Pecan Pie Bars

These gluten-free and vegan treats are a perfect autumn-inspired treat or dessert for your Thanksgiving table! Unlike the usual pecan pie that’s loaded with corn syrup and sugar, ours is naturally sweetened with dates & maple syrup and uses fluffy almond flour for the base.

Crust
 2 cups almond flour
 5 tbsp coconut oil
 ¼ cup pure organic maple syrup
 1 tsp vanilla
 ¼ tsp salt
Pie filling
 2 cups chopped pecans
  cup date syrup (if you don't want to buy date syrup, you can also put dates in a food processor)
 7 tbsp coconut oil
 ¼ cup pure organic maple syrup
 1 tbsp almond milk
 ½ tsp vanilla extract
1

Preheat oven to 350F and line an 8x8 inch pan with parchment paper.

2

In a medium bowl, mix together almond flour, pure organic maple syrup, coconut oil, vanilla extract, and salt. Press down into the bottom of the pan to create your crust layer.

3

Bake for 15 minutes or until golden brown, and let the crust cool off.

4

In a saucepan, heat the pure organic maple syrup, date syrup, coconut oil, and vanilla extract. Bring to a boil for around 1 minute and turn off heat. Add in the almond milk and pecans, and mix well.

5

Pour filling over cooled crust and bake in oven for another 20 minutes.

6

Take your pan out of the oven and let it cool on the counter. Once this is done, use a stainless steel spatula to cut bar slices. Store in freezer to harden, and when ready to serve, let defrost for a few minutes and then remove bars with spatula. Enjoy!

Ingredients

Crust
 2 cups almond flour
 5 tbsp coconut oil
 ¼ cup pure organic maple syrup
 1 tsp vanilla
 ¼ tsp salt
Pie filling
 2 cups chopped pecans
  cup date syrup (if you don't want to buy date syrup, you can also put dates in a food processor)
 7 tbsp coconut oil
 ¼ cup pure organic maple syrup
 1 tbsp almond milk
 ½ tsp vanilla extract

Directions

1

Preheat oven to 350F and line an 8x8 inch pan with parchment paper.

2

In a medium bowl, mix together almond flour, pure organic maple syrup, coconut oil, vanilla extract, and salt. Press down into the bottom of the pan to create your crust layer.

3

Bake for 15 minutes or until golden brown, and let the crust cool off.

4

In a saucepan, heat the pure organic maple syrup, date syrup, coconut oil, and vanilla extract. Bring to a boil for around 1 minute and turn off heat. Add in the almond milk and pecans, and mix well.

5

Pour filling over cooled crust and bake in oven for another 20 minutes.

6

Take your pan out of the oven and let it cool on the counter. Once this is done, use a stainless steel spatula to cut bar slices. Store in freezer to harden, and when ready to serve, let defrost for a few minutes and then remove bars with spatula. Enjoy!

Pecan Pie Bars

10 Comments

  1. These look AMAZING. Before going gluten, dairy & refined sugar free I use to love to eat pecan pie. I’m going to make these for my Thanksgiving Day Dinner this year. I can’t wait. I’ll let you know how they turned out.

    1. Hi! It makes the crust sweet and delicious! Just make sure it’s pure maple syrup (the ingredients should just say maple syrup and shouldn’t have any added sugars!)

    1. Hi Courtney! My go-to baking oil is generally liquid coconut oil to make cookies and bars moist, but you can substitute the melted coconut oil with butter or a neutral oil like grapeseed oil or sunflower oil. Hope that helps!! If you end up omitting it completely, let me know how it turns out! I always love hearing about substitutions that work so I can notify others on good adjustments 🙂

  2. I’m making this recipe for the third time right now. I’m not the person anyone goes to and asks for a recipe. I’ve been asked twice for this one though. Thank you for sharing it!

    1. This makes me so happy to read! Comments like these make this hobby so worth every minute of it. Thanks for sharing that with me 🙂

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