Paleo Pecan Pie Bars

These Paleo Pecan Pie Bars taste exactly like the real thing but with simple ingredients that are vegan friendly, dairy free, and gluten free! 

Overhead view of finished paleo pecan pie bars sit unevenly on a baking sheet.

I love a good pecan pie especially during the holiday season, but have you ever looked at some of the ingredients, yuck! 

Traditional pecan pies are filled with over-processed syrups, tons of butter, and added sugar that is totally not necessary. 

This paleo version tastes JUST like the pies you are used to your grandma making but made from whole ingredients…I know you probably didn’t even think that was possible! 

If you love pecan pie, don’t leave until you try my Perfect Pecan Pie Muffins! They really are perfect and can be eaten for breakfast, dessert, or a quick snack! 

Overhead view of each pecan bars ingredient laid out in separate glass bowls on white textured countertop.

What You Need to Make Paleo Pecan Pie Bars 

For the crust

Almond Flour 

Coconut Flour 



Coconut Oil 

maple syrup

Overhead view of paleo pecan bar ingredients mixed in a glass bowl.



Coconut oil

Maple syrup

Coconut sugar


almond milk

chopped pecans

Almond and Coconut flour sit in a pool of dark oils inside a white bowl on a white background.

Kitchen Gadgets Needed: 

Food Processor 

Baking Pan 


White bowl full of Pecan halves and other ingredients with a white background.


How to Make Pecan Pie Bars – The Paleo Version

Prepare your 8×8 baking pan by lining it with parchment paper and spraying a little cooking spray and preheat the oven to 350 degrees. 

For the crust, add the almond Flour, coconut flour, vanilla, salt, coconut oil and maple syrup to your food processor and pulse until the dough starts to form. 

Add the dough to the bottom of the baking pan in an even layer. 

Bake the crust for 15 minutes or until the center is cooked and the edges start to brown. Set aside so it can cool, but don’t turn the oven off. 

Overhead view of pecan bar base layer sits inside a square baking pan at the center of a white textured countertop.

Heat the coconut oil, sugar, maple syrup, and vanilla in a small saucepan over low to medium heat until it boils. Be sure you are stirring constantly. 

Once the pecan pie filling comes to a boil, let it bubble for a minute or two then turn off the heat. 

Stir in the chopped pecans and almond milk. 

Pour the filling into the cooled crust, and finish baking for about 20-22 minutes. 

After the pecan pie bars are done cooking, let them rest on the counter for 15 minutes, then place them in the fridge for at least 2 hours before slicing and serving. 

Overhead view of square pan of pecan bars sitting on middle of white textured countertop.


Tips for Making the Best Pecan Pie Bars 

  • Be sure the crust is cooked well, if it’s too soft it won’t hold the filling. 
  • Do not let the filling cook too long on the stove, or the sugar will start to burn. 
  • Store the leftovers in the refrigerator 

Overhead view full grid of pecan pie bars atop white waxed paper in the center of a textured white countertop. Empty plates in top left corner. Measuring cup of pecan mixture towards top right. A bowl with a white ingredient sits at bottom right..

After you make my paleo pecan pie bars, I would LOVE it if you could tag me on Instagram so I can share to my stories! 

Overhead view of one pecan pie bar sitting upright cut from a sheet of the bars.

More Dessert and Breakfast Bars You Should Try:

Overhead view of one pecan pie bar sitting upright cut from a sheet of the bars.

Paleo Pecan Pie Bars

These Paleo Pecan Pie Bars taste exactly like the real thing but with simple ingredients that are vegan friendly, dairy free, and gluten free!
5 from 1 vote
Course Dessert
Cuisine American


For the crust



  • Preheat your oven to 350 degrees. Line an 8x8 inch pan with parchment paper and spray with non-stick spray. Set aside.
  • To make your crust, combine all crust ingredients into a food processor. Pulse until a dough-like texture forms. If the dough is too dry, add more maple syrup. Press dough into the pan in an even layer. Place in the oven and bake for 15 mins, or until edges are brown and center is cooked through. (You don’t want it too soft or the crust won’t hold the filling). Set aside and cool. Leave the oven on.
  • In a saucepan, heat coconut oil, coconut sugar, maple syrup, and vanilla until boiling (about 3-4 minutes), stirring constantly.
  • Once boiling, constantly stir and let bubble for one minute and then turn off heat. Cooking longer will result in burnt sugar.
  • Stir in almond milk and pecans.
  • Pour mixture over cooled crust and bake in the oven for 20-22 minutes.
  • Let cool on the counter for 15 minutes and then in the fridge for at least two hours before serving or cutting.
  • Store in the refrigerator.
Tried this recipe?Let us know how it was!


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