Paleo Pecan Pie Bars

Paleo Pecan Pie Bars

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 6 reviews
Paleo Pecan Pie Bars
 
Cook time
Total time
 
Serves: 16
Ingredients
Crust
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 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.
Nutrition Information
Serving size: 92 g Calories: 501 Fat: 41.9 g Saturated fat: 13.1 g Unsaturated fat: 28.8 g Trans fat: 0 g Carbohydrates: 31.3 g Sugar: 24.8 g Sodium: 224 mg Fiber: 4.6 g Protein: 6.1 g Cholesterol: 42 mg

Paleo Pecan Pie Bars - nutritionFB-Insta

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20 comments on Paleo Pecan Pie Bars

  • Jessica

    What a great spin on pecan pie! They look chewy and delicious.

  • Alisa @ Go Dairy Free

    Yum! These look so much better than pecan pie! I love the blend of sweeteners (can taste it now) and bet this would work perfectly as dairy-free paleo with coconut oil, too!

  • Rachel @ Simple Seasonal

    These looks so rich and wonderful! It reminds me of my Mom’s pecan pie recipe (minus the Karo), which is one of my husband’s favorites. I’ll have to try these out on him, as they’re much healthier!

  • Nellie

    Wow! I’m almost licking my screen! Those look amazing…and healthy!?!? What’s not to love! I’m thinking they would be perfect for my goodie Christmas baskets this year!

  • Sabrina @ Dinner, then Dessert

    Pecan pie is one of my favorite desserts! This seems like a great way to enjoy it in snack form!

  • LydiaF

    Sticky is good when it comes to pecan pie 🙂

  • Marisa Franca @ All Our Way

    The bars look so good. I love pecan pie and only make it at Thanksgiving. This would be a great way to enjoy it throughout the year.

  • Jennifer Stewart

    Pecan bars are my favorite but not eating gluten makes it hard to eat them. I went paleo almost 2 years ago and love the lifestyle. I do cheat with some wine and some french fries every now and then but this dessert is totally calling to me!

  • Patricia @ Grab a Plate

    Wow – these looks so great! I’d much rather have these than pecan pie (I’m a “bar” lover!). Wonderful and love that they’re made w/ such good ingredients!

  • Diane

    Ok. I will come eat at your house! These bars look so good, my hubby may come too! Yummy!! We looked at your beautifully presented pictures and decided. Yep, Dessert’s on you! These bars look so crunchy, moist and flavorful. A perfect dessert for the holidays!

  • Jordan

    2/4 cup honey? Should that just be 1/2 cup?

  • Yolanda

    I made these, AMAZING! Any idea on the calorie count per serving?

    • Delicious Meets Healthy (author)

      Glad you liked them, Yolanda! 🙂 You can use myfitnesspal.com to check the calorie count.

  • Penny

    These are just AMAZING. Wow. I substituted 1/2 the almond flour with coconut flour but the result was still the same. Mine don’t look as perfect as yours but boy are they good! 😀 Thanks for the recipe.

  • Katie

    I just made these & had them cool on counter for an hour and then in the fridge for an hour but they seem quite soft 😞 …too moist to cut. I didn’t bring the topping to a boil..wasn’t sure if I was supposed to or just take off heat when mixture was smooth & mixed together? Hopefully I didn’t ruin them?! Do they get more firm the longer they sit in the refrigerator? Thanks!

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