{Holiday Recipe} Grain-Free Pecan Pie Bars

Oh. My. Goodness.

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These things are crack.

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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.

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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.
Recipe type: Holiday Dessert
Serves: 16
  • 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
  1. Preheat your oven to 350 F and line an 8x8" baking dish (I used a glass dish) with parchment paper.
  2. Start with the crust: combine all of the ingredients into a bowl and mix, mix, mix.
  3. Press the crust into your baking dish and bake for 10 minutes.
  4. While the crust is baking, melt the butter in a saucepan over medium heat.
  5. Add the sugar, maple syrup, coconut milk, pumpkin pie spice and sea salt.
  6. Let the mixture come to a simmer--simmer for one minute and then stir in the pecans.
  7. Pour the pecan mixture over the crust and bake for another 25 minutes.
  8. 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.
  9. 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.

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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.

What sweet treats are you making this holiday season? Are they sweeter than usual? Or Do you try to keep things as “normal” as possible? Tell me in the comments below.

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14 Responses to {Holiday Recipe} Grain-Free Pecan Pie Bars

  1. jessica November 21, 2013 at 9:57 AM #

    How large is the pan you are using?

    • Allison November 21, 2013 at 1:17 PM #

      Good question! I used a 9×13″ ceramic baking dish lined with parchment paper.

  2. Sally November 25, 2013 at 5:56 PM #

    These look so good! Off to the store for pecans. Thank you, Sally

  3. ziabaki November 26, 2013 at 12:22 PM #

    YOu are my hero. I needed these….

    • ziabaki December 3, 2013 at 4:57 PM #

      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

      • Allison December 4, 2013 at 10:08 AM #

        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.

  4. Jennifer December 4, 2013 at 8:10 PM #

    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?

    • Allison December 4, 2013 at 8:21 PM #

      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!

      • Jennifer December 4, 2013 at 10:50 PM #

        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!

  5. Maria Scicluna December 14, 2013 at 3:20 PM #

    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.

  6. breanne December 23, 2013 at 11:09 PM #

    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!


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