If you’re on the hunt for a dessert that’s both wholesome and absolutely delicious, you’ve got to try this Irresistible Paleo Pecan Pie Bars Recipe. Imagine buttery almond and coconut flours forming a tender crust, topped with a rich, sticky pecan filling balanced by the natural sweetness of maple syrup. These bars bring all the comfort and nostalgia of classic pecan pie but in a grain-free, gluten-free form that feels just as indulgent as the original. Whether you’re treating yourself to a cozy afternoon snack or serving up a crowd-pleaser at your next gathering, these bars are sure to impress and satisfy.
Ingredients You’ll Need
The magic of these bars lies in their simple, thoughtfully chosen ingredients that come together to create a perfect harmony of flavors and textures. Each component plays a crucial role—from the crunchy pecans to the gooey maple syrup—making this recipe surprisingly easy yet utterly irresistible.
- Almond flour: Provides a tender, nutty crust base that’s naturally gluten-free and packed with flavor.
- Coconut flour: Adds a subtle sweetness and helps give the crust structure without heaviness.
- Ghee or coconut oil, melted: Brings a rich, buttery note and keeps the crust perfectly moist.
- Maple syrup: Acts as a natural sweetener with a lovely depth of flavor that complements the pecans beautifully.
- Eggs: Bind the filling together for that classic, custardy texture you expect in pecan pie.
- Vanilla extract: Enhances the overall flavor with warm, mellow tones.
- Chopped pecans: The star ingredient that gives these bars their signature crunch and rich, nutty taste.
- Sea salt: Just a pinch to balance the sweetness and highlight all the layers of flavor.
How to Make Irresistible Paleo Pecan Pie Bars Recipe
Step 1: Prepare Your Pan and Crust
First things first, preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. This ensures your bars come out cleanly and with perfect edges. Next, mix the almond flour, coconut flour, and melted ghee or coconut oil in a medium bowl. Stir until a crumbly dough forms—this will be the buttery base that holds your pecan topping perfectly.
Step 2: Bake the Crust
Press the dough evenly into the prepared pan, making sure it’s compact and uniform. Pop it into the oven for 10 to 12 minutes, just until it’s lightly golden. This pre-baking step is crucial because it ensures your crust stays crisp and doesn’t get soggy once the filling goes on. Let it cool just a bit so you can work on the filling.
Step 3: Whisk Together the Filling
In another bowl, whisk the maple syrup, eggs, vanilla extract, and sea salt together until everything is smooth and well incorporated. This luscious mixture will set into that perfectly gooey, custard-like filling once baked.
Step 4: Combine Pecans with Filling
Fold the chopped pecans into your filling mixture. The nuts should be evenly coated, creating a gorgeous texture contrast in every bite—sticky and sweet with a satisfying crunch.
Step 5: Assemble and Bake
Pour the pecan filling over the cooled crust and spread it out evenly so every square has just the right amount of nutty goodness. Slide your pan back into the oven for 20 to 25 minutes. You’ll know it’s done when the center is set and the edges are a beautiful golden brown.
Step 6: Cool and Chill
Once baked, it’s important to let the bars cool completely in the pan. For those who love neat, clean slices, pop the whole pan into the fridge for about 30 minutes before cutting. This makes handling so much easier and helps the bars hold their shape beautifully.
How to Serve Irresistible Paleo Pecan Pie Bars Recipe
Garnishes
These bars are perfect on their own, but for a special touch, sprinkle a few whole pecan halves on top just before serving or add a dusting of cinnamon for extra warmth. A drizzle of extra maple syrup or a dollop of coconut whipped cream turns them into an elegant dessert that will wow your friends.
Side Dishes
Serve alongside a scoop of dairy-free vanilla ice cream or a fresh fruit salad to balance out the richness. These little additions brighten the plate and make your indulgence feel like a complete meal.
Creative Ways to Present
Want to make your Irresistible Paleo Pecan Pie Bars Recipe unforgettable at a party? Cut them into bite-sized squares and serve on a rustic wooden board with nuts and dried fruits around. Alternatively, layer them in a glass trifle dish with whipped coconut cream for an impressive parfait-style treat.
Make Ahead and Storage
Storing Leftovers
These bars keep beautifully in an airtight container at room temperature for up to three days. For longer freshness, store them in the refrigerator where they’ll stay moist and flavorful for about a week.
Freezing
If you want to prep ahead, these bars freeze wonderfully. Wrap individual slices tightly in plastic wrap, then place in a freezer-safe bag. They’ll be good for up to three months. Just thaw them overnight in the fridge when you’re ready to enjoy.
Reheating
To bring back that fresh-baked warmth, pop a slice in the oven at 300°F (150°C) for 5–7 minutes or microwave briefly for about 20 seconds. Just be cautious not to overheat so the bars maintain their lovely texture.
FAQs
Can I use a different type of nut flour?
Almond flour provides the right texture and flavor for this recipe, but you can experiment with other nut flours like hazelnut or cashew flour. Keep in mind, substitutions might slightly change the taste and consistency.
Is maple syrup the only sweetener I can use?
Maple syrup is ideal because of its unique flavor and liquid consistency, but you could try honey or coconut nectar as alternatives. Just remember these will subtly alter the final taste.
How do I make this recipe nut-free?
This recipe relies heavily on almond flour and pecans, so it’s tough to make completely nut-free while keeping the same texture and flavor. However, seeds-based flours like sunflower seed flour and pumpkin seeds could be a creative swap if you’re up for some experimentation.
Can I make these bars vegan?
The current recipe uses eggs for binding and ghee or coconut oil for fat. To make it vegan, try flax or chia egg replacements and stick with coconut oil, though the texture may turn out a bit different.
What’s the best way to get clean slices?
For neat bars, the key is to chill them thoroughly once cooled. Refrigerating for at least 30 minutes firms them up, making slicing easier and preventing crumbling.
Final Thoughts
I can’t recommend this Irresistible Paleo Pecan Pie Bars Recipe enough for anyone craving a sweet treat without compromising on quality ingredients or taste. It’s a simple, warm, and wholesome dessert that feels like a hug on a plate. Whether you’re sharing with loved ones or just indulging in a quiet moment, these bars are sure to become a beloved favorite. Give them a try and enjoy every perfect bite!
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Paleo
Description
These Irresistible Paleo Pecan Pie Bars are a delicious, grain-free dessert perfect for those following a paleo lifestyle. Made with almond and coconut flours, sweetened with pure maple syrup, and loaded with crunchy pecans, these bars offer a perfect balance of nutty, sweet, and buttery flavors baked to golden perfection.
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 ensure easy removal and clean cuts.
- Prepare Crust Dough: In a medium bowl, combine almond flour, coconut flour, and melted ghee or coconut oil. Mix thoroughly until a crumbly dough forms that will hold together when pressed.
- Bake Crust: Press the dough evenly into the prepared pan, forming the base. Bake in the preheated oven for 10–12 minutes until it turns lightly golden. Remove and allow to cool slightly to set.
- Mix Filling: In another bowl, whisk together maple syrup, eggs, vanilla extract, and a pinch of sea salt until the mixture is smooth and well blended.
- Add Pecans: Stir the chopped pecans into the filling mixture until evenly distributed.
- Assemble Bars: Pour the pecan filling over the baked crust and spread it evenly to cover the entire surface.
- Bake Bars: Return the pan to the oven and bake for 20–25 minutes, or until the center is set and the edges have turned golden brown.
- Cool and Slice: Allow the bars to cool completely in the pan. For cleaner cuts, chill the bars in the refrigerator for 30 minutes before slicing into 16 servings.
Notes
- Use parchment paper to prevent sticking and ensure easy removal from the pan.
- Ghee and coconut oil are interchangeable; choose based on your flavor preference or dietary needs.
- Make sure to chop pecans evenly for consistent texture throughout the bar.
- Portioning into 16 bars is ideal to enjoy moderate serving sizes.
- Refrigerating before slicing helps the bars firm up and slice cleanly without crumbling.
