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vegan pecan pie bar with a bite taken out

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!

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
Servings 16 bars
Calories 209 kcal
Author Monique Volz of AmbitiousKitchen.com


  • 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


  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 Facts
Vegan & Paleo Pecan Pie Bars
Amount Per Serving (1 bar)
Calories 209 Calories from Fat 142
% Daily Value*
Fat 15.8g24%
Saturated Fat 3.3g21%
Carbohydrates 16.9g6%
Fiber 2.2g9%
Sugar 13.9g15%
Protein 3.3g7%
* Percent Daily Values are based on a 2000 calorie diet.