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

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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.