toast pecans before using, it intensifies their flavor.
- Chill fully for clean, professional-looking bar edges.
- Use high-fat coconut cream to achieve a sticky, caramel-like texture.
- Don’t overbake, the filling will continue to set as it cools.
- Press crust firmly to avoid crumbly bottoms.
Make Ahead, Storage & Reheating
- Make Ahead: Bars can be made 2 days ahead; store chilled.
- Refrigerate: Keep in an airtight container up to 6 days.
- Freeze: Freeze individually wrapped bars for up to 3 months.
- Reheat: Serve cold or warm gently at room temperature, avoid microwaving which melts the chocolate unevenly.
Troubleshooting & Common Mistakes
- Bars won’t set: They need more cooling time, or not enough thickener was added.
- Crumbly crust: Crust was under-pressed or too dry, add 1 teaspoon extra coconut oil next time.
- Filling separated: Mixture overheated, keep heat medium-low.
- Overly sweet: Use dark chocolate chips and reduce maple syrup by 2 tablespoons.
Flavor Pairings & Serving Suggestions
These bars shine alongside warm, complementary flavors with a balance of richness and freshness.
- Serve chilled with coconut whipped cream.
- Pair with a hot latte or herbal tea.
- Add a drizzle of melted dark chocolate.
- Top with flaky sea salt for contrast.
Pairing Recipes From Our Website
Sticky Chocolate Pecan Bars with Chocolate Crust (Vegan & GF Treat)
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
- To make the crust, combine the gluten-free flour, cocoa powder, and coconut sugar. Add melted coconut oil and stir until a thick dough forms.
- Press the chocolate crust firmly into the pan. Bake for 8 minutes, then remove from the oven.
- Prepare the filling by whisking together brown sugar, maple syrup, applesauce, flax egg, and vanilla until smooth.
- Fold in the chopped pecans and dairy-free chocolate chips.
- Pour the filling over the warm crust and spread evenly. Bake for 24–26 minutes, until the top looks set and glossy.
- Let cool for at least 25 minutes before cutting into bars. They firm up more as they cool.
Notes
FAQs
Are these Sticky Chocolate Pecan Bars with Chocolate Crust fully vegan?
Yes! the crust and filling use only plant-based ingredients.
Are they gluten-free?
Completely. Almond flour forms the base of the chocolate crust.
Can I reduce the sugar?
Yes! cut coconut sugar by 2 tablespoons, but keep maple syrup for texture.
Can I make these nut-free?
Yes! swap almond flour and pecans with seed-based alternatives.
Why is my filling grainy?
It may have boiled too long. Heat just until glossy, not caramelized.
How do I cut clean squares?
Chill fully, then slice with a hot knife wiped clean between cuts.
Conclusion
These Sticky Chocolate Pecan Bars with Chocolate Crust are the perfect marriage of gooey caramel, rich chocolate, and nutty depth, all while being vegan, gluten-free, and surprisingly simple to prepare. Whether you’re baking for a holiday gathering or want a treat that feels indulgent without the fuss, these bars deliver every time. Save the recipe, share it widely, and enjoy each decadent bite.