Sweet, salty, crunchy, and gooey paleo pecan pie bars. A healthy, fun twist on the classic Thanksgiving dessert. This treat definitely deserves a spot on your turkey day dessert table!
PALEO PECAN PIE BARS
I’m so excited to share this recipe for paleo pecan pie bars. This may be my new favorite Thanksgiving dessert recipe! They are everything perfect a dessert should be: gooey, sweet and salty, rich, delicious…oh and paleo!
To be honest, I’ve never been a huge pecan pie lover. I’ve always been Team Pumpkin. But pecan pie is my mom’s favorite so I created this recipe for pecan pie bars for her. It’s just like the classic dessert except in bar form and made much healthier because it’s dairy-free and refined-sugar free.
MAIN INGREDIENTS
The main things you will need to make these pecan pie bars are:
- Super-fine Almond Flour
- Coconut Flour
- Coconut Oil
- Maple Syrup
- Coconut Sugar
- Almond Milk
- Orange Zest
- Pecans
I used coconut sugar and maple syrup to keeps these pecan pie bars refined sugar-free. The coconut oil acts like the glue to hold these bar together and that’s why you do not need eggs. Of course, there are plenty of crunchy pecans to make these bars similar to the traditional pie. Finally, I added orange zest in the caramel filling to add freshness and a pop of citrus to balance the sweetness (optional, but highly recommended).
EQUIPMENT NEEDED
- 8×8 Baking Pan
- Parchment Paper
- Mixing Bowl
- Spatula
- Saucepan
IMPORTANT TIPS
To make the caramel filling for the pecan pie bars, you heat the coconut sugar, coconut oil, maple syrup, almond milk, and vanilla in a saucepan over medium heat, stirring constantly. The goal is to bring it to a soft boil (basically just simmering and slightly bubbling) and then remove from heat. Make sure to carefully watch the caramel when you are heating it on the stove as you do not want it to over boil or it will burn!
HOW TO STORE
You can store these in the fridge or at room temperature for about one week. If you store in the fridge, make sure to take them out a few minutes before enjoying so they can become soft and gooey again.
OTHER DELICIOUS THANKSGIVING DESSERT IDEAS
- https://daniliciousdishes.com/paleo-pumpkin-skillet-cookie/
- https://daniliciousdishes.com/black-chai-tea-pumpkin-pie-overnight-oats/
- https://daniliciousdishes.com/greek-yogurt-pumpkin-tart-w-hazelnut-shortbread-crust/
- https://daniliciousdishes.com/3-ingredient-pumpkin-chocolate-chip-muffins/
ENJOY!
My husband and I have been gobbling these up since I made them, they are that delicious. I hope you love them too!
If you make these paleo pecan pie bars, please leave a comment below. I absolutely love to hear from you guys and hear your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest. I love getting to see your photos of the recipes!
Paleo Pecan Pie Bars
Ingredients
Crust
- 1 1/2 cups super-fine almond flour I used’s Bob’s Red Mill
- 1/4 cup coconut flour
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
Filling
- 1/2 cup coconut oil
- 1/4 cup maple syrup
- 1 cup coconut sugar
- 1 teaspoon vanilla
- 2 tablespoons almond milk
- 2 cups chopped pecans
- zest of one orange about 1 Tablespoon
Instructions
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Preheat the oven to 350ºF and grease a8×8-inch pan and line with parchment paper. Set aside.
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Add all ingredients for the crust into a medium mixing bowl and mix until combined and it forms a dough.
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Please the dough ball into the greased and lined baking pan and press it out to evenly spread the dough across the bottom of the pan. Poke fork holes in the bottom of the crust.
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Bake at 350ºF for 10-12 minutes or until the crust has slightly browned. Let cool completely.
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In a saucepan, add all of the ingredients (except zest and pecans) and heat until boiling (about 3-4 minutes), stirring consistently. Allow to boil for about 20-30 seconds and then remove from heat. Watch carefully as you do not want the caramel to burn!
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Stir in orange zest and pecans.
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Pour mixture over cooled crust and bake in oven for 20-22 minutes.
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Let cool on counter for 15 minutes and then in the fridge for at least two hours before serving or cutting.
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Cut into 9 squares.
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Serve and enjoy!
Recipe Notes
Can be stored in an airtight container in fridge or counter. If stored in fridge, allow it to sit out for a few minutes before eating so the Carmel can become gooey again.
