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
Scale
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.
