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Paleo Pecan Pie Bars

Sweet, salty, crunchy, and gooey paleo pecan pie bars. A healthy, fun twist on the classic Thanksgiving dessert. This treat def deserves a spot on your turkey day dessert table!
Course Dessert
Prep Time 12 minutes
Cook Time 32 minutes
Servings 9 bars
Author Dani

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

  1. Preheat the oven to 350ºF and grease a8×8-inch pan and line with parchment paper. Set aside.
  2. Add all ingredients for the crust into a medium mixing bowl and mix until combined and it forms a dough.
  3. 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.
  4. Bake at 350ºF for 10-12 minutes or until the crust has slightly browned. Let cool completely.
  5. 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!
  6. Stir in orange zest and pecans.
  7. Pour mixture over cooled crust and bake in oven for 20-22 minutes.
  8. Let cool on counter for 15 minutes and then in the fridge for at least two hours before serving or cutting.
  9. Cut into 9 squares.
  10. 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.