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

Scale

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

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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.