Paleo Pecan Pie Bars Recipe

I made Gluten Free Pecan Desserts that taste shockingly like real pecan pie, sticky and sweet but totally Paleo, so you have to scroll to see them.

I’m kind of obsessed with these Paleo Pecan Pie Bars. I love the contrast between a crumbly almond flour shortbread and a gooey, caramel-y layer packed with pecans.

The first bite makes me forget regular pie crust. I make them for every holiday because they’re actually a Healthy Pecan Bars Recipe that doesn’t taste like punishment.

But mostly I make them for myself when I need something seriously sweet that still feels a little honest. Pure maple syrup singes the edges and the pecan crunch is stupidly addictive.

They’re my go-to Thanksgiving Desserts Paleo pick. I can’t stop stealing pieces.

Ingredients

• Almond flour: nutty base, gives structure and a tender crumb.
• Coconut flour: soaks up moisture, makes it a bit cakier.
• Coconut sugar: brownish sweetness, a bit caramel-y and less processed.
• Melted coconut oil: keeps bars moist and adds subtle coconut notes.
• Pure maple syrup (small amount): bright sweet note, a touch of stickiness.
• Vanilla extract (small amount): warmth and coziness, it pulls things together.
• Fine sea salt (small amount): balances sweetness and brings out pecan flavor.
• Eggs: binder and richness, helps bars hold their shape.
• Pure maple syrup (main): gooey, syrupy filling that tastes like autumn.
• Coconut sugar (extra): deeper caramel flavor and a rustic color.
• Melted coconut oil (extra): more chew and glossy filling texture.
• Vanilla extract (extra): basically makes it taste homemade and warm.
• Fine sea salt (extra): plus a little snap against all that sweet.
• Chopped pecans: crunchy, toasty bites and healthy fats.
• Whole pecans (topping): pretty, crunchy crown if you want extra texture.

Ingredient Quantities

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut sugar
• 1/4 cup melted coconut oil
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 3 large eggs, room temperature
• 3/4 cup pure maple syrup
• 1/4 cup coconut sugar
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 1 1/2 cups chopped pecans (about 6 ounces)
• Extra whole pecans for topping, optional

How to Make this

1. Preheat oven to 350°F and line an 8×8 inch baking pan with parchment, leaving some overhang so you can lift the bars out later.

2. Make the shortbread crust: in a bowl mix 1 1/2 cups almond flour, 1/4 cup coconut flour, 1/4 cup coconut sugar, 1/4 cup melted coconut oil, 2 tablespoons pure maple syrup, 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt until it holds together. Press the mixture firmly and evenly into the bottom of the prepared pan.

3. Bake the crust for 10 to 12 minutes, until the edges are just golden. Remove from oven and set aside while you make the filling. Dont turn the oven off.

4. For the pecan pie filling whisk together 3 large eggs (room temperature), 3/4 cup pure maple syrup, 1/4 cup coconut sugar, 1/4 cup melted coconut oil, 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt until smooth and slightly frothy.

5. Stir in 1 1/2 cups chopped pecans (about 6 ounces) until they are evenly coated with the syrupy mixture.

6. Pour the pecan mixture over the warm shortbread crust, spreading gently so it covers the crust evenly. Press a few extra whole pecans on top if you want them for looks.

7. Bake for 20 to 25 minutes, or until the filling is set and the top is bubbling and golden. The center should not be liquid but will jiggle slightly.

8. Cool the pan on a wire rack for at least 1 hour, then refrigerate for 1 to 2 hours to fully set. This helps the bars slice cleanly.

9. Use the parchment overhang to lift the whole slab from the pan, then slice into bars with a sharp knife. For cleaner cuts, warm the knife under hot water, wipe dry, and slice, repeating between cuts.

10. Store leftover bars covered in the fridge for up to 5 days or freeze for longer. Let frozen bars thaw in the fridge before serving.

Equipment Needed

1. Oven (set to 350°F)
2. 8×8 inch baking pan lined with parchment (leave overhang so you can lift the bars out)
3. 2 mixing bowls (one for crust, one for filling)
4. Measuring cups and spoons
5. Whisk and rubber spatula (or spoon)
6. Mixing spoon or wooden spoon for stirring in the pecans
7. Wire cooling rack
8. Sharp chef knife and a heatproof mug of hot water to warm the blade between cuts

FAQ

Paleo Pecan Pie Bars Recipe Substitutions and Variations

• Almond flour: use hazelnut flour or sunflower seed flour for a similar texture and nutty flavor. If using sunflower seed flour note it can react with baking soda and turn green in some bakes, but bars will still taste fine.
• Coconut flour: swap for extra almond flour (use about 3 times the coconut flour amount and slightly reduce liquids) or tapioca starch for a lighter, chewier filling. Coconut flour soaks up lots of liquid, so adjust.
• Coconut oil: replace with ghee or melted avocado oil for a neutral flavor. Ghee gives a richer taste, avocado oil keeps it dairy free but not coconutty.
• Eggs: make flax “eggs” for an egg-free version by mixing 1 tablespoon ground flaxseed with 3 tablespoons water per egg, let sit 5 minutes. Texture will be a bit denser and more cake like, but it works.

Pro Tips

1. Chill the crust for a few minutes before pressing it in, it makes it less crumbly and you can press it way more firmly so it holds together after baking.

2. Let the eggs and other filling ingredients come to room temp, they blend smoother and the filling sets better. Don’t skip it unless you like lumpy, uneven texture.

3. If the top browns too fast, tent the pan loosely with foil partway through baking. Also test the center by giving the pan a gentle jiggle, it should wobble but not be soupy.

4. For cleaner slices heat a sharp knife under hot water, wipe dry, cut, and repeat between cuts. And refrigerate the bars until fully set before slicing or they’ll fall apart.