Paleo Pecan Pie Bars Recipe with Almond Flour Crust
These Paleo Pecan Pie Bars feature an almond flour crust and a maple-coconut sugar pecan filling, baked at 350 degrees for a grain-free dessert.
Paleo Pecan Pie Bars
Ingredients:
CRUST:
- 1 1/2 cups almond flour
- 3 tbsp coconut oil, melted and cooled
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
FILLING:
- 1/2 cup coconut sugar
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 sprinkle salt
- 1 1/2 cups pecans, chopped
Instructions:
- Preheat oven to 350 degrees. Line an 8×8 pan with parchment paper.
- In a medium bowl add the almond flour, coconut oil, maple syrup, vanilla extract, and salt. Mix together with a fork until it forms a thick crumb texture. Add to the pan and press down evenly. Bake for 6-7 minutes. Set aside to cool and prepare the filling.
- Add the coconut sugar, maple syrup, and vanilla extract to a medium saucepan and place over medium-low heat. Stir constantly until it begins to simmer and bubble along the edges. Add the pecans and cook for 30 seconds. Immediately pour the mixture onto the crust. Use a rubber spatula to spread the pecans evenly.
- Bake for 17-20 minutes. Allow to cool completely. Once cooled, chill in the fridge for an hour. Let sit at room temperature for 15 minutes if too hard to cut into bars.
Printable pdf of recipe: Paleo Pecan Pie Bars
Related: paleo peppermint fudge recipe with chocolate almond butter
