These paleo pecan pie bars start with a sugar cookie crust, topped with a sweet, gooey caramelized pecan layer. No refined sugar, gluten free, grain free, and dairy free options. Great for holiday desserts or an anytime special treat!
I decided to make one of my favorite pies in bar form for this year’s Thanksgiving!
Instead of a full pie crust, these bars have a softer sugar cookie crust with the same gooey pecan layer you would expect in a great pecan pie.
I love pies, but these bars are a great way to make a slightly less intimidating version of pecan pie.
Plus, you can enjoy just a small square if you like instead of a full slice. But you can also have 3 squares – it’s totally up to you 🙂
Let’s get into the delicious details!
What You Need to Make These Paleo Pecan Pie Bars
Crust:
- blanched almond flour
- tapioca flour
- pure maple sugar or coconut sugar
- ghee, unsalted grass butter or vegan butter
- vanilla extract
- fine sea salt
- egg
Pecan Layer:
- ghee, vegan butter or butter
- maple sugar or coconut sugar
- tapioca flour
- pure vanilla extract
- teaspoon sea salt
- eggs
- pure maple syrup
- chopped pecans
- Flaky salt for garnish
How to Make These Pecan Pie Bars
You can combine the crust in a food processor, or in a bowl by hand with a pastry blender. Add the almond and tapioca flour, sugar, and ghee or butter. Combine so coarse crumbs form.
Blend in the vanilla extract, salt, and egg until a dough forms. Place the dough in the refrigerator and chill for at least 30 minutes.
Preheat your oven to 350° F and line a square 8” baking pan with parchment paper on the bottom and up the sides.
Press the chilled crust into the bottom of the pan. Bake in the preheated oven for 15 minutes, until turning golden brown.
Meanwhile, prepare the pecan layer. Whisk together the ghee or butter and sugar until smooth, then the tapioca flour, vanilla, salt, eggs, and maple syrup. Once smooth, stir in the chopped pecans. Layer this mixture over the hot crust, and bake another 30 minutes or until the center is set.
Cool the pan completely on a wire rack. Lift out of the pan using the parchment paper and cut into squares. Sprinkle with flaky salt and serve at room temperature.
Can I Make These Pecan Pie Bars Ahead of Time?
Yes! I recommend making them no more than 2 days ahead of time.
Bake them as instructed, then cool completely. Once cooled, cover and refrigerate until about 30 minutes before serving.
Allow them to sit for a bit to come back to room temperature and then cut them into squares and serve.
You can store the leftover bars covered in the refrigerator for about 4-5 days, or freeze them to keep for longer.
I hope you’re ready for a sweet treat that everyone is going to love!
Whether it’s for a holiday gathering or an anytime sweet treat, these pecan pie bars are a fun, tasty paleo dessert.
I hope you enjoy – let’s bake!
Paleo Pecan Pie Bars {Gluten Free, Dairy Free}
Paleo Pecan Pie Bars {Gluten Free, Dairy Free}
Ingredients
Crust:
- 1 cup blanched almond flour
- 1/2 cup tapioca flour
- 1/4 cup pure maple sugar or coconut sugar
- 1/4 cup ghee unsalted grass fed butter or vegan butter, chilled and cut or broken into pieces
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1 large egg
Pecan Layer:
- 3 tablespoons ghee vegan butter or butter, melted and slightly cooled
- 1/3 cup maple sugar or coconut sugar
- 2 tablespoons tapioca flour
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 2 large eggs at room temperature
- 2/3 cup pure maple syrup
- 2 cups pecans coarsely chopped
- Flaky salt for garnish optional
Instructions
-
You can combine the crust in a food processor, or in a bowl by hand with a pastry blender. Add the almond and tapioca flour, sugar, and ghee or butter. Combine so coarse crumbs form.
-
Blend in the vanilla extract, salt, and egg until a dough forms. Place the dough in the refrigerator and chill for at least 30 minutes.
-
Preheat your oven to 350° F and line a square 8” baking pan with parchment paper on the bottom and up the sides.
-
Press the chilled crust into the bottom of the pan. Bake in the preheated oven for 15 minutes, until turning golden brown.
-
Meanwhile, prepare the pecan layer. Whisk together the ghee or butter and sugar until smooth, then the tapioca flour, vanilla, salt, eggs, and maple syrup. Once smooth, stir in the chopped pecans. Layer this mixture over the hot crust, and bake another 30 minutes or until the center is set.
-
Cool the pan completely on a wire rack. Lift out of the pan using the parchment paper and cut into squares. Sprinkle with flaky salt and serve. Enjoy!
-
Store leftover bars covered in the refrigerator for up to 5 days.
Nutrition
Want More Holiday Dessert Recipes? Try One of These!
Classic Pumpkin Pie with Paleo Pie Crust Recipe
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Delicious! I can always count on your recipes being fabulous!! Thankyou!!
These look amazing! Do you think these would work with honey instead of maple syrup? Just wondering if you tried that while you were recipe testing.
can we substitute eggs for flax??? Please, I will appreciate if you can let me know. Tkssss!
I would like to know if I can substitute eggs for flax??? Please, I will appreciate if you can let me know. Tkssss!
Another incredible recipe from Michele! Super easy and beyond delicious. The hardest part was waiting for the dough to chill before baking. Definitely a big hit in my house and I will be making another batch today.
My husband said these would have knocked his boots off but they were tied on. These are AMAZING!!! Super easy and you won’t miss the ones with loads of sugar.
Wanted to try something new in terms of Christmas cookies. Thanks for sharing your recipe. I already know I’ll Iike it…almond flour crust!
So delicious! The flavors and texture is great!
My boyfriend, who refuses to eat anything gluten free or paleo, ate almost the whole pan and begged me to make another batch. Brilliant!
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I made these for Christmas and they were a HUGE hit. I’ve made your pecan pie before, but we were traveling and in a vacation home so thought these would be easier. They were amazing and I didn’t miss the “pie” aspect at all as they are basically just like your pie in a square! 🙂
These were amazing! I made them for Thanksgiving and my NON-Paleo friends loved them.
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Absolutely amazing. With these I don’t miss the pecan pie at all!!!! Definitely a keeper.
Absolutely amazing. With these I don’t miss the pecan pie at all!!!! So much better for you. Definitely a keeper.
Made these instead of the normal, corn-syrup-filled recipe that I’ve been using for years and WOW – while making the dough took a little linger for me than usual, the rest of the process and the results were AMAZING. Better-tasting, easier to cut AND eat – there’s nothing about these that’s not better than the ones I’ve been making for years. Thank you, Michele!
These are delicious!! Made them for Thanksgiving, and everyone loved them. Just made another batch for my daughter’s birthday. Thanks for another great recipe!
Great recipe, thanks! I made the recipe as written (baking time was spot on) and wow, these are really delicious and a hit with my husband and neighbors. I used ghee, coconut sugar and maple syrup as per the recipe and I wouldn’t change a thing. Perfectly sweet yet not too sweet. Thanks again for this recipe…I will be making these again and again.
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These Paleo Pecan Pie Bars are a delightful gluten-free and dairy-free treat. The nutty crust, caramel-like filling, and toasted pecans create a satisfying combination. As a resume writer Canada, I appreciate their simplicity and use of natural ingredients. They are my go-to snack when I need a quick energy boost. These bars are perfect for sharing and align with my commitment to a healthy lifestyle.
Can you use coconut oil or palm shortening in the crust?