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Coffee Pecan Pie Bars (Vegan, Paleo)

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This pecan pie bar recipe is gluten free, grain free, and vegan, made with paleo flour and natural sugars. Skip the traditional pie and serve these bars for a healthier holiday dessert!

pan of pecan date bar cookies, one with bite removed

This fantastic recipe is sponsored by the awesome people at Bob’s Red Mill. Thank you for supporting the brands that help me to create delicious gluten free recipes like this one for you!

Do you know that coffee has the power to transform the flavor of baked goods from mediocre to marvelous? It’s a fact – I will never lie to you, friends!

Chocolate and coffee share a similar flavor profile, so they naturally pair well together. This is why many good chocolate cake recipes call for the addition of coffee or espresso powder.

For the same reason, when I make chocolate desserts, I like to add a splash of coffee to them.

These vegan pecan pie bars are no exception! They’re made with dark chocolate, coffee, and a fantastic all-purpose paleo baking flour from Bob’s Red Mill that I am head over heels for. I think you’ll love it too.

package of Bob's Red Mill brand paleo baking flour

This paleo baking flour mix is definitely my go to for grain free baking because it already has the necessary thickeners/starches, such as tapioca flour.  It’s also perfect for making grain free flatbread, crackers, and more.

  • Bob’s Grain free Flour Blend ingredients – almond flour, arrowroot starch, tapioca flour, coconut flour. No sugar or additives added!

Now, I have to confess… I’ve also made these bars with a self made paleo flour blend with Bob’s Redmill  grain free flours.

Alternative grain free flour mix – 1 1/2 c blanched almond flour, 2 tbsp coconut flour, and 2 tbsp tapioca flour. It works just as well for the crust, just not as handy as that premade mix.

Okay, let’s get to baking with this flour blend! Crust first.

Pecan pie bar recipe ingredients

overhead: ingredients in bowls and measuring cups to make pecan pie bar recipe

There are three components of the dessert bars- the crust, the filling and a nutty chocolate coffee topping.

CRUST INGREDIENTS

The crust is simple to make, with just FOUR ingredients! But, the first ingredient may surprise you…

  • Pitted dates – As I mentioned earlier, there are no refined sugars in this dessert. Dates are naturally sweet, so you don’t need to use sugar! Plus, dates are high in fiber and antioxidants.
  • Paleo baking flour blend  – Bob’s Red Mill paleo flour is a blend of almond, tapioca and coconut flour, plus arrowroot starch. (homemade grain free flour blend in recipe card)
  • Tapioca starch – You will only need this if you are using self made almond flour/coconut flour blend. The paleo baking flour blend does include starch.
  • Coconut oil – You may not need to use this; it really depends on how fresh your dates are.

overhead: paleo flour crust in a pan for vegan dessert bars

PECAN PIE FILLING INGREDIENTS

  • Pitted dates
  • sea salt
  • vanilla extract – The cost of vanilla beans is crazy expensive right now. So, if  pure extract is too rich for your wallet, you can use almond extract or use imitation vanilla
  • pecan halves – Be sure to set some of the halves aside to use for the top of the vegan pecan pie bars
  • maple syrup
  • naturally refined coconut oil
  • non dairy milk or water
  • instant coffee granules or espresso powder 
  • coffee beans – This is an optional ingredient. I like to use chocolate covered espresso beans or coffee beans to garnish the top of the bars

 

pecan pie filling in square pan with pecans on top

Video: How to make vegan pecan pie bars

Yes, this recipe is simple to make, but I created a helpful how-to video for you anyway. 🙂

 

2 chewy vegan pecan pie bars on a white plate

Recipe notes + tips for success

  1. Soak the dates.

 To be sure that the dates are full of moisture, let them soak them for at least 10 minutes before draining them.

  1. Parbake the crust.

Although this step is optional, I recommend partially baking the crust for 10-15 minutes. It makes for a sturdier crust, so it can hold the filling without absorbing moisture from the dates.

  1. Keep distractions at a minimum.

Part of making the filling requires cooking the maple syrup and coffee, then blending it with the pecans and dates. The mixture will boil up pretty quickly- two to three minutes, MAX. Be very careful, because it will bubble up and get very hot.

You’ll need to remove it from the heat and pour it into the crust as quickly as possible after that. Otherwise, it will start to thicken, making the job more difficult.

  1. Chilling is not an optional step.

Waiting for your pecan pie bars to chill may be the most difficult part of making this recipe! Trust me on this- if you eat them before they set up, they just won’t taste right. Repeat after me… patience is a virtue.

While you wait, you can make the topping, then sit down and enjoy a cup of vegan bulletproof coffee latte and some dark chocolate energy bites. 🙂

woman's hand holding a coffee-infused pecan pie bar above a pan of them

Print
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pan of pecan date bar cookies, one with bite removed

Vegan Pecan Pie Bars

★★★★★

5 from 4 reviews
  • Author: Lindsay Cotter
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12 mini pie bars 1x
Print Recipe

Description

This pecan pie bar recipe is gluten free, grain free, and vegan, made with paleo flour and natural sugars. Skip the traditional pie and serve these bars for a healthier holiday dessert.

IMPORTANT: You MUST chill the bars for at least 4 hours before serving them. Otherwise, the consistency will be too mushy, and you won’t be able to cut them into clean squares.

Scale

Ingredients

FOR THE CRUST:

  • 12 pitted dates (soaked for 10 minutes in water)
  • 1 3/4 cups Paleo flour Blend (see notes for homemade paleo flour blend)
  • 1 tbsp tapioca starch (or arrowroot starch) – Omit if using paleo flour blend with tapioca starch.
  • 1– 2 tbsp naturally refined coconut oil (as needed)

FOR THE FILLING AND TOPPING:

  • 6 dates (pitted)
  • 1 pinch sea salt
  • 1 tsp vanilla
  • 1 cup pecan halves to blend + extra for topping
  • 1/3 cup maple syrup
  • 1/3 cup naturally refined coconut oil
  • 2 tbsp non dairy milk or water
  • 2 tbsp instant coffee or espresso
  • Optional coffee beans for topping

Instructions

  1. 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.
  2. In a small bowl, soak your dates in water for 10 minutes. Drain water after.
  3. Blend together nut flour, tapioca starch, dates, and 1 tbsp coconut oil in food processor. If your batter is too dry, then add 1/2 tbsp up to 1 tbsp more coconut oil (as needed). Blend until a mealy sticky texture is formed. See blog for photos.
  4. Transfer batter to a baking/brownie pan. Spread mixture evenly into the pan then press firmly to create a bottom crust.
  5. Bake for 12 -15 minutes or until crust is lightly golden brown. Remove from oven. Updated notes: I’ve had a few readers opt not to prebake the the crust and it works well too.
  6. While the crust is baking, make the filling and topping.
  7. 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.
  8. Next, in a small saucepan, combine 1/3 cup maple syrup (for sweeter topping using 1/2 c maple syrup), 2 tbsp milk (or water), 1/3 cup coconut oil, and 2 tbsp instant coffee.
  9. 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.
  10. Combine your hot coffee coconut oil mix with the date/pecan filling in one bowl. Mix together quickly.
  11. 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.
  12. Bake again for about 18-22 minutes or until golden brown on sides.
  13. Once baked, place in the fridge for 1 hr to set.
  14. Remove from fridge then slice into bars. The bars are best served at room temperature or slightly warmed (in oven or microwave) .
  15. Store in fridge in sealed container for up to 1 week. Freeze up to 3 months.

Notes

  • Alternative grain free flour mix – 1 1/2 c blanched almond flour, 2 tbsp coconut flour, and 2 tbsp tapioca flour. Be sure to pre bake the crust for at least 10 minutes with this blend.
  • The sugar content comes mostly from the dates (natural sugar). I have not tried using a alternative sugar substitute for the maple syrup, but feel free to try or reduce amount of maple syrup to 2-4 tbsp.
  • Category: dessert
  • Method: oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 small bar
  • Calories: 310
  • Sugar: 28g
  • Sodium: 11.2mg
  • Fat: 22.5g
  • Saturated Fat: 7.7g
  • Carbohydrates: 25.3g
  • Fiber: 5g
  • Protein: 4.9g
  • Cholesterol: 0mg

Keywords: pecan pie bar recipe, holiday desserts, vegan, grain free, gluten free, paleo, vegan pecan pie bars

This post was originally published on November 6, 2016. The photos, video, and content were updated on October 21, 2020.

 

Alright my friends, hope you these mini pie bars make all your vegan (or paleo) holiday food dreams come true, extra caffeinated.  Take pictures and tag us if you try them!  😉

Keep up with the compassionate, fun-loving Bob’s Red Mill on social media. They are full of gluten free inspiration!Facebook,Twitter  Instagram, YouTube, and Pinterest.

Cheers!

LC

Related Posts

Photo of Lindsay Cotter of Cotter CrunchHi, I’m Lindsay!  Gluten Free Nutrition Specialist, food photographer and author of Nourishing Superfood Bowls, and meal plan guru! I’d love to know you more! Follow me on Instagram, Facebook, Pinterest, and drop a comment below.

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  5. Linz @ Itz Linz says

    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. Jen says

    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. Julia Mueller says

    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. Sarah- A Whisk and Two Wands says

    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. Alexa says

    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. Laura @ Sprint 2 the Table says

    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. Laura says

    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. Amanda @ .running with spoons. says

    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. Monica says

    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

    • Cotter Crunch says

      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. Linda Lyden says

    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. Cassie Autumn Tran says

    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. Bynemara says

    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. Lauren Kelly says

    I made these for my coffee loving husband and he devoured them! I will definitely make again!

    ★★★★★

    Reply

    • Lindsay Cotter says

      For the topping or filling? For the filling, I used whole halves then grinded it with dates. For the topping, I crushed the halves in a bag and left some whole halves. The topping texture is totally up to you. Hope that makes sense!

      Reply

  46. Sara says

    I saw this recipe advertise on the Bob’s instagram account. I had the flour and all other ingredients and the photos looked amazing so I wanted to give it a shot. I love making healthy-ish deserts. But I wish I had read the recipe super closely before starting because there are parts that are very confusing.

    For the crust ingredients, it says 2-3 tbsp of coconut oil “as needed” but then in the instructions you are only told to use 1 tbsp. My crust ended up being super greasy so we’ll see whether that’s good or bad when it’s time to eat! I chose to pre-bake for this reason but it came out looking really dry.

    The ingredient list for the filling shows 1/3 cup of maple syrup but the instructions say 1/2. Not knowing which I needed, I just tried to do something in between.

    The chill directions say to place in the fridge for 1 hour until set, then remove, slice, and serve “warm.” How would they be warm after chilling in the fridge for an hour? Are you suppose to reheat?

    Reply

    • Lindsay Cotter says

      I’m so sorry Sara, there was an error in our new recipe card. I’m going to email you as well. I’m updating it now. After chilling, then you can slice and store in a container in fridge until ready to serve. I serve these slightly warmed in oven or at room temperature.

      Reply

  47. Linda Lyden says

    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

  48. Cotter Crunch says

    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

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