Pecan Pie Bars Paleo Gluten Free
Indulge in the irresistible flavors of these Pecan Pie Bars, a healthier twist on the classic dessert! Completely paleo and gluten-free, this recipe combines a buttery almond and coconut flour crust with a rich, gooey pecan filling sweetened naturally with maple syrup and coconut sugar. Perfect for holiday gatherings or everyday snacking, these bars are easy to make with just 15 minutes of prep time. They're free of refined sugars and feature wholesome ingredients like full-fat coconut milk and chopped pecans for a decadent yet nutritious treat. Enjoy them chilled for the best texture and store leftovers for up to 5 days—if they last that long!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 0.33 cup Coconut oil
- 0.25 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt
- 2 cups Pecans, roughly chopped
- 2 large Eggs
- 0.33 cup Coconut sugar
- 0.33 cup Maple syrup (for filling)
- 2 tablespoons Coconut milk (full fat)
- 1 teaspoon Vanilla extract (for filling)
- 0.25 teaspoon Sea salt (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, vanilla extract, and sea salt to form a dough.
Press the dough evenly into the bottom of the prepared pan to form the crust. Use the back of a spoon or your hands to smooth it out evenly.
Bake the crust for 10 minutes, or until it is just slightly golden around the edges. Remove and let it cool while preparing the filling.
In a medium mixing bowl, whisk together the eggs, coconut sugar, maple syrup, coconut milk, vanilla extract, and sea salt until smooth.
Fold in the chopped pecans and stir to coat them evenly in the filling mixture.
Pour the filling over the partially baked crust, spreading it out evenly with a spatula.
Bake the bars in the preheated oven for 20-25 minutes, or until the filling has set and the edges are golden brown. The center should jiggle slightly but not be liquid.
Remove the pan from the oven and allow the bars to cool completely in the pan for at least 1 hour. For easier slicing, refrigerate for an additional 1-2 hours.
Once fully cooled and firm, lift the bars out of the pan using the parchment paper, and slice into 12 squares or rectangles.
Serve and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 351.4 g | 451% | |
| Saturated Fat | 93.7 g | 469% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1307 mg | 57% | |
| Total Carbohydrate | 269.8 g | 98% | |
| Dietary Fiber | 48.3 g | 172% | |
| Total Sugars | 197.8 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 688 mg | 53% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1415 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
