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These Paleo Pecan Pie Bars have all the flavors of pecan pie, but made easier and in bar form. A simple shortbread crust, a soft, sweet filling, and packed with pecans. They are the ultimate holiday dessert and are gluten free, dairy free, and naturally sweetened.
Thanksgiving is this week and if you’re looking for a dessert that isn’t pumpkin then these would be the perfect treat.They start with my tried and true shortbread crust that I’ve used for my Paleo Twix, Paleo Raspberry Crumb Bars, and Paleo Apple Pie Crumb Bars. It’s so simple and delicious! Just a few ingredients get mixed by hand and pressed into a pan to bake.
Then the filling: a sweet mixture of coconut oil, coconut sugar, molasses and salt that’s mixed on the stove. Almond milk and vanilla are added for creaminess then eggs are whisked in for structure. That all gets poured over pecan halves and it bakes into an incredibly decadent treat.
As pretty as these looked with pecan halves, they would have cut easier with chopped pecans. So feel free to use that if you want. I still think it would be pretty and much less messy.
These bars got the ultimate test. My neighbor was over doing some work on our house and he tried one and LOVED it! He couldn’t believe it was healthy and kept saying how good it was.That means you can make these for everybody, the whole family, and they will be loved!
If you are a fan of pecan pie then these are the bars for you! Crunchy pecans, a gooey filling, and a sweet shortbread crust.I cut these into 9 squares, but they are very rich and the filling is thick, so I think you could even cut them into 12 servings.
Here are my other pecan pie inspired recipes: Paleo Pecan Pie Muffins and Paleo Pecan Pie Granola.
Happy Thanksgiving!
Paleo Pecan Pie Bars Print Recipe
- CourseBars, Dessert
- KeywordDairy Free, Gluten Free, Paleo
| Servings | Prep Time |
| 9-12 squares | 10 minutes |
| Cook Time |
| 46 minutes |
|
|
| Paleo Pecan Pie Bars Print Recipe
|
Ingredients
Shortbread Layer
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1/3 cup Golden Barrel Coconut Oil, melted
- 1/3 cup maple syrup
- 1/2 teaspoon salt
Pecan Filling
- 2 cups raw pecan halves (pieces would also work)
- 1/2 cup Golden Barrel Coconut Oil, room temperature
- 2/3 cup coconut sugar
- 1 tablespoon Golden Barrel Blackstrap Molasses
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk
- 2 large eggs, at room temperature
Servings: squares
Instructions
Preheat oven to 350°and line a 9x9 pan with parchment paper. Set aside.
In a large bowl, combine almond flour, coconut flour, coconut oil, maple syrup, and salt. Stir until well combined. Press into bottom of the prepared pan and bake for 16-18 minutes. The edges should be slightly brown. Once removed from the oven, sprinkle pecans on top.
Reduce heat to 325°
While the crust is baking, make the filling. In a large saucepan, combine coconut oil, coconut sugar, molasses, and salt. Heat on low, stirring the whole time, until mixture is completely mixed. Do not cook any higher or the mixture won't combine properly.
Take off heat and add in the vanilla and almond milk. Stir until smooth. Add in the eggs and mix. Pour mixture oven pecans and bake for 30 minutes.
Let cool and room temperature then cut and serve. Store in the fridge after 24 hours.
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43 thoughts on "Paleo Pecan Pie Bars"
Jennifer says:November 20, 2017
In your recipe it says to preheat oven to 315 and then reduce to 325 after the crust bakes. What should the original temperature be?
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- shari fretz says:
November 22, 2017
can coconut milk be used instead of almond milk
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- Diana says:
November 26, 2017
This did not turn out well for me. There was too much oil in the filling! I stirred for a long time so maybe that is what was wrong. I overstirred it until it separated and it never re-incorporated?!? It saturated the almond crust totally and while the flavor was good, it was a soggy mess. Please help as I was so hoping it would work.
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- Jessica DeMay says:
November 27, 2017
Hi Diana- I’m so sorry that happened. The first time I made it that happened to me too. I heated it too high and it didn’t combine properly. It never fully combined and I threw that batch out. That’s why I say to heat it on low- so that separation doesn’t occur. My suggestion would be to take it off the heat as soon as it’s combined and add the almond milk. I’m sorry it came out soggy and I hope you try them again! Thanks for the feedback!
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- Traci says:
February 20, 2018
Same happened to me unfortunately, came out a soggy mess. 🙁 cooked filling ingredients on low heat as directed and stirred whole time. Not sure what I did wrong but bummed as it was for husband’s birthday dessert and didn’t have time to remake.
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- Jessica DeMay says:
February 21, 2018
I am so sorry, Traci! I feel really bad that your husband’s birthday dessert didn’t come out well. Did you make any substitutions? Let them cool? Again, I’m so sorry!
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- Mo says:
October 17, 2018
Just made these and mine too came out clumpy too. Mine wouldn’t combine so took the chunk of coconut sugar out left the oil and added a new batch of different brand coconut sugar. I did leave the old oil in since that was fine. Oil was warm when I added the new batch of coconut sugar and it melted and came together. Unsure if it was my coconut sugar since it was clumpy in its container. Wont buy that brand again. Letting it cool and will see how it all comes out. I recommend that if it doesn’t blend than just take out the clumpy sugar and add a new batch of sugar to the the warm oil. Hope you understand.
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- Jessica DeMay says:
October 19, 2018
Thanks for trying them, Mo and sorry they came out clumpy. Coconut sugar can clump up so maybe that’s what it was. I hope they still tastes good and were enjoyed!
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- Leona says:
November 21, 2020
When I’m following a recipe, and something like that happens, and messes all up, I can’t bare trash it, too much money. I start making my own concoction and start adding stuff, like for example you could add maybe some more almond flour to it and maybe make some cookies, or maybe add enough flour to saturate that liquid, spread it out, bake it, might make a pretty good feral, or something like that, I try to fix it, and usually the end result is pretty good, you would be surprised. Just a thought. Many Blessings
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- Leona says:
November 21, 2020
Sorry maybe make a good cereal
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- Nichole says:
November 26, 2017
Nutrition information? Carbs? Sugar? Fiber?
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- Jessica DeMay says:
November 27, 2017
Hi Nichole- I don’t calculate any of the nutritional info on my recipes, but you can use a site like My Fitness Pal to figure it out. I hope you try them!
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- Laura says:
November 30, 2017
Just pulled them out the oven, smells amazing, looks amazing. Can’t wait to cut into them!! Love all your recipes Jessica, thank you!!!
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- Jessica DeMay says:
November 30, 2017
You’re welcome, Laura! Thanks for trying them! I hope you love them 🙂
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- Jamee says:
December 10, 2017
My filling keeps separating. ..even on keep warm temperature it separates
Trying to bake it to see if it turns out edible as I’ve tried mixing the filling 3 timesReply
Thanks for trying my recipe, Jamee! I hope they turned out. The first time I made the filling it separated, which is why I say cook over low. Once the almond milk is added it should all come together. I’m sorry you had to try the filling 3 times.
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- Michele says:
December 21, 2017
I made a mistake reading recipe and added milk and eggs in the mixture on the stove! Yikes. Baked anyway hoping they will be ok???!!!!
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- Jessica DeMay says:
December 26, 2017
Oh no! I hope they still turned out ok. Thanks for trying my recipe, Michele!
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- Jaclyn says:
December 29, 2017
When you mention your coconut oil is room temp to begin with, was yours more in a solid state? I’d love to attempt this recipe but reading the comments it sounds like step 4 can be tricky and I’m wondering if it’s due to the coconut oil
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- Jessica DeMay says:
December 30, 2017
Hi Jaclyn- it’s in a scoop-able solid state. I think the key to step 4 is mix on low heat and stir the whole time. My mixture wasn’t fully combined, but once I added the almond milk it all came together. I hope that helps and I hope you try them!
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- Andie says:
March 3, 2018
I was really disappointed with this recipe. It came out a mess (the filling kept separating even when cooking on low) after spending a lot of money on ingredients.
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- Jessica DeMay says:
March 5, 2018
Hi Andie- I’m so sorry they didn’t turn out for you! I’m sorry for the wasted ingredients.
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- Dena says:
June 17, 2018
This is how I felt. Followed direction. I don’t think anything ‘seperated’, and it was an oily and soggy mess. Not too happy with wasting expensive ingredients. I might try this again, but use less oil!
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- Jessica DeMay says:
June 23, 2018
I’m sorry that happened to you as well, Dena! Let me know if you try it again and how it turns out. Thanks for the feedback!
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- Christy says:
July 25, 2018
Hi! I just made this without readin* the comments first, as I usually do. My coconut oil was in a liquid state because my kitchen was had warmed up due to cooking all day. I stirred constantly on low heat, and thought the oil & sugar would never combine. But finally it did, after over 20 minutes of stirring on & off (occasionally) of low heat. So my advise is to not give up, it will finally combine. Now maybe it would not have taken so long had my coconut oil been in a scoopable state as one of the comments mentions….will try that next time. My only concern was that the filling had not completely set up after 30 minutes of cooking as directed & the crust was softer than I what I thought it would be based on the above pictures. I thought it would firm after it cooled but it didn’t. I did put it in the fridge finally & that helped the filling. The taste was divine & will definitely try it again!
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- Jessica DeMay says:
August 1, 2018
Thanks for trying my recipe, Christy! I’m glad you kept stirring until it combined- it takes patience. I’m sorry it wasn’t set after 30 minutes- I’m happy the fridge helped set it up. And I’m very happy you like the taste and will try again! Thanks for the great feedback and tips!
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- Jackie says:
December 23, 2018
To everyone having issues with separation of the filling, i had the same issue, but i just put it in the fridge before cutting it up and it’s still super yummy!
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- Jessica DeMay says:
December 24, 2018
Thanks for that tip, Jackie! I’m glad they turned out good still!
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- Chelsea says:
January 19, 2019
Just to add to this separation issue, when you say “combine” in step four, is the sugar still quite granular? I was trying to get it to a smooth state and it turned into tootsie roll looking clumps in melted coconut oil even on the lowest possible heat. After trying several methods to revive it I started to look at other recipes. I found one almost exactly the same that said to bring it to a boil with the milk added as well. I tried that and it finally came together. I beat the eggs, tempered them, mixed them in and poured it over the pecans. I’ve not tried it yet but it looks and smells promising!
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- Jessica DeMay says:
January 21, 2019
Thank you so much for the comment, Chelsea! I’m so glad you got it to combine. I hope this helps others that are having that issue. I hope you love them!
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- Carolina Gonzalez says:
June 25, 2019
Hi Jessica, thanks for this recipe!!! I made it in my Thermomix, heating ingredients in step 4 on low (50°C) until coconut oil has melted but then blitzing on high speed to combine. Does take a good minute or so but it works perfectly!! Bit messy to go from stove top to blender if you don’t do it in a Thermomix but beats having to throw out ingredients as so many have!!!
Thanks again!!!Reply
- Jessica DeMay says:
July 19, 2019
Hi Carolina, you’re welcome! Thanks for that great tip! I”m glad that worked well for you and hope others find it helpful. Thanks for trying my recipe!
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- Amanda says:
December 24, 2019
Like many others this did NOT turn out. I’d suggest the author do something different with the filling since so many of us have ruined expensive ingredients. I’ve learned my lesson to read reviews first as I wouldn’t have made his had I known. I am an experienced baker and even following her instruction to heat on low did not work. I’d venture that perhaps different stoves work differently and even low isn’t low enough for her recipe. Very disappointed.
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- Aida says:
May 20, 2020
I love pecan bars. I was thrilled to find a paleo recipe to try. Well, this was a waste of expensive ingredients! That coconut sugar- oil mixture never mixed eventhough I stirred all the time and cooked on low like instructions said. Very Disappointed!
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- Merannda says:
May 20, 2020
The key for me to get the filling to combine properly was to first melt my coconut sugar in water (2-3tbs) on low heat. Once the sugar was dissolved, I added the vanilla, molasses and salt. I then added the coconut oil a tablespoon at a time, stirred to completely incorporate, and repeated until all oil was mixed in thoroughly. Worked perfectly. The first time I made this I didn’t melt my sugar in water first and I ended up with clumps of sugar floating in oil and had to throw it out. Melting the sugar is key! We love this recipe and make it often! Thank you for a great paleo dessert!
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- Anna Denny says:
November 23, 2020
I just made this last night. I followed the previous poster’s comment about melting the coconut sugar in water first, then adding the vanilla, molasses, and salt. And then slowly whisking in the coconut oil until it was all incorporated. It worked perfectly and it’s delicious!! My husband even loves it and he’s always been stark against “healthy” dessert recipes. But this one is a winner!
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- Mary Crane says:
December 26, 2020
Just made it today for Xmas dinner. Substituted melted butter for coconut oil and although I halved the recipe, screwed up and put in two eggs. 😂 Still came out great.
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- Joanna Leah Buleje says:
November 25, 2021
I’m hoping this will turn out ok. I didn’t have trouble getting the coconut oil and sugar to combine, but once I added the almond milk, the oil separated. Maybe the almond milk should be at room temperature? Would butter work for someone who is not strictly paleo?
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- Joanna Leah Buleje says:
November 29, 2021
I made these for Thanksgiving, had a little trouble with the coconut oil once I added the cold almond milk, it kind of solidified, but once it was baked and cooled they were great! I especially love how the crust turned out crispy!
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- Pamela M. Pandolfi says:
December 19, 2021
OMG! These are so good!!!! I did read the reply’s which helped me as well.
I ended up having a soggy bottom. The reason why is that I didn’t press the cookie dough up the sides to create a well that the liquid mixture sets in. If the cookie dough is baked flat, the liquid mix ran over the edges and created a soggy bottom.
Also, with combining the liquid mix, I warmed up the coconut oil in the microwave until I was just melted, then added the sugar, and mixed with no added heat after each ingredient. After adding the cold milk, the coconut oil solidified and floated to the top. I warmed up the mixture very slight to keep the oil from solidifying. Be very careful with how hot/warm this mixture is, bc if it’s too warm, the eggs will cook and scramble.
Thank you for the initial recipe and to all of the replys. I will make these again for sure!!!!
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Jennifer 
shari fretz 
Diana 
Traci 
Mo 
Leona 
Nichole 
Laura 
Jamee 
Jaclyn 
Andie 
Dena 
Christy 
Jackie 
Chelsea 
Carolina Gonzalez 
Amanda 
Aida 
Merannda 
Anna Denny 
Mary Crane 
Joanna Leah Buleje 
Pamela M. Pandolfi Leave a Reply
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