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Healthy Pecan Pie Bars are paleo, vegan, gluten free, and taste exactly like real pecan pie! They’re simple to make, have a delicious pecan filling on top, and only require 15 minutes of prep time.
How to make pecan pie bars
The most delicious pecan dessert
As a kid, I never wanted anything to do with pecan pie. I absolutely loathed it, always preferring chocolate or anything cake related. It wasn’t until I grew older that I realized just how good pecan pie really is!
Now, I never turn down a slice or two.
The great thing about being an adult is that you don’t have to wait for a holiday to roll around in order to eat a certain food. The same goes for birthday cake! Why did it never occur to me to put a birthday cake in my grocery cart just because? Someone doesn’t have to be turning a year older to be “allowed” to enjoy a delicious slice of cake!
Anyway, once this realization hit me, I found myself with a huge craving for pecan pie. Though traditionally a Thanksgiving dessert, this recipe can be enjoyed any time of the year. And, with healthy ingredients, it should be!
These healthy pecan pie bars are extremely easy to make and are like a slice of pie right in the palm of your hand. If you like pecan pie, you’ve got to try these bars.
Pecan pie bars video
Ingredients used in this easy pecan pie recipe
This recipe has two main parts: the crust and the filling. For each section, you’ll need six different ingredients, tough a few overlap (maple syrup, coconut oil, and vanilla). All in all, this recipe uses simple, healthier ingredients for a more nutrient-rich dessert option!
Crust:
Filling:
- Coconut oil
- Maple syrup
- Coconut sugar
- Vanilla
- Almond milk
- Chopped pecans
That’s it! I really strive to keep my baked goods as simple as possible with some of the most nutritious ingredients.
What to use to make pecan bars
To make healthy pecan pie bars, be sure to have these items on hand. If you have a different sized pan, it will work! With a larger pan, however, you’ll have thinner bars and may not need as much baking time. Be sure to keep an eye as it cooks!
- 8×8 inch pan
- Parchment paper or cooking spray
- Mixing bowl
- Stirring utensil
- Saucepan
How to make healthy pecan pie bars
Healthy pecan pie bars are easy to whip together and require less than an hour, including baking time! Once finished, keep any extra bars stored in a sealed container in the refrigerator to keep them fresh.
To start, preheat the oven to 350F and prepare an 8×8 inch pan with grease, cooking spray, or parchment paper.
In a small bowl, mix the almond flour, coconut flour, maple syrup, coconut oil, vanilla, and salt until well combined.
Next, press the mixture into the bottom of the pan.
Bake for 15-17 minutes or until slightly golden brown. Once out of the oven, let the crust cool completely.
In a saucepan, heat the coconut oil, coconut sugar, maple syrup, and vanilla until boiling (about 3-4 minutes), stirring consistently.
Once boiling, consistently stir and let the mixture bubble for one minute. When a minute has passed, turn off the heat. Avoid overcooking, as this will burn the sugar.
Next, stir in the almond milk and the pecans.
Pour the mixture over the cooled crust and then bake for 20-22 minutes.
Remove from the oven and let cool on the counter for 15 minutes. Allow it to cool in the fridge for at least two hours before eating.
Once cooled, cut and enjoy!
Serve your pecan bars like this
When it comes to serving up pecan bars, I like to eat them like I would a warm brownie! Serve ’em up with coconut whipped cream or with a single scoop of vanilla ice cream.
For extra comfort, you can stick your pecan bar in the microwave for 10 seconds to warm it up a bit.
Ingredient substitution options
If you find yourself with a few different ingredients on hand, they may work in this recipe. Here are some common swaps that you may be interested in trying!
- Maple syrup: I like to use maple syrup to sweeten my recipes, as it’s one of the ingredients that makes my baked goods a bit healthier! However, you can replace it with honey or molasses if necessary.
- Coconut oil: Coconut oil can be replaced with any other similar cooking oil.
- Coconut sugar: Instead of coconut sugar, feel free to use light brown sugar. Note that brown sugar tends to be a bit sweeter, so you may not need as much as far as flavor goes.
- Almond milk: Any plant based milk will work in place of almond milk. Feel free to use coconut, soy, or oat milk!
For the base, you can use any type of shortbread. The coconut flour in this recipe creates a slight coconut flavor, but it’s not extreme. If you’d like to use a full almond-flour base, feel free! Any almond flour shortbread crust recipe should do the trick.
More bar-style desserts from Erin Lives Whole
If you liked this pecan pie bar recipe, get excited. There are so many similar dessert ideas on my blog! Bars are kind of similar to brownies, but they taste totally different and are super customizable. Have you tried my Pumpkin Oat Bars or my Cookie Dough Bars? If not, you’ll want to ASAP!
- Pumpkin Oat Bars
- Healthy Lemon Bars
- Healthy Cookie Dough Bars
- No-Bake Chocolate Peanut Butter Bars
- Chocolate Almond Butter Shortbread Bars
Healthy Pecan Pie Bars
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.
- Store in fridge
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂
Angela says
Could you just use all coconut flour?
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.
melissa says
could whole wheat flour be used in place of the almond flour?
Erin says
Hi Melissa, yes! Before you bake just be sure to check the ratio because some flours are not a 1:1 ratio. Let me know what flour you use and how it comes out!
Katherine says
Can I sub cassava flour for almond flour? In intro phase of AIP. Thanks!
Erin says
Yes!! Should work fine
whathineats says
Can I sub the pecans for walnuts?
Erin says
yes! great idea.
Lisa says
What could I substitute coconut oil for? I’m very sensitive unfortunately
Erin says
Any other type of oil will work!
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!!!
★★★★★
Erin says
Hi Sarah! Thanks for your kind words! I am thrilled you loved them so much! 🙂
Shree says
Hi! How far ahead can I make these? Or how would you store these?
Erin says
Up to 5 days! I would wrap them in foil on the counter.
Mirela says
Absolutely delicious and so easy to put together?
★★★★★
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?
Erin says
Hi Mirela,
So happy you are enjoying it!! I believe you should be okay to freeze it 🙂
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!
★★★★★
Erin says
I love to hear it Stephanie!!! So glad your parents are enjoying, too! 🙂
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.
★★★★★
Erin says
Thanks for sharing Lee!! I’m so glad you love them 🙂
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
★★★★★
Erin says
You can definitely double and use a 9×13 – should be perfect!
Megan says
If using a 9×13 should bake time increase?
Erin says
Hi Megan, it should be the same amount of time. Let me know how they come out!
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
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?
Kelly says
Hi! I don’t consume much Oil in my diet, could I sub for applesauce instead?
Erin says
Unfortunately I don’t think applesauce will work here. Sorry about that!
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?
Erin says
You can leave out half of the coconut sugar if you wish!
Shana says
Easy recipe and they taste heavenly!! It is a keeper!
Erin says
So glad you liked them!!
Anjali says
This sounds delicious can’t wait to try it! Can I sub coconut milk for the almond milk? Thanks
Erin says
Coconut milk will be great in place of almond milk.
Kathy says
Absolutely wonderful. Trial bake for Thanksgivng.
★★★★★
Erin says
Glad you enjoyed. Thanks for sharing!!
Sara says
These are fantastic! Made them yesterday and my husband and I have finished almost half the pan 24 hours later!
★★★★★
Erin says
I love to hear that!!! So glad you liked them!
Alana Helm says
Can I sub the coconut flour for quinoa flour?
Erin says
I’m not familiar with quinoa flour…but you may be able to! Let me know if you try it.
Brittany says
Hi Erin,
Can you use only Almond flour for this recipe? If so, does this change the proportions of liquid? Thanks!!
Erin says
Hi Brittany, yes you can! I haven’t tried it, so be sure to check the ratio because not all flours are 1:1. Let me know how they come out!
Tracie says
Could I use honey instead of maple syrup?
Erin says
Yes!
Drew says
Hi! Cant wait to make these … can I use regular sugar instead of coconut? Just what I have on hand at the moment
Erin says
Highly suggest coconut or brown sugar!
adrienne says
Delish! Thanks Erin.
★★★★★
Erin says
Glad you are enjoying!
Holly says
Do you think monk fruit sweetener would work instead of coconut sugar?
Erin says
I’ve never baked with monkfruit! Sorry about that.
Drew says
I would love to know if the monkfruit sweetener worked for you — if you have tried.
Alana says
Yes that totally works!!! I have done that for all of the times I made this and it always came out amazing!???
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:)
Erin says
I would highly suggest looking up a regular ‘crust’ recipe as this one is specific for these flours.
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!
★★★★★
Erin says
Wow such a fun idea!! Love it!
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?
★★★★
Erin says
Unfortunately you need the coconut oil. It firms into a solid in the fridge, which makes the bars hold together.
★★★★★
Carly says
Canola oil is so awful for you! These are healthier than any other option by a landslide, regardless of calories!
★★★★★
Erin says
Hi Carly, thanks for your feedback!! 🙂
Ioanna says
This has to be one of the BEST desserts I’ve ever made. It’s beyond delicious!!!!
★★★★★
Erin says
Thank you Ioanna!! So happy to hear that.
Wendy says
Made test run for Thanksgiving last night and they turned out delicious! Used coconut milk instead of almond milk
Erin says
So glad you liked them!!
Clarissa says
SO FREAKING GOOD. I think I like these better than normal pecan pie!
★★★★★
Clarissa says
I think I’m going to try to add your cheesecake recipe to it as a middle layer!
Erin says
omg yum, that sounds amazing!! Keep me posted!
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.
Erin says
Hi Ani! I haven’t tried that substitution, but please let me know if you do and how they come out!
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!
★★★★★
Erin says
I’m so happy that you liked these! Thank you for sharing with me!
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
★★★★★
Erin says
YAY! That’s what I love to hear. So glad that you liked them.
Courtney says
Can I use regular milk instead of almond?
erin says
yes!
Nadine says
These turned out amazing! Thanks Erin!
★★★★★
Erin says
SO glad you liked them Nadine!
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.
★★★★★
Erin says
So glad you liked them! Thanks for sharing! 🙂
Anjali says
SO delicious!!! Thank you!
★★★★★
Melodie Joannisse says
I really hope it will be delicious as much as it is supposed te be, because I was doing 3-5 different things and I completely forgot to cool down the crust…
Erin says
Hi Melodie, it should be okay. It just might not be as set as it should be. How did they come out?
Veit says
Taste amazing, but they are falling apart… what do you think I did wrong?
Erin says
Did you use every ingredient as I listed?
Janelle Kapernick says
Can I use MCT liquid coconut oil?
★★★★★
Erin says
You need the coconut oil to harden, so I would stick with the original stuff!
Vickidono says
I’m confused because the recipe says store in frig & in comments says on the counter? No room in frig so hope counter is ok?
★★★★★
Erin says
Hi! You want to let them cool on counter for 15 minutes and then in the fridge for at least two hours before serving or cutting and then you store in fridge. Hope this helps and let me know how they came out!
Alicia B. says
I made this for Thanksgiving, but did it pie style in round pan (because I was asked to bring a pie) and everyone loved it!
★★★★★
Erin says
Hi Alicia, I am so happy you made them as a pie! Great idea!!
Erica says
Definitely a crowd favorite. This recipe is amazing. It’s unreal. I used the all coconut flour method and it came out delicious! Will definitely be making again. It’s the perfect dessert to bring to parties too!
★★★★★
Erin says
Hi Erica, I am so happy that you love them so much!! Thanks for your kind words!
Bailey says
Hi! I just made these and they came out a huge oily mess. I used room temperature coconut oil and followed all the ingredients! It seemed like the 1/2 cup of oil was not mixing with the sugar in the caramel part. It was runny and was just sitting on top. I thought it might firm up in the oven, but the crust layer just soaked it all up and now it’s drowning in oil. I’m super disappointed, it seems like it’s worked for everyone else but it definitely didn’t work for me.
Erin says
Hi Bailey, it sounds like you did not allow your coconut sugar and oil to bubble together. They will remain separated until rapidly boiling. Once they boil, they begin to combine and thicken up. Could this be your issue?
Rachel says
I really enjoyed this recipe, very sweet outcome
★★★★
Erin says
Hi Rachel, thanks for your kind words! 🙂
Madison Cantrell says
I’ve made this recipe easily 10 times… this is the best “finger food” sweet treat… from work to family to my friends… it’s a hit!
★★★★★
Erin says
Hi Madison! I am so happy you love them so much!! 🙂
Karen S. says
My husband’s favorite pie is pecan. It’s always been too sweet for me.
But your pecan bar recipe sounds perfect if I cut back a bit on the sugar. I happen to have all the ingredients in my pantry except for almond flour. Can hardly wait to make them! Thanks Erin☺️
Erin says
You’re going to love these!!
Suzanne says
These look so good! Do you use this base for any other bars?
Erin says
Yes! All the time. It goes well with lots of stuff.
Vanessa says
Thanks for sharing! Do they keep long?
Erin says
Yes! I prefer in the fridge for up to 5 days!
Deepali says
Hi Erin,
Can we use only almond flour for this recipe?
Erin says
Hi Deepali, yes you can use any flour. I haven’t tried this recipe with another so just be sure to check the ratio since some flours aren’t 1:1. Let me know how yours come out!
Debbie says
Before I found out I was gluten intolerant I loved Chocolate Pecan Pie at Thanksgiving. Haven’t attempted to make a GF version because of the crust. Just can’t get that right, but your recipe is so simple I will try it. Have you or anyone else adapted to make this a chocolate pecan pie bar? Definitely not a healthy move, but Thanksgiving is only once a year.
Erin says
Hi Debbie, thank you so much for your kind words!! I am so happy you found my recipe and let me know how it goes! I haven’t tried it, but if you do, let me know how it goes!!
Carolyn says
I sprinkled some semi-sweet chocolate chips over the baked crust before cooling it. I then added the cooked pecan topping. Mine are in the fridge now – can’t wait to try them! I was out of coconut flour, so used all almond flour and paid close attention to the consistency of the dough so that it seemed like traditional shortbread before pressing it into the pan. I also used grape seed oil in the crust to allow the almond flour flavor to shine. They look great!
Erin says
Hi Carolyn, ah that sounds great!! Thanks for sharing!
Laura says
Love these bars so much, very easy to make and always turn out the same, family favourite for sure!
★★★★★
Erin says
Hi Laura, I am thrilled you and your family love them!!
Nichole says
Yepp sold on these! They are the kind of thing you can just eat little slivers of all day until, oops, the whole pan is gone!
★★★★★
Erin says
Hi Nicole! Thank you so much for your kind words! I am so happy you like them!!
Falen says
Hey there, I made these today and they were delicious. I do have to ask though, my coconut oil didn’t completely mix with the sugars in the caramel part- half of its floated on top and around. Has this happened to you? Is there anything I can do to improve it? I used less maple for the caramel- about just over an 1/8th of a cup.
Thanks for sharing!
Erin says
Hi Falen, thank you so much for your kind words! I would bring your maple syrup to room temperature first. If the maple came from the fridge, it can harden the coconut oil. Hope this helps!
Fran says
Love it. Making it for the fourth time today for my sister.
★★★★★
Erin says
Hi Fran! I am so happy you and your sister enjoy the bars!!
Sarah Beth says
This looks good but too sweet for me. What do you think would happen if I omitted the coconut sugar?
Erin says
You can try! May not hold together as well as this recipe has been tested specifically for the above ingredients.
Erin says
Hi Sarah, you need the coconut sugar for this recipe to work.
Dana says
This recipe is absolutely delicious and is an absolute hit everywhere I take it!! So sweet and crunchy! I make it all the time!! The worst part about this recipe is waiting for it to cool! Thanks for sharing!!
★★★★★
Erin says
Hi Dana, I am thrilled you love the bars!! The waiting is worth it, isn’t it!! 🙂
Carly says
These were a game changer at thanksgiving!!! My whole family devoured them. So so good and will definitely be making for years to come!
★★★★★
Erin says
Hi Carly, I’m so happy to hear the bars were a hit at Thanksgiving and am honored they’ll become part of your family tradition! 🙂
Gabi says
Can I sub oat flour instead? Or another GF flour?
★★★★★
Erin says
Hi Gabi, yes, you can definitely substitute for another flour. Just check the ratio for whatever flour you chose to use compared to oat flour since not all are 1:1 ratios. Let me know how it goes! 🙂
Jen says
These are phenomenal! We were impatient and only waited about an hour after refrigerating. They were still amazing!!
★★★★★
Erin says
Hi Jen, I am so happy you enjoyed them!! 🙂
Laura says
These look yummy! Can they be made ahead of thA msg icing and frozen?
Erin says
Hi Laura, thank you and sure that should work. Let me know how they come out!
Andrea says
These are amazing! I ate too many in one sitting! I would love to try to make these into little mini tarts. I was wondering if I should adjust the cooking temperature and/or time?
★★★★★
Andrea says
To clarify what I mean by mini tart is the little bite ones.
Erin says
Hi Andrea, I have a mini pecan pie tart recipe, see here: https://www.erinliveswhole.com/mini-pecan-pies/ Let me know if you try them and how they come out!
Maria Assunta Menna says
Delicious and it turn out awesome! Everyone love it!
★★★★★
Erin says
Hi Maria, thank you so much for sharing! Love hearing this!
Katie says
Second year in a row making these for Thanksgiving! Can’t wait!
★★★★★
Erin says
Hi Katie, thanks for sharing! I am so glad you love them!
Jodi Weston says
This was a win win win. I can’t stop telling my friends about this recipe…it is simply the BEST! Thank you so much for sharing!!! Mine turned out perfect perfect perfect!
jodi says
Ooops…forgot to rate the recipe!
★★★★★
Erin says
Awe thank you!
Erin says
Hi Jodi, thank you for sharing! I am so happy you enjoyed the bars!!
Berta H says
Amazing recipe 🙌🏼 I love Pecan Pie but hate all of the process sugar in it. This was so delicious and taste just like the pie. Will be making this again.
★★★★★
Erin says
Hi Berta, I am so happy you enjoyed it! 🙂
Lara says
I’ve made this a couple times now and it’s always such a hit! So so good and easy to make.
★★★★★
Erin says
Hi Lara, I am so glad you enjoy them!!
Tara deangelo says
Made these for thanksgiving and they were a huge hit!!! So yummy and sweet!
Erin says
Hi Tara, I am so glad everyone liked them!!
Tara deangelo says
One of my favorite on her blog!!!
★★★★★
Erin says
Hi Tara, I am so happy you love them!
Emily says
These were not only extremely easy to make but they were SO TASTY. I’ve had multiple people ask for the recipe since I made these and many requests to bring them to the next gathering. Instead of almond milk, I used coconut almond milk. Not sure it made much of a difference but it mentally pulled everything together for me since the recipe calls for almond and coconut flour. Definitely will keep all of these ingredients on hand.
★★★★★
Erin says
Hi Emily, I am so so happy to hear that!! I am so happy you enjoyed them so much!
Sam says
Need y’all to understand… DO NOT SLEEP ON THESE!!!
These are seriously the BEST and even if pecan pie isn’t your thing .. the C R U S T. oh lord. put anything on top of that crust. it’s so tasty. This is my first recipe of Erin’s I’ve tried and I can tell she knows what she’s doing!
★★★★★
Erin says
Hi Sam, thank you for your kind words! I am so happy you loved them so much!! 🙂
Natalie says
Made the bars into a pie for Thanksgiving & it was SUCH a hit. My husband said it was the best part of the meal. I had a 9in pan so I doubled the base to make sure the crust was thick enough. I have a feeling this will be a repeat holiday favorite!
Thank you so much for sharing! 🙂
★★★★★
Erin says
Hi Natalie, I love your creativity! Thank you for sharing and happy you both loved the pie!
Paige says
These were seriously one of the best desserts I’ve ever made! Do yourself a favor and make them ASAP…I did sub butter for coconut oil because I ran out but I imagine they are wonderful either way. Thanks Erin!
★★★★★
Erin says
Hi Paige, I am thrilled you loved them so much! 🙂
Meaghan says
These were so good! I made them for Thanksgiving and my family devoured them.
★★★★★
Erin says
Hi Meaghan, I am so glad everyone enjoyed them!!
Taylor says
First time making any type of pecan pie style dessert and these were a big hit on thanksgiving! I would definitely make again 😊
★★★★★
Erin says
Hi Taylor, I am so glad you enjoyed them!!
Sharon says
Great recipe, easy to follow. The hardest part was not tearing into them while they setup in the fridge! Everyone loved them!
★★★★★
Erin says
Hi Sharon, it is hard isn’t it? I am so glad everyone liked them!
Andrea says
I made these for thanksgiving with friends and my friends husband deemed them “the best thing of the night!” – what a win!
I cut the leftovers into bite – sized squares and stuck them in the freezer to enjoy as we please.
★★★★★
Erin says
Hi Andrea, I am so happy you both loved them and great idea!!
Nicole Rizzo says
Everything Erin creates is so amazing!!! These are another example of her mastermind and effort. The time and the amount of care that goes into these well thought, healthier versions of recipes is much appreciated!
★★★★★
Erin says
Hi Nicole, I am so happy you loved them! 🙂
katie says
These are a crowd pleaser! I’ve made these a few times and they always get eaten up quickly! I would definitely recommend making these 🙂
★★★★★
Erin says
Hi Katie, thank you for sharing!!
Megan says
I made this for Thanksgiving this year but I will definitely be making it year round! It is addictive and so easy to make. I definitely snuck a bar before my in-laws came over.
★★★★★
Erin says
Hi Megan, I am glad you liked them and your secret is safe with me!
Carly T. says
Tks for sharing! Grateful for finding all your recipes https://www.mealgarden.com/recipe/pecan-pie-bars/
★★★★★
Paula says
I made these for Thanksgiving and they were SO good! They were also really easy to make. Can’t wait to have an excuse to make them again! 🙂
★★★★★
Erin says
Hi Paula, thanks for sharing and having them be part of your Thanksgiving! No excuse needed- they’re perfect any day!
Alyssa says
I made these for Thanksgiving and absolutely LOVED THEM! I heated them and topped with vegan vanilla ice cream and WOW I couldn’t get enough.
★★★★★
Erin says
Hi Alyssa, yum that sounds so good! Thanks for sharing!
Marcia says
Hi can you use refined butter flavored coconut oil
Erin says
Hi Marcia, yes that will work!
Lisa says
Has anyone subbed the coconut oil for butter in the crust?
Kora says
So so so good! I have made these 5 or more times for events and everyone loves them! So simple yet so good! Love all of ELW items but this is the BEST
★★★★★
Erin says
Hi Kora, I am so happy everyone loves them! 🙂
Valeria Correa says
Hi Erin!
My sweet recipes never go well, but with these bars… They were amazing!! I think your recipe is amazing, and I will make more sweet ones to see how the go!
Greetings from Colombia!!
★★★★★
Erin says
Hi Valeria, thanks for sharing!! I am so happy you enjoyed them so much! 🙂
Asha Mathew says
Hi Erin,
I tried your pecan bar recipe for Christmas and shared it with my friends and it was such a hit!!.. I have been scrolling over all your recipes for the last couple of hours and they are soo interesting. Definitely going to try out more. Thank you for creating these delish recipes.❤
Erin says
Hi Asha, thanks for your kind words! I am glad everyone liked it and you’re welcome! 🙂
Kristen says
Cannot say enough good things about these bars. I have made this recipe twice in ten days, it doesn’t last more than 4 days in my house. So easy and so yummy, thank you for giving me something a bit healthier to indulge in!!
★★★★★
Erin says
Hi Kristen, I am so glad you enjoyed them so much!!
Sarah A says
Another perfect recipe from Erin! Wow so so so good and chewy! Loved it 🙂
★★★★★
Erin says
Hi Sarah, thanks for your kind words!!
Alisha says
I’ve made several of your recipes but these Pecan Pie Bars are probably one of the top 3 in my house! My husband asks for them all the time and when I make them, they’re gone within 3-4 days. You’ve seriously perfected the recipe and they’re surprisingly pretty easy to make! Thank you so much! 🙂
★★★★★
Erin says
Hi Alisha, thanks for your kind words! I am so happy the bars are well loved!
Maeve says
Absolutely amazing! My family didn’t even notice/ care that these were paleo
★★★★★
Erin says
Hi Maeve, I am so glad your family liked them!
Maddie says
These are DECADENT and addicting. Highly recommend!
★★★★★
Erin says
Hi Maddie, I am so glad you loved them!
Michele says
Erin, Erin, Erin…. these were so amazing. I struggle with anything that involves flour but I was able follow your easy directions and make a great treat!!! These are a problem!!! Tooooo good.
★★★★★
Erin says
Hi Michele, so happy you enjoyed the bars!!
Jessica Wiede says
My family and friends loved this for thanksgiving! They tasted delicious! Only problem was they were a little oily/greasy but that could have been baker error. Definitely recommend!
★★★★★
Erin says
Hi Jessica, so glad they loved it and hmm they shouldn’t be. Let me know how they come out next time!
Sarah says
My family is obsessed with these!
★★★★★
Erin says
Hi Sarah, so glad they loved the bars!
lexi says
Absolutely love this recipe! It was a great alternative to pecan pie for a family gathering.
★★★★★
Erin says
Hi Lexi, I am thrilled you loved them!
Johanna says
Omg these are unreal! You would never know they’re “healthy”. Will forever be my go-to thanksgiving dessert 🙂
★★★★★
Erin says
Hi Johanna, I am thrilled you enjoyed them!
Alicia says
For all pecan pie fans!! Yum!
★★★★★
Erin says
Hi Alicia, thanks for sharing!!
Steph G says
These came out perfectly! I brought them to Thanksgiving and everyone liked them better than the “unhealthy/normal” desserts. I also brought some to friends and they couldn’t believe they were healthy.
If you’re wondering what to do: MAKE THESE!
★★★★★
Erin says
Hi Steph, I am so glad you and your friends enjoyed them!!
Lauren Odquist says
I’ve made tons of your recipes and this is hands down my favorite Erin Loves Whole recipe.
★★★★★
Erin says
Hi Lauren, ah I am so happy to hear that! Thank you for all your support!!
Hailey says
One of my all time favorite holidays treats
★★★★★
Erin says
Hi Hailey, so glad you love them!
Marissa C. says
These were a huge hit over the holidays (even impressed my Italian, and very critical, grandmother!) and no one believed they were healthy. Soooo good!
★★★★★
Erin says
Hi Marissa, I am so happy everyone liked them!
Charlotte Castronovo says
To all pecan lovers…MAKE. THESE. I made these especially for my grandfather, who grew up in the South (pecan pie is his favorite) for Christmas, to go along with an extensive dessert spread, and across my family, these were the first to go! Taste just like a pecan pie, but much lighter and amazing flavor from the maple syrup. My mom now requests these at EVERY holiday.
★★★★★
Erin says
Hi Charlotte, I am so glad you and your family loved them!!
Mary Beth says
I made these bars for several family members over the holidays and dropped them at their door as a surprise and everyone loved them! I am baking three batches tomorrow for a few birthdays as they were requested instead of cake! They are so delicious and so easy to make.
★★★★★
Erin says
Hi Mary Beth, so glad you and your family enjoyed the bars!!
Laura Roe says
Could I use just almond flour, if so how much almond flour should I use? Thanks 🙂
Erin says
Hi Laura, I haven’t tried them with full almond flour, but the ratio is usually every 1/4 cup (1 ounce) of coconut flour with at least 1 cup of almond flour. Let me know how the bars come out!