The Best Ever Healthy Pecan Pie Bars made with all paleo and vegan ingredients. A delicious shortbread cookie-like base topped with sweetened pecans and this recipe has no refined sugars, gluten or dairy.

Jord is the pecan pie lover in our family. But I am a lover of anything candied pecans so you can imagine how obsessed we both are with this recipe for healthy Pecan Pie Bars.

At first I was going to make a healthy pecan pie recipe, but I personally am a fan of bars more than pie. This recipe though is the ultimate dessert to bring to any Thanksgiving or Friendsgiving get togethers and they are a guaranteed crowd pleaser. Plus it is truly shocking how easy they are to make. And once you see the limited ingredients needed, you will be wondering why the traditional pecan pie ingredients are so decadent and insane.

I love that this recipe has no corn syrup either. You will need maple syrup or honey (either works) with some coconut sugar and that’s the only form of sugar, which makes me the happiest. I don’t love my desserts overly sweet but I still want them to taste delicious and dreamy and satisfy my sweet tooth. Which this recipe 100% does.

If you guys make this recipe at home, please let us know! Comment and rate the recipe below and let us know what you think.

Healthy Pecan Pie Bar ingredients:

• Almond flour
• Coconut flour
• Maple syrup or honey
• Liquid coconut oil
• Vanilla extract
• Coconut sugar
• Non-dairy milk
• Chopped pecan pieces

How to make gluten-free, paleo and vegan Pecan Pie Bars:

1. Preheat oven to 350F and line an 8×8 inch pan with parchment paper and grease well
2. In a medium bowl, mix together almond flour, coconut flour, maple syrup, coconut oil and vanilla until well combined
3. Press the mixture into bottom of the pan and bake in oven for 15 minutes
4. Add the crust to the fridge and let it cool completely
5. In a small saucepan, warm the coconut oil, coconut sugar, maple syrup, and vanilla until boiling
6. Once boiling, constantly stir and let bubble for one minute and then simmer for 3-5 minutes
7. Remove the pan from heat and stir in milk and pecans
8. Pour mixture over cooled crust and bake in oven for 22 minutes
9. Add the pecan bars to the fridge to set for 2 hours (do not skip this or they will fall apart!)
10. Slice into bars and enjoy!

A few of my other favorite dessert recipes great for holidays:

Healthy Flourless Brownies (nut-free + gluten-free)

The Best Gluten-free Chocolate Chip Monster Cookies

Gluten-free Chocolate Chip Cookie Cheesecake Bars

The BEST Chocolate Chip Walnut Cookies (gluten-free)

The Best Ever Healthy Pecan Pie Bars (paleo + vegan)

★★★★★

5 from 3 reviews

The Best Ever Healthy Pecan Pie Bars made with paleo + vegan ingredients. Delicious shortbread cookie-like base topped with sweetened pecans.

• Author: Rachel
• Prep Time: 10 mins
• Cook Time: 35 minutes
• Total Time: 2 hours 30 minutes
• Yield: 9 bars 1x

Scale 1x2x3x

Ingredients

Cookie base:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 maple syrup or honey
• 1/3 cup liquid coconut oil
• 1 teaspoon vanilla extract

Pecan topping:

• 1/2 cup liquid coconut oil
• 1/4 cup maple syrup or honey
• 2/3 cup coconut sugar
• 1 teaspoon vanilla extract
• 1 tablespoon non-dairy milk
• 2 1/4 cup chopped pecan pieces

Instructions

1. Preheat oven to 350F and line an 8×8 inch pan with parchment paper and grease well
2. In a medium bowl, mix together almond flour, coconut flour, maple syrup, coconut oil and vanilla until well combined
3. Press the mixture into bottom of the pan and bake in oven for 15 minutes
4. Add the crust to the fridge and let it cool completely
5. In a small saucepan, warm the coconut oil, coconut sugar, maple syrup, and vanilla until boiling
6. Once boiling, constantly stir and let bubble for one minute and then simmer for 3-5 minutes
7. Remove the pan from heat and stir in almond milk and pecans
8. Pour mixture over cooled crust and bake in oven for 22 minutes
9. Add the pecan bars to the fridge to set for 2 hours (do not skip this or they will fall apart!)
10. Slice into bars and enjoy!

Notes

*Store leftovers in fridge for 5 days or freezer for longer

**I haven’t tested subs for this recipe