Pecan Pie Bars infused with coffee! This vegan pecan pie recipe is also paleo friendly and made with natural sweeteners. Your favorite holiday pie in dessert bar form. Easy to make, delicious, and will PERK you up in no time.
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 backup the coffee pecan pie bars obsession train and explain. Mmm k?
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.
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.
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.
- Espresso or Coffee (instant)
- Coconut oil
- Nut flour blend
- Maple Syrup
- Non Dairy milk
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!
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 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!
FOR THE CRUST:
- 12 pitted dates (soaked for 10 minutes in water)
- 1 3/4 cups Paleo flour Blend ( see notes for substitutes)
- 1 tbsp Tapioca Starch (or arrowroot starch)
- 2– 4 tbsp naturally refined coconut oil (as needed)
FOR THE FILLING AND TOPPING:
- 6 dates (pitted)
- pinch of sea salt
- 1 tsp vanilla
- 1 cup pecan halves to blend + extra for topping
- 1/3 cup maple syrup
- 1/2 cup naturally refined coconut oil
- 2 tbsp non dairy milk or water
- 2 tbsp instant coffee or espresso
- Optional coffee beans for topping
- Preheat oven to 350 F (180C). Line an 8×8 or 9×9 baking pan with parchment paper and be sure to grease or oil the sides as well.
- In a small bowl, soak your dates in water for 10 minutes. Drain water after.
- Blend together nut flour, tapioca starch, dates, and 1 tbsp coconut oil in food processor. Pack this into the bottom of the baking pan.
- Bake for 15 minutes. Remove from oven. Updated notes: I’ve had a few readers opt not to prebake the the crust and it works well too.
- While the crust is baking, make the filling.
- 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.
- Next, in a small saucepan, combine 1/2 cup maple syrup, milk (or water), 1/2 cup coconut oil, and coffee.
- 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.
- Combine your hot coffee coconut oil mix with the date/pecan filling in one bowl. Mix together quickly.
- 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.
- Bake again for about 18-22 minutes or until golden brown on sides.
- Once baked, place in the fridge for 1 hr to set.
- Remove from fridge, slice and serve warm.
- Store in fridge in sealed container if you want to keep these for later. Just pop in oven or microwave to warm again.
- I used Pamela’s Paleo nut flour blend which consists of almond/coconut/pecan flour, no starch. If you are using another paleo flour blend with tapioca starch, you will not need to add it here. Be sure to watch baking time on crust. It will vary.
- If you are watching sugar, use less maple syrup and dates to the filling
- Category: dessert
- Method: oven
- Cuisine: American
- 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
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!
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!
More EASY BAR recipes that taste like dessert!!
Favorite type of holiday bar? Have you ever made your own pecan pie bars?