If you’ve been craving a dessert that’s both indulgent and guilt-free, let me introduce you to the ultimate crowd-pleaser: the Vegan & Paleo Pecan Pie Bars Recipe. These bars combine the buttery richness of a classic pecan pie with wholesome, natural ingredients like almond flour and coconut sugar, offering a dessert that’s crunchy, chewy, and loaded with warm, nutty sweetness. Whether it’s holiday season or just a weekend treat, these bars deliver that perfect slice-of-pie feeling without any dairy, gluten, or refined sugar.
Ingredients You’ll Need
Simple but carefully chosen ingredients are the secret to making these Vegan & Paleo Pecan Pie Bars truly shine. Each component plays a vital role in creating the perfect texture and flavor balance—from the tender shortbread crust to the luscious pecan topping.
- 1 ½ cups packed fine blanched almond flour: Provides a tender, nutty base that’s naturally gluten-free and paleo-friendly.
- 3 tablespoons melted and cooled coconut oil: Adds richness and moisture, helping the crust hold together beautifully.
- 3 tablespoons pure maple syrup: A natural sweetener that enhances depth and a subtle caramel note in the crust.
- 1 teaspoon vanilla extract: Infuses warmth and enhances all the flavors in the crust and filling.
- ¼ teaspoon salt: Balances sweetness and brings out the best qualities of the other ingredients.
- ½ cup coconut sugar: The star of the filling, giving that traditional pecan pie caramel flavor with a lower glycemic index.
- ⅓ cup pure maple syrup: Works with the coconut sugar to create a gooey, sticky filling that holds the pecans in place.
- 1 ½ cups pecans, roughly chopped: Adds crunch, texture, and signature nutty flavor essential to the pie bars.
- Fancy Maldon sea salt: Optional topping that elevates the flavors by adding a finishing touch of savory contrast.
How to Make Vegan & Paleo Pecan Pie Bars Recipe
Step 1: Prepare the Shortbread Crust
Start by preheating your oven to 350 degrees F and lining an 8×8 inch pan with parchment paper – this size is crucial for the bars to bake evenly and hold their shape nicely. Combine the almond flour, melted coconut oil, maple syrup, vanilla, and salt in a medium bowl. Stir everything with a fork until the mixture forms a thick, crumbly texture that’s easy to press into the pan. Press firmly and evenly with your fingertips, then bake for 6 to 7 minutes. This quick bake sets the crust just right, creating a tender but sturdy base for all those luscious pecans.
Step 2: Make the Pecan Filling
While the crust cools, mix the coconut sugar, maple syrup, vanilla extract, and a pinch of salt in a medium saucepan over medium-low heat. Stir constantly as the sugars melt and the mixture begins to simmer, forming a shimmering caramel sauce. Once bubbling gently around the edges, add the chopped pecans and cook for an additional 30 seconds to let them soak up the sweet richness. This step is all about timing – pour the gooey caramel with pecans immediately over the pre-baked crust and spread it out quickly but gently with a rubber spatula before it thickens.
Step 3: Bake and Chill
Transfer the pan back to the oven and bake for 17 to 20 minutes until the pecan filling is set and bubbling lightly. Once out of the oven, allow the bars to cool completely at room temperature. The filling will solidify and become chewy as it cools. For best results, chill the bars in the fridge for at least an hour before slicing them into 16 squares. If they feel too firm to cut, let them rest at room temperature for 15 to 20 minutes for a perfect bite.
How to Serve Vegan & Paleo Pecan Pie Bars Recipe
Garnishes
Sprinkling a little fancy Maldon sea salt on top just before serving elevates these bars to next-level deliciousness by balancing the sweetness with a pop of savory crunch. You can also add a light dusting of cinnamon or powdered coconut sugar for an extra festive touch.
Side Dishes
These pecan pie bars pair beautifully with a scoop of creamy vegan vanilla ice cream or coconut whipped cream to complement the crunchy texture and warm caramel flavors. A fresh berry compote or slices of ripe pear also add brightness and freshness on the side.
Creative Ways to Present
For a party or holiday table, arrange the bars on a rustic wooden board alongside a bowl of chopped pecans, small jars of maple syrup, and edible flowers. You can also serve individual bars on pretty plates with a drizzle of melted vegan caramel sauce or a sprig of fresh mint for a pretty, inviting dessert display.
Make Ahead and Storage
Storing Leftovers
Because these bars are a bit sticky and moist, keep any leftovers stored in an airtight container in the refrigerator to maintain their perfect texture. They’ll stay fresh for up to 5 days, making them an excellent make-ahead dessert for busy weeks or special occasions.
Freezing
You can freeze the bars for longer storage by wrapping them tightly in plastic wrap and placing them in a freezer-safe container or bag. They freeze beautifully for up to 2 months. When you’re ready to enjoy, thaw them in the fridge overnight for best results.
Reheating
If you prefer your Vegan & Paleo Pecan Pie Bars served warm, pop them in a low oven (about 300 degrees F) for 5 to 7 minutes. This will soften the caramel just enough for that melty, fresh-baked experience without making the crust soggy.
FAQs
Can I substitute the almond flour with another type of flour?
Almond flour is key to maintaining the paleo and gluten-free nature of these bars, and it provides a nutty flavor essential to the crust. While you could try other nut flours like cashew or hazelnut, keep in mind that texture and flavor might change, so almond flour is best.
Is it possible to make these bars nut-free?
Since pecans and almond flour are central to this recipe, nut-free substitutions would be tricky. However, you might experiment with seed flours like sunflower seed flour and pumpkin seeds instead of pecans, but results won’t be quite the same.
Can I use a different sweetener instead of coconut sugar?
Yes, coconut sugar offers a nice caramel note and paleo compliance, but you could substitute with date sugar or muscovado sugar. Just remember that liquid and granule consistency might affect the caramelization, so keep an eye on it as you cook.
How do I know when the bars are done baking?
The pecan filling should be bubbling lightly and set around the edges but may still have a slight jiggle in the center. After cooling and chilling, it will firm up perfectly to a chewy, sliceable consistency.
Can I double this recipe to make a larger pan?
Absolutely! Just use a 9×13 inch pan and double all ingredients. Adjust the baking times slightly—bake the crust longer if needed, and watch the filling closely to avoid overcooking.
Final Thoughts
These Vegan & Paleo Pecan Pie Bars Recipe are a true game-changer when you’re craving a dessert that feels like a classic treat but fits your healthy lifestyle. From the tender almond flour crust to the rich, caramelized pecan topping, every bite is a celebration of simple, wholesome ingredients made delicious. I can’t wait for you to try them — your taste buds will thank you!
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Vegan & Paleo Pecan Pie Bars Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan & Paleo Pecan Pie Bars combine a rich almond flour shortbread crust with a naturally sweetened pecan filling made from coconut sugar and pure maple syrup. This healthier take on the classic pecan pie delivers a deliciously gooey, nutty dessert that’s perfect for holidays or anytime you crave a sweet treat. With a sprinkle of Maldon sea salt on top, these bars balance sweet and salty flavors while remaining vegan, paleo, and gluten-free.
Ingredients
For the shortbread crust:
- 1 ½ cups packed fine blanched almond flour
- 3 tablespoons melted and cooled coconut oil (or substitute melted butter or vegan melted butter)
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the filling:
- ½ cup coconut sugar
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- Sprinkle of salt
- 1 ½ cups pecans, roughly chopped
For topping:
- Fancy Maldon sea salt, for sprinkling on top
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Line an 8×8 inch square pan with parchment paper. Using an 8×8 inch pan is important because a larger 9×9 inch pan may result in thinner bars.
- Make the Shortbread Crust: In a medium bowl, combine almond flour, melted coconut oil, maple syrup, vanilla extract, and salt. Mix with a fork until you achieve a thick crumbly texture. Transfer this mixture into the lined pan, and use your fingers to press it evenly and firmly across the bottom. Bake the crust for 6-7 minutes. Remove from oven and set aside to cool while preparing the filling.
- Prepare the Pecan Filling: In a medium saucepan over medium-low heat, combine coconut sugar, maple syrup, vanilla extract, and a sprinkle of salt. Stir constantly as the mixture melts, simmers, and bubbles along the edges. Once bubbling, add the roughly chopped pecans and cook for an additional 30 seconds, stirring to coat the nuts well.
- Assemble and Bake: Quickly pour the hot caramel pecan mixture over the cooled shortbread crust. Use a rubber spatula to gently and evenly spread the pecans before the caramel hardens. Place the pan back in the oven and bake for 17-20 minutes until set.
- Cool and Chill: Remove from the oven and let the bars cool completely at room temperature. Once cooled, transfer the pan to the refrigerator for at least one hour to allow the filling to solidify further.
- Slice and Serve: After chilling, cut the bars into 16 equal pieces. If the bars are too hard to cut or are very firm, allow them to sit at room temperature for 15-20 minutes to become chewy. Optionally, sprinkle with Maldon sea salt before serving. These bars pair beautifully with vanilla ice cream. Enjoy!
Notes
- Use an 8×8 inch pan for best thickness; 9×9 inch pans produce thinner bars.
- If bars feel too firm after refrigeration, leave them at room temperature for 15-20 minutes before cutting to soften.
- You can substitute coconut oil with melted vegan butter or regular butter if not strictly vegan.
- For a more intense caramel flavor, be careful not to overcook the caramel mixture to avoid bitterness.
- Sprinkling Maldon sea salt enhances the sweet and salty contrast for a gourmet touch.
- Pair these bars with vanilla ice cream or your favorite dairy-free alternative for a decadent dessert.
