Vegan & Paleo Pecan Pie Bars

Incredible vegan & paleo pecan pie bars made with almond flour and naturally sweetened with coconut sugar and a bit of pure maple syrup. These healthy pecan pie bars seriously taste a slice of your favorite pecan pie and make the perfect dessert for holidays!

Prep Time
1 hour 15 mins
Cook Time
25 mins
Total Time
1 hour 40 mins

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!

paleo pecan pie bars on parchment paper

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.

pecan pie bar crust in a baking dish

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!

stirring vegan pecan pie bar filling in a pot

pouring healthy pecan pie bar filling into a baking dish

How to make healthy pecan pie bars

  1. 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.
  2. 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.
  3. 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.
  4. 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.

vegan pecan pie bars in a baking dish

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!

vegan pecan pie bars on wax paper

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.

paleo pecan pie bar with a bite taken out

See how to make the pecan pie bars

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!

Vegan & Paleo Pecan Pie Bars

5 from 8 votes
vegan pecan pie bar with a bite taken out
Course Dairy Free, Dessert, Gluten Free, Grain Free, Paleo, Vegan, Vegetarian
Cuisine American
Keyword gluten free pecan pie bars, healthy pecan pie bars, paleo pecan pie bars, vegan pecan pie bars
Prep Time 1 hour 15 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Serves 16

Incredible vegan & paleo pecan pie bars made with almond flour and naturally sweetened with coconut sugar and a bit of pure maple syrup. These healthy pecan pie bars seriously taste a slice of your favorite pecan pie and make the perfect dessert for holidays!

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
  • 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

  1. 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.
  2. 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.
  3. 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!

  4. 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

I do not recommend using any other flour except almond flour in the crust.

Nutrition
Servings: 16 bars
Serving size: 1 bar
Calories: 209kcal
Fat: 15.8g
Saturated fat: 3.3g
Carbohydrates: 16.9g
Fiber: 2.2g
Sugar: 13.9g
Protein: 3.3g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by Eat Love Eats

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