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Home By Meal Dessert

Healthy Pecan Pie Bars

★★★★★ 72 Reviews Recipe Print
gf df p v
By: ErinPosted: 10/13/19Updated: 9/22/20

This post may contain affiliate links. Please read my disclosure policy.

pecan pie bars

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.

bite into pecan pie bar

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:

  • Almond flour
  • Coconut flour
  • Maple syrup
  • Coconut oil
  • Vanilla
  • Salt

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.

stack of pecan pie bars

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
caramel pecans and spatula

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.

pecan pie bar on plate

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
stack of pecan pie bars
★★★★★ 5 from 72 reviews

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!

Prep: 15Cook: 35Total: 50 minutes
Yield 9–12 bars 1x
Print Pin it Rate

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

  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
Author: Erin

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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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 🙂

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Have a question? Use the form below to submit your question or comment. I love seeing what you made!

  1. Angela says

    Posted on 11/21 at 3:47 pm

    Could you just use all coconut flour?

    Reply
    • Erin says

      Posted on 11/21 at 10:00 pm

      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
      • melissa says

        Posted on 3/24 at 2:56 pm

        could whole wheat flour be used in place of the almond flour?

        Reply
        • Erin says

          Posted on 8/6 at 11:09 pm

          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! 

          Reply
  2. Katherine says

    Posted on 11/21 at 9:08 pm

    Can I sub cassava flour for almond flour? In intro phase of AIP. Thanks!

    Reply
    • Erin says

      Posted on 11/21 at 10:02 pm

      Yes!! Should work fine

      Reply
  3. whathineats says

    Posted on 12/4 at 7:52 pm

    Can I sub the pecans for walnuts?

    Reply
    • Erin says

      Posted on 12/5 at 2:49 pm

      yes! great idea.

      Reply
  4. Lisa says

    Posted on 12/9 at 1:49 pm

    What could I substitute coconut oil for? I’m very sensitive unfortunately

    Reply
    • Erin says

      Posted on 12/9 at 5:01 pm

      Any other type of oil will work!

      Reply
    • Sarah says

      Posted on 12/1 at 10:32 pm

      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
      • Erin says

        Posted on 8/13 at 8:19 am

        Hi Sarah! Thanks for your kind words! I am thrilled you loved them so much! 🙂

        Reply
  5. Shree says

    Posted on 2/19 at 4:18 pm

    Hi! How far ahead can I make these? Or how would you store these?

    Reply
    • Erin says

      Posted on 2/19 at 5:22 pm

      Up to 5 days! I would wrap them in foil on the counter.

      Reply
      • Mirela says

        Posted on 4/11 at 9:47 pm

        Absolutely delicious and so easy to put together?

        ★★★★★

        Reply
  6. Mirela says

    Posted on 4/11 at 9:45 pm

    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
    • Erin says

      Posted on 4/14 at 5:50 pm

      Hi Mirela,

      So happy you are enjoying it!! I believe you should be okay to freeze it 🙂

      Reply
  7. Stephanie says

    Posted on 5/22 at 10:41 pm

    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
    • Erin says

      Posted on 5/23 at 7:20 pm

      I love to hear it Stephanie!!! So glad your parents are enjoying, too! 🙂

      Reply
  8. Lee says

    Posted on 5/24 at 3:45 pm

    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
    • Erin says

      Posted on 5/27 at 7:46 pm

      Thanks for sharing Lee!! I’m so glad you love them 🙂

      Reply
  9. Kate says

    Posted on 6/9 at 5:35 pm

    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
    • Erin says

      Posted on 6/9 at 7:48 pm

      You can definitely double and use a 9×13 – should be perfect!

      Reply
      • Megan says

        Posted on 11/25 at 8:29 pm

        If using a 9×13 should bake time increase?

        Reply
        • Erin says

          Posted on 11/30 at 4:35 pm

          Hi Megan, it should be the same amount of time. Let me know how they come out!

          Reply
  10. Rana says

    Posted on 6/22 at 8:19 am

    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

      Posted on 6/23 at 3:07 pm

      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
  11. Kelly says

    Posted on 7/17 at 8:41 pm

    Hi! I don’t consume much Oil in my diet, could I sub for applesauce instead?

    Reply
    • Erin says

      Posted on 7/18 at 8:03 pm

      Unfortunately I don’t think applesauce will work here. Sorry about that!

      Reply
  12. lehava says

    Posted on 7/24 at 6:29 am

    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
    • Erin says

      Posted on 7/24 at 12:04 pm

      You can leave out half of the coconut sugar if you wish!

      Reply
  13. Shana says

    Posted on 9/29 at 3:28 pm

    Easy recipe and they taste heavenly!! It is a keeper!

    Reply
    • Erin says

      Posted on 9/30 at 11:49 am

      So glad you liked them!!

      Reply
  14. Anjali says

    Posted on 10/24 at 1:59 am

    This sounds delicious can’t wait to try it! Can I sub coconut milk for the almond milk? Thanks

    Reply
    • Erin says

      Posted on 10/27 at 3:03 pm

      Coconut milk will be great in place of almond milk.

      Reply
  15. Kathy says

    Posted on 11/2 at 6:05 pm

    Absolutely wonderful. Trial bake for Thanksgivng.

    ★★★★★

    Reply
    • Erin says

      Posted on 11/8 at 5:12 pm

      Glad you enjoyed. Thanks for sharing!!

      Reply
  16. Sara says

    Posted on 11/3 at 8:04 pm

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

    ★★★★★

    Reply
    • Erin says

      Posted on 11/8 at 5:12 pm

      I love to hear that!!! So glad you liked them!

      Reply
  17. Alana Helm says

    Posted on 11/10 at 10:27 am

    Can I sub the coconut flour for quinoa flour?

    Reply
    • Erin says

      Posted on 11/10 at 7:57 pm

      I’m not familiar with quinoa flour…but you may be able to! Let me know if you try it.

      Reply
    • Brittany says

      Posted on 11/26 at 10:03 pm

      Hi Erin,
      Can you use only Almond flour for this recipe? If so, does this change the proportions of liquid? Thanks!!

      Reply
      • Erin says

        Posted on 8/13 at 8:46 am

        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!

        Reply
  18. Tracie says

    Posted on 11/10 at 8:10 pm

    Could I use honey instead of maple syrup?

    Reply
    • Erin says

      Posted on 11/10 at 8:11 pm

      Yes!

      Reply
  19. Drew says

    Posted on 11/14 at 2:54 pm

    Hi! Cant wait to make these … can I use regular sugar instead of coconut? Just what I have on hand at the moment

    Reply
    • Erin says

      Posted on 11/17 at 8:05 pm

      Highly suggest coconut or brown sugar!

      Reply
  20. adrienne says

    Posted on 11/14 at 3:44 pm

    Delish! Thanks Erin.

    ★★★★★

    Reply
    • Erin says

      Posted on 11/17 at 8:05 pm

      Glad you are enjoying!

      Reply
  21. Holly says

    Posted on 11/17 at 11:08 am

    Do you think monk fruit sweetener would work instead of coconut sugar?

    Reply
    • Erin says

      Posted on 11/17 at 8:05 pm

      I’ve never baked with monkfruit! Sorry about that.

      Reply
      • Drew says

        Posted on 11/20 at 2:40 pm

        I would love to know if the monkfruit sweetener worked for you — if you have tried.

        Reply
        • Alana says

          Posted on 12/23 at 1:53 pm

          Yes that totally works!!! I have done that for all of the times I made this and it always came out amazing!???

          Reply
  22. Jess says

    Posted on 11/17 at 3:13 pm

    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
    • Erin says

      Posted on 11/17 at 8:04 pm

      I would highly suggest looking up a regular ‘crust’ recipe as this one is specific for these flours.

      Reply
  23. Kim says

    Posted on 11/19 at 9:33 pm

    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
    • Erin says

      Posted on 11/22 at 5:22 pm

      Wow such a fun idea!! Love it!

      Reply
  24. Heidi T. says

    Posted on 11/20 at 6:15 pm

    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

      Posted on 11/22 at 5:21 pm

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

      ★★★★★

      Reply
    • Carly says

      Posted on 11/26 at 12:55 pm

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

      ★★★★★

      Reply
      • Erin says

        Posted on 8/13 at 8:49 am

        Hi Carly, thanks for your feedback!! 🙂

        Reply
  25. Ioanna says

    Posted on 11/22 at 10:56 am

    This has to be one of the BEST desserts I’ve ever made. It’s beyond delicious!!!!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/22 at 5:21 pm

      Thank you Ioanna!! So happy to hear that.

      Reply
  26. Wendy says

    Posted on 11/23 at 11:23 am

    Made test run for Thanksgiving last night and they turned out delicious! Used coconut milk instead of almond milk

    Reply
    • Erin says

      Posted on 11/26 at 10:39 am

      So glad you liked them!!

      Reply
  27. Clarissa says

    Posted on 11/25 at 3:37 pm

    SO FREAKING GOOD. I think I like these better than normal pecan pie!

    ★★★★★

    Reply
    • Clarissa says

      Posted on 11/25 at 3:41 pm

      I think I’m going to try to add your cheesecake recipe to it as a middle layer!

      Reply
      • Erin says

        Posted on 11/26 at 10:38 am

        omg yum, that sounds amazing!! Keep me posted!

        Reply
  28. Ani says

    Posted on 11/26 at 1:56 am

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

    Reply
    • Erin says

      Posted on 8/13 at 8:50 am

      Hi Ani! I haven’t tried that substitution, but please let me know if you do and how they come out!

      Reply
  29. Kaitlyn says

    Posted on 11/27 at 9:39 am

    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
    • Erin says

      Posted on 11/30 at 12:47 pm

      I’m so happy that you liked these! Thank you for sharing with me!

      Reply
  30. Danielle Berman says

    Posted on 11/27 at 10:36 am

    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
    • Erin says

      Posted on 11/30 at 12:46 pm

      YAY! That’s what I love to hear. So glad that you liked them.

      Reply
  31. Courtney says

    Posted on 11/27 at 2:21 pm

    Can I use regular milk instead of almond?

    Reply
    • erin says

      Posted on 11/27 at 2:29 pm

      yes!

      Reply
  32. Nadine says

    Posted on 11/29 at 1:32 pm

    These turned out amazing! Thanks Erin!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/30 at 12:46 pm

      SO glad you liked them Nadine!

      Reply
  33. Darrow says

    Posted on 12/2 at 9:18 pm

    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
    • Erin says

      Posted on 12/8 at 3:31 pm

      So glad you liked them! Thanks for sharing! 🙂

      Reply
  34. Anjali says

    Posted on 12/3 at 6:33 pm

    SO delicious!!! Thank you!

    ★★★★★

    Reply
  35. Melodie Joannisse says

    Posted on 12/5 at 3:14 pm

    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…

    Reply
    • Erin says

      Posted on 8/13 at 8:15 am

      Hi Melodie, it should be okay. It just might not be as set as it should be. How did they come out?

      Reply
  36. Veit says

    Posted on 12/10 at 11:09 pm

    Taste amazing, but they are falling apart… what do you think I did wrong?

    Reply
    • Erin says

      Posted on 12/12 at 5:45 pm

      Did you use every ingredient as I listed?

      Reply
  37. Janelle Kapernick says

    Posted on 12/12 at 5:22 pm

    Can I use MCT liquid coconut oil?

    ★★★★★

    Reply
    • Erin says

      Posted on 12/12 at 5:43 pm

      You need the coconut oil to harden, so I would stick with the original stuff!

      Reply
  38. Vickidono says

    Posted on 12/23 at 10:45 pm

    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?

    ★★★★★

    Reply
    • Erin says

      Posted on 8/12 at 2:21 pm

      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!

      Reply
  39. Alicia B. says

    Posted on 1/19 at 1:00 pm

    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!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/11 at 9:15 am

      Hi Alicia, I am so happy you made them as a pie! Great idea!!

      Reply
  40. Erica says

    Posted on 1/19 at 2:15 pm

    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!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/11 at 8:53 am

      Hi Erica, I am so happy that you love them so much!! Thanks for your kind words!

      Reply
    • Bailey says

      Posted on 11/20 at 9:50 pm

      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.

      Reply
      • Erin says

        Posted on 11/23 at 7:19 pm

        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?

        Reply
  41. Rachel says

    Posted on 1/19 at 3:46 pm

    I really enjoyed this recipe, very sweet outcome

    ★★★★

    Reply
    • Erin says

      Posted on 8/11 at 8:42 am

      Hi Rachel, thanks for your kind words! 🙂

      Reply
  42. Madison Cantrell says

    Posted on 1/20 at 9:01 pm

    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!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/11 at 8:05 am

      Hi Madison! I am so happy you love them so much!! 🙂

      Reply
  43. Karen S. says

    Posted on 2/13 at 1:42 am

    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☺️

    Reply
    • Erin says

      Posted on 2/13 at 6:43 pm

      You’re going to love these!!

      Reply
  44. Suzanne says

    Posted on 2/13 at 2:29 pm

    These look so good! Do you use this base for any other bars?

    Reply
    • Erin says

      Posted on 2/13 at 6:43 pm

      Yes! All the time. It goes well with lots of stuff.

      Reply
  45. Vanessa says

    Posted on 2/13 at 2:30 pm

    Thanks for sharing! Do they keep long?

    Reply
    • Erin says

      Posted on 2/13 at 6:43 pm

      Yes! I prefer in the fridge for up to 5 days!

      Reply
  46. Deepali says

    Posted on 3/6 at 11:23 am

    Hi Erin,
    Can we use only almond flour for this recipe?

    Reply
    • Erin says

      Posted on 8/9 at 7:55 pm

      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!

      Reply
  47. Debbie says

    Posted on 4/4 at 6:42 am

    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.

    Reply
    • Erin says

      Posted on 8/6 at 8:16 pm

      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!!

      Reply
    • Carolyn says

      Posted on 11/24 at 1:57 pm

      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!

      Reply
      • Erin says

        Posted on 11/24 at 11:15 pm

        Hi Carolyn, ah that sounds great!! Thanks for sharing!

        Reply
  48. Laura says

    Posted on 4/15 at 3:18 pm

    Love these bars so much, very easy to make and always turn out the same, family favourite for sure!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/5 at 8:24 pm

      Hi Laura, I am thrilled you and your family love them!!

      Reply
  49. Nichole says

    Posted on 4/17 at 2:52 pm

    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!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/5 at 3:13 pm

      Hi Nicole! Thank you so much for your kind words! I am so happy you like them!!

      Reply
  50. Falen says

    Posted on 5/5 at 1:57 pm

    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!

    Reply
    • Erin says

      Posted on 8/5 at 10:51 pm

      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!

      Reply
  51. Fran says

    Posted on 5/10 at 6:37 pm

    Love it. Making it for the fourth time today for my sister.

    ★★★★★

    Reply
    • Erin says

      Posted on 8/4 at 10:57 pm

      Hi Fran! I am so happy you and your sister enjoy the bars!!

      Reply
  52. Sarah Beth says

    Posted on 5/25 at 8:38 pm

    This looks good but too sweet for me. What do you think would happen if I omitted the coconut sugar?

    Reply
    • Erin says

      Posted on 5/26 at 1:21 pm

      You can try! May not hold together as well as this recipe has been tested specifically for the above ingredients.

      Reply
    • Erin says

      Posted on 8/5 at 10:37 pm

      Hi Sarah, you need the coconut sugar for this recipe to work.

      Reply
  53. Dana says

    Posted on 6/25 at 11:31 pm

    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!!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/3 at 9:32 pm

      Hi Dana, I am thrilled you love the bars!! The waiting is worth it, isn’t it!! 🙂

      Reply
  54. Carly says

    Posted on 7/15 at 10:52 am

    These were a game changer at thanksgiving!!! My whole family devoured them. So so good and will definitely be making for years to come!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/2 at 10:05 pm

      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! 🙂

      Reply
  55. Gabi says

    Posted on 7/17 at 2:38 pm

    Can I sub oat flour instead? Or another GF flour?

    ★★★★★

    Reply
    • Erin says

      Posted on 8/2 at 8:25 pm

      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! 🙂

      Reply
  56. Jen says

    Posted on 8/10 at 7:57 pm

    These are phenomenal! We were impatient and only waited about an hour after refrigerating. They were still amazing!!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/10 at 8:57 pm

      Hi Jen, I am so happy you enjoyed them!! 🙂

      Reply
  57. Laura says

    Posted on 11/1 at 1:21 pm

    These look yummy! Can they be made ahead of thA msg icing and frozen?

    Reply
    • Erin says

      Posted on 11/2 at 1:36 pm

      Hi Laura, thank you and sure that should work. Let me know how they come out!

      Reply
  58. Andrea says

    Posted on 11/14 at 8:35 pm

    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?

    ★★★★★

    Reply
    • Andrea says

      Posted on 11/14 at 8:48 pm

      To clarify what I mean by mini tart is the little bite ones.

      Reply
    • Erin says

      Posted on 11/18 at 8:34 pm

      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!

      Reply
  59. Maria Assunta Menna says

    Posted on 11/20 at 10:56 pm

    Delicious and it turn out awesome! Everyone love it!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/23 at 7:07 pm

      Hi Maria, thank you so much for sharing! Love hearing this!

      Reply
  60. Katie says

    Posted on 11/24 at 3:04 pm

    Second year in a row making these for Thanksgiving! Can’t wait!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/24 at 11:15 pm

      Hi Katie, thanks for sharing! I am so glad you love them!

      Reply
  61. Jodi Weston says

    Posted on 11/25 at 9:31 pm

    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!

    Reply
    • jodi says

      Posted on 11/25 at 9:32 pm

      Ooops…forgot to rate the recipe!

      ★★★★★

      Reply
      • Erin says

        Posted on 11/25 at 10:34 pm

        Awe thank you!

        Reply
    • Erin says

      Posted on 11/25 at 10:34 pm

      Hi Jodi, thank you for sharing! I am so happy you enjoyed the bars!!

      Reply
  62. Berta H says

    Posted on 11/26 at 6:46 pm

    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.

    ★★★★★

    Reply
    • Erin says

      Posted on 11/27 at 11:35 pm

      Hi Berta, I am so happy you enjoyed it! 🙂

      Reply
  63. Lara says

    Posted on 11/28 at 11:34 am

    I’ve made this a couple times now and it’s always such a hit! So so good and easy to make.

    ★★★★★

    Reply
    • Erin says

      Posted on 11/30 at 3:38 pm

      Hi Lara, I am so glad you enjoy them!!

      Reply
  64. Tara deangelo says

    Posted on 11/28 at 11:35 am

    Made these for thanksgiving and they were a huge hit!!! So yummy and sweet!

    Reply
    • Erin says

      Posted on 11/30 at 3:38 pm

      Hi Tara, I am so glad everyone liked them!!

      Reply
  65. Tara deangelo says

    Posted on 11/28 at 12:08 pm

    One of my favorite on her blog!!!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/30 at 3:42 pm

      Hi Tara, I am so happy you love them!

      Reply
  66. Emily says

    Posted on 11/28 at 12:29 pm

    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.

    ★★★★★

    Reply
    • Erin says

      Posted on 11/30 at 3:43 pm

      Hi Emily, I am so so happy to hear that!! I am so happy you enjoyed them so much!

      Reply
  67. Sam says

    Posted on 11/28 at 1:03 pm

    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!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/30 at 3:45 pm

      Hi Sam, thank you for your kind words! I am so happy you loved them so much!! 🙂

      Reply
  68. Natalie says

    Posted on 11/28 at 1:53 pm

    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! 🙂

    ★★★★★

    Reply
    • Erin says

      Posted on 11/30 at 3:52 pm

      Hi Natalie, I love your creativity! Thank you for sharing and happy you both loved the pie!

      Reply
  69. Paige says

    Posted on 11/28 at 2:23 pm

    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!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/30 at 3:59 pm

      Hi Paige, I am thrilled you loved them so much! 🙂

      Reply
  70. Meaghan says

    Posted on 11/28 at 5:57 pm

    These were so good! I made them for Thanksgiving and my family devoured them.

    ★★★★★

    Reply
    • Erin says

      Posted on 11/30 at 4:15 pm

      Hi Meaghan, I am so glad everyone enjoyed them!!

      Reply
  71. Taylor says

    Posted on 11/29 at 11:50 am

    First time making any type of pecan pie style dessert and these were a big hit on thanksgiving! I would definitely make again 😊

    ★★★★★

    Reply
    • Erin says

      Posted on 11/30 at 4:19 pm

      Hi Taylor, I am so glad you enjoyed them!!

      Reply
  72. Sharon says

    Posted on 11/29 at 4:11 pm

    Great recipe, easy to follow. The hardest part was not tearing into them while they setup in the fridge! Everyone loved them!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/30 at 4:22 pm

      Hi Sharon, it is hard isn’t it? I am so glad everyone liked them!

      Reply
  73. Andrea says

    Posted on 11/29 at 4:59 pm

    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.

    ★★★★★

    Reply
    • Erin says

      Posted on 11/30 at 4:22 pm

      Hi Andrea, I am so happy you both loved them and great idea!!

      Reply
  74. Nicole Rizzo says

    Posted on 11/29 at 10:30 pm

    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!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/30 at 4:24 pm

      Hi Nicole, I am so happy you loved them! 🙂

      Reply
  75. katie says

    Posted on 12/1 at 9:32 am

    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 🙂

    ★★★★★

    Reply
    • Erin says

      Posted on 12/1 at 3:44 pm

      Hi Katie, thank you for sharing!!

      Reply
  76. Megan says

    Posted on 12/1 at 11:48 am

    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.

    ★★★★★

    Reply
    • Erin says

      Posted on 12/1 at 3:47 pm

      Hi Megan, I am glad you liked them and your secret is safe with me!

      Reply
  77. Carly T. says

    Posted on 12/1 at 3:49 pm

    Tks for sharing! Grateful for finding all your recipes https://www.mealgarden.com/recipe/pecan-pie-bars/

    ★★★★★

    Reply
  78. Paula says

    Posted on 12/6 at 7:57 pm

    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! 🙂

    ★★★★★

    Reply
    • Erin says

      Posted on 12/7 at 4:35 pm

      Hi Paula, thanks for sharing and having them be part of your Thanksgiving! No excuse needed- they’re perfect any day!

      Reply
  79. Alyssa says

    Posted on 12/8 at 5:10 pm

    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.

    ★★★★★

    Reply
    • Erin says

      Posted on 12/9 at 1:51 pm

      Hi Alyssa, yum that sounds so good! Thanks for sharing!

      Reply
  80. Marcia says

    Posted on 12/18 at 4:42 pm

    Hi can you use refined butter flavored coconut oil

    Reply
    • Erin says

      Posted on 12/23 at 12:46 pm

      Hi Marcia, yes that will work!

      Reply
  81. Lisa says

    Posted on 12/24 at 11:15 am

    Has anyone subbed the coconut oil for butter in the crust?

    Reply
  82. Kora says

    Posted on 12/24 at 9:20 pm

    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

    ★★★★★

    Reply
    • Erin says

      Posted on 12/28 at 12:04 am

      Hi Kora, I am so happy everyone loves them! 🙂

      Reply
    • Valeria Correa says

      Posted on 1/3 at 11:19 pm

      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!!

      ★★★★★

      Reply
      • Erin says

        Posted on 1/4 at 3:32 pm

        Hi Valeria, thanks for sharing!! I am so happy you enjoyed them so much! 🙂

        Reply
  83. Asha Mathew says

    Posted on 12/28 at 5:19 pm

    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.❤

    Reply
    • Erin says

      Posted on 12/30 at 11:07 am

      Hi Asha, thanks for your kind words! I am glad everyone liked it and you’re welcome! 🙂

      Reply
  84. Kristen says

    Posted on 1/3 at 3:01 pm

    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!!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 1:07 pm

      Hi Kristen, I am so glad you enjoyed them so much!!

      Reply
  85. Sarah A says

    Posted on 1/3 at 3:28 pm

    Another perfect recipe from Erin! Wow so so so good and chewy! Loved it 🙂

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 1:31 pm

      Hi Sarah, thanks for your kind words!!

      Reply
  86. Alisha says

    Posted on 1/3 at 3:35 pm

    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! 🙂

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 1:34 pm

      Hi Alisha, thanks for your kind words! I am so happy the bars are well loved!

      Reply
  87. Maeve says

    Posted on 1/3 at 4:02 pm

    Absolutely amazing! My family didn’t even notice/ care that these were paleo

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 1:50 pm

      Hi Maeve, I am so glad your family liked them!

      Reply
  88. Maddie says

    Posted on 1/3 at 4:07 pm

    These are DECADENT and addicting. Highly recommend!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 1:54 pm

      Hi Maddie, I am so glad you loved them!

      Reply
  89. Michele says

    Posted on 1/3 at 4:21 pm

    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.

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 2:36 pm

      Hi Michele, so happy you enjoyed the bars!!

      Reply
  90. Jessica Wiede says

    Posted on 1/3 at 4:29 pm

    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!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 2:42 pm

      Hi Jessica, so glad they loved it and hmm they shouldn’t be. Let me know how they come out next time!

      Reply
  91. Sarah says

    Posted on 1/3 at 4:42 pm

    My family is obsessed with these!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 2:46 pm

      Hi Sarah, so glad they loved the bars!

      Reply
  92. lexi says

    Posted on 1/3 at 5:02 pm

    Absolutely love this recipe! It was a great alternative to pecan pie for a family gathering.

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 2:54 pm

      Hi Lexi, I am thrilled you loved them!

      Reply
  93. Johanna says

    Posted on 1/3 at 6:03 pm

    Omg these are unreal! You would never know they’re “healthy”. Will forever be my go-to thanksgiving dessert 🙂

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 3:09 pm

      Hi Johanna, I am thrilled you enjoyed them!

      Reply
  94. Alicia says

    Posted on 1/4 at 10:43 am

    For all pecan pie fans!! Yum!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 3:46 pm

      Hi Alicia, thanks for sharing!!

      Reply
  95. Steph G says

    Posted on 1/5 at 4:03 pm

    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!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/6 at 3:55 pm

      Hi Steph, I am so glad you and your friends enjoyed them!!

      Reply
  96. Lauren Odquist says

    Posted on 1/10 at 1:05 pm

    I’ve made tons of your recipes and this is hands down my favorite Erin Loves Whole recipe.

    ★★★★★

    Reply
    • Erin says

      Posted on 1/12 at 10:11 pm

      Hi Lauren, ah I am so happy to hear that! Thank you for all your support!!

      Reply
  97. Hailey says

    Posted on 1/13 at 3:09 pm

    One of my all time favorite holidays treats

    ★★★★★

    Reply
    • Erin says

      Posted on 1/14 at 11:33 am

      Hi Hailey, so glad you love them!

      Reply
  98. Marissa C. says

    Posted on 1/13 at 3:46 pm

    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!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/14 at 11:43 am

      Hi Marissa, I am so happy everyone liked them!

      Reply
  99. Charlotte Castronovo says

    Posted on 1/13 at 4:03 pm

    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.

    ★★★★★

    Reply
    • Erin says

      Posted on 1/14 at 11:50 am

      Hi Charlotte, I am so glad you and your family loved them!!

      Reply
  100. Mary Beth says

    Posted on 1/17 at 7:11 pm

    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.

    ★★★★★

    Reply
    • Erin says

      Posted on 1/18 at 3:46 pm

      Hi Mary Beth, so glad you and your family enjoyed the bars!!

      Reply
  101. Laura Roe says

    Posted on 1/18 at 4:54 am

    Could I use just almond flour, if so how much almond flour should I use? Thanks 🙂

    Reply
    • Erin says

      Posted on 1/18 at 3:57 pm

      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!

      Reply

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