Best Pecan Pie Bars (Gluten, Dairy & Refined Sugar-Free)
Paleo, gluten and dairy-free pecan pie bars! If you love pecan pie, you are for sure gonna love these!
Equipment
- Food Processor
- Saucepan
- 8x8 baking dish
- Mixing bowl
Ingredients
For the shortbread crust
- 2 cups blanched almond flour (not almond meal)
- 1/4 cup plus 1/2 tablespoon coconut oil, melted
- 3 1/2 tablespoons pure maple syrup
- 1 teaspoon vanilla
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt
For the pecan pie filling
- 1/2 cup, plus 2 tablespoons pure maple syrup
- 1/4 cup coconut oil
- 1 teaspoon vanilla
- 1 cup pitted dates
- 1 3/4 cup raw pecans
- 1/8 teaspoon sea salt
Instructions
- Preheat oven to 350 degrees.
- Line an 8x8 baking dish with parchment paper. Make sure to leave a 2-3 inch overhang on all sides to make it easier to remove the bars from the dish.
- In a small saucepan on low heat, cover dates with water and allow the water to heat up for 2-3 minutes until water is hot. Turn off heat and let dates soften for 15 minutes while preparing crust ingredients.
- In a small bowl, mix together shortbread crust ingredients. First whisk together almond flour, baking soda and sea salt, followed by stirring in the wet ingredients. Make sure all ingredients are completely mixed together.
- Press the dough into the baking dish and bake for 15 minutes.
- While the crust is baking, prepare the filling mixture. First, drain and discard the water from the dates and put them into the food processor.
- In the same saucepan over low heat, add all of the filling ingredients except pecans. Stir together until coconut oil is melted and turn off heat. Add this mixture to the food processor with the dates. Pulse until smooth.
- Next, add the pecans to the food processor and pulse until slightly chopped to your liking. (I don't like big pieces of pecans, so I pulse until they are pretty small pieces).
- When shortbread crust has finished baking, pull out of the oven and spoon the filling mixture over the crust. Put back into the oven and bake for another 12-15 minutes until filling has set.
- Cool completely for about 15 to 20 minutes. Before cutting into bars, put in freezer for at least 45 minutes to an hour for best taste and texture. Take out of the freezer, cut into bars and enjoy!
Notes
We like these bars the best when after being in refrigerator overnight. The colder, the better texture and taste. One of my favorite kitchen appliances is my food processor, I use it for so many things, including these bars.
Tried this recipe?Let us know how it was!