Just wanted to let you know that my friends over at Better Body Foods are sponsoring this pie-loving post!
If you want to share this recipe to your Facebook wall for later, click HERE!
These paleo pecan pie bars are so easy to make and only have 6 ingredients. You would never know they’re a healthy, gluten free, and vegan-friendly treat! Perfect for Thanksgiving!
Pecan pie comin’ at ya. Except, liiike, without all the annoying pie-crust making WORK.
If that sounds like the kind of Thanksgiving dessert vibes that you want a piece of, then wave yer hands in the air like you just DON’T CARE. I know y’all hate recipes that involve 42 bazillion steps, so I should see a SEA of hands flapping around right now.
You guys. These Paleo AND Vegan Pecan Pie Bars are E-Z. No rolling. No messing around with chilled butter (actually no messing around with butter AT ALL) and no having to wait eleventy billion hours for your crust to chill before you can shove each chewy, crunchy and nutty-sweet bite into your pie-loving-faces.
It’s the kind of “pie” that makes the inner person inside of me who struggles to even get out of my pajamas in the morning, really R-E-A-L-L-Y happy. <3
+++++ It’s the last recipe in the mini “Friendsgiving” series that I’m doing with Lindsay from “Cotter Crunch” and the superfab peeps over at “Better Body Foods.” You can check out the original quinoa salad to get DA SCOOP and enter an awesome giveaway of Better Body Foods products. AKA: Super tasty food that will make your body glow and feel healthy and stuff.
Who doesn’t want that? NO ONE.
A-L-S-O, make sure you visit Lindsay’s space in internetz land to check out her Grain Free White Chocolate Spice Almond Cake:
Did you know it’s Thanksgiving like RLY RLY SOON? I mean, it’s basically upon us. It occurred to me that the only real “Thanksgiving type” food that we’ve been eating around here lately is side dishes. We’ve had SUPER easy gluten fee stuffing, Maple roasted Brussels sprouts and roasted Brussels sprouts with balsamic reduction.
Yes, I realize that’s T-W-O Brussels sprouts recipes.
I told you, I get stuck on one food for ever and ever and ever until I get sick of it. Which takes a LONG TIME.
I know that you understand this.
We obviously needed to get out Thanksgiving dessert on amIright? HI pecan pie bars!
It also occurred to me that there are two kinds of people in the world: 1. Pie “Elitists” if you will. These are the people like your grandma. Who did not grow up with new and fangled things like E-Z pie bars. All these humans know is low carb paleo almond flour pie crust. AKA: hard work that I don’t like doing.
2. Everyone else. These people have discovered the joys of the Netflix binge, with impedes on the time required to make said pie crust. These people do not judge pie bars.
These people? They are your FRIENDS. Which is why pie bars are the ULTIMATE nums for Friendsgiving feasting.
The whole crunchy, roasted nuttiness of the pecans mixed with chewy bites of thick, sweet coconut sugar and maple vibes all sitting on top of the world’s most perfect thin-n-crispy coconut flour crust doesn’t hurt either.
Obvi the texture-obsessive-person that I know you are is totally freaking out.
Crust. We need to lay down a few ground rules. Okay, like one ground rule but its IMPORANT: You mustmustmust whateveryoudo RESIST the urge to serve these bars warm. Your teeth will not sink through layers of chewy, sweet YUM into the most perfectly crisp crust ever.
Your crust. It will be soft.
Just like the Paleo Lemon Bars, serving these bites of ultimate holiday-dessert goodness is a M-U-S-T. I’m watching you. Do it.
Ohohoh! Also. Netflix is waiting, I KNOW, but spend the extra 5 minutes to pre-toast your pecans. ANNNND, pro-tip, watch them closely because they burn fast. So I’m told.
I didn’t burn 3 batches of them or anything. Everything is hypothetical here.
Aside from my bossy-pants ground rules, that’s IT.
I’ll be sitting around my Friendsgiving table, virtually cheering you on for getting your priorities in line (ahem: watching Netflix) and coming over to the magical side of the S-U-P-E-R-E-Z and no-one-will-guess-they’re-healthy pie bar.
HIGH FIVE.
For step-by-step instruction of this recipe, watch my video tutorial below:
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Vegan and Paleo Pecan Pie Bars {6 Ingredients}
Ingredients
- For the crust:
- 1/3 Cup Better Body Foods Coconut Oil at room temperature (should be the consistency of softened butter)
- 3 Tbsp Maple syrup
- 3/4 Cup Better Body Foods Coconut flour sifted (66g)
- Pinch of Salt
- For the pecan topping:
- 2 Tbsp flax meal
- 5 Tbsp Warm water
- 1 Cup Pecans roughly chopped (105g)
- 1 1/2 Tbsp Better Body Foods Coconut oil
- 3 Tbsp Maple syrup
- 1/2 Cup Better Body Foods Coconut sugar packed
- 1/4 tsp Salt
Instructions
- Heat your oven to 350 degrees and line the bottom of an 8x8 inch baking pan with parchment paper. Generously rub the sides of the pan with coconut oil.
- 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. * Your crust will probably have risen and cracked a little bit when it comes out of the oven, use the pack of a large spoon to pack it down so it’s flat and crack-free. Let cool for 1 hour before starting the topping.
- Additionally, as soon as the crust comes out of the oven, whisk the flax meal with the warm water and refrigerate, so the egg can gel up for the hour that the crust is cooling.
- In the meantime, place the pecans onto a cookie sheet in a single layer and bake them into the oven until they darken and smell "nutty" about 8-10 minutes. Let cool and then roughly chop and set aside.
- Once the crust has cooled for 1 hours, combine the remaining coconut oil, maple syrup, coconut sugar and salt in a large sauce pan over medium heat and bring to a boil. Boil for one minutes, stirring frequently and then remove from heat. Let the mixture stand at room temperature for 5 minutes.
- Once it has sat, 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 out and make sure the sugar mixture and pecans are evenly coating the crust. 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 - overnight **
- Once chilled, slice and DEVOUR. **
Recipe Notes
Note that you need to let the finished bars chill at LEAST 6 hours before serving!
* Make sure the crust is nice and golden. You want it be really firm, or the topping will cause it to go soggy.
**Make sure you give these bars the full amount of time to chill, as this is what hardens the crust. And serve these bars cold, not at room temperature or warmed up.
**Since the topping is so sticky, it's a lot easier to slice these if you a run a sharp knife around the outsides of the pan first, before slicing into bars!
DID YOU MAKE THIS RECIPE?
If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfitFOR THIS RECIPE, I RECOMMEND:
THIS POST IS SPONSORED BY MY FRIENDS AT BETTER BODY FOODS. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER-FAB BRANDS THAT FOOD FAITH FITNESS LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!
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IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 
Weight Watchers Points Per Serving: Points+: 4. Old Points: 4
Based off 16 bars
Want more healthier, fall desserts?
Paleo and Vegan Pumpkin Blondies
Gluten Free Pumpkin Cheesecake Bars
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Tori says
November 18, 2015 at 2:01 amWhat would the holidays be without pecan pie, and in bar form? YES!!!! These look super yum, Taylor!
Taylor Kiser says
November 18, 2015 at 6:39 amThey would be SAD, that’s what!! Glad you’re feelin’ the pie bars! Thanks Tori!
Katie | Healthy Seasonal Recipes says
November 18, 2015 at 4:25 amThese are brilliant, and I love that they’re easy. I’ll be making them all holiday season long to bring to the potlucks etc. Loving the lighting on these photos too my friend!
Taylor Kiser says
November 18, 2015 at 6:39 amThank you my dear, you know that means a lot coming from you! <3
lindsay Cotter says
November 18, 2015 at 4:47 ampecan bars and almond cake go together like two peas in a pod. YOU AND ME! haha. <3 it. Pinning, drooling, wanting!
Taylor Kiser says
November 18, 2015 at 6:38 amHAHAA YES YES they do, the most perfect of combos <3
Catherine says
November 18, 2015 at 4:58 amDear Taylor, these pecan bars look splendid. This is a perfect idea for this year’s Thanksgiving. I want to give them a try. xo, Catherine
Taylor Kiser says
November 18, 2015 at 6:38 amI wish I could send you some – thank you Catherine!
allie @ Through Her Looking Glass says
November 18, 2015 at 5:02 amBoth hands, waving in the air, sister!!! ‘Cuz I just don’t care. Flap flap flap. Gorgeous dessert Taylor and love the BARS! Makes ways more pieces than slicing a pie. Absolutely love pecans, this is a real winner.
Taylor Kiser says
November 18, 2015 at 6:38 amHaha I love it, let’s wave our hands TOGETHER! Thanks for the pie bar love Allie!
Bethany @ Athletic Avocado says
November 18, 2015 at 5:05 amYes to a simple pecan pie recipe thats not full of sugar and a million calories!!
Taylor Kiser says
November 18, 2015 at 6:37 amYESYESYES is right! Glad you approve! Thanks Bethany!
hayley@healthyregardshayley says
November 18, 2015 at 5:43 amOk- these are like too easy not to make! I love pecan pie, but I am definitely not making a pie but THESE, these I could do.
Taylor Kiser says
November 18, 2015 at 6:37 amRIGHT! Pie is SO HARD and time consuming! I hope you love these bars Hayley – thanks!
Shashi at RunninSrilankan says
November 18, 2015 at 6:22 amGirlfriend – these bars are pretty darn genius! Thank you for this recipe – my daughter adores pecan pie and (hypothetically) she could polish these bars up before you could toss out those 3 batches of burnt pecans! 🙂
Taylor Kiser says
November 18, 2015 at 6:36 amHahah love it! Thanks Shashi! I hope she loves them!
Johlene@FlavoursandFrosting says
November 18, 2015 at 6:59 amOh hello paleo pecan pie bars!! These look amazing! 🙂
Taylor Kiser says
November 18, 2015 at 1:59 pmThey say hi back 😉 Thanks girl!
Rebecca @ Strength and Sunshine says
November 18, 2015 at 7:03 amNo way!! Mind blown :O Now I think I can say I’ll like pecan pie! 😉
Taylor Kiser says
November 18, 2015 at 1:58 pmHaha YAY! My work is done 😉 Thanks Rebecca!
Julie @ Willow Bird Baking says
November 18, 2015 at 7:07 amThese look delicious! And perfectly timed for Thanksgiving! 🙂
Taylor Kiser says
November 18, 2015 at 1:58 pmI try 🙂 Thanks Julie!
Alice @ Hip Foodie Mom says
November 18, 2015 at 7:16 amLove these bars, Taylor! and thanks for introducing me to Better Body Foods!!!
Taylor Kiser says
November 18, 2015 at 1:58 pmYou’re so welcome! Thanks Alice!
Nicole says
November 18, 2015 at 7:25 amBoy am I glad I found your blog! I love your entire theme. I have dabbled in the Paleo eating lifestyle most recently. I love this idea because it can be hard to find something that makes your belly happy without sugar.
Taylor Kiser says
November 18, 2015 at 1:58 pmI am SO glad you found it too Nicole – it’s super great to have you here!! I totally agree, usually sugar free things taste well, YUCK. I hope these do the trick for you – please let me know if you try them!
Allie | Baking a Moment says
November 18, 2015 at 8:12 amPecan pie is my husband’s all-time favorite! Will definitely give your healthier version a try!
Taylor Kiser says
November 18, 2015 at 1:57 pmWoo! I hope he loves it just as much! Thanks!
naomi says
November 18, 2015 at 8:38 amThese are paleo – yes! They look insanely good and will be made for my Paleo crowd this Thanksgiving.
Taylor Kiser says
November 18, 2015 at 1:57 pmYes, I hope your paleo peeps love them! Thanks Naomi!
Lisa @ Wine & Glue says
November 18, 2015 at 9:01 amConfession: I’ve never had pecan pie. I know! But these. These I will have to try! Pinned!
Taylor Kiser says
November 18, 2015 at 1:57 pmWHAT! You seriously need to change that! Thanks Lisa!
Nicole says
November 18, 2015 at 10:53 amThese pecan pie bars look To Die For! So Awesome!
Taylor Kiser says
November 18, 2015 at 1:52 pmThanks so much!
Aggie @ Aggie's Kitchen says
November 18, 2015 at 11:39 amI’m all about a pecan BAR! they look perfect! I have to try that coconut palm sugar, I keep seeing it!
Taylor Kiser says
November 18, 2015 at 1:52 pmYou MUST try it Aggie, you will love it! Thanks!
Sarah @ The Gold Lining Girl says
November 18, 2015 at 1:08 pmHooooow do you do it??? They are vegan and only 6 ingredients? Gah! Incredible. Pecan Pie is one of my absolute FAVE desserts of life!! Those look delightful!
Taylor Kiser says
November 18, 2015 at 1:51 pmIt’s one of mine too! So sweet and crunchy and perfect! Thanks lady!
Sarah says
November 18, 2015 at 1:45 pmOMG these look amazing! I saw them on CotterCrunch and had to check them out!
Taylor Kiser says
November 18, 2015 at 1:51 pmThank you so much Sarah!
Zainab says
November 18, 2015 at 6:41 pmHahha I admittedly spend too much time on Netflix but I do love me some pie. Just no time and these bars are perfect for those times!
Taylor Kiser says
November 19, 2015 at 5:50 amNetflix binges are just the best right?! Thank you lady!
Sylvie says
November 18, 2015 at 8:05 pmI love a press-in crust, so much easier!
Taylor Kiser says
November 19, 2015 at 5:49 amRight? The best! Thanks Sylvie!
Margaret Ann @ MAK and Her Cheese says
November 18, 2015 at 8:38 pmI’ve never been a huge fan of pecan pie, but these look wonderful! I’m especially loving the ingredients. Does the coconut flavor come out much in the bars? I feel like the coconut-based ingredients would give them a unique flavor twist and really bring them over the top.
Taylor Kiser says
November 19, 2015 at 5:49 amThe coconut flavor actually doesn’t come out much! It gives it sort of a nutty taste, but it’s actually more on the caramel side! IF you’ve never tried coconut sugar, you must! It’s my fav! Thanks Margaret Ann!
Christie says
November 19, 2015 at 4:14 amThese bars look OFF DA HOOK! I’m drooling already and it’s 7am. Can’t wait to try these!
Taylor Kiser says
November 19, 2015 at 5:48 amHaha I LOVE your lingo! Thank you Christie!
Emily | Robust Recipes says
November 19, 2015 at 7:53 amYum these look delicious! Bars do sound easier than pie. I have been craving pecan pie lately…you read my mind! ha! Beautiful pictures!
Taylor Kiser says
November 19, 2015 at 4:42 pmHaha I made these JUST for you Emily 😉 Thanks so much!
Jessica DeMay says
November 19, 2015 at 8:05 pmI LOVE everything about these bars! I’m all about easy and if I can skip the pie crust? Even better! Pinning these and putting them on the must-make list 🙂
Taylor Kiser says
November 20, 2015 at 6:17 amRIGHT! The crust is just WAY to much work! Please let me know if you try them! Thanks girlfriend!
Susan says
November 22, 2015 at 5:00 pmPecan pie is a must in my opinion at the holidays and I love that you took away the crust. It’s always a pain and turned it into bars. Just perfect!
Taylor Kiser says
November 23, 2015 at 6:15 amYES! It’s the most annoying thing ever right? Thank you Susan!
Beth says
November 22, 2015 at 5:25 pmMy husband can’t tolerate maple syrup, molasses, or brown sugar. Sad, I know. Can I sub with honey or would you recommend something else?
Taylor Kiser says
November 23, 2015 at 6:15 amThat is SO sad!
This is coconut sugar though, not brown sugar which is different. Can he have that? You could MAYBE sub with Honey, but honestly the Maple syrup adds to the flavor, and you definitely can’t sub the coconut sugar with anything else. I’m sorry!
Evelyn says
November 23, 2015 at 7:10 amCAN I SUBSTITUTE SOMETHING FOR THE FLAX MEAL? THESE LOOK SO GREAT! Thanks!
Taylor Kiser says
November 23, 2015 at 12:35 pmHi Evelyn, I really can’t tell you for sure, as the recipe was not tested any other way. You could try 2 whole eggs, but I really can’t tell you if that will work I’m sorry! Please let me know if you try it!
Dian says
November 24, 2015 at 6:36 amWell I’m allergic to coconut so this recipe needs a lot of subbing for me. I’ll use almond flour and flax and
peanut oil.
Taylor Kiser says
November 24, 2015 at 7:00 pmHi Dian! I reallllly have to caution you with those subs, especially if you’re planning to just sub them straight 1 for 1. I REALLY don’t think that those ingredients will be successful, but please do let me know if you try it! Thanks!
Stina says
November 26, 2015 at 8:33 pmWhen I saw these on Finding Vegan I immediately knew we had to make them for Thanksgiving. They were simple and SO GOOD. I attempted to make a gf + vegan pecan pie a couple of years ago, and while it didn’t taste bad, it just wasn’t very similar to a traditional pecan pie (which I haven’t had in 8+ years). These bars though, these were perfect. My non-food-restricted family members absolutely loved them as well. They’ll certainly be a holiday staple from now on. Thank you!
Taylor Kiser says
November 29, 2015 at 3:41 pmI am SOSOSOSOSO pumped that you loved them as much as my husband and I did!!! YAY! Thank you SO much for letting me know! 😀
Judyth says
December 5, 2015 at 9:31 amI have the crust baking in the oven. I am looking at the topping recipe, which says it is vegan (I am not vegan) and it mentions eggs, but they’re not listed in the ingredients. Very confusing and I’m serving it tonight. Talks about the eggs and flax/warm water jelling? Not sure if I should add 2 eggs, whole eggs or just part?? Can’t rate it because I’m still making it…..
Taylor Kiser says
December 5, 2015 at 10:20 amHi Judyth!
It talks about “eggs” because when you whisk flax meal and water together and let it sit, it makes what is called a “flax egg” in the vegan community! Just follow the directions, with no REAL eggs and you’ll be good! Hope that helps! Please let me know how you like it. Thanks!
MElissa says
December 22, 2015 at 8:07 amSo excited to try these for my vegan sister-in-law. Are they just as good made 2 days ahead of time?? do they freeze well? Thank you for the recipe
Taylor Kiser says
December 22, 2015 at 12:14 pmTotally good two days ahead of time!! Unfortunately, I can’t tell you about freezing as they were gone before I even got the chance to freeze them! Sorry! I THINK they would be fine though 🙂 Please let me know if you try them!
Melissa says
December 23, 2015 at 8:08 amThank you for your quick reply. Just going to start making them with my daughter now 🙂 I will let you know how they turn out.
Taylor Kiser says
December 23, 2015 at 8:37 amYou’re so welcome! Can’t wait to hear how you like them! 😀
Emily says
March 5, 2016 at 6:35 amThis looks exactly like pecan pie, and I LOVE that you made it paleo. 🙂 I found it on Amanda and Arman’s link-up today!
Taylor Kiser says
March 5, 2016 at 7:02 amThank you for stopping by Emily!! Paleo means you can have more 😉
Rebecca says
August 5, 2016 at 12:41 pmWould adding chocolate chips to this recipe make it too sweet?
Taylor Kiser says
August 5, 2016 at 3:01 pmI think so. It definitely does not need the extra sugar or calories 🙂
Jezelle says
October 11, 2016 at 9:56 amDo you think it would work the same if I used xylitol instead of the maple syrup?
Taylor Kiser says
October 11, 2016 at 12:58 pmI really don’t think so – they are totally different textures and the maple syrup is what makes it the correct texture, I’m sorry!
Kirsti says
October 25, 2016 at 9:47 amOk, so I had to comment because I (finallY!) made these bars over the weekend…and they’re SO delicious! I’ll admit I didn’t use your crust as I’m not gluten free, but I used your filling and it was perfect! Not too sweet, and full of flavour! Even my boyfriend, who isn’t vegan said this pecan pie is his new favourite! Well done on creating this healthier alternative to a classic recipe 🙂
Taylor Kiser says
October 25, 2016 at 1:51 pmYAY! I am so pumped you liked them!!!! 🙂 Heads up: I’m posting a spin on them next Monday! 🙂
Thanks for letting me know Kristi!
Robyn Stone | Add a Pinch says
November 7, 2016 at 6:06 pmI LOVE everything pecan pie and these look amazing, Taylor! I do love to make our traditional family handmade pecan pie, but I’m also really thrilled about these bars and how delicious they look! xo
Taylor Kiser says
November 8, 2016 at 6:18 amThank you so much lady!
Mary says
November 10, 2016 at 10:18 amI’ve never tried coconut palm sugar, I will look for at next time I’m grocery shopping. This recipe puts me in the thanksgiving mood! Yummy 🙂
Taylor Kiser says
November 10, 2016 at 3:15 pmOh Mary, it’s SO good! You’ll love it!! 🙂 Thanks!
Karen Kempton says
November 19, 2016 at 9:53 amHas anyone successfully used whole eggs or “chia eggs” in place of the flax?
Taylor Kiser says
November 19, 2016 at 3:35 pmI’ve made some cookies that have a filling based off this recipe, using eggs: http://www.foodfaithfitness.com/pecan-pie-paleo-cookies/ This might help you??
Anne Puls says
November 21, 2016 at 2:19 amWow… I love your images.
It looks so delicious
I will make it for my family next weekend.
Taylor Kiser says
November 21, 2016 at 5:51 amI hope they love! Thank you!
Monica says
November 21, 2016 at 4:41 pmTaylor, wow. These look insane. I’m so excited they’re paleo- can’t wait to try the recipe!
Taylor Kiser says
November 21, 2016 at 6:32 pmI hope you LOVE Monica! Let me know how they turn out!
Sabrina Zaragoza says
November 27, 2016 at 5:42 amWow!!! Perfect with a cup of coffee in the morning or with a cup of tea in the evening. Thanks for sharing this!
Taylor Kiser says
November 27, 2016 at 2:45 pmYes totally! You’re so welcome!
Shelly says
December 20, 2016 at 6:46 amHas anyone tried doubling this recipe? I’d like to make it for the holidays!
Taylor Kiser says
December 20, 2016 at 3:14 pmI haven’t, but I’ll leave the comment around to see if anyone has!
Maria says
March 9, 2017 at 9:42 pmThanks for sharing too easy pecan pie bar recipe. I’ve bookmarked your recipe for make the festival.
Really Awsome!
Taylor Kiser says
March 10, 2017 at 7:33 pmThanks Maria! Enjoy!
Kristy Marsh says
December 9, 2017 at 9:32 amI made these for a Christmas party last night and I loved them! I think the group was terrified of healthy so I had some leftovers to have with coffee this morning. I can’t bake if my life depended on it and these were so easy.
Taylor Kiser says
December 9, 2017 at 1:28 pmI am SO glad to hear all of this! YAY! Thank you for letting me know!
Amee Bard says
January 15, 2018 at 3:23 pmHey Taylor! Do you think there’s a substitute for the flax egg in this recipe? I really want to make it!
Taylor Kiser says
January 16, 2018 at 3:48 amHi Amee! You can PROBABLY use 2 normal eggs. BUT, I haven’t tried it this way so I can’t tell you for sure! Let me know if you try it!
Andry says
September 28, 2018 at 6:50 pmHi, why do you have to cool the crust for 1 hour if it goes back into the oven again anyway? What would happen if you put the topping on the warm crust and baked it?
Taylor Kiser says
September 30, 2018 at 1:40 pmIt’s too soft and won’t set properly.
Andry says
October 1, 2018 at 5:41 pmOh I see. Thank you.
Adecia says
November 4, 2018 at 2:08 amAre we using raw pecans or pre-roasted pecans? If pre-roasted do I still need to roast in the oven?
Taylor Kiser says
November 4, 2018 at 1:16 pmI used raw and then roasted them! If yours are pre roasted then skip roasting!
Kathy says
November 19, 2018 at 4:42 pmDelicious! I love the hint of coconut that comes through from the crust. Thank you!
Taylor Kiser says
November 20, 2018 at 2:39 pmI am SO glad you love them! Thank you!
Gretchen says
April 10, 2019 at 3:27 pmAny recommendations on a substitute for the coconut oil? I’m making these for someone who recently had yo change their diet to vegan and they also can’t have any oil.
Taylor Kiser says
April 11, 2019 at 1:04 pmMaybe vegan butter? I just worry it wont chill as hard!