Paleo Pecan Pie Bars

posted in: Recipes | 11

These Paleo Pecan Pie Bars have all the flavors of pecan pie, but made easier and in bar form. A simple shortbread crust, a soft, sweet filling, and packed with pecans. They are the ultimate holiday dessert and are gluten free, dairy free, and naturally sweetened.

Paleo Pecan Pie Bars

Thanksgiving is this week and if you’re looking for a dessert that isn’t pumpkin then these would be the perfect treat. They start with my tried and true shortbread crust that I’ve used for my Paleo Twix, Paleo Raspberry Crumb Bars, and Paleo Apple Pie Crumb Bars. It’s so simple and delicious! Just a few ingredients get mixed by hand and pressed into a pan to bake.

Paleo pecan pie bars with Golden Barrel Coconut oil and Blackstrap Molasses

Then the filling: a sweet mixture of coconut oil, coconut sugar, molasses and salt that’s mixed on the stove. Almond milk and vanilla are added for creaminess then eggs are whisked in for structure. That all gets poured over pecan halves and it bakes into an incredibly decadent treat.

Paleo Pecan Pie Bars

As pretty as these looked with pecan halves, they would have cut easier with chopped pecans. So feel free to use that if you want. I still think it would be pretty and much less messy.

Paleo Pecan Pie Bars

These bars got the ultimate test. My neighbor was over doing some work on our house and he tried one and LOVED it! He couldn’t believe it was healthy and kept saying how good it was. That means you can make these for everybody, the whole family, and they will be loved!

Paleo Pecan Pie BarsIf you are a fan of pecan pie then these are the bars for you! Crunchy pecans, a gooey filling, and a sweet shortbread crust. I cut these into 9 squares, but they are very rich and the filling is thick, so I think you could even cut them into 12 servings. Paleo Pecan Pie Bars

 

Here are my other pecan pie inspired recipes: Paleo Pecan Pie Muffins and Paleo Pecan Pie Granola.

Happy Thanksgiving!

Paleo Pecan Pie Bars
Print Recipe
Servings Prep Time
9-12 squares 10 minutes
Cook Time
46 minutes
Servings Prep Time
9-12 squares 10 minutes
Cook Time
46 minutes
Paleo Pecan Pie Bars
Print Recipe
Servings Prep Time
9-12 squares 10 minutes
Cook Time
46 minutes
Servings Prep Time
9-12 squares 10 minutes
Cook Time
46 minutes
Ingredients
Shortbread Layer
Pecan Filling
Servings: squares
Instructions
  1. Preheat oven to 350° and line a 9x9 pan with parchment paper. Set aside.
  2. In a large bowl, combine almond flour, coconut flour, coconut oil, maple syrup, and salt. Stir until well combined. Press into bottom of the prepared pan and bake for 16-18 minutes. The edges should be slightly brown. Once removed from the oven, sprinkle pecans on top.
  3. Reduce heat to 325°
  4. While the crust is baking, make the filling. In a large saucepan, combine coconut oil, coconut sugar, molasses, and salt. Heat on low, stirring the whole time, until mixture is completely mixed. Do not cook any higher or the mixture won't combine properly.
  5. Take off heat and add in the vanilla and almond milk. Stir until smooth. Add in the eggs and mix. Pour mixture oven pecans and bake for 30 minutes.
  6. Let cool and room temperature then cut and serve. Store in the fridge after 24 hours.
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Jessica DeMay

Jessica is a self taught cook/baker from Michigan who enjoys local farmers markets, baking competitions, and kayaking with her husband. She specializes in Paleo and other desirable recipes that can be seen over on her own food blog.

11 Responses

  1. In your recipe it says to preheat oven to 315 and then reduce to 325 after the crust bakes. What should the original temperature be?

  2. shari fretz

    can coconut milk be used instead of almond milk

  3. This did not turn out well for me. There was too much oil in the filling! I stirred for a long time so maybe that is what was wrong. I overstirred it until it separated and it never re-incorporated?!? It saturated the almond crust totally and while the flavor was good, it was a soggy mess. Please help as I was so hoping it would work.

    • Jessica DeMay

      Hi Diana- I’m so sorry that happened. The first time I made it that happened to me too. I heated it too high and it didn’t combine properly. It never fully combined and I threw that batch out. That’s why I say to heat it on low- so that separation doesn’t occur. My suggestion would be to take it off the heat as soon as it’s combined and add the almond milk. I’m sorry it came out soggy and I hope you try them again! Thanks for the feedback!

  4. Nutrition information? Carbs? Sugar? Fiber?

    • Jessica DeMay

      Hi Nichole- I don’t calculate any of the nutritional info on my recipes, but you can use a site like My Fitness Pal to figure it out. I hope you try them!

  5. Just pulled them out the oven, smells amazing, looks amazing. Can’t wait to cut into them!! Love all your recipes Jessica, thank you!!!

  6. My filling keeps separating. ..even on keep warm temperature it separates
    Trying to bake it to see if it turns out edible as I’ve tried mixing the filling 3 times

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