If you’ve ever wondered how to enjoy the classic, nutty rich goodness of pecan pie without the guilt, the Irresistible Paleo Pecan Pie Bars Recipe is here to delight your taste buds and satisfy your cravings. Imagine a perfectly buttery, slightly crunchy crust paired with a luscious, maple-sweetened pecan topping that’s completely grain-free and refined sugar-free. These bars are not only easy to make but also carry the warmth of traditional flavors with a wholesome, Paleo twist. Once you try this recipe, it’ll surely become one of your go-to treats for sharing with friends or treating yourself to something truly special.
Ingredients You’ll Need
These ingredients are wonderfully simple yet completely essential, each playing a significant role in creating that rich flavor, delightful texture, and inviting color that make this recipe so unforgettable.
- Almond flour: The perfect base for a grain-free crust, it adds a delicate nuttiness and tender texture.
- Coconut flour: Adds structure and absorbs moisture to help your crust set just right without being dense.
- Ghee or coconut oil, melted: Brings buttery richness and helps bind the crust ingredients beautifully.
- Maple syrup: A natural sweetener that gives the filling its signature deep sweetness and glossy finish.
- Large eggs: Provide moisture, richness, and help the filling set perfectly as it bakes.
- Vanilla extract: Enhances all the flavors with a warm, comforting aroma.
- Chopped pecans: The star of the show, adding crunch, toasty flavor, and that classic pecan pie experience.
- Sea salt: Just a pinch to balance the sweetness and elevate all the other flavors.
How to Make Irresistible Paleo Pecan Pie Bars Recipe
Step 1: Prepare Your Baking Pan
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper—this helps the bars lift out effortlessly and keeps everything neat for easy slicing.
Step 2: Make the Crust Dough
In a medium bowl, mix together the almond flour, coconut flour, and melted ghee or coconut oil. Stir until a crumbly dough forms, which will come together beautifully when pressed into the pan.
Step 3: Bake the Crust
Evenly press the dough into your prepared pan, creating a uniform layer. Bake for 10 to 12 minutes until it’s lightly golden and fragrant, which means the almond flour is toasted just right. Let it cool slightly before moving on to the filling.
Step 4: Whisk the Filling
In a different bowl, whisk together the maple syrup, eggs, vanilla extract, and sea salt until smooth and well combined. This mixture is the luscious, gooey base that brings life to the pecan topping.
Step 5: Add Pecans
Fold in the chopped pecans so they’re evenly coated with the sweet mixture—this ensures every bite has that perfect nutty crunch.
Step 6: Assemble and Bake
Pour the pecan filling over the lightly baked crust and spread it evenly. Pop the whole pan back into the oven and bake for 20 to 25 minutes until the center is set but still slightly jiggly, and the edges turn a beautiful, golden brown.
Step 7: Cool and Chill
Allow the bars to cool completely right in the pan. For the cleanest slices and best texture, chill them in the fridge for at least 30 minutes before cutting into neat squares.
How to Serve Irresistible Paleo Pecan Pie Bars Recipe
Garnishes
These bars shine on their own, but a light dusting of cinnamon or a swirl of coconut cream can add an extra touch of indulgence. Toasted pecan halves on top can also amp up the visual appeal and texture.
Side Dishes
Serve alongside fresh berries or a scoop of paleo-friendly vanilla ice cream for a lovely contrast of freshness and creaminess with every bite. Herbal tea or freshly brewed coffee pairs wonderfully to balance the rich flavors.
Creative Ways to Present
Cut the bars into bite-sized squares and arrange on a festive platter for parties. Alternatively, stand pieces upright around a dessert plate to show off their layers, or sandwich a dollop of coconut whipped cream between two bars for a fun twist.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your leftover Irresistible Paleo Pecan Pie Bars in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to five days, making them a perfect grab-and-go snack or dessert.
Freezing
These bars freeze beautifully. Wrap them tightly in plastic wrap and place in a freezer-safe container. When individually wrapped, they can keep up to three months without losing their incredible flavor or texture.
Reheating
For warm, gooey bites, reheat bars in a low oven at 300°F (150°C) for 10 minutes or until warmed through. Avoid microwaving if possible to maintain the crisp crust and prevent sogginess.
FAQs
Can I substitute other nuts for pecans in this recipe?
Absolutely! Walnuts or chopped macadamia nuts both make fantastic alternatives, bringing their unique crunch and flavor while keeping that nutty appeal.
Is this recipe suitable for people with nut allergies?
Unfortunately, no. Since almond flour and pecans are the base, this recipe is not safe for those with nut allergies, but experimenting with seed flours and seeds might be an option with some recipe adjustments.
How can I make these bars sweeter without using maple syrup?
You might try using raw honey or a paleo-friendly sweetener like coconut nectar, though keep in mind the texture and flavor could change slightly.
Do I need to use ghee, or can I use butter instead?
Ghee or coconut oil keeps the recipe strictly paleo by avoiding dairy solids, but if you are not strictly paleo, unsalted butter is a tasty swap that will yield a rich crust.
Can I make these bars gluten-free but not paleo?
Yes! By using gluten-free all-purpose flour instead of almond and coconut flours, you can adapt this recipe for gluten-free diets, but it won’t be paleo-friendly anymore.
Final Thoughts
Honestly, this Irresistible Paleo Pecan Pie Bars Recipe is such a joy to make and enjoy. It’s one of those rare treats that manages to feel indulgent and wholesome at the same time. Whether you’re new to paleo baking or a seasoned pro, these bars are sure to wow your family and friends with their perfect balance of flavors and textures. Go ahead, give this recipe a try—you’ll be so glad you did!
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Paleo
Description
These Irresistible Paleo Pecan Pie Bars are a delicious, grain-free treat perfect for satisfying your sweet tooth while sticking to a paleo diet. Made with almond and coconut flour, rich pecans, and natural sweeteners like maple syrup, these bars offer a perfect balance of nutty flavors and wholesome ingredients. Easy to prepare and baked until golden, they make a delightful dessert or snack for any occasion.
Ingredients
Crust
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup ghee or coconut oil, melted
Filling
- 2/3 cup maple syrup
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups chopped pecans
- 1 pinch sea salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the bars.
- Prepare Crust Dough: In a medium bowl, combine almond flour, coconut flour, and melted ghee or coconut oil. Mix thoroughly until a crumbly dough forms, which will serve as the base layer of your bars.
- Bake Crust: Press the dough evenly into the prepared baking pan, forming a uniform layer. Bake in the preheated oven for 10 to 12 minutes until the crust is lightly golden. Allow it to cool slightly before adding the filling.
- Mix Filling Ingredients: In a separate bowl, whisk together maple syrup, eggs, vanilla extract, and a pinch of sea salt until the mixture is smooth and well combined.
- Add Pecans: Stir the chopped pecans into the wet filling mixture until they are evenly distributed throughout.
- Assemble Bars: Pour the pecan filling over the pre-baked crust, spreading it evenly to cover the entire surface.
- Bake Again: Return the pan to the oven and bake for an additional 20 to 25 minutes, until the center is set and the edges are golden brown.
- Cool and Slice: Cool the bars completely in the pan. For cleaner cuts and to enhance firmness, chill the bars in the refrigerator for at least 30 minutes before slicing into 16 pieces.
Notes
- For a nut-free version, substitute pecans with seeds such as pumpkin or sunflower seeds.
- Ensure the crust is fully cooled before adding the filling to prevent the layers from mixing.
- Use parchment paper to easily lift the bars from the pan without breaking.
- Store bars in an airtight container in the refrigerator for up to one week.
- Maple syrup can be substituted with honey if preferred, but it may affect the paleo compliance slightly.
