OH OKAY. Are you ready for some healthy pecan pie bars that just so happen to be both vegan AND paleo friendly? #hellyes.
Listen, I was always a pumpkin pie type of gal when it came to Thanksgiving, but pecan pie was always on the table too. Sticky, sweet, crunchy, full of caramel and perfectly rich, who wouldn’t love it?
This year, I decided to make quick and easy pecan pie bars that are made a bit healthier, naturally sweetened and made with a nutritious almond flour shortbread crust. The filling is made with pure maple syrup, coconut sugar, coconut oil and crunchy pecans. Basically it’s like a sticky, sweet salted caramel filling with pecans. SO DANG GOOD. I highly recommend make these pecan pie bars ASAP!
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Ingredients in paleo pecan pie bars
These incredible vegan & paleo healthy pecan pie bars are made with just 7 simple ingredients (including vanilla and salt) for a delicious bar that seriously tastes like true pecan pie. Here’s what you’ll need to make them:
- Almond flour: the crust of these pecan pie bars are made with a fine blanched almond flour to keep them grain and gluten free. I would not recommend using another flour.
- Coconut oil: you’ll need a bit of coconut oil to give the crust the perfect amount of moisture and to keep them dairy free. You can also use melted butter if you’d like and are not dairy free.
- Maple syrup: we’re naturally sweetening both the crust and the filling with some pure maple syrup.
- Vanilla extract & salt: you’ll add vanilla and a bit of salt to pull together the flavors of the crust of the bars.
- Coconut sugar: the filling is made with a mix of coconut sugar and maple syrup to keep these pecan pie bars paleo and naturally sweetened. You can also use brown sugar if you’d like.
- Pecans: the star of the show = pecans! You’ll add chopped pecans to the filling of these bars and they’ll get nice and sweet and delicious.
- Fancy Maldon sea salt: I love adding a sprinkle of fancy sea salt for that delicious sweet & salty flavor.
What makes these pecan pie bars healthier?
Traditional pecan pie (and pecan pie bars) are made with lots of butter, refined sugars and corn syrup. While I’m all about real deal, butter & sugar desserts, I wanted to lighten these up a bit and use all natural ingredients for a healthier take on a delicious classic. These healthy pecan pie bars are:
- Grain & gluten free thanks to an almond flour shortbread cookie crust.
- Dairy free thanks to a bit of coconut oil instead of butter.
- Made with unrefined sugars like maple syrup and coconut sugar.
- Packed with healthy fats thanks to the almond flour and pecans!
How to make healthy pecan pie bars
- Preheat the oven to 350 degrees F. Line an 8×8 inch square pan with parchment paper. It’s important to use an 8×8 inch as a 9×9 inch pan may be too big.
- In a medium bowl add the almond flour, coconut oil, maple syrup, vanilla extract and salt. Mix together with a fork until it forms a nice thick crumb texture. Add to the pan and use your fingers to evenly press down into the pan. Bake for 6-7 minutes. Set aside to cool while you make the pecan pie filling.
- Add in coconut sugar, maple syrup and vanilla to a medium saucepan and place over medium-low heat. The caramel mixture will melt together and begin to simmer and bubble along the edges. Make sure you stir constantly during this process. Add in pecans and let the mixture continue to cook for 30 more seconds, then immediately pour caramel pecan mixture on top of the cooled shortbread. Gently and evenly spread pecans over the top.
- Bake for 17-20 more minutes, then remove from the oven and allow to cool completely. Mixture will solidify once it cools. Once completely cool, transfer to the fridge for at least an hour, then cut into 16 bars and serve. If bars are too hard to cut, you may need to let them sit at room temp for 20 minutes or so. Bars may need to thaw out a bit at room temp to be chewy. Option to sprinkle with sea salt.
Tips for making healthy pecan pie bars
- Follow the recipe: be sure to follow the recipe and its ingredients unless otherwise noted. This will ensure that the pecan pie bars come out with the right taste and consistency.
- Let the crust cool: make sure to let the crust cool a bit before adding the pecan pie filling so that the filling and crust do not blend all together. Be sure to also let the bars cool before putting them in the fridge.
- Remember to refrigerate: once the pecan pie bars have completely cooled, remember to refrigerate them for at least one hour before serving so that they stay together well. I know it’s hard, but feel free to make these a day ahead, too!
How to store vegan pecan pie bars
In the fridge: I recommend storing these bars covered in the refrigerator for up to 1 week.
In the freezer: yes, these pecan pie bars are freezer-friendly! Once they’re complete cooled, simply place them in an airtight container and pop them in the freezer for up to 3 months. When you’re ready to enjoy one, just let it thaw a bit before eating.
If you like this recipe, you might also like
Check out all of my Thanksgiving recipes here, plus more desserts you’ll love:
Apple Pie Bars with Salted Peanut Butter Caramel
Ooey-Gooey Dark Chocolate Espresso Date Oat Bars
Best Healthy Apple Crisp Ever!
Healthy Soft Pumpkin Cookies with Salted Maple Frosting
Healthy Peanut Butter Twix Bars (vegan & gluten free)
I hope you love these vegan & paleo pecan pie bars! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Vegan & Paleo Pecan Pie Bars
Ingredients
- For the shortbread crust:
- 1 ½ cups packed fine blanched almond flour (I use Bob’s Red Mill)
- 3 tablespoons melted and cooled coconut oil (or sub melted butter or vegan melted butter)
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- For the filling:
- ½ cup coconut sugar
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- Sprinkle with salt
- 1 ½ cups pecans, roughly chopped
- For topping:
- Fancy Maldon sea salt, for sprinkling on top
Instructions
- Preheat the oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper. It’s important to use an 8x8 inch as a 9x9 inch pan may be too big.
- In a medium bowl add the almond flour, coconut oil, maple syrup, vanilla extract and salt. Mix together with a fork until it forms a nice thick crumb texture. Add to the pan and use your fingers to evenly press down into the pan. Bake for 6-7 minutes. Set aside to cool while you make the pecan pie filling.
- Add in coconut sugar, maple syrup and vanilla to a medium saucepan and place over medium-low heat. The caramel mixture will melt together and begin to simmer and bubble along the edges. Make sure you stir constantly during this process. Add in pecans and let the mixture continue to cook for 30 more seconds, then immediately pour caramel pecan mixture on top of the cooled shortbread. Gently and evenly spread pecans over the top with a rubber spatula. You need to do this quickly so the caramel doesn't seize or harden up!
- Bake for 17-20 more minutes, then remove from the oven and allow to cool completely. Mixture will solidify once it cools. Once completely cool, transfer to the fridge for at least an hour, then cut into 16 bars and serve. If bars are too hard to cut, you may need to let them sit at room temp for 15-20 minutes or so. Bars may need to thaw out a bit at room temp to be chewy. Option to sprinkle with sea salt. Serves 16. These are amazing with vanilla ice cream too! Enjoy!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by Eat Love Eats
Easiest and most delicious little treat! One I always send to friends with food restrictions and one of my absolute favorites to make myself!
Amazing! Glad they’re a hit!
I’ve made these four times this holiday season! Always to share, and they’ve been a hit each time! Especially w/the vanilla ice cream!
So happy to hear that!!
I’ve made these four times this holiday season! Always to share, and they’ve been a hit each time! Especially w/the vanilla ice cream!
This is a go to recipe for any gathering. They are absolutely delicious and so easy to make! They are now considered a staple within my family during the holidays.
So happy to hear that!!
These have become a holiday staple in our house. Always delicious! Nobody knows or cares that they are gluten and dairy free. Cannot say enough about how good these are!!!!
So happy to hear that!!
These are amazing. Especially the pecan topping which basically becomes a caramel. I don’t love the crust, but I don’t love almond flour. I tried another pecan pie bar recipe after making this one three times and it was way too sweet and greasy and oh how I regret not making this recipe again. 😅
This will be my keeper for paleo pecan pie bars. I also might try to figure out other ways to use this topping! 🤤
Thank you for sharing recipes that are balanced in flavor and texture and consistent!
I’m glad you still enjoyed these! Pecan pie without being overly sweet or greasy 🙂
Wow! I’m team pecan pie, while my husband is team pumpkin. I decided to make these, knowing I would probably be the only one eating them. Wrong! We both loved them so much!! They went too quickly because we couldn’t hold ourselves back. I will definitely be making these again!!
Amazing! So glad they were a hit!
These were a big hit with all my thanksgiving guests! Absolutely delicious!
I was afraid I had underbaked the crust because it wasn’t brown around the edges but it was perfect. Watch carefully when you make the syrup and pecan mixture as it doesn’t take long to boil! They cut beautifully and I would recommend chopping the pecans a bit and you could get by with 1 1/4 cups I think.Thanks for a great recipe!
Amazing! Glad they were a hit!
Make these every year and they are always a hit. So delicious and for us, a perfect substitute to a pecan pie. Only thing I would say is to double the recipe because they run out fast.
I’m so glad!!
Can I double this and make in a 9×13?
That should work!
Hi Monique! Based on the reviews, these bars seem like a total hit. I’m allergic to almonds and I see it was noted you don’t recommend any other flour. Do you think these would still be delicious with oat perhaps or just not the right recipe to make changes to?
Hmm you could definitely try these with oat flour (that would be the closest substitute I think) but just note that I have not tested it!
Delicious recipe!
Technical question: I used parchment paper but had a really hard time getting the bars out without them breaking apart in my hand, even with using parchment paper. I also allowed the pan to cool and chilled the dough before attempting to cut into bars.
Thinking of trying to make these in a pie pan and serving as you would a pie vs cutting into bars – but think this would cause any issues?
Were the bars sticking to the parchment paper? Feel free to assemble these in a equal-sized round pan!
Beyond delicious!!
I made these bars with walnuts because I didn’t have pecans. This recipe was simple and delicious. Thank you!
Perfect! Glad you enjoyed!
These are so yummy!! The dairy free caramel sauce alone was so good I was licking it out of the pot lol! I used brown sugar and it was delicious. Made for some DF GF friends and was a big hit!! Definitely recommend.
The best! Glad they were a hit!
These were so yummy! I followed the instructions exact and the flavor was so rich! I wish the crust was a little thicker but still really good. The only issue is that they’re really messy and fall apart pretty easily. Mine did not cut as nicely as in the photo. I would be interested to try these as individual little mini pies in a lined muffin tin to make it easier to eat and clean up.
Glad you liked them! Feel free to pop them in the fridge for a bit before cutting into them, and the mini pies sound perfect.
These are delicious and so easy. They have become a tradition for both Thanksgiving and Christmas!
Amazing! So happy to hear that!
These are so delicious and easy to make. They have become a holiday tradition – both Thanksgiving and Christmas!
These are So. Good! My son requested pecan pie while he’s home from college. I haven’t made it in over a decade because a couple of us can’t have corn syrup. Thank you so much!!
So glad you found this recipe! Such a great treat 🙂
WOW! These are better than any pecan pie. Everyone will be asking for the recipe!
Forgot to give 5 stars!
I have already chopped pecans. How much should i use?
1 1/2 cups should be fine!
This bar lived up to the hype, best paleo dessert I’ve ever had! So glad I tried it:) followed the recipe, but did use a 6×8” Pyrex and the bars were thick and I loved it!
WOO! Glad you loved these and they turned out amazing for you 🙂
This is amazing!!! Super simple with minimal ingredients. The shortbread is just a little crumbly but the pecan mix helps hold it together. This will definitely be hard to share with my kids because they will eat it all!!!
These were amazing!!! Followed recipe exact
Perfect little dessert bars.
These are amazing! I have made them three times already in a month, including for Thanksgiving, and everyone has asked for the recipe! So yummy and easy and even better than pecan pie! Thanks for a great go to! Also worked great for making ahead.
Amazing! So glad you are loving this recipe ❤️
Is the salt vital to the recipe? Trying to find a low sodium dessert option. Thanks!
You could leave it off but it will take away from the sweet and salty flavor that lots of people enjoy!
Fabulous recipe. All ingredients I usually have on hand. Easy directions and process. Tasty results. I made mine in mini tart pans and the crust held up well. (made 7) This will be my new go to for pecan sweets. Especially since it is gluten free, refined sugar free and dairy free.
These are my new favourite dessert!! So easy and so so tasty!! They didn’t last long in my house! Thanks so much for the yummy recipe will be making these all the time!!
So happy to hear that! Such a great treat for fall and winter 🙂
Easy to make and so yummy! The whole family approved. Much easier than making a pecan pie! Loved it!
These are sooo good! Made them for thanksgiving instead of my usual chocolate bourbon pecan pie, and these are honestly way better. They were everyone’s favorite dessert, got a ton of compliments on them. I added dark chocolate chips to the pecan mix, they did not effect the consistency at all and the recipe still turned out great. I added about a 1/3 chocolate chips. Also, I only had a 9×9 pan and it worked out fine. I just added a little bit more almond flour and a little bit more maple syrup to stretch out the crust. It worked no problem. glad it did because I only had the smallest amount of almond flour left. Overall very easy and fool proof recipe, since I messed around and it still turned out perfect!
Omg no way, even better?! SO happy to hear that you guys all loved them! And great to know it worked well in that pan + with the chocolate, which sounds DELICIOUS 😍
These bars are freaking addictive! Very easy to make, the maple flavor is really great. Be generous with your flaky salt sprinkle! These are definitely going in my Christmas cookie boxes this year. Love that they are something most eaters can enjoy!
Haha right?! Can’t stop at just 1! Happy you loved them 🙂
I’ve made this recipe at least 20 times. It’s so easy and amazing. I love bringing it to dinner parties. Everyone always asks for the recipe!
This was so yummy! Made it for a Thanskgiving dessert. My husband loves the pecan bars at Corner Bakery, and he declared this one to be better!
Only substitution was that I didn’t have enough coconut sugar so I used some brown sugar to top it off.
Super easy to make and easily won over my family members who were very skeptical of a gf/df dessert! I used Irish butter as that doesn’t make me sick and adds some richness. Thank you!!
These are AMAZING! I made a test batch (for Thanksgiving) yesterday and half of the pan has already been consumed. I used coconut oil, followed the directions and they came out perfectly! These will not be just a Thanksgiving treat but a staple that you can pull out time and time again!
Thanks Monique!
LOVE IT! So glad you’re going to get to enjoy them again next week 🙂
These were amazing. We’re having a larger group this year for thanksgiving. Do you think this recipe can be doubled? Thanks!
Hi, Lindsay! Definitely. I’m so happy you loved them!
Tried these not expecting too much – knew they’d be good bc it’s an AK recipe but based on ingredients and my love for “real” pecan pie ~how~ good would they be? Answer: DELICIOUS! They were so easy to whip up (didn’t have to make any pie crust), love the simple ingredients and SO tasty and perfectly salty. Tasted like amazing praline nuts. Love that these are DF so I can serve as a dessert with a meat entree. Making these for thanksgiving now! Thanks for another amazing recipe!
Yaaaay I’m so happy these turned out even better than expected!! Thanks for leaving a review 🙂
Can honey be used instead of the maple syrup? I would like to try these but do not have access to maple syrup.
Just a question: You mentioned that one could use butter rather than the coconut oil if they weren’t dairy free. What I am wondering is if it would work to use a plant based butter instead of regular butter.
Yes, I think that should work just fine!
Hi Monique! This recipe looks amazing and I want to make it this week! However, I’m sensitive to anything coconut so, what do you recommend as a comparable substitute for the coconut sugar?
Hi, there! So excited for you to try them. You can use regular brown sugar in here 🙂
I tried with date sugar is there another sweetener perhaps maple sugar that might give a shinier appearance my pecans were a little dull but no worries still tasted delicious!