These healthy pecan pie bars are gluten-free, dairy-free, and naturally sweetened with maple syrup. A soft almond flour crust is topped with gooey pecan filling — perfect for fall and holiday desserts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
For the crust:
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1 1/2 cups almond flour
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1/4 cup coconut oil, melted
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2 tbsp maple syrup
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1/2 tsp vanilla extract
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1/4 tsp sea salt
For the filling:
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1 1/2 cups raw pecans, chopped and toasted
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1/2 cup maple syrup
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1/3 cup coconut sugar
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1/3 cup coconut cream (or thick part of full-fat coconut milk)
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1 tbsp arrowroot starch (or tapioca flour)
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1 tsp vanilla extract
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1/2 tsp cinnamon
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1/4 tsp sea salt
Instructions
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Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
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In a bowl, mix crust ingredients until a dough forms. Press into the bottom of the pan.
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Bake crust for 10–12 minutes. Cool slightly.
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Toast pecans for 6–8 minutes. Set aside.
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In a saucepan, combine maple syrup, coconut sugar, and coconut cream. Heat until bubbling.
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Whisk in arrowroot, vanilla, cinnamon, and salt. Stir until slightly thickened.
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Fold in toasted pecans. Pour over crust.
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Bake for 20–22 minutes. Cool completely, then chill for 1–2 hours.
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Slice into bars and serve.