Oh. My. Goodness.
These things are crack.
As in: these things are the most super delicious holiday treat I’ve had in a long time.
Not to mention they’re grain-free and sweetened with palm sugar and maple syrup.
You should totally bring these to Thanksgiving dinner.
Your peeps will be forever thankful.
{Holiday Recipe} Grain-Free Pecan Pie Bars
Prep time
Cook time
Total time
Delicious pecan pie bars using a crust modified from the Paleo Pie Crust recipe from Elana’s Pantry.
Author: Allison Nichols | Frisky Lemon
Recipe type: Holiday Dessert
Serves: 16
Ingredients
- Crust:
- 1¾ cups almond flour
- ¼ cup arrowroot flour
- 2 Tbsp coconut oil, melted
- 1 egg
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ¼ tsp sea salt
- Filling:
- 2 cups pecans chopped
- ½ cup butter (or coconut oil)
- 1 cup coconut palm sugar
- ⅓ cup maple syrup
- 2 Tbsp coconut milk
- 1 tsp pumpkin pie spice
- ¼ tsp sea salt
Instructions
- Preheat your oven to 350 F and line an 8×8″ baking dish (I used a glass dish) with parchment paper.
- Start with the crust: combine all of the ingredients into a bowl and mix, mix, mix.
- Press the crust into your baking dish and bake for 10 minutes.
- While the crust is baking, melt the butter in a saucepan over medium heat.
- Add the sugar, maple syrup, coconut milk, pumpkin pie spice and sea salt.
- Let the mixture come to a simmer–simmer for one minute and then stir in the pecans.
- Pour the pecan mixture over the crust and bake for another 25 minutes.
- Allow the bars to cool completely in the pan– the pecan mix will be liquid-y when they come out of the oven and has to cool to harden.
- Once completely cooled, remove the bars from the pan by lifting the parchment paper, cut and serve. I ended up making about 24 small bars– you don’t need a lot to satisfy that sweet craving. You could also cut it into 16 medium-sized bars.
These bars have more sugar than baked goods I usually make.
I think they’re the only paleo-ish baked good I’ve made that has two kinds of natural sugars. Thus, I definitely consider them a “sometimes sweet treat.”
This makes them perfect for the holiday season.
And perfect for impressing your Paleo Family and Friends.
And bribing your non-Paleo Family and Friends.
How large is the pan you are using?
Good question! I used a 9×13″ ceramic baking dish lined with parchment paper.
These look so good! Off to the store for pecans. Thank you, Sally
YOu are my hero. I needed these….
I did make these and they were wonderful!! Well done! I used a 9×11 pan that made for very thin bars, which was good. What size pan did you use? I didn’t see it in your recipe. (Been known to be blind though)
These should be called crack bars! Thanks again
Yay! I’m glad you liked them! I thought that I made them in a 9 x11 pan, but I’m pretty sure I have no spatial awareness and it was probably an 8×8″ pan… I’ll make sure to put it in the recipe.
What kind of coconut milk did you use? I have silk pure coconut unsweetened coconutmilk from the refrigerator section. Is this the kind you used in the filling?
Hi Jennifer, I used canned full fat coconut milk. I think the stuff in the carton won’t be thick enough… Let me know how they turn out!
Dug through the pantry and found the canned coconut milk so was able to follow recipe exactly. They were good, I will certainly make these again. Thank you for sharing!
These are baking as I write. I was looking for a recipe with the crust not being shortbread. This is exactly what I was looking for. I have mde the filling before so I know its great. One can sub with honey if no MAple syrup is handy. Maple syrup will give a milder taste Thank you.
Holy moly these are AMAZEBALLS!!!! I had my concerns to be honest but these are truly incredible. I would probably skip the crust next time though. These would make great candied pecans!