These paleo pecan pie bars have a shortbread crust, topped with a sweet, gooey pecan layer. They are great for any time of year, but I especially love them around Thanksgiving! No refined sugar, gluten-free, grain-free, and dairy-free options.
Sometimes you don’t want to go through the hassle of baking a full on pie. This is where these pecan BARS come into play. You don’t need to make a dough or fancy crust. They are simple and way quicker to make!
What You Need to Make these Paleo Pecan Pie Bars
- blanched almond flour – this is used as the shortbread layer.
- coconut sugar – coconut sugar is a popular paleo option since it is significantly less processed than white sugar
- maple syrup – this is used to sweeten up the crust and pecan layer
- coconut oil or ghee – to keep this healthier I used coconut oil but you can totally use the classic butter
- vanilla extract – you need this classic flavor
- almond milk – a little bit of almond milk helps smooth out the pecan pie layer.
- pecans – chopped pecans are best in this recipe. Whole pecans are too large for this recipe
Can I Make These Bars Ahead of Time?
Yes you sure can!!
Bake them as instructed and let them cool completely. Once cooled, cover and refrigerate until about 30 minutes before serving. You can store the leftovers in the fridge for 4-5 days or freeze them for longer storage.
Tips and Tricks
Make sure you press the crust layer evenly, so it bakes properly.
When making the pecan filling, cook until thick. Do not let it burn. The maple syrup may make it more prone to burning.
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If you make these Paleo Pecan Pie Bars, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Holidays recipe page.
Paleo Pecan Pie Bars
Ingredients
Shortbread Crust
- 1 1/2 cup almond flour
- 1/4 cup coconut flour
- 3 tbsp maple syrup
- 3 tbsp coconut oil
- 1 tsp vanilla extract
- 1/4 tsp salt
Pecan Topping
- 1/2 cup liquid coconut oil
- 1/4 cup maple syrup
- 2/3 cups coconut sugar
- 1 tbsp almond milk
- 2 cups pecans roughly chopped
- 1 tsp vanilla extract
- pinch of sea salt
Instructions
- Preheat your oven to 350F . Line an 8 inch by 8 inch pan with parchment paper.
- Make the shortbread layer first. Combine all shortbread ingredients in a mixing bowl and stir to combine. Then, press this mixture into an even layer in the pan.
- Bake for 10 to 11 minutes or just barely golden.
- While that is baking, get started on your pecan pie filling, except the pecans and salt.
- Once the mixture thickens, turn the heat to low and let it simmer for 1 to 2 minutes.
- When the crust is done, pour your pecans on top. Smooth into an even layer.
- Next, bake for about 25 minutes.
- Remove from the oven and let it cool!
- Eat as is or top with a scoop of icrecream
