Pecan Pie Bars infused with coffee! Yes! Normal Pecan pie bars recipes aren’t as good and easy as this one, and this is a vegan and Paleo friendly 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.
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?
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 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 recipe, 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!
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
- Maple Syrup
- A wee bit of almond or coconut milk
- A just 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!
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
- 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
- Preheat oven to 350F. Line a 8×8 or 9×9 baking pan with parchment paper and be sure to grease or oil the sides as well.
- 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.
- 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.
- 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 sauce pan, 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 an extra coffee beans you’d like on top. The coffee beans are optional.
- 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 and slice.
- Store in fridge in sealed container if you want to keep these for later. Just pop in oven or microwave to warm again.
Total time does not include CHILL time, so add extra hour for them to set.
I used Pamela’s Paleo nut flour blend which consisted 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
These are SUPER EASY! Don’t overthink the processes. Haha! ENJOY
Nutrition for Smaller Sliced Bar:
*If you are watching sugar, add less maple syrup and dates to the filling*
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?