Description
These Healthy Gluten-Free Pecan Pie Bars offer a deliciously rich and nutty treat made with almond flour and natural sweeteners. Perfect for those seeking a wholesome dessert without gluten, these bars have a buttery shortbread crust topped with a gooey pecan pie filling, baked to golden perfection.
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, very important!)
- 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 ease removal of 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 well until evenly blended. Transfer the mixture to your prepared baking pan and press it down firmly into an even layer covering the entire base. Bake for 10 minutes or until the edges turn lightly golden brown.
- Prepare the 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 until smooth and combined. Then fold in the chopped pecans evenly.
- Add Filling and Bake: Once the crust is lightly golden, remove the pan from the oven and pour the pecan pie filling evenly over the crust. Return the pan to the oven and bake for an additional 20 to 25 minutes or until the filling is fully set and firm to the touch.
- Cool and Chill: Remove the pan from the oven and allow the bars to cool in the pan for at least 30 minutes to set further. After cooling, refrigerate the bars for about an hour to firm up completely.
- Cut and Serve: Once chilled, lift the bars out using the parchment paper and cut into 16 squares. Serve immediately or store in the refrigerator for up to one week for freshness.
Notes
- Ensure eggs are at room temperature before mixing to help the filling set properly.
- Use parchment paper to make removing bars effortless and to prevent sticking.
- For sweeter bars, you may slightly increase the coconut sugar, but keep in mind the natural sweetness of maple syrup.
- Store bars in an airtight container in the fridge for up to one week.
- To make the bars vegan, substitute eggs with flax eggs, but texture may slightly vary.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Gluten-Free, Pecan Pie Bars, Healthy Dessert, Almond Flour Bars, Nutty Dessert, Paleo-Friendly
