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 1 hour before serving them. Otherwise, the consistency will be too mushy, and you won’t be able to cut them into clean squares.

Ingredients

Units Scale

CRUST:

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

FILLING:

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

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Instructions

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.

Notes

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

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: thanksgiving, pie, holiday dessert, vegan dessert, easy, refined sugar free, grain free