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Easy Paleo Pecan Pie Bars
Faiza Shabir

Easy Paleo Pecan Pie Bars

These Paleo Pecan Pie Bars are a delicious grain-free and refined-sugar-free twist on classic pecan pie. They feature a tender almond flour crust topped with a rich, chewy pecan filling sweetened naturally with maple syrup. They're perfect for fall gatherings, Thanksgiving, holiday treats, or whenever you want a wholesome dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • Crust
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup pure maple syrup
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • Pecan Filling
  • 1 1/2 cups pecan halves or chopped pecans
  • 1/2 cup pure maple syrup
  • 1/4 cup coconut sugar
  • 1/4 cup melted coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt

Method
 

  1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
  2. Combine almond flour, coconut flour, maple syrup, melted coconut oil, vanilla, and salt until a soft dough forms.
  3. Press the crust mixture evenly into the bottom of the prepared pan.
  4. Bake the crust for 10–12 minutes, until lightly golden.
  5. Whisk together maple syrup, coconut sugar, melted coconut oil, eggs, vanilla, cinnamon, and sea salt until smooth.
  6. Stir the pecans into the filling mixture.
  7. Pour the pecan mixture evenly over the warm crust.
  8. Bake for 23–25 minutes, until the filling is set around the edges and slightly soft in the center.
  9. Remove from the oven and cool completely in the pan.
  10. Refrigerate for at least 1 hour before slicing into bars.
  11. Lift the bars from the pan using the parchment paper and cut into squares.

Notes

  • Use blanched almond flour for a smoother, more tender crust.
  • Pure maple syrup provides the best natural sweetness and flavor.
  • Toast the pecans before using them for a deeper, nuttier taste.
  • Allow the bars to cool completely before cutting so the filling can firm up.
  • Store covered in the refrigerator for up to 5 days.
  • Freeze individual bars in an airtight container for up to 2 months.
  • For a dairy-free version, use coconut oil as listed and ensure all other ingredients are dairy-free.

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