If you’re craving the flavors of a traditional pecan pie but want to stick to a paleo-friendly diet, these Paleo Pecan Pie Bars are the perfect solution.
With a buttery almond flour crust and a rich, nutty maple pecan topping, these bars are packed with flavor while being naturally sweetened and gluten-free.
They’re an ideal dessert for the holiday season or whenever you’re in the mood for a healthy treat that doesn’t compromise on taste!
Paleo Pecan Pie Bars
Indulge in the rich, nutty flavors of Paleo Pecan Pie Bars—your perfect guilt-free dessert!
Ingredients
- 2 ½ cups almond flour
- 1 cup coconut sugar
- 1 cup finely ground pecans
- ½ teaspoon salt
- 1 cup grass-fed butter (or ghee for Paleo)
- ¼ cup maple syrup
- ½ cup honey
- ½ cup coconut sugar
- 4 tablespoons almond milk
- 6 tablespoons grass-fed butter (or ghee for Paleo)
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven: Before getting started, allow your oven to preheat to 350°F (175°C) and line the bottom and sides of a 13×9-inch pan with aluminum foil, leaving a few inches of extra foil on the edges. This will make it easier to lift the bars out later. Lightly grease the foil with oil to prevent the crust from sticking—don’t skip this step, or you might have trouble removing the bars once they’ve cooled.
Make the Crust
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, coconut sugar, finely ground pecans, and salt. Ensure everything is well combined, as any clumps can affect the texture of your crust. Use finely ground almond flour for the best results—coarse almond meal can make the crust crumbly.
3. Incorporate the Butter: Add the softened grass-fed butter (or ghee for a stricter Paleo option) to the dry ingredients. Use your hands to mix until the mixture resembles coarse meal. Be patient here; this step is crucial for achieving a crust that holds together well. If the butter is too cold, it won’t blend properly, so make sure it’s soft enough but not melted.
4. Press into the Pan: Once the crust mixture is evenly combined, press it firmly into your prepared pan. Pressing it down evenly is key to a consistent texture—use the back of a spoon or your fingers to ensure an even layer. If the crust is too loose, it may crumble after baking.
5. Bake the Crust: Bake the crust in your preheated oven for 20-25 minutes, until it turns golden brown. Keep an eye on it around the 20-minute mark, as overbaking can cause the crust to become too hard. Once done, remove the pan from the oven and let the crust cool completely on a wire rack for about 20-30 minutes. Make sure the crust is fully cooled before adding the topping, as a warm crust could cause the pecan topping to soak through, making it soggy.
Prepare the Pecan Topping
6. Heat the Syrup: In a large saucepan over medium heat, combine the maple syrup, honey, coconut sugar, almond milk, grass-fed butter (or ghee), and salt. Stir continuously to ensure the butter melts and everything blends together smoothly. Keep an eye on the heat—if it’s too high, the mixture could burn or caramelize too quickly, affecting the flavor.
7. Bring to a Boil: Allow the mixture to come to a gentle boil, stirring constantly. Continue boiling for about 1 minute, making sure the mixture doesn’t stick to the bottom of the pan. Stirring constantly helps prevent burning, especially when using sweeteners like honey and maple syrup, which can burn easily if left unattended.
8. Add Vanilla and Pecans: After boiling, remove the saucepan from the heat and stir in the vanilla extract. Immediately follow with the chopped pecans, stirring until the pecans are evenly coated. Make sure the pecans are coarsely chopped, as larger pieces may not blend well with the topping. Too finely chopped pecans could also result in a less crunchy topping.
Assemble and Bake
9. Cut and Serve: Use the extra foil on the sides to lift the entire bar block out of the pan. Place it on a cutting board and slice it into squares. Be sure to use a sharp knife, and clean the knife between cuts to keep the edges neat.
10. Pour the Topping: Pour the pecan mixture over the cooled crust, spreading it evenly with a spatula. Take your time to distribute the pecans throughout the pan so every bar gets a good amount of filling. If the topping is too thick in some areas, the bars won’t bake evenly.
11. Bake Again: Return the pan to the oven and bake at 350°F for another 15 minutes. You’ll know it’s done when the topping starts to bubble. Avoid overbaking—once you see the bubbling, it’s time to take it out. Overbaking can cause the topping to harden too much once cooled.
12. Cool Completely: Allow the bars to cool completely in the pan on a wire rack for about 1 hour. Cooling is crucial—if you try to cut them too early, the filling may not have set properly. Once cooled, transfer the pan to the fridge and chill for an additional hour to help the bars firm up before cutting.
FAQs
Q1: Can I use a different sweetener instead of honey?
Yes, you can substitute honey with additional maple syrup or use date syrup if you prefer, though the flavor profile may slightly differ.
Q2: How do I store these Paleo Pecan Pie Bars?
Store the bars in an airtight container in the refrigerator for up to a week. You can also freeze them for up to 3 months; just thaw them at room temperature before serving.
Q3: Can I make these bars vegan?
To make these bars vegan, replace the butter or ghee with coconut oil and the honey with maple syrup. This will keep the recipe paleo-friendly and vegan.
Q4: Are these bars gluten-free?
Yes, these bars are naturally gluten-free as they use almond flour instead of wheat flour, making them a great option for anyone following a gluten-free diet.
