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!
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!
What You Need to Make Paleo Pecan Pie Bars
For the crust
Almond Flour
Coconut Flour
Vanilla
Salt
Coconut Oil
maple syrup
Filling:
Coconut oil
Maple syrup
Coconut sugar
Vanilla
almond milk
chopped pecans
Kitchen Gadgets Needed:
Food Processor
Baking Pan
Saucepan
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.
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.
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
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!
More Dessert and Breakfast Bars You Should Try:
- Banana Breakfast Bars (Vegan + Gf)
- Gluten Free + Paleo Lemon Bars
- Paleo Cookie Bars
- Cookie Dough Protein Bars (Vegan, Gluten Free)
- Healthy Pumpkin Bars With Healthy Cream Cheese Icing
- Healthier Salted Caramel Apple Pie Bars
- Chocolate Peanut Butter Cookie Dough Bars With Oatmeal (Vegan, Gluten-free)
Paleo Pecan Pie Bars
Ingredients
For the crust
- 2 cups Almond Flour packed
- 2 tbsp Coconut Flour packed
- 1 1/2 tsp Vanilla
- 1/2 tsp Salt
- 3 1/2 tbsp Coconut Oil melted
- 1/4 cup maple syrup
Filling:
- 1/2 cup melted coconut oil
- 1/4 cup maple syrup
- 2/3 cup coconut sugar
- 1 tsp vanilla
- 1 tbsp almond milk
- 2 cups chopped pecans
Instructions
- 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.
