These tasty Paleo Pecan Pie Bars are the perfect treat to keep on hand when you’re craving something sweet but want to keep it wholesome.
When it comes to sweets, I often like to add a savory touch. I love a slice of sharp cheddar cheese with cookies, chocolates, and even apple pie. Perhaps it’s because I usually prefer savory, spicy, rich flavors and am not a big fan of things that are too sweet. So when I came across these pecan pie bars, I knew I had to give them a go. They are the perfect dessert for anyone who loves a balance of flavors, especially if, like me, you prefer less sugary treats. I love the more savory, nutty, and earthy profile of these dessert bars. They capture the rich, toasty essence of pecans while avoiding the overpowering sweetness of traditional pecan pies.
What’s more, they’re made with simple, wholesome ingredients. These bars have a rich, caramel-like depth, but are made without refined sugars. Plus, I love the satisfying crunch of the pecans.
Give these bars a go if you’re craving something sweet but still wholesome. Bonus: They’re fancy enough to bring along to a holiday meal, but not so fancy that you can’t make them for an easy weekday dessert.
Are These Paleo Pecan Pie Bars Healthy?
These bars are sweetened with coconut sugar and pure maple syrup, which have a lower glycemic index than refined sugars. Other benefits of these bars include the healthy fats found in pecans (along with essential vitamins and minerals!) as well as the fiber and omega-3s found in flax. Do note that this recipe is still a dessert and best enjoyed in moderation.
Is Sugar Part Of A Paleo Diet?
This recipe is for a Paleo pecan pie bar, so what gives? Is sugar, in fact, Paleo? Well, not really. While refined sugar is certainly not Paleo-friendly, in some circles, honey, maple syrup, and coconut sugar are considered Paleo-friendly in moderation. These bars contain coconut sugar and maple syrup, so if your goal is to eat strictly Paleo, this recipe would be out.
A strict Paleo diet is a type of eating plan that focuses primarily on naturally raised meat and fish, as well as vegetables and fruits. No grains, dairy, or refined sugars are allowed in a Paleo diet, as they are considered a more recent addition to the human diet. This diet is all about food believed to have been consumed by our Paleolithic ancestors. This would have been a very simple, unvaried diet as compared to what we eat today. While sugar wouldn’t have been a part of that, some folks still call sugar found in nature (honey and maple syrup, primarily) Paleo-friendly, as it is unrefined and as natural as it can get.
How Do I Store Leftovers?
Store any leftovers in the 8×8-inch pan that they were baked in. Once completely chilled, you can top the pan with aluminum foil or plastic wrap and keep it in the fridge for 4 to 5 days.
Serving Suggestions
True to form, I’ve served these bars with a slice of sharp cheddar cheese or two on the side. What can I say? I love to add a touch of savory goodness to my desserts. I’ve also served these with a dollop of vanilla ice cream or a spoonful or two of coconut whipped cream.
These pecan bars are a lovely dessert to include in a festive holiday spread. In this case, I feel these bars are complemented by a mix of pies, such as this Apple Pie Recipe, our favorite Paleo Pumpkin Pie, or Pineapple Pie.
Ingredients
For The Crust:
- 3 tablespoons maple syrup
- 1/3 cup coconut oil at room temperature should be the consistency of softened butter
- 3/4 cup coconut flour sifted
- Pinch of salt
For The Pecan Topping:
- 2 tablespoons flax meal
- 5 tablespoons warm water
- 1 cup pecans roughly chopped
- 1 1/2 tablespoons coconut oil
- 3 tablespoons maple syrup
- 1/2 cup coconut sugar packed
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350℉ and generously rub the sides of an 8×8-inch pan with coconut oil. Next, line the bottom with parchment paper.
- In a large bowl, beat the maple syrup and coconut oil together using an electric hand beater until creamy and well combined. Stir in the coconut flour and salt until it forms a dough.
- Press the dough evenly into the bottom of the pan and bake until the edges are a deep golden brown and the middle is lightly golden, about 14-15 minutes. Make sure the crust is firm. Your crust will probably have risen and cracked a little bit when it comes out of the oven; use the back of a large spoon to pack it down so it’s flat and crack-free. Let it cool for 1 hour before starting the topping.
- Meanwhile, as soon as the crust comes out of the oven, whisk the flax meal with the warm water and refrigerate. This will allow the flax to gel up while the crust is cooling, creating 2 flax 'eggs.'
- In the meantime, spread the pecans over a cookie sheet in a single layer and bake them until they darken, about 8-10 minutes. Let cool and then roughly chop and set aside.
- Once the crust has cooled for 1 hour, combine the remaining coconut oil, maple syrup, coconut sugar, and salt in a large saucepan over medium heat and bring to a boil. Boil for 1 minute, stirring frequently. Remove from heat. Let the mixture stand at room temperature for 5 minutes.
- After that, add the chilled flax eggs and mix well. Finally, stir in the chopped pecans until they are coated in the sugar mixture.
- Pour the topping over the crust, using a spoon to spread it into an even layer. Press the pecans lightly so they lay flat.
- Bake until the filling looks set, about 20 minutes. Let stand until it comes down to room temperature. Then, refrigerate for at least 6 hours or overnight. Make sure you give these bars the full amount of time to chill, as this is what hardens the crust. Serve these bars cold, not at room temperature or warmed up.
- Once chilled, run a sharp knife around the edge of the pan, slice into bars, and DEVOUR.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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