These Paleo Pecan Pie Bars are just as good as a pecan pie but so much easier to make! A simple crust (no need to roll it out) is topped with a sweet, gooey filling and lots of crunchy, toasty pecans.
Plus these bars are gluten-free, dairy-free and refined sugar-free.
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Why this recipe works
Pecan pie is one of my favorite Thanksgiving desserts. And whoever thought to turn it into bars is a genius – they’re so much faster and easier to make. But the traditional version uses flour, butter, corn syrup and other ingredients some of us can’t tolerate or want to avoid.
So I created these Paleo Pecan Pie Bars as an alternative for those of us who are gluten-free, grain-free, dairy-free and refined sugar-free. You still get the flaky crust, gooey filling and crunchy pecans, but none of the problematic ingredients. Would I say these are healthy pecan pie bars? No, they still have a good dose of (unrefined) sugar in them. But they are a great option for those following an allergen-friendly diet and also those who aren’t!
I knew from my other bar recipes (like these Paleo Lemon Bars and Paleo Crumb Bars) that an almond flour crust would work. You don’t even need to roll it out. Just mix together a few ingredients, press it into the baking dish, and bake until slightly golden brown.
And then I simply adapted the filling from my Paleo Pecan Pie, using coconut sugar and honey as the sweetener, plus eggs, vanilla and, of course, pecans. It took just a few test batches to get it exactly how I want.
So these are ready for Thanksgiving, of course, but they’re also great for Halloween, parties, game day get-togethers, or really any occasion when you want an easy, irresistible treat.
What you need
Ingredients:
- 1½ cups pecan halves – If you can only find smaller pecan pieces, you’ll need about 1¼ cups.
- 9 tablespoons honey, divided – This will sweeten the crust and help it stick together, as well as sweeten the filling.
- ½ cup coconut oil, melted, divided – This will also help the crust stick together and keep it from drying out, as well as add a smooth, rich texture to the filling.
- 1 tablespoon vanilla, divided – This will make sure the crust and filling isn’t bland.
- 1½ cups superfine blanched almond flour (not almond meal) – Measure by scooping it up and leveling off the measuring cup, do not pack it down.
- ½ teaspoon fine sea salt, divided – Salt helps bring out the flavors in any recipe, even desserts.
- 2 large eggs, room temperature
- 1 cup coconut sugar
Equipment:
- an 8×8″ baking dish
- parchment paper
- a dinner plate
- measuring spoons
- measuring cups
- a large skillet (12″)
- a cutting board
- a chef’s knife
- a medium mixing bowl
- a whisk
- a spatula (the kind for stirring, not flipping)
How to make Paleo Pecan Pie Bars
Step 1: Heat the oven to 350° F.
Step 2: Line the baking dish with parchment paper, letting some come up the sides so it’s easy to lift out later.
Step 3: Add the pecans to the skillet and place over medium heat. Cook, tossing occasionally, until darkened in spots and smelling toasty, about 8-10 minutes. Transfer to a plate and let cool, then roughly chop.
Step 4: In a medium bowl, Whisk together 5 tablespoons honey, 4 tablespoons (¼ cup) melted coconut oil and 1½ teaspoons vanilla. Add the almond flour and ¼ teaspoon salt and stir with a spatula until completely combined.
Step 5: Transfer the crust to the baking dish and use your hands to press it out into an even layer. Bake until slightly golden brown, about 15 minutes. Remove from the oven – no need to let it cool.
Step 6: While the crust is baking, in a medium bowl whisk the eggs, coconut sugar, 4 tablespoons (¼ cup) honey, 4 tablespoons (¼ cup) coconut oil, 1½ teaspoons vanilla and ¼ teaspoon salt until completely blended.
Step 7: When you remove the crust from the oven, pour on the chopped pecans and spread to an even layer. Pour over the filling and use the spatula to spread it to an even layer. You might also have to move the pecans around again into an even layer. Careful as you do all this – the dish will be hot!
Step 8: Bake for another 25-28 minutes, until the filling is puffy and set around the edges but just slightly jiggly in the center. Remove from the oven and let cool completely. If you want gooey bars, cut and serve them when they’re at room temperature. If you want a cleaner, neater slice, once they’ve cooled to room temperature chill them in the fridge for at least an hour.
These are very sweet and rich, so I cut 2 down and 2 across to create 9 bars, then I cut each of those in half to create 18 bars.
Frequently Asked Questions (FAQ)
I’ve made this recipe with maple syrup in the crust and filling instead of honey and it tasted great. Use the same amount.
Instead of coconut oil, I’ve tried palm shortening and ghee in my Paleo Pecan Pie and both worked well. I haven’t tried either option in these bars but I think they would be fine.
The bars will keep in the fridge for up to 5 days. Serve straight from the fridge or bring to room temperature.
Before cutting, you can remove the entire slab from the baking dish (with or without the parchment) and wrap tightly in plastic wrap. Or you can wrap individual pieces in plastic wrap. Either way, transfer to a freezer-safe container or baggie and freeze for up to 3 months. Thaw overnight in the fridge.
Other recipes you might like:
Paleo Pecan Pie Bars (gluten-free, dairy-free)
Ingredients
- 1½ cups pecan halves see note
- 9 tablespoons honey, divided
- 8 tablespoons coconut oil, melted, divided
- 1 tablespoon vanilla extract, divided
- 1½ cups superfine blanched almond flour, not almond meal
- ½ teaspoon fine sea salt, divided
- 2 large eggs, room temperature
- 1 cup coconut sugar
Instructions
- Heat the oven to 350℉.
- Line an 8×8" baking dish with parchment paper, letting some come up the sides so it's easy to lift out later.
- Add the pecans to a large skillet (12") and place over medium heat. Cook, tossing occasionally, until darkened in spots and smelling toasty, about 8-10 minutes. Transfer to a plate and let cool, then roughly chop.
- In a medium bowl, whisk together 5 tablespoons honey, 4 tablespoons (¼ cup) melted coconut oil and 1½ teaspoons vanilla. Add the almond flour and ¼ teaspoon salt and stir with a spatula until completely combined.
- Transfer the dough to the baking dish and use your hands to press it out into an even layer. Bake until slightly golden brown, about 15 minutes. Remove from the oven – no need to let it cool.
- While the crust is baking, in a medium bowl whisk the eggs, coconut sugar, 4 tablespoons (¼ cup) honey, 4 tablespoons (¼ cup) melted coconut oil, 1½ teaspoons vanilla and ¼ teaspoon salt until completely blended.
- When you remove the crust from the oven, pour on the chopped pecans and spread to an even layer. Pour over the filling and use the spatula to spread it to an even layer. You might also have to move the pecans around again into an even layer. Careful as you do all this – the dish will be hot!
- Bake for another 25-28 minutes, until the filling is puffy and set around the edges but just slightly jiggly in the center. Remove from the oven and let cool completely. If you want gooey bars, cut and serve them when they're at room temperature. If you want a cleaner, neater slice, once they've cooled to room temperature chill them in the fridge for at least an hour.These are very sweet and rich, so I cut 2 down and 2 across to create 9 bars, then I cut each of those in half to create 18 bars.
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