If you’re craving a dessert that’s both wholesome and downright delicious, you have to try this Irresistible Paleo Pecan Pie Bars Recipe. Imagine rich, buttery pecans nestled atop a tender, nutty crust, all sweetened naturally with maple syrup and free from grains and refined sugars. These bars capture everything wonderful about classic pecan pie but with an easy-to-make twist that fits perfectly into a paleo lifestyle. Whether it’s a cozy afternoon treat or a show-stopping dessert, these bars will quickly become your go-to for satisfying that sweet tooth without any guilt.
Ingredients You’ll Need
This Irresistible Paleo Pecan Pie Bars Recipe keeps things beautifully simple with just a handful of ingredients, each playing a crucial role in flavor, texture, and nutrition. From the nutty almond flour forming a sturdy yet tender base to the natural sweetness of maple syrup tying it all together, every component is chosen to bring out the very best in this dish.
- Almond flour: Provides a rich, moist texture and a subtle nuttiness that forms the perfect crust foundation.
- Coconut flour: Adds absorbency and structure to the dough, ensuring the bars hold together nicely.
- Ghee or coconut oil, melted: Brings buttery richness and helps the crust become delightfully crisp.
- Maple syrup: A natural, paleo-friendly sweetener that lends just the right amount of caramel-like sweetness.
- Large eggs: Act as a binder for the filling and add a velvety texture.
- Vanilla extract: Infuses warmth and depth of flavor throughout the bars.
- Chopped pecans: The star ingredient that adds crunch, earthiness, and classic pecan pie appeal.
- Pinch of sea salt: Enhances all the flavors and balances the sweetness perfectly.
How to Make Irresistible Paleo Pecan Pie Bars Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to make sure the bars release easily without sticking, ensuring clean, gorgeous squares every time.
Step 2: Mix the Crust Ingredients
In a medium bowl, combine the almond flour, coconut flour, and melted ghee or coconut oil. Stir everything together until a crumbly dough forms. This mixture comes together quickly and holds that perfect balance between tender and sturdy.
Step 3: Bake the Crust
Press the crust mixture evenly into the bottom of your prepared pan. Bake it for about 10 to 12 minutes until it’s lightly golden. The aroma of toasted nuts in the air will get you even more excited! Let the crust cool slightly before adding the filling to prevent sogginess.
Step 4: Prepare the Filling
Whisk together the maple syrup, eggs, vanilla extract, and a pinch of sea salt in a separate bowl until the mixture is smooth and glossy, promising that luscious filling everyone loves.
Step 5: Add the Pecans
Fold the chopped pecans gently into your filling mixture, making sure every nutty piece is coated with that sweet, silky syrupy custard.
Step 6: Assemble and Bake
Pour the pecan filling over your pre-baked crust, spreading it out evenly with a spatula. Pop the pan back in the oven for 20 to 25 minutes, baking until the center is just set and the edges turn a beautiful golden brown.
Step 7: Cool and Chill
Once baked, allow the bars to cool completely in the pan. For the neatest slices and that signature chewy texture, chill the bars in the refrigerator for at least 30 minutes before cutting.
How to Serve Irresistible Paleo Pecan Pie Bars Recipe
Garnishes
Elevate these bars with a simple dusting of cinnamon or a few extra whole pecans on top right before baking for a rustic touch. A light drizzle of paleo-friendly caramel sauce or a dollop of coconut whipped cream can take the indulgence to the next level, making each bite feel like a little celebration.
Side Dishes
These bars pair especially well with a cup of black coffee or herbal tea, perfect for a warm afternoon break. If you want to turn this into a more decadent dessert plate, serve alongside fresh berries or a scoop of dairy-free vanilla ice cream for contrast and color.
Creative Ways to Present
Try cutting these bars into bite-sized squares and arranging them on a dessert platter for your next gathering – they’re great finger food! For a pretty twist, layer them with paleo chocolate ganache or sandwich them with a layer of almond butter cream to transform these bars into mini treats sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover bars should be kept in an airtight container in the refrigerator, where they’ll stay fresh and delicious for up to 5 days. This makes them ideal for quick grab-and-go snacks or a sweet finish to your meals during the week.
Freezing
You can freeze these pecan pie bars for longer storage. Wrap individual bars tightly in plastic wrap and place them in a freezer-safe container or bag. When properly stored, they’ll keep well for up to 3 months, making batch prep a breeze.
Reheating
To enjoy these bars warm, simply thaw frozen portions in the fridge overnight and warm them up for 10–15 seconds in the microwave. You can also let them come to room temperature naturally for the best texture and flavor experience.
FAQs
Can I use a different nut flour instead of almond flour?
While almond flour works best for texture and flavor, you can try hazelnut or cashew flour, though the crust may turn out slightly denser or with varied taste. Be mindful that coconut flour alone is too absorbent to replace almond flour entirely.
Is maple syrup the only sweetener I can use?
Maple syrup provides a unique flavor and the right consistency but you can substitute honey or date syrup if you prefer. Avoid granulated sweeteners, as they won’t blend as smoothly into the filling.
How crunchy are these bars?
The pecans provide a satisfying crunch against the tender, slightly chewy crust. The bars strike a perfect balance, so you get the best of both worlds—nutty crunch and rich chewiness.
Can I make these bars nut-free?
Because the crust and filling rely heavily on nuts, especially almond flour and pecans, this recipe isn’t well-suited for nut-free diets. However, experimenting with seed flours and seeds might offer an alternative, but results will differ.
What’s the best way to cut the bars without crumbling?
Cooling completely and chilling the bars before slicing helps maintain their structure. Using a sharp, clean knife and wiping it between cuts will create the cleanest slices and reduce crumbling.
Final Thoughts
I can’t recommend this Irresistible Paleo Pecan Pie Bars Recipe enough if you want a dessert that feels indulgent while staying true to wholesome, clean eating. It’s simple, rewarding, and perfectly satisfying every time you take a bite. Give it a go and watch how quickly it becomes a cherished staple in your recipe collection—you truly can’t go wrong!
Print
Chocolate Chip Banana Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Irresistible Paleo Pecan Pie Bars are a delicious, gluten-free treat made with almond and coconut flours, natural sweeteners, and rich pecans. Perfectly baked to a golden perfection, these bars offer a delightful combination of a crumbly crust and a gooey, nutty filling, making them a wholesome alternative to traditional pecan pie.
Ingredients
Crust
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup ghee or coconut oil, melted
Filling
- 2/3 cup maple syrup
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups chopped pecans
- 1 pinch sea salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Prepare Crust Dough: In a medium bowl, combine almond flour, coconut flour, and melted ghee or coconut oil. Mix until a crumbly dough forms, which will create a firm and flavorful base.
- Bake Crust: Press the dough evenly into the prepared pan, then bake for 10–12 minutes until the crust is lightly golden. Allow it to cool slightly to firm up before adding the filling.
- Mix Filling: In another bowl, whisk together maple syrup, eggs, vanilla extract, and a pinch of sea salt until smooth, creating the sweet, rich filling base.
- Add Pecans: Stir in the chopped pecans until well combined, ensuring every bite has plenty of nutty flavor and texture.
- Assemble Bars: Pour the pecan filling evenly over the baked crust and spread it out to the edges for an even layer.
- Bake Bars: Return the pan to the oven and bake for 20–25 minutes until the center is set and the edges turn golden, indicating the filling has cooked through.
- Cool and Chill: Allow the bars to cool completely in the pan. For clean slicing, chill them in the refrigerator for 30 minutes before cutting into 16 servings.
Notes
- Use parchment paper for easy removal and less mess.
- Ghee or coconut oil can be swapped according to preference.
- Make sure to chop pecans evenly to distribute texture throughout.
- Chill bars before slicing to obtain clean, neat pieces.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- These bars are grain-free and paleo-friendly, perfect for those following a paleo diet.
