Hope everyone had a happy Thanksgiving! I am sharing a favorite recipe for Paleo Pecan Pie Bars that I made for Thanksgiving.

This is a rich dessert perfect not only for Thanksgiving but also for Christmas, New Years Eve and any other holiday or celebration. Even though I made it healthier by using unprocessed ingredients, this dessert is very rich and sweet, and I would eat it in moderation.

I made this dessert twice – the first time I used mostly honey and some maple syrup  for the pecan topping and it turned out amazing. The second time, I used only maple syrup and it was too runny, so I don’t recommend substituting honey with maple syrup in this recipe.

These sticky Paleo pecan pie bars are ooey gooey and so delicious, you will lick you fingers. These bars are pecan pie lovers dream.

Hope you enjoy them and happy 1st of December!  🙂

Paleo Pecan Pie Bars

Paleo Pecan Pie Bars

What you need:

Crust

2 1/2 cup almond flour

1 cup coconut sugar

1 cup finely grounded pecans

1/2 tsp salt

1 cup grass-fed butter (ghee for Paleo)

Pecan Topping

1/4 cup maple syrup

1/2 cup honey

1/2 cup coconut sugar

4 Tbsp almond milk

6 Tbsp grass-fed butter (ghee for Paleo)

1/4 tsp salt

1 tsp vanilla extract

3 cups coarsely chopped pecans

Preparation

Crust

Preheat oven to 350 F. Mix flour, coconut sugar, finely grounded pecans, salt in a mixing bowl. Add softened grass-fed butter and mix using your hands until mixture resembles coarse meal. Line bottom and sides of a 13 x 9 inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil with oil. Press mixture in the bottom of prepared pan.

Bake at 350 F for 20 – 25 minutes. Cool completely on a wire rack for about 20 – 30 minutes.

Pecan Topping

Bring maple syrup, honey, coconut sugar, almond milk, grass-fed butter and salt extract to a boil in a large saucepan over medium heat, stirring constantly until butter melts and mixture is smooth; boil stirring constantly, 1 minute. Remove from heat, stir in vanilla extract and 3 cups coarsely chopped pecans. Pour pecan topping over cooled crust.

Bake at 350 F for 15 minutes or until filling bubbles. Cool bars completely in pan on a wire rack, about 1 hour. Chill bars 1 hour before cutting.

Paleo Pecan Pie BarsPaleo Pecan Pie Bars

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5.0 from 5 reviews
Paleo Pecan Pie Bars
 
Cook time
Total time
 
Serves: 16
Ingredients
Crust
  • 2½ cup almond flour
  • 1 cup coconut sugar
  • 1 cup finely grounded pecans
  • ½ tsp salt
  • 1 cup grass-fed butter (ghee for Paleo)
Pecan Topping
  • ¼ cup maple syrup
  • ½ cup honey
  • ½ cup coconut sugar
  • 4 Tbsp almond milk
  • 6 Tbsp grass-fed butter (ghee for Paleo)
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 3 cups coarsely chopped pecans
Instructions
Crust
  1. Preheat oven to 350 F. Mix flour, coconut sugar, finely grounded pecans, salt in a mixing bowl. Add softened grass-fed butter and mix using your hands until mixture resembles coarse meal. Line bottom and sides of a 13 x 9 inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil with oil. Press mixture in the bottom of prepared pan.
  2. Bake at 350 F for 20 - 25 minutes. Cool completely on a wire rack for about 20 - 30 minutes.
Pecan Topping
  1. Bring maple syrup, honey, coconut sugar, almond milk, grass-fed butter and salt extract to a boil in a large saucepan over medium heat, stirring constantly until butter melts and mixture is smooth; boil stirring constantly, 1 minute. Remove from heat, stir in vanilla extract and 3 cups coarsely chopped pecans. Pour pecan topping over cooled crust.
  2. Bake at 350 F for 15 minutes or until filling bubbles. Cool bars completely in pan on a wire rack, about 1 hour. Chill bars 1 hour before cutting.

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