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 1 hour before serving them. Otherwise, the consistency will be too mushy, and you won’t be able to cut them into clean squares.
- 12 pitted dates (soaked for 10 minutes in water)
- 1 3/4 cups grain free flour blend (see notes for homemade blend)
- 1 Tablespoon tapioca starch or arrowroot starch (omit if using premade flour blend with tapioca starch)
- 1– 2 Tablespoons naturally refined coconut oil
- 6 pitted dates
- 1 pinch kosher salt
- 1 teaspoon pure vanilla extract
- 1 cup pecan halves plus extra for topping
- 1/3 cup maple syrup
- 2 Tablespoons non dairy milk or water
- 1/3 cup naturally refined coconut oil
- 2 Tablespoons instant coffee or espresso
- Optional Toppings: coffee beans, pecan halves
- Preheat oven to 350 F (180C). Line an 8×8 or 9×9 baking pan with parchment paper and grease the sides of the paper and pan with cooking spray.
- In a small bowl, soak the dates in water for 10 minutes then drain and discard the water.
- Blend together grain free flour, tapioca starch, dates, and 1 Tablespoon coconut oil in a food processor. If the batter is too dry, add 1/2 Tablespoon at a time more coconut oil. Blend until a mealy sticky texture is formed. Transfer batter to the lined pan. Spread mixture evenly into the pan and press firmly to create a bottom crust.
- Bake for 12 -15 minutes or until the crust is lightly golden brown (see notes for faster option). While the crust is baking, make the filling and topping.
- In a food processor, blend together 6 dates, vanilla extract, salt, and 1 cup of pecans. Batter will be sticky and thick. Then place in a glass or metal bowl and set aside.
- Next, in a small saucepan, combine the maple syrup (for sweeter topping use 1/2 cup maple syrup), milk, coconut oil, and instant coffee.
- Let it come to a soft boil then reduce heat to low. Whisk mixture for 2 -3 minutes or until mixture thickens into a syrup-like texture.
- Carefully and quickly, pour the hot coffee mixture into the date/pecan filling and stir together.
- Pour the filling over the pecan crust in the pan and spread it out evenly. Now sprinkle pecan halves on top and, if desired, the coffee beans.
- Bake again for about 18-22 minutes or until the sides are golden brown.
- Once baked, place in the fridge for at least 1 hour or until the bars are firm enough to slice.
- Remove the pan from the fridge and slice into bars. The bars are best served at room temperature or slightly warmed in the oven or microwave.
- Store in the fridge in a sealed container for up to 1 week or freeze for up to 3 months.
- Homemade Grain Free Flour Blend- 1 1/2 cup blanched almond flour, 2 Tablespoons coconut flour, and 2 Tablespoons tapioca flour. Be sure to pre-bake the crust for at least 10 minutes with this flour blend.
- Sugar Adjustments- The sugar content comes mostly from the dates which is a natural sugar. I have not tried using a sugar substitute for the maple syrup, but you can reduce the amount of maple syrup to 2-4 Tablespoons for a less sweet version of these bars.
- Quick Crust Option- I’ve had a few readers opt not to pre-bake the crust and it works well too!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: dessert
- Method: oven
- Cuisine: American
- 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: thanksgiving, pie, holiday dessert, vegan dessert, easy, refined sugar free, grain free