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283 Dessert

Healthy Pecan Pie Bars

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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!

bite into pecan pie bar

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.

stack of pecan pie bars

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?

caramel pecans and spatula

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.

pecan pie bar on plate

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!

stack of pecan pie bars
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Healthy Pecan Pie Bars

★★★★★

5 from 21 reviews
  • Author: Erin
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 9–12 bars 1x
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Description

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!

Scale

Ingredients

Crust

Filling

Instructions

  1. Preheat oven to 350F and prepare an 8×8 inch pan with grease or parchment paper.
  2. 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.
  3. Bake for 15-17 minutes or until slightly golden brown.
  4. Let crust cool completely.
  5. In a saucepan, heat coconut oil, coconut sugar, maple syrup, and vanilla until boiling (about 3-4 minutes), stirring consistently.
  6. Once boiling, constantly stir and let bubble for one minute and then turn off heat. Cooking longer will result in burnt sugar.
  7. Stir in almond milk and pecans.
  8. Pour mixture over cooled crust and bake in oven for 20-22 minutes.
  9. Let cool on counter for 15 minutes and then in the fridge for at least two hours before serving or cutting. 
  10. Store in fridge

Keywords: pecan pie, healthy pecan pie, bars, fall, vegan

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283

Reader Interactions

Comments

    • Erin says

      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.

      Reply

    • Sarah says

      Wow … these are delicious & so easy to make! Hands down the BEST paleo dessert I’ve ever made. I don’t know how I’m going to keep myself from eating every bar in one weekend!!!

      ★★★★★

      Reply

  6. Mirela says

    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💕

    Reply

  7. Stephanie says

    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!

    ★★★★★

    Reply

  8. Lee says

    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.

    ★★★★★

    Reply

  9. Kate says

    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

    ★★★★★

    Reply

  10. Rana says

    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

    Reply

    • Erin says

      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?

      Reply

  12. lehava says

    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?

    Reply

  16. Sara says

    These are fantastic! Made them yesterday and my husband and I have finished almost half the pan 24 hours later!

    ★★★★★

    Reply

  22. Jess says

    Could you use regular flour here? I’m not GF, don’t have the speciality flours on hand but want to try this for a Friendsgiving I’m having this week:)

    Reply

  23. Kim says

    So SO good! I couldn’t find my 8×8 so I made them in a muffin pan and they turned out really well that way too! Great recipe, will definitely make again!

    ★★★★★

    Reply

  24. Heidi T. says

    I made a double batch for a potluck and people seemed to enjoy them. They are yummy– albeit very sweet (and I have a sweet tooth). And I’m not sure how they’re healthy, with 400+ calories per serving! I’d be happy to serve them for special occasions; the bars looked great in the pan. One problem: the topping is really crumbly, and the “bars” fall apart when I cut and try to serve them, so I ended up with a pile of pieces and pecans. I did substitute canola oil for the coconut oil to try to reduce the amount of saturated fat. Any thoughts on how to help the bars keep their shape?

    ★★★★

    Reply

    • Erin says

      Unfortunately you need the coconut oil. It firms into a solid in the fridge, which makes the bars hold together.

      ★★★★★

      Reply

    • Carly says

      Canola oil is so awful for you! These are healthier than any other option by a landslide, regardless of calories!

      ★★★★★

      Reply

  28. Ani says

    Has anyone ever replaced either maple syrup portion in this recipe with soaked & pureed dates? I’m not a fan of maple really.

    Reply

  29. Kaitlyn says

    Made these as a trial run for Thanksgiving, and I’m making another batch today! I used coconut milk instead of almond, but kept everything else as written. SO GOOD. They held together perfectly and taste AMAZING. Tested them on my non-gf/v friends too, and they’re a hit!

    ★★★★★

    Reply

  30. Danielle Berman says

    This recipe is a hit! SOOO easy to make. I had all the ingredients in my pantry already besides the coconut sugar. WOWOWOWOWOOW These are delicious. You would never know they were vegan. I’m amazed at how easy these are to make. All my friends wanted the recipe

    ★★★★★

    Reply

  33. Darrow says

    Absolutely perfect for thanksgiving! I cut them into little 1 inch x 2 inch bars and doubled the recipe in a large pan. They were the favorite item in the whole thanksgiving spread! I even had to print out the recipe a bunch of times and give to people. Best Paleo dessert ever.

    ★★★★★

    Reply

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