Paleo Pecan Pie Bars {Gluten Free, Dairy Free}

These paleo pecan pie bars start with a sugar cookie crust, topped with a sweet, gooey caramelized pecan layer. No refined sugar, gluten free, grain free, and dairy free options. Great for holiday desserts or an anytime special treat!

I decided to make one of my favorite pies in bar form for this year’s Thanksgiving!

Instead of a full pie crust, these bars have a softer sugar cookie crust with the same gooey pecan layer you would expect in a great pecan pie.

I love pies, but these bars are a great way to make a slightly less intimidating version of pecan pie.

Plus, you can enjoy just a small square if you like instead of a full slice.  But you can also have 3 squares – it’s totally up to you 🙂

Let’s get into the delicious details!

What You Need to Make These Paleo Pecan Pie Bars

Crust:

• blanched almond flour 
• tapioca flour 
• pure maple sugar or coconut sugar
• ghee, unsalted grass butter or vegan butter
• vanilla extract
• fine sea salt
• egg

Pecan Layer:

• ghee, vegan butter or butter
• maple sugar or coconut sugar
• tapioca flour
• pure vanilla extract
• teaspoon sea salt
• eggs
• pure maple syrup
• chopped pecans
• Flaky salt for garnish

How to Make These Pecan Pie Bars

You can combine the crust in a food processor, or in a bowl by hand with a pastry blender.  Add the almond and tapioca flour, sugar, and ghee or butter.  Combine so coarse crumbs form.

Blend in the vanilla extract, salt, and egg until a dough forms.  Place the dough in the refrigerator and chill for at least 30 minutes.

Preheat your oven to 350° F and line a square 8” baking pan with parchment paper on the bottom and up the sides.  

Press the chilled crust into the bottom of the pan.  Bake in the preheated oven for 15 minutes, until turning golden brown.

Meanwhile, prepare the pecan layer.  Whisk together the ghee or butter and sugar until smooth, then the tapioca flour, vanilla, salt, eggs, and maple syrup.  Once smooth, stir in the chopped pecans. Layer this mixture over the hot crust, and bake another 30 minutes or until the center is set.

Cool the pan completely on a wire rack.  Lift out of the pan using the parchment paper and cut into squares.  Sprinkle with flaky salt and serve at room temperature.

Can I Make These Pecan Pie Bars Ahead of Time?

Yes!  I recommend making them no more than 2 days ahead of time.

Bake them as instructed, then cool completely.  Once cooled, cover and refrigerate until about 30 minutes before serving.

Allow them to sit for a bit to come back to room temperature and then cut them into squares and serve.

You can store the leftover bars covered in the refrigerator for about 4-5 days, or freeze them to keep for longer.

I hope you’re ready for a sweet treat that everyone is going to love!

Whether it’s for a holiday gathering or an anytime sweet treat, these pecan pie bars are a fun, tasty paleo dessert.

I hope you enjoy – let’s bake!

Paleo Pecan Pie Bars {Gluten Free, Dairy Free}

Paleo Pecan Pie Bars {Gluten Free, Dairy Free}

These pecan pie bars start with a cookie crust, topped with a sweet, gooey caramelized pecan layer. No refined sugar, gluten free, grain free, and dairy free options. Great for holiday desserts or an anytime special treat!

Author: Michele

Prep Time: 25 minutes

Cook Time: 45 minutes

Chilling Time: 30 mins

Course: baking, Dessert

Cuisine: American, Gluten-free, Paleo

Keyword: baking, dessert, fall baking, gluten free, grain free, paleo, pecan, thanksgiving

Servings: 16 bars

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4.67 from 72 votes

Ingredients

Crust:

• 1 cup blanched almond flour
• 1/2 cup tapioca flour
• 1/4 cup pure maple sugar or coconut sugar
• 1/4 cup ghee unsalted grass fed butter or vegan butter, chilled and cut or broken into pieces
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 1 large egg

Pecan Layer:

• 3 tablespoons ghee vegan butter or butter, melted and slightly cooled
• 1/3 cup maple sugar or coconut sugar
• 2 tablespoons tapioca flour
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon sea salt
• 2 large eggs at room temperature
• 2/3 cup pure maple syrup
• 2 cups pecans coarsely chopped
• Flaky salt for garnish optional

Instructions

1. You can combine the crust in a food processor, or in a bowl by hand with a pastry blender. Add the almond and tapioca flour, sugar, and ghee or butter. Combine so coarse crumbs form.
2. Blend in the vanilla extract, salt, and egg until a dough forms. Place the dough in the refrigerator and chill for at least 30 minutes.
3. Preheat your oven to 350° F and line a square 8” baking pan with parchment paper on the bottom and up the sides.
4. Press the chilled crust into the bottom of the pan. Bake in the preheated oven for 15 minutes, until turning golden brown.
5. Meanwhile, prepare the pecan layer. Whisk together the ghee or butter and sugar until smooth, then the tapioca flour, vanilla, salt, eggs, and maple syrup. Once smooth, stir in the chopped pecans. Layer this mixture over the hot crust, and bake another 30 minutes or until the center is set.
6. Cool the pan completely on a wire rack. Lift out of the pan using the parchment paper and cut into squares. Sprinkle with flaky salt and serve. Enjoy!
7. Store leftover bars covered in the refrigerator for up to 5 days.

Nutrition

Calories: 271kcal

Carbohydrates: 24g

Protein: 4g

Fat: 19g

Saturated Fat: 5g

Polyunsaturated Fat: 3g

Monounsaturated Fat: 7g

Trans Fat: 1g

Cholesterol: 48mg

Sodium: 88mg

Potassium: 119mg

Fiber: 2g

Sugar: 16g

Vitamin A: 56IU

Vitamin C: 1mg

Calcium: 51mg

Iron: 1mg

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Want More Holiday Dessert Recipes?  Try One of These!

Chocolate Pecan Pie

Classic Apple Pie

Pumpkin Praline Pie

Maple Pecan Apple Crisp

Pumpkin Crumble 

Classic Pumpkin Pie with Paleo Pie Crust Recipe 

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