Cotter Crunch

Healthy Gluten Free Recipes One Bite at a Time!

Coffee Pecan Pie Bars {Paleo, Vegan Dessert}

88 Comments

Paleo Icon PaleoVegan Icon Vegan
Jump to RecipePrint RecipeRate Recipe

Pecan Pie Bars infused with coffee! Traditional pecan pie dessert recipes aren’t as good and easy as this one, and this is a paleo friendly and vegan dessert. Your favorite holiday pie in smaller bar form, and lighter. This Coffee Pecan Pie Bars recipe is simple, delicious, and will PERK you up in no time.

pecan pie bars with roasted coffee beans on top

This EASY Pecan Pie Bar Recipe is sponsored by my friends over at Pamela’s Products! Thank you for allowing me to share their wonderful products and talk about this caring company.

Hi. My name Lindsay I have two obsessions. Okay more than that, but you get my point. Gluten free or Paleo Bars, Coffee, and anything with pecan pie flavor. Including pecan pie! Haha.

What I’m saying is that I am currently needing to embrace my weaknesses. Yes, pour that coffee and let’s make some more bars. Ahem… Vegan Coffee Pecan Pie Bars. The crazy thing is that this is also an EASY paleo recipe. They don’t taste like they’ve been “healthified.” In fact, they taste like LEGIT pecan pie. I do not lie friends.

Now, let me back up the coffee pecan pie bars obsession train and explain. Mmm k?

A vegan dessert recipe for pecan pie bars

pecan pie bars made with gluten free nut flour

 

You probably know that I’m an old blogger. Haha, meaning I’ve be doing this a while. Yes, I used to post workouts and race update posts when my Kiwi (New Zealand) husband was a pro athlete. Which is how the whole homemade bar gluten free obsession began. FUELING that man!

But oh me oh my, how things have changed. IN A GOOD WAY! Less is more folks. And just like what I did to this pecan pie bars recipe, things transformed and simplified.  A big shift with a whole new (and improved) flavor (of life) was formed. Ohhhh, deep thoughts here ya’ll.

I guess what I’m trying to say is that I’m okay with change. In fact, it’s done us WONDERS to actually surrender and embrace it. New careers, new focus, new health goals, new US! We are …. CONTENT and it feels so good! I could ramble on about that, and probably will in a later post, but today we chatting about a different transformation… dun dun dun dun (that’s suppose to be s drumroll sound).

Those classic PECAN PIE bars transformed into easy peasy VEGAN COFFEE PECAN PIE BARS! A paleo and vegan dessert, too!

Phew! That’s one epic transformation. All because I said yes, I want to change things up, perk it up, pecan it up? LOL!

Simplify, pecan bars? How so? Oh glad you asked!

A new paleo nut flour blend by Pamela’s! Totally obsessed! Have I said the word obsessed enough? Yea, that’s pretty much my feeling.
paleo nut flour from Pamela's

 

Pamela’s Nut-Flour Blend is unique blend of Almonds, Coconut, Pecans, and Walnuts. So it adds an even more nutty taste to these pecan pie bars. Not to mention no additives, no added sugar, and non -gmo.

It’s like the healthiest of healthy flour blends!

I also love that this nut flour blend so super fine and doesn’t clump. That makes my paleo recipe baking heart HAPPY and at ease.

Oh, and guess what? This nut flour is going to be our base today. All we have left to do is make the secret vegan filling and coffee coating.

Pamela's grain and gluten-free nut flour blend

You read that right. 3 STEP PROCESS for a simple Coffee Pecan Pie Bar recipe. Tried and tested 3 x just for my own good measure. Let’s just say we had 3 different kinds of vegan/paleo pecan pie bars over the course of a week. A good problem if you ask me. I chose to post the EASIEST and TASTIEST version for you! Cool?

You know I love making QUICK step by step process recipes, just to make things simple for you. Plus this paleo recipe just feeds our dessert/snack bar obsession.

Ahh, my job is done!

Coffee Pecan Pie Bars Ingredients

Okay, here’s what makes these coffee pecan pie bars super simple and paleo/vegan. It’s really just a few real food ingredients.

  • Coffee (instant)
  • Coconut oil
  • Nut flour blend
  • Dates
  • Maple Syrup
  • A wee bit of almond or coconut milk
  • Vanilla
  • Pecans
  • A spoonful of an extra starch (Like tapioca flour or potato starch, etc.)

The 3 steps? Well, it’s simple. Bake the crust. Blend and layer on the coffee/pecan filling.

That ooey gooey topping below would be the coffee/date filling before you bake! OH MY!

unbaked pecan pie filling in a pan

vegan pecan pie bars on a baking sheet

Bake Again. DEVOUR! Oh, maybe the 4th step should be a must too. Right? Haha!

If you are looking for other seasonal pie bar recipes, I highly recommend checking out Texan Erin Baking Pumpkin Pie Bars. Gluten Free and all!

Ready to make these pecan pie bars? Here’s the recipe!

Print
Pecan pie bars recipes aren't as good and easy as this one, and this is a vegan and Paleo recipe. The favorite holiday pie in smaller bar form, and lighter.

Vegan Coffee Pecan Pie Bars {Easy Paleo Recipe}

  • Author: Lindsay Cotter
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 small bars or 9 large bars
  • Category: dessert
  • Method: oven
  • Cuisine: American
Print Recipe

Description

Pecan pie bar recipes aren’t as good as Coffee Pecan Pie Bars! This is a paleo friendly and vegan dessert!. A lighter version of pecan pie for the holidays!

Ingredients

FOR THE CRUST:

  • 2 cups Paleo Nut flour Blend (We used Pamela’s [url] Paleo Nut Flour Blend ∞http://www.pamelasproducts.com/products/baking-mixes/nut-flour-blend/[/url])
  • 1 tbsp Tapioca Starch (or arrowroot or potato starch works too)
  • 10-12 pitted dates
  • 1 tbsp coconut oil

FOR THE FILLING AND TOPPING:

  • 6 dates (pitted)
  • pinch of sea salt
  • 1 tsp vanilla
  • 1 cup pecan halves to blend
  • 1/3 cup maple syrup
  • 1/2 cup coconut oil
  • 2 tbsp coconut milk (or water if you prefer less creamy)
  • 2 tbsp instant coffee or espresso
  • 1/4 cup to 1/2 c extra pecan halves to place on top before baking
  • Optional coffee beans for topping

Instructions

  1. Preheat oven to 350F. Line an 8×8 or 9×9 baking pan with parchment paper and be sure to grease or oil the sides as well.
  2. Blend together 2 cups nut flour, tapioca starch, dates, and 1 tbsp coconut oil in food processor. Pack this into the bottom of the baking pan.
  3. Bake for 15 minutes. Remove from oven. Updated notes: I’ve had a few readers opt not to prebake the the crust and it worked too. Depends on how crispy you want the bottom.
  4. While the crust is baking, make the filling.
  5. Blend together 6 dates, vanilla, salt, and 1 cup of the pecans. Batter will be sticky and thick. Then Place in bowl and set aside.
  6. Next, in a small sauce pan, combine 1/2 cup maple syrup, milk (or water), 1/2 cup coconut oil, and coffee.
  7. Let it come to a soft boil and then reduce to low, whisk on low. This should only take about 2 -3 minutes max! It will be a little foamy bubbly then it will settle back down.
  8. Combine your hot coffee coconut oil mix with the date/pecan filling in one bowl. Mix together quickly.
  9. Pour that mixture over the pecan crust in the pan. Spread it out evenly. See picture in post with the glaze on top. That’s the coffee/date batter. Sprinkle the rest of your pecan halves on top. Sprinkle extra coffee beans on top if desired.
  10. Bake again for about 18-22 minutes or until golden brown on sides.
  11. Once baked, place in the fridge for 1 hr to set.
  12. Remove from fridge, slice and serve warm.
  13. Store in fridge in sealed container if you want to keep these for later. Just pop in oven or microwave to warm again.

Notes

  • Total time does not include CHILL time, so add extra hour for them to set.
  • I used Pamela’s Paleo nut flour blend which consists of almond/coconut/pecan flour. If you are using another paleo flour blend, be sure to watch baking time on crust. It will vary.
  • If you are watching sugar, add less maple syrup and dates to the filling

Nutrition

  • Serving Size: 1 small bar
  • Calories: 310
  • Sugar: 16.3g
  • Sodium: 11.2mg
  • Fat: 22.5g
  • Saturated Fat: 7.7g
  • Carbohydrates: 25.3g
  • Fiber: 5g
  • Protein: 4.9g
  • Cholesterol: 0mg

Keywords: pecan pie bars, holiday desserts, vegan dessert, paleo

Nutrition for Smaller Sliced Bar: 

*If you are watching sugar, add less maple syrup and dates to the filling*

A Vegan Coffee Pecan Pie Bars recipes that's easy to make and Paleo. Your favorite holiday dessert in smaller bar form, and lighter. Simple, delicious, and will PERK you up in no time.

Well now these sure do come in handy this month. Pecan Pie and Coffee in dessert bar form. And made with all natural REAL FOOD! Now only if you could reach through the screen and grab one. Trust me, I’d share, I have tons!

removing vegan pecan pie bars from a pan

two pecan pie bars infused with coffee

But since you can’t physically be here to have coffee and pecan pie bars with me, please try them out yourself. Heck, bake them up and share over coffee with friends and family. Let’s make this a slow and savor season!

A #Vegan Coffee Pecan Pie Bar recipes that’s simple and #paleo! @pamelasproducts YUM! #dessert

Click To Tweet

More EASY BAR recipes that taste like dessert!!

Favorite type of holiday bar? Have you ever made your own pecan pie bars? 

Keep up with the Pamela’s Products Gluten Free on social media. They are full of recipe inspiration!  Facebook, Twitter, Instagram, Pinterest

Cheers friends!

signature1

A Vegan Coffee Pecan Pie Bars recipe that's easy to make and Paleo. Your favorite holiday dessert in smaller bar form, and lighter. Simple, delicious, and will PERK you up in no time. www.cottercrunch.com @cottercrunch

Pin
Tweet
Share
Email
652 Shares

If you liked this post, you might like...

Mexican Chocolate Avocado Mousse {Vegan}
Raspberry Chocolate Chip Edible Cookie Dough (Slic...
Light Paloma Cocktail with Orange {Refined Sugar F...
Homemade Cajun Breakfast Sausage (Paleo Air Fryer ...

Reader Interactions

Comments

    Rate & Comment

    Your email address will not be published. Required fields are marked *

    ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  5. i want this for breakfast! i went out to dinner with some girlfriends over the weekend and something about being gluten free came up. i said oh i have the perfect blog for you to follow and my other friend said “cotter crunch?” haha YUP! 🙂 xo

    Reply

  7. These look so good! I’ve never made pecan bars, but I need too! That nut flour blend looks awesome. I usually try to make nut flour in my vitamix, but sometimes it’s so nice having it already prepared!

    Reply

  8. You say things like “pecan” and “coffee” and I’m immediately all in. These bars are sheer perfection! I can taste them through the screen. Definitely a wonderful snack for refueling…slash enjoying during a nice Netflix binge 😉 Loving every bit of these beauties!

    Reply

  11. Seriously drooling Lindsay! You had me at pecan and sold me with coffee!! I’m definitely making these for Thanksgiving weekend up north. Friends will love them with coffee for breakfast.
    Since I was gone the end of last week and over the weekend I didn’t do our weekly shopping like I usually do Friday. I’m off to meet the hubby for lunch (his birthday) and go grocery shopping and I added this nut blend to my list!

    Reply

  12. You had me at the shot of the pre-baked syrupy goodness. What beautiful dessert. I had no idea Pamelas was making a nut flour blend. Good to know!

    Reply

  13. I don’t make a lot of bar for whatever reason – I do love them!. These look perfect. We make Kentucky Derby Pie (pecan pie with bourbon and chocolate chips) every year, but it is SO messy. I bet these would be a huge hit and easier to clean up!

    Reply

  22. These look awesome! I love the addition of coffee and the blend of nut flours! I’m for anything chocolate! My hubby’s favorite are these PB chocolate bars…YUM!

    Reply

  26. I”ve never made my own pecan bars! But you’re making me feel like I’m missing out, especially with the touch of java in there 🙂 I’m loving the sound of that flour, too. It’s so awesome to see companies keeping up with the times and making it easier for people who are following specific diets.

    Reply

  35. These are shouting my name from the rooftops. It’s also my first time hearing about this company: Pamela’s. They look like they make awesome products… I will check them and this recipe out! 🙂

    Reply

    • I think I just answered you on twitter. But you can probably use regular coffee. I think that would work! If you want extra strong coffee flavor then double it. Keep me posted

      Reply

  38. Hi….I got a clue! I previously wrote to you about the crust being dry….I forgot to hydrate my dates….i think thats where I went wrong…gonna try again!

    Reply

  39. I’m addicted to vegan brownies, green tea and anything PEANUT BUTTER. AW YEAH. Would that mean I need to make vegan peanut butter matcha brownies? And hey, I might be addicted to these coffee pecan pie bars!

    Reply

  40. Was wondering if I can do something new with coffee. I am surprised to see this recipe. This would be amazing for breakfast! Thanks for sharing it Lindsay 🙂

    Reply

  41. I’m not quite sure why the crust was baked first…it was very dry. They were quite delicious but would have bee better if the “crust” was not baked first (everything just baked together)…thanks

    Reply

  42. Thanks for letting me know. I wonder if it’s just the flour or oven variations? I have others make and it was not dry. So sorry. I’ll put your suggestions in my notes. Thanks again for the feedback

    Reply

freebie!

Nourishing Superfood Bowls Cookbook 5 Free Recipes Sneak PeekSign up & get 5 FREE RECIPES from my Nourishing Superfood Bowls Cookbook

freebie!

Nourishing Superfood Bowls Cookbook 5 Free Recipes Sneak PeekSign up & get 5 FREE RECIPES from my Nourishing Superfood Bowls Cookbook

652 Shares
Pin
Tweet
Share
Email