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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.
Since I mentioned I love chocolate, I wanted to share my Paleo Chocolate Pecan Pie too.
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 two minutes. Then 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 two minutes and then turn off heat. Cooking longer will result in burnt sugar, but sugar should be starting to thicken.
- 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
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Jennifer callery-stokes says
Made this totally last minute for thanksgiving- there were TONS of desserts at the table and this was the one that everyone commented on. Will be making every year, shockingly easy and it’s crazy how good just a few ingredients can taste
★★★★★
Erin says
Hi Jennifer, so happy everyone loved them!!
Molly O'Donnell says
Absolutely amazing!! We made these as our Thanksgiving dessert and they will definitely become a regular in our house. I did use the salted, roasted Trader Joes Pecans and would recommend not using a pre-salted nut, as they got a bit salty. These didn’t deter us though….cause we devoured them regardless!! 10/10 recommend.
★★★★★
Erin says
Hi Molly, so happy they were a hit!!
Emerson Kaiser says
a HIT at thanksgiving! Love these!!!
★★★★★
Erin says
Hi Emerson, so glad you enjoyed them!
Lisa ratti says
I’ve made numerous of Erin’s recipes throughout the years but these, these hit different. Im gluten/dairy sensitive so I made these for thanksgiving and we’re a HUGE hit! My kids demolished them!
★★★★★
Erin says
Hi Lisa, so happy everyone loves them! 🙂
Emma G says
These were delicious, I think even better after a couple of days in the fridge! I made three days ahead of Thanksgiving, and they held up so well in the fridge. Taste a lot like a pecan pie, but easier to make and healthier! I will make again for Christmas.
★★★★★
Erin says
Hi Emma, so happy you loved them! 🙂
Melissa Westrich says
Made these for thanksgiving and were an absolute hit! Loved them!
★★★★★
Erin says
Hi Melissa, so glad you enjoyed them! 🙂
Jackie says
If you haven’t made these, what are you waiting for?!?! SO stinkin’ good! Like really really good! Erin you have outdone yourself with these. These need to go viral!
★★★★★
Erin says
Hi Jackie, so happy you loved them! 🙂
Tenielle says
Made these for thanksgiving this year. First batch, the exact recipe and the second batch with brown sugar and butter in the filling. Both were great, just depends if you want the extra sweetness.
★★★★★
Erin says
Hi Tenielle, so happy you loved them so much! 🙂
Jordyn W says
Hi! Can you substitute agave for the maple syrup?? Can’t wait to try these!
Erin says
Hi Jordyn, yep that should be fine. Let me know how they come out!
Jo says
So good! Always a hit at Thanksgiving!
★★★★★
Erin says
Hi Jo, so happy you love them! 🙂
Sydney Skiles says
These are simply the BEST! They’re one of my go-to Thanksgiving contributions and I looked forward to making them every year!
★★★★★
Erin says
Hi Sydney, so glad everyone loved them! 🙂
Victoria says
These look awesome – how far in advance can I make them? Will they taste just as good if I make them today for Thursday?
Erin says
Hi Victoria, yes you can definitely make them in advance and store in fridge! Let me know how they come out!
Angela Yee says
I love these bars! I make them every year for the holidays and everyone loves it! My husband and father in law eats them two at a time. Would it be possible to use honey instead of maple syrup? I have a ton of honey in the cupboard for some reason so I was thinking I could use it for this, but didn’t want to accidentally mess up these delicious bars
Erin says
Hi Angela, yay so glad you all loved them and yep that should be fine! Let me know how they come out!
Coco says
Hi Erin! My saucepan never seemed to thicken even after boiling/stirring etc.. Is there a trick to this? Thank you!
Erin says
Hi Coco, hmm, it should! Did you swap any ingredients? Just keep it low and slow until it thickens if it takes a while.
Rachel says
Hi Erin! If I don’t have coconut flour, can I substitute with extra almond flour? Thanks so much, delicious recipe!!!
★★★★★
Erin says
Hi Rachel, yes you can sub it, but you’ll need more almond flour – about 1/2 cup more! Let me know how your bars come out!
Rachael Champagne says
Hello!
I am looking to make these in advance for Thanksgiving. Will they be okay to freeze? If so, do you recommend cutting first or freezing before cutting? Thank you!
Erin says
Hi Rachael, yes, I’d probably cut first so then they thaw faster and can be eaten. Enjoy!!
Sarah-Ann says
Hi! I am new to the pecan dessert game…can these be made with regular flour, whole milk, and sugar? I’m wondering if that might mess up the consistency….Thanks!
Erin says
Hi Sarah-Ann, I wouldn’t make those swaps as this recipe is only measured with ingredients above. So sorry! I’d make it as is or else it might not come out right.
Gini says
These are FANTASTIC!!!
★★★★★
Erin says
Hi Gini, so happy you loved them! 🙂
Kaitlin says
have you tried any other oils? I love coconut oil but thinking of making for a party and thinking not everyone does love the taste. Do you think ghee or even butter would work?
Erin says
Hi Kaitlin, refined coconut oil has no taste. Be sure you have the refined kind and not unrefined. Another neutral oil will work too!
Sandy says
Just made these today, 10/11/22
Hardest part is waiting two hours to cut them 😂. Super delicious .
★★★★★
Erin says
Hi Sandy, so happy you loved these so much! 🙂