If you’re craving a decadent dessert that’s both nourishing and free of gluten, you’re going to absolutely love this Healthy Gluten-Free Pecan Pie Bars Recipe. These bars capture the rich, buttery essence of classic pecan pie but with wholesome ingredients like almond flour, coconut oil, and natural sweeteners that make every bite feel indulgent and guilt-free. Whether you’re baking for family, friends, or just treating yourself, these bars offer a perfect balance of crunchy pecans, a chewy filling, and a subtly nutty shortbread crust that is simply irresistible.
Ingredients You’ll Need
Getting the balance just right starts with simple, high-quality ingredients that bring the textures and flavors together beautifully. Each component plays a crucial role, from the crumbly almond flour crust to the gooey pecan topping.
- 2 cups almond flour: Provides a naturally gluten-free base with a tender, nutty flavor and light texture.
- 1/4 cup melted coconut oil: Adds moisture and richness to the crust for that perfect crumble.
- 1/4 cup maple syrup: Sweetens the crust naturally, lending a subtle caramel note.
- 1 teaspoon vanilla extract (optional, but recommended): Enhances the depth of flavor in both crust and filling.
- 1/2 cup coconut sugar (or brown sugar): Sweetens the filling with a rich, molasses-like taste that’s less processed.
- 1/4 cup melted coconut oil: Keeps the filling luscious and soft.
- 1/4 cup maple syrup: Balances sweetness with its pure, natural essence.
- 2 teaspoons vanilla extract (optional, but recommended): Brings warmth and complexity to the filling.
- 2 eggs (at room temperature): Essential for binding ingredients and creating the perfect chewy texture.
- 1 1/2 cups chopped pecans (raw and unsalted): The star ingredient that delivers crunch and classic pecan pie flavor.
How to Make Healthy Gluten-Free Pecan Pie Bars Recipe
Step 1: Prepare Your Baking Pan and Oven
Start by preheating your oven to 350 degrees Fahrenheit. Line a 9×9-inch baking pan with parchment paper, making sure there’s extra paper hanging over the edges for easy removal later. This setup ensures your bars come out cleanly and look picture-perfect.
Step 2: Mix and Bake the Shortbread Crust
In a large bowl, combine the almond flour, melted coconut oil, maple syrup, and vanilla extract for the crust. Mix until well combined, forming a slightly sticky dough. Press the mixture evenly into the bottom of your prepared pan; taking your time here helps create a consistent base. Bake this crust for about 10 minutes until it turns a delicate golden brown around the edges, signaling it’s perfectly baked but not overdone.
Step 3: Whisk the Pecan Pie Filling
While the crust bakes, prepare your filling by vigorously whisking together the coconut sugar, melted coconut oil, maple syrup, vanilla extract, and eggs. Whisk until smooth and well combined, ensuring the eggs integrate completely for that silky texture. Fold in the chopped pecans, making sure they’re evenly distributed so every bar gets that signature nutty crunch.
Step 4: Bake the Pecan Pie Filling on the Crust
Remove the crust from the oven and pour your luscious pecan pie filling over it, spreading it gently with a spatula for an even layer. Return the pan to the oven and bake for another 20 to 25 minutes until the filling is set but still slightly jiggly in the center — it will firm up as it cools. This step is key to achieving that perfect balance between gooey and firm.
Step 5: Cool, Chill, and Cut
Once out of the oven, allow the bars to cool in the pan for at least 30 minutes at room temperature. Then, cover the pan and place it in the fridge for about an hour to chill completely. This helps the bars firm up, making them easy to cut into 16 neat squares. Now they’re ready to be enjoyed fresh or stored for later.
How to Serve Healthy Gluten-Free Pecan Pie Bars Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of melted dark chocolate can elevate the bars to something truly special. For a fresh note, try topping with a few whole pecans or a sprinkle of flaky sea salt to contrast the sweet richness.
Side Dishes
These pecan pie bars pair wonderfully with a scoop of dairy-free vanilla ice cream or a spoonful of coconut whipped cream, adding a cool, creamy layer that complements the nutty, sweet filling perfectly. Fresh berries or a fruit compote work beautifully too for a burst of brightness.
Creative Ways to Present
Serve your bars on a rustic wooden board for a cozy, inviting look, or line them up on a pretty platter dotted with pecan halves and edible flowers for a festive touch. Wrapping individual bars in parchment with twine makes a charming grab-and-go snack or gift idea.
Make Ahead and Storage
Storing Leftovers
Keep your pecan pie bars in an airtight container in the refrigerator to maintain freshness. They’ll stay delicious and chewy for up to one week, making them perfect to prepare ahead for gatherings or a sweet daily treat.
Freezing
If you want to save your bars for longer, wrap each piece tightly in plastic wrap and place them together in a freezer-safe bag or container. Frozen bars retain their flavor and texture well for up to 2 months. Thaw in the fridge overnight before serving.
Reheating
Warm your pecan pie bars gently in the microwave for about 15-20 seconds to restore that fresh-baked feel. Avoid overheating to keep the filling from getting too soft or runny. A quick reheat brings out the aroma and makes them taste just like fresh out of the oven.
FAQs
Can I substitute almond flour with another gluten-free flour?
Almond flour gives these bars their unique texture and flavor, so substituting with other gluten-free flours might change the outcome. If you try, opt for a finely ground flour like oat or hazelnut and expect a slightly different texture and taste.
Is it necessary to use room temperature eggs?
Yes! Eggs at room temperature mix more evenly, helping the filling achieve the right consistency without curdling or separating. For best results, take eggs out of the fridge about 30 minutes before baking.
Can I use regular sugar instead of coconut sugar?
Absolutely, regular brown sugar works well if you don’t have coconut sugar on hand. Just keep in mind that coconut sugar adds a deeper, caramel-like flavor and a lower glycemic index.
Are these pecan pie bars dairy-free?
Yes! Thanks to melted coconut oil replacing butter, this recipe is naturally dairy-free and perfect for those avoiding dairy products.
How do I know when the filling is perfectly set?
Look for a filling that’s firm around the edges and mostly set in the center but with a slight jiggle. It will continue to firm as it cools and chills, so don’t worry if it looks a little soft right out of the oven.
Final Thoughts
I can’t wait for you to try this Healthy Gluten-Free Pecan Pie Bars Recipe and discover how easy it is to enjoy a classic southern treat with wholesome ingredients. They’re a total crowd-pleaser that pairs perfectly with cozy moments and celebrations alike. Once you bite into these nutty, syrupy bars, you’ll have a new go-to dessert that’s both satisfying and nourishing.
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Healthy Gluten-Free Pecan Pie Bars Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes plus chilling time
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Healthy Gluten-Free Pecan Pie Bars offer a deliciously rich and nutty treat with a crumbly almond flour crust and a gooey pecan filling, all made without gluten or refined sugars. Perfect for a nutritious dessert that’s both satisfying and easy to prepare.
Ingredients
Shortbread Crust
- 2 cups almond flour
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract (optional, but recommended)
Pecan Pie Filling
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract (optional, but recommended)
- 2 eggs (at room temperature)
- 1 1/2 cups chopped pecans (raw and unsalted)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350° Fahrenheit and line a 9×9-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the bars.
- Make and Bake the Crust: In a large bowl, combine all shortbread crust ingredients—almond flour, melted coconut oil, maple syrup, and vanilla extract. Mix until well combined. Press the crust mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes, or until the edges turn lightly golden brown.
- Prepare the Pecan Filling: While the crust is baking, whisk together the coconut sugar, melted coconut oil, maple syrup, vanilla extract, and room temperature eggs in a separate bowl. Once smooth, fold in the chopped pecans evenly into the filling mixture.
- Assemble and Bake the Bars: Remove the baked crust from the oven and pour the pecan pie filling evenly over it. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling has fully set and no longer jiggles.
- Cool and Chill: Take the pan out of the oven and allow the bars to cool in the pan for at least 30 minutes. Then place the pan in the refrigerator to chill for about an hour to help the bars firm up further.
- Serve: Once chilled, remove the bars from the pan by lifting the parchment paper. Cut into 16 equal squares and serve. Store any leftovers in the refrigerator for up to one week.
Notes
- Ensure eggs are at room temperature to help the filling set properly.
- Use raw, unsalted pecans for the best flavor and texture.
- You can substitute maple syrup with honey if preferred, but note this will alter the flavor slightly.
- Chilling the bars before slicing helps them hold their shape better.
- Store bars in an airtight container in the fridge to maintain freshness for up to a week.
