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!
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.
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.
Okay, let’s get to baking with this flour blend! Crust first.
Pecan pie bar recipe ingredients
There are three components of the dessert bars- the crust, the filling and a nutty chocolate coffee topping.
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.
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
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. 🙂
Recipe notes + tips for success
- 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.
- 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.
- 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.
- 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.Print
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 their blog and social media. They are full of gluten free inspiration!