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 4 hours before serving them. Otherwise, the consistency will be too mushy, and you won’t be able to cut them into clean squares.
FOR THE CRUST:
- 12 pitted dates (soaked for 10 minutes in water)
- 1 3/4 cups Paleo flour Blend (see notes for homemade paleo flour blend)
- 1 tbsp tapioca starch (or arrowroot starch) – Omit if using paleo flour blend with tapioca starch.
- 1– 2 tbsp naturally refined coconut oil (as needed)
FOR THE FILLING AND TOPPING:
- 6 dates (pitted)
- 1 pinch sea salt
- 1 tsp vanilla
- 1 cup pecan halves to blend + extra for topping
- 1/3 cup maple syrup
- 1/3 cup naturally refined coconut oil
- 2 tbsp non dairy milk or water
- 2 tbsp instant coffee or espresso
- Optional coffee beans for topping
- Preheat oven to 350 F (180C). Line an 8×8 or 9×9 baking pan with parchment paper and be sure to grease or oil the sides as well.
- In a small bowl, soak your dates in water for 10 minutes. Drain water after.
- Blend together nut flour, tapioca starch, dates, and 1 tbsp coconut oil in food processor. If your batter is too dry, then add 1/2 tbsp up to 1 tbsp more coconut oil (as needed). Blend until a mealy sticky texture is formed. See blog for photos.
- Transfer batter to a baking/brownie pan. Spread mixture evenly into the pan then press firmly to create a bottom crust.
- Bake for 12 -15 minutes or until crust is lightly golden brown. Remove from oven. Updated notes: I’ve had a few readers opt not to prebake the the crust and it works well too.
- While the crust is baking, make the filling and topping.
- 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 saucepan, combine 1/3 cup maple syrup (for sweeter topping using 1/2 c maple syrup), 2 tbsp milk (or water), 1/3 cup coconut oil, and 2 tbsp instant 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 extra coffee beans on top if desired.
- 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 from fridge then slice into bars. The bars are best served at room temperature or slightly warmed (in oven or microwave) .
- Store in fridge in sealed container for up to 1 week. Freeze up to 3 months.
- Alternative grain free flour mix – 1 1/2 c blanched almond flour, 2 tbsp coconut flour, and 2 tbsp tapioca flour. Be sure to pre bake the crust for at least 10 minutes with this blend.
- The sugar content comes mostly from the dates (natural sugar). I have not tried using a alternative sugar substitute for the maple syrup, but feel free to try or reduce amount of maple syrup to 2-4 tbsp.
- 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: pecan pie bar recipe, holiday desserts, vegan, grain free, gluten free, paleo, vegan pecan pie bars