Ingredients

2 cups almond flour

1/4 cup melted coconut oil

1/4 cup maple syrup

1 teaspoon vanilla extract (optional, but recommended)

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, very important!)

1 1/2 cups chopped pecans (raw and unsalted)

Instructions

Step 1: Preheat the oven to 350° Fahrenheit and line a 9×9-inch baking pan with parchment paper.

Step 2: In a large bowl, mix together the almond flour, 1/4 cup melted coconut oil, 1/4 cup maple syrup, and 1 teaspoon vanilla extract to create the shortbread crust.

Step 3: Press the crust mixture evenly into the base of the prepared baking pan. Bake for 10 minutes or until the edges are lightly golden brown.

Step 4: While the crust is baking, whisk together coconut sugar, 1/4 cup melted coconut oil, 1/4 cup maple syrup, 2 teaspoons vanilla extract, and the room temperature eggs. Stir in the chopped pecans once combined.

Step 5: Remove the crust from the oven and pour the pecan filling evenly over it. Return the pan to the oven and bake for 20-25 minutes, or until the filling is set.

Step 6: Allow the bars to cool in the pan for at least 30 minutes, then refrigerate for about an hour.

Step 7: Once chilled, remove the bars from the pan and cut into 16 squares. Serve immediately or store for later enjoyment.

Tips & Variations

Make sure your eggs are at room temperature to help the filling set properly and create a smooth texture.

For a sweeter filling, increase maple syrup slightly or add a pinch of sea salt to balance flavors.

Swap pecans for walnuts or pecan-walnut mix for a different nutty flavor.

Use a rimmed baking pan to avoid any filling spills during baking.

Storage

Store the pecan pie bars in an airtight container in the refrigerator for up to 1 week. For best texture and flavor, reheat bars briefly at room temperature before serving if preferred slightly softer. These bars also freeze well—wrap tightly and freeze for up to 2 months, thawing overnight in the fridge before enjoying.

FAQs

Can I make these bars nut-free?

These bars rely on almond flour and pecans for flavor and texture, so substituting nuts is tricky. For a nut-free version, consider using a gluten-free flour blend for the crust and seeds like sunflower or pumpkin instead of pecans, though results may vary.

Why is it important to use room temperature eggs?

Room temperature eggs blend more evenly with other ingredients, helping the filling set smoothly and avoid separation during baking. Cold eggs may cause the filling to bake unevenly or create cracks.