These Healthy Pecan Pie Bars are paleo, vegan, gluten free, and taste exactly like real pecan pie! They are simple to make and have a delicious pecan filling on top!
I remember being a kid and absolutely wanting nothing to do with pecan pie. I always thought that Thanksgiving desserts were just okay and not really anything special because I didn’t really love pumpkin pie OR pecan pie.
I know, call me crazy. But as the years have gone on and my taste buds have developed, I seriously crave a slice of pumpkin pie or a slice of pecan pie after the delicious feast that is Thanksgiving.
Well, I was on a mission to create some healthy Thanksgiving desserts that would be loved by everyone and I think I nailed it with these delicious healthy pecan pie bars.
The best part about these is that they literally take no time at all and it seems like you’ve been slaving away in the kitchen all day. Plus, who wouldn’t want a handheld version of pecan pie?
In reality, you can use any type of shortbread base that you would like. The coconut flour in this recipe contributes a slightly coconutty taste, but not much. I’m pretty sure you could research an almond flour shortbread crust recipe and would find one that works great.
The pecan pie filling is made with simple ingredients: maple syrup, coconut oil, coconut sugar, and pecans.
That’s literally it! I really strive to keep my baked goods as simple as possible with some of the most nutritious ingredients.
I love topping these bars with coconut whipped cream or even a single scoop of vanilla ice cream.
You will all have to let me know if you make these yummy and healthy pecan pie bars!
Healthy Pecan Pie Bars
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 9-12 bars 1x
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These Healthy Pecan Pie Bars are paleo, vegan, gluten free, and taste exactly like real pecan pie! They are simple to make and have a delicious pecan filling on top!
Ingredients
Crust
- 1.5 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup maple syrup
- 1/3 cup coconut oil, melted
- 1 tsp vanilla
- 1/4 tsp salt
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 oven to 350F and prepare an 8×8 inch pan with grease or parchment paper.
- In a small bowl, mix together almond flour, coconut flour, maple syrup, coconut oil, vanilla, and salt until well combined. Press into bottom of pan.
- Bake for 15-17 minutes or until slightly golden brown.
- Let crust cool completely.
- In a saucepan, heat coconut oil, coconut sugar, maple syrup, and vanilla until boiling (about 3-4 minutes), stirring consistently.
- 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 oven for 20-22 minutes.
- Let cool on counter for 15 minutes and then in the fridge for at least two hours before serving or cutting.Â
- Store in fridge
Keywords: pecan pie, healthy pecan pie, bars, fall, vegan
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Could you just use all coconut flour?
Yes:
1 cup coconut flour
1/2 cup melted coconut oil
1/2 cup maple syrup
1 tsp vanilla
Mix all together, let sit for 5 minutes to thicken, press into greased 8×8, pierce with fork and bake for 10-12 min or until slightly golden brown.
Can I sub cassava flour for almond flour? In intro phase of AIP. Thanks!
Yes!! Should work fine
Can I sub the pecans for walnuts?
yes! great idea.
What could I substitute coconut oil for? I’m very sensitive unfortunately
Any other type of oil will work!
Hi! How far ahead can I make these? Or how would you store these?
Up to 5 days! I would wrap them in foil on the counter.
Absolutely delicious and so easy to put together🚨
★★★★★
Hi Erin,
Your beautiful nut slice, has my whole family being very nice to me so that I can just bake it on weekly basis now😄
Thank you for sharing such a little treasure.
Have you ever had the chance to freeze it or any idea wether it will be ok for freezing?
Thank you once again for such a yummy desert💕
Hi Mirela,
So happy you are enjoying it!! I believe you should be okay to freeze it 🙂
I made these for my dad’s birthday and now my parents ask for them all the time. I had a hard time not eating half of them myself!
★★★★★
I love to hear it Stephanie!!! So glad your parents are enjoying, too! 🙂
Great recipe! It was gone the day after I made it. I’m making another batch tonight, and will try to keep my hands off of it and save some for our company tomorrow.
★★★★★
Thanks for sharing Lee!! I’m so glad you love them 🙂
This is a great recipe,I accidentally forgot to add the almond milk and it still turned out tasty.
I was wondering if I could double the recipe and make it in a 9×13 pan or if it would be wiser to use 2 separate pans.??I’m making them for a party and I don’t want to mess up making double
★★★★★
You can definitely double and use a 9×13 – should be perfect!
Hi .. thank you for Sharing the receipt I love pecan bars .. I just made it However the crust become soggy and the bars where swimming in oil .. can you please tell me what I did wrong ? Thank you
Hi Rana, it seems as if something might have been measured wrong. We make these all the time and that has never happened! Did you use both almond and coconut flour?
Hi! I don’t consume much Oil in my diet, could I sub for applesauce instead?
Unfortunately I don’t think applesauce will work here. Sorry about that!
These look great! I made a similar recipe in the past and the problem was they were always a bit too sweet for me. I am worried that might be the case here too. Is it possible to reduce the sugar and still get good results?
You can leave out half of the coconut sugar if you wish!