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Pecan pie bars recipes aren't as good and easy as this one, and this is a vegan and Paleo recipe. The favorite holiday pie in smaller bar form, and lighter.

Vegan Coffee Pecan Pie Bars {Easy Paleo Recipe}


  • Author: Lindsay Cotter
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 small bars or 9 large bars 1x

Description

Pecan pie bar recipes aren’t as good as Coffee Pecan Pie Bars! This is a paleo friendly and vegan dessert!. A lighter version of pecan pie for the holidays!


Scale

Ingredients

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)
  • 1012 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

Instructions

  1. Preheat oven to 350F. Line an 8×8 or 9×9 baking pan with parchment paper and be sure to grease or oil the sides as well.
  2. 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.
  3. 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.
  4. While the crust is baking, make the filling.
  5. 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.
  6. Next, in a small sauce pan, combine 1/2 cup maple syrup, milk (or water), 1/2 cup coconut oil, and coffee.
  7. 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.
  8. Combine your hot coffee coconut oil mix with the date/pecan filling in one bowl. Mix together quickly.
  9. 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.
  10. Bake again for about 18-22 minutes or until golden brown on sides.
  11. Once baked, place in the fridge for 1 hr to set.
  12. Remove from fridge, slice and serve warm.
  13. Store in fridge in sealed container if you want to keep these for later. Just pop in oven or microwave to warm again.

Notes

  • Total time does not include CHILL time, so add extra hour for them to set.
  • I used Pamela’s Paleo nut flour blend which consists 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
  • Category: dessert
  • Method: oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 small bar
  • Calories: 310
  • Sugar: 16.3g
  • Sodium: 11.2mg
  • Fat: 22.5g
  • Saturated Fat: 7.7g
  • Carbohydrates: 25.3g
  • Fiber: 5g
  • Protein: 4.9g
  • Cholesterol: 0mg

Keywords: pecan pie bars, holiday desserts, vegan dessert, paleo

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