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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. Just like the gluten free sweet potato pie bars, 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 and making real, true sugar free low carb keto pecan pie. 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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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. **
Tips & Notes:
**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!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
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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
Kathy says
Delicious! I love the hint of coconut that comes through from the crust. Thank you!
Taylor Kiser says
I am SO glad you love them! Thank you!
Gretchen says
Any 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
Maybe vegan butter? I just worry it wont chill as hard!