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Paleo Pecan Pie Bars

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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.

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© Mēgan Ancheta
Category: Candies, Cookies & Bars
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.

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

  21. Brooke

    These look delicious! My go-to pecan pie is date-sweetened and I love it, so I can’t wait to try these! Just a note; while the dates definitely make this a healthier, and even lower-glycemic option, neither dates nor maple syrup are considered low-carb sweeteners. Though unrefined, they are both very high in natural sugars. I personally am totally fine with that, but I can see how someone could get confused by the low-carb label on this recipe.
    Thanks again for the recipe, I’m excited to give it a go!

    Reply

  22. Roxanne

    This recipe sounds amazing. However, I am allergy to coconut. What would you suggest using as a substitute for the coconut oil?

    Reply

  23. Laurie

    I ADORE your pecan pie cookies but they’re a little more work than these. Trying these this year. Does the coconut oil/butter for the filling need to be in a liquid state? I assume so since we’re adding to dry ingredients?

    Reply

    • Mēgan

      Hi Laurie,
      Thanks for asking – I’m looking at my directions and see they aren’t quite clear, are they? You can melt the coconut oil for the shortbread base.

      Reply

  25. Tricia

    These are delicious! I need to double this recipe for a large group, so do I just double all the ingredients or do I need to adjust some of the measurements for a 9×13 pan?

    Reply

    • Mēgan

      Hi Tricia,
      I would double the ingredients, though you might have to adjust your baking times to accommodate for the larger batch. I haven’t tried this myself, so I’m not sure what the exact times would be.

      Reply

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