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Allergy Free Alaska

Gluten Free & Allergy Friendly Recipes

Paleo Pecan Pie Bars

by 43 Comments

Decadent maple syrup and sweet dates combine to make a smooth and creamy filling for these Vegan Paleo Pecan Pie Bars. Add some nutty chopped pecans, and a delicious shortbread crust – it’s a match made in heaven! 

Can you believe it’s the week of Thanksgiving?! I’m sitting here wondering where in the world the time has gone. Next thing we know it’s going to be Christmas!

But enough of that.  😉

Ever since I created my Guilt-Free Pecan Pie Cookies, and received such awesome feedback from my readers on them (You all are amazing! I’m so happy all of you loved them!), I’ve been wanting to modify the recipe to turn it into bars. So that’s what I finally did.

You’re going to love these!

These Vegan Paleo Pecan Pie Bars are super, super decadent. The dates and the maple syrup make the perfect heavenly filling that mimics a traditional pecan pie.

If I didn’t know any better, I would never know these bars are completely egg-free, let alone grain-free and refined sugar-free.

The delicious pecan pie filling sits on top of a delicious shortbread base. I definitely will use this shortbread base for other bar recipes in the future. It turned out exceptionally well, and everyone loved it.

The best part about recipe testing this recipe? Getting to share batch #1 with friends. They all enjoyed them and couldn’t wait for me to post the recipe!

I hope you all have a wonderful and safe Thanksgiving.
Love you all!
Megan

Vegan Paleo Pecan Pie Bars

Vegan Paleo Pecan Pie Bars

Yield: 10-12
Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 20 minutes
Total Time: 1 hour 10 minutes

Decadent maple syrup and sweet dates combine to make a smooth and creamy filling for these Vegan Paleo Pecan Pie Bars. Add some nutty chopped pecans, and a delicious shortbread crust – it’s a match made in heaven!

Ingredients

For the shortbread base:

For the filling:

  • 1/2 cup chopped dates (packed into the measuring cup)
  • 1/2 cup maple syrup
  • 6 tablespoons coconut oil
  • 2 tablespoons almond milk
  • 1/8 teaspoon sea salt
  • 2 cups chopped pecans

Instructions

To make the shortbread base:

  1. Preheat oven to 350 degrees (F). Lightly grease a 9x9” square baking pan (this is my favorite pan to use) and then line with parchment paper.
  2. In a large mixing bowl, whisk together the blanched almond flour, sea salt, and baking soda.
  3. Add the coconut oil, maple syrup, almond milk, and vanilla extract. Mix well.
  4. Place the dough in the baking pan and use your hands or a small spatula to press the dough evenly over the bottom of the pan. (Or if you have a small pastry roller, like this one, you can use it to spread the dough. I have one similar to this one and I use it a lot.)
  5. Bake for 17 minutes. The crust should just be starting to turn golden brown around the edges. Allow the crust to set/cool for at least 10-15 minutes (or longer) before topping with the filling.

To make the filling:

  1. Cover the chopped dates in 1 cup of hot water and set aside for at least 10 minutes.
  2. In a small saucepan over low heat, combine the maple syrup, coconut oil, almond milk, and sea salt. Stir until the coconut oil is just melted and then remove from heat.
  3. Drain and discard the hot water from the dates, and place the dates in a blender with the saucepan contents. Blend until smooth, pour back into the saucepan (so you don’t have to dirty another bowl), and then stir in the chopped pecans.

To assemble & bake:

  1. Immediately spoon the filling onto the prepared shortbread base and use a spatula or the back of a spoon to spread the filling out evenly.
  2. Bake for 16 minutes or until the filling feels like it has set. Cool completely before removing the bars from the pan and enjoying.
© Megan Ancheta
Category: Candies, Cookies & Bars

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Reader Interactions

Comments

  2. Jean K udyba

    Looks wonderful! You had me at dates and pecans because I am crazy for anything with those two ingredients. Any suggestions on pan sizes if the unusual sized 9X9 is not in my stash of cookware? Do I go for an 8X8 and get thicker bars or for a larger pan and have thinner ones?

    Reply

    • Megan

      That is a great question, Jean! I think I would be more apt to try an 8×8″ pan.

      When you prebake the crust, you might need to add another minute or two to the bake time. Try baking for the 17 minutes as suggested. If the outside edges of the crust are golden brown, great. If not, add another minute or two.

      As for the filling, same thing, it might need another minute or two for the filling to set. Take your finger and gently press on the middle of the filling. If it seems like it’s set, that’s when you’ll know it’s done.

      Happy Thanksgiving!

      Reply

  11. Marilyn

    Any suggestions on a replacement for the almond flour in the crust? My husband can’t have almonds, but he can do the pecans. Typically I would use coconut flour but it’s denser. I’m excited to try these over the Christmas season.

    Reply

  12. Meg

    Do you mean 2 cups pecans, chopped,or 2 cups chopped pecans? It makes a difference in measuring, and I have 2 cups whole pecans here. When I chop them, it will be less than 2 cups. Is it enough?

    Reply

  14. Beverly Blatz

    Oh yum! These were so very good. Loved by my niece who eats grain free and loved by those of us that don’t have food related health issues.

    Reply

  15. Sherri Donohue

    I have tried other pecan pie bar recipes and your is the best!! Bar none (hah punny).
    Seriously this is the best recipe when it comes to crust, ease of making and taste. Not too sweet and sweet enough. Now my go-to recipe for pecan bars.

    Reply

  17. Becky

    MEgan!!! You already ROCKED!!! But now that You are making more paleo recipes available, You are The BEST food blogger site out there!!! Virtual HUGS and prayers coming Your way for You & Yours!!

    Reply

  19. Jennifer

    I would love to make these ahead of time, since we are traveling for Thanksgiving. Do you know if it would be better to freeze them fully baked, or make them and freeze before the final step, then thaw and bake the day of serving? Thank you!

    Reply

    • Megan

      Hi Megan (great name!), I used just regular pitted dates, not medjool. 😉 BUT, medjool would also work if that’s what you have!

      Reply

      • Deborah

        I use medjool every time! These bars are AMAZING! I am making them for the 4th time right now. I’ve also replaced the maple syrup with honey when making them for my daughter’s family. Turned out delicious, but I prefer the maple syrup.😊

        Reply

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