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Two vegan chocolate pecan slices sit on a vintage tea plate.
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Fudgy Vegan Chocolate Pecan Bars (Easy Traybake recipe)

A simple vegan traybake with a buttery pecan shortbread-style base and a rich, fudgy chocolate topping. The topping is set with silken tofu instead of eggs, giving a smooth, creamy texture that slices cleanly once chilled. Deeply chocolatey, slightly nutty, and perfect for making ahead.
Course Dessert, Snack
Cuisine British
Diet Vegan
Keyword chocolate pecan bars, traybake
Prep Time 15 minutes
Cook Time 1 hour
Cooling time 2 hours
Servings 16
Calories 146kcal
Author Chris Mosler | Thinly Spread

Equipment

  • 1 blender/foodprocessor
  • 1 20cm/8 inch square baking tin
  • Baking parchment
  • 1 large mixing bowl

Ingredients

For the Base

  • 55 g pecans toasted
  • 60 g caster sugar
  • 110 g plain flour
  • 85 g unsalted vegan butter or margarine chilled
  • pinch of salt

For the Topping

  • 30 g vegan butter or margarine
  • 85 ml water
  • 30 g cocoa powder
  • 100 g caster sugar
  • 125 g silken tofu
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 1 tsp cornflour
UK Measurements - US Measurements

Instructions

For the Base

  • Preheat oven to 180C/ 350F. Grease and line the tin with baking parchment. Leave a slight overhang to help you remove the bake from the tin.
  • Grind the pecans and combine with the sugar and flour in a large bowl.
  • Rub in the butter or process in a food processor until the mixture looks like coarse breadcrumbs.
  • Press into the prepared tin, firmly and evenly.
  • Bake in the preheated oven until lightly golden (about 25 minutes).
  • Cool for 10 - 15 minutes. Make the topping while it cools.

For the Topping

  • Reduce the oven temperature to 170C/340F
  • Blend or whisk the tofu, vanilla and salt together until smooth and creamy.
  • Add butter, water, sugar and cocoa to a pan and heat gently until smooth, glossy and just starting to thicken slightly.
  • Remove from heat.
  • Whisk in the tofu mixture and the cornflour until you have a thick, pourable chocolate custard.
    • If it's too thin make a slurry with 1 tsp cornflour and little water and whisk it in.
  • Pour the custard evenly over the base.
  • Bake at 170C/340F for 18-25 minutes until edges are set, centre still has a slight wobble like a set custard.
  • Cool in stages. Leave at room temperature for 30 minutes and then refrigerate for at least 2 hours, ideally overnight.
  • Serve. For neat slices heat your knife slightly before slicing.

Notes

Recipe Notes

  • For best results, make sure the chocolate mixture has cooled slightly before adding the tofu. It should still be fluid, but not hot, or the texture can loosen.
  • The final mixture should be thick and pourable, like a loose custard. If it seems too thin, whisk 1 teaspoon cornflour with a little water and stir it through before baking.
  • The bars are ready when the edges are set and the centre is lightly matte with a soft wobble, similar to set custard. They will continue to firm up as they cool.
  • Cooking times may vary depending on your oven, so use visual cues as your main guide rather than the clock.
  • For clean slices, chill fully before cutting and use a sharp knife dipped in hot water.
  • These bars keep best in the fridge and taste even better the next day once fully set.

Nutritional Information

Nutritional information is an approximate guide only. Calculations will vary depending on the ingredients you use and your cooking methods.

Nutrition

Calories: 146kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 66mg | Potassium: 66mg | Fiber: 1g | Sugar: 10g | Vitamin A: 74IU | Vitamin C: 0.04mg | Calcium: 9mg | Iron: 1mg