Perfect for holiday gatherings or any time you want a special treat, these Paleo Pecan Pie Bars have quickly become a favorite. They deliver the classic pecan pie flavor without the fuss, and they’re gluten-free and refined-sugar free. Ready to make something simple, delicious, and a little healthier? Grab your pecans and let’s bake.
ALL THE FLAVOR, NONE OF THE FUSS
Making a whole pie can be intimidating and time-consuming. These pecan pie bars are a straightforward, no-fuss alternative that captures the same rich flavor in an easier format. The bars come together in a few simple steps, and you can cut portions to suit the occasion—big slices for sharing or small bites for grazing. They’re especially lovely with coffee or as part of a dessert spread for Thanksgiving or Christmas.
EVERYONE’S FAVORITE DESSERT, HEALTHIFIED
Traditional pecan pie often relies on large amounts of sugar and corn syrup. In this recipe, maple syrup and coconut sugar replace corn syrup and refined sugar, offering a less inflammatory option while still delivering a caramel-like sweetness. Over time, swapping processed ingredients for whole-food alternatives can make a noticeable difference in how you feel and enjoy treats. These bars are a great way to enjoy dessert with better ingredients without sacrificing flavor.
INGREDIENTS YOU’LL NEED:
Crust
- Almond flour
- Coconut flour
- Coconut oil
- Maple syrup
- Vanilla extract
- Sea salt
Filling
- Maple syrup
- Coconut sugar
- Coconut oil
- Almond milk
- Vanilla extract
- Sea salt
- Pecans
HOW TO MAKE PALEO PECAN PIE BARS
Preheat the oven to 350°F. Line a 6×6 or 8×8 baking dish with parchment paper and lightly oil if desired.
Melt the coconut oil if needed and let it cool slightly. In a bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, vanilla, and a pinch of sea salt. Break up any clumps and press the mixture evenly into the prepared pan. Bake for about 15 minutes, until the edges are lightly golden.
While the crust bakes, make the filling. In a small saucepan, stir together the maple syrup, coconut sugar, coconut oil, almond milk, vanilla, and a pinch of sea salt. Warm over medium-low heat and bring to a brief boil, simmering for 3–4 minutes while stirring frequently. Remove from heat, then stir in the pecans and another pinch of salt.
Allow the crust to cool slightly before pouring the pecan mixture over it and spreading evenly. Sprinkle a little extra coconut sugar and sea salt on top, then return to the oven and bake for 20 minutes. Let the bars cool briefly, then refrigerate or freeze for 30 minutes to 2 hours to fully set—this step is important. Once set, cut into 8–10 bars and store in an airtight container in the fridge or freezer.
HOW DO YOU MAKE PECAN BARS GLUTEN-FREE?
This recipe replaces all-purpose flour with almond flour and coconut flour. That combination creates a shortbread-style crust that’s tender inside and slightly crisp around the edges, giving you the ideal texture without gluten.
HOW LONG DOES IT TAKE TO MAKE HEALTHY PECAN PIE BARS?
These bars are quick to prepare: about 15 minutes of active prep, roughly 30–35 minutes of baking in two stages, and 30 minutes to 2 hours of chilling to set. Make them ahead of time and keep them chilled for an easy, ready-to-serve dessert.
LOOKING FOR MORE HEALTHY TREATS? TRY THESE:
Tahini Chocolate Chunk Cookies
Healthy Twix Bars
20-Minute Paleo Pear Crisps
5-Ingredient Date Snickers
Chai Chocolate Chip Cookies
Click here to watch the reel I made of this recipe.
Paleo Pecan Pie Bars
Rachael DeVaux
15
33
1 30
9
Ingredients
CRUST
- 1.5 cups almond flour
- 1/3 cup coconut flour
- 1/4 cup melted coconut oil
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch sea salt
FILLING
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 2 tbsp coconut oil
- 2 tbsp almond milk
- 1 tsp vanilla extract
- Pinch sea salt
- 1.5 cup whole and halved raw pecans
Instructions
-
Preheat the oven to 350°F. Prepare a 6×6 or 8×8 dish with parchment paper.
-
Mix crust ingredients together, press into the base of the dish until smooth, and bake for 15 minutes or until golden around the edges.
-
In a small saucepan, combine the filling ingredients (except pecans). Heat on medium-low until it comes to a boil, simmer for 3–4 minutes while stirring, then remove from heat and stir in pecans and a pinch of sea salt.
-
Once the crust has cooled, pour the filling over it and spread evenly. Sprinkle with a little coconut sugar and sea salt, then bake for another 20 minutes.
-
Let the bars cool, then chill in the fridge or freezer for 30 minutes to 2 hours to fully set. Cut into bars and store in an airtight container in the fridge or freezer.