Skip to Content

Paleo Pecan Pie Bars

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

Since creating my Gluten-Free Pecan Pie Cookies, I’ve received such awesome feedback from my readers on the recipe. (You all are amazing! I’m so happy all of you loved them!) I finally decided to modify the recipe to turn it into pecan pie bars. So that’s what I finally did.


These vegan pecan pie bars are super, super decadent. The dates and the maple syrup make the perfect heavenly filling that mimics a traditional pecan pie.

The healthy pecan pie filling sits on top of a delicious shortbread base. I definitely will use this shortbread base for other gluten-free bar recipes in the future. It turned out exceptionally well.

Paleo Pecan Pie Bars

These vegan pecan pie bars are super, super decadent. The dates and the maple syrup make the perfect heavenly filling that mimics a traditional gluten-free pecan pie (but is so much healthier!). 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.

Low-carb bars never tasted better!

How to make gluten-free pecan pie bars:

Prebake the vegan shortbread crust

  1. Preheat your oven to 350° (F). Place the dough in a lightly greased and parchment lined 9×9” baking dish. Use your hands or a spatula to press the dough out evenly over the bottom of the pan.
  2. Bake for 17 minutes, the crust should just be starting to turn golden around the edges.
  3. Allow the crust to set/cool for at least 10-15 minutes (or longer) before topping with the gluten-free pecan pie filling.

Make the filling

  1. Soak the dates in hot water; this softens them and makes them easier to blend.
  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 them in a blenders 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.

Assemble and bake the Paleo pecan pie bars

  1. Spoon the filling onto the prepared vegan shortbread base and use a spatula to spread out the filling evenly.
  2. Bake for 16 minutes, or just until the filling feels like it has set.
  3. Cool completely before enjoying.

Other gluten-free bar recipes I know you’ll love:

Gluten-Free Pumpkin Bars

Gluten-Free Cookie Dough Bars from Beaming Baker

Gluten-Free Monster Cookie Bars from Barefeet in the Kitchen

And of course, while I love these vegan pecan pie bars, my gluten-free pecan pie is just as delicious, and also corn syrup-free!

I hope you enjoy this gf pecan pie bar recipe just as much as my family does!
xo,
Mēgan

Paleo Pecan Pie Bars Recipe:

Vegan Paleo Pecan Pie Bars

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 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:

  • 2 1/4 cups blanched almond flour
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 5 tablespoons coconut oil, just melted
  • 3 tablespoons maple syrup
  • 2 tablespoons almond milk
  • 1 teaspoon vanilla extract

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 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.
  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.
If you’re looking for low-carb pecan pie then you might want to try these low-carb pecan pie bars because they’re even easier to make than pie! I’m 100% confident you’re going to love these Paleo pecan pie bars!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Gluten Free French Toast Casserole
← Previous
Quick Kimchi Cucumbers
Next →
Skip to Recipe