Healthy Gluten-Free Pecan Pie Bars Recipe
Introduction
These Healthy Gluten-Free Pecan Pie Bars offer all the rich, nutty flavor of traditional pecan pie in a convenient bar form. Made with almond flour and natural sweeteners, they’re a delicious treat without the gluten or refined sugars. Perfect for dessert or a special snack.
Ingredients
- 2 cups almond flour
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract (optional, but recommended)
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract (optional, but recommended)
- 2 eggs (at room temperature, very important!)
- 1 1/2 cups chopped pecans (raw and unsalted)
Instructions
- Step 1: Preheat your oven to 350° Fahrenheit and line a 9×9-inch baking pan with parchment paper for easy removal.
- Step 2: In a large bowl, combine all the shortbread crust ingredients (2 cups almond flour, 1/4 cup melted coconut oil, 1/4 cup maple syrup, and 1 teaspoon vanilla extract). Mix well, then press the mixture evenly into the prepared baking pan. Bake for 10 minutes or until the edges turn lightly golden.
- Step 3: While the crust bakes, whisk together the filling ingredients: 1/2 cup coconut sugar, 1/4 cup melted coconut oil, 1/4 cup maple syrup, 2 teaspoons vanilla extract, and 2 room-temperature eggs. Stir in the chopped pecans until evenly distributed.
- Step 4: When the crust is ready, remove it from the oven and pour the pecan filling over it. Return to the oven and bake for another 20-25 minutes, until the filling is set.
- Step 5: Let the bars cool in the pan for at least 30 minutes, then refrigerate for about an hour before cutting into 16 squares. Serve immediately or store in the fridge.
Tips & Variations
- Use raw, unsalted pecans to control the saltiness and enhance natural flavors.
- For a richer taste, lightly toast the pecans before mixing into the filling.
- You can substitute maple syrup with honey, but note it may alter the flavor slightly.
- Make sure eggs are at room temperature for a smooth, well-incorporated filling.
- For added texture, sprinkle a pinch of sea salt on top before baking.
Storage
Store the pecan pie bars in an airtight container in the refrigerator for up to one week. When ready to enjoy, you can eat them cold or let them sit at room temperature for a few minutes. Reheating is not necessary but can be done briefly in a microwave for about 10 seconds if you prefer them warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these bars nut-free?
This recipe relies on almond flour and pecans, so it’s not suitable for nut-free diets. You could try substituting with a seed-based flour and using seeds like pumpkin or sunflower in place of pecans, but results may vary.
Can I freeze these pecan pie bars?
Yes, you can freeze the bars for up to 2 months. Wrap them tightly in plastic wrap and place in a freezer-safe container. Thaw overnight in the refrigerator before serving.
PrintHealthy Gluten-Free Pecan Pie Bars Recipe
These Healthy Gluten-Free Pecan Pie Bars are a delicious and wholesome twist on the classic pecan pie. Made with almond flour and natural sweeteners like maple syrup and coconut sugar, these bars offer a delightful nutty flavor and satisfying crunch while being suitable for gluten-free diets. Ideal for dessert or a sweet snack, they combine a buttery shortbread crust with a rich pecan filling baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 50 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Shortbread Crust
- 2 cups almond flour
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract (optional, but recommended)
For the Pecan Pie Filling
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract (optional, but recommended)
- 2 eggs (at room temperature)
- 1 1/2 cups chopped pecans (raw and unsalted)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper to ensure easy removal of the bars later.
- Make the Shortbread Crust: In a large bowl, combine almond flour, melted coconut oil, maple syrup, and vanilla extract. Mix well until the ingredients form a cohesive dough. Press this mixture evenly into the bottom of your prepared baking pan. Bake for 10 minutes or until the edges turn lightly golden brown.
- Prepare the Pecan Filling: While the crust bakes, whisk together coconut sugar, melted coconut oil, maple syrup, vanilla extract, and room temperature eggs until fully combined. Fold in the chopped pecans gently to distribute them evenly throughout the mixture.
- Assemble and Bake: Remove the crust from the oven once baked, then pour the pecan filling evenly over the crust layer. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and slightly firm to the touch.
- Cool and Chill: Allow the bars to cool in the pan for at least 30 minutes to set properly. Then transfer the pan to the refrigerator and chill for about one hour to fully firm up the bars.
- Serve: Once chilled, remove the bars from the pan using the parchment paper, cut into 16 squares, and serve. Store any leftovers in the refrigerator for up to one week.
Notes
- Ensure eggs are at room temperature to help the filling mix well and bake evenly.
- You can substitute coconut sugar with brown sugar if preferred.
- Parchment paper lining makes removal and cleanup much easier.
- These bars are best served chilled but can be enjoyed at room temperature.
- Store bars in an airtight container in the refrigerator to maintain freshness.
Keywords: Gluten-Free Pecan Pie Bars, Healthy Pecan Bars, Almond Flour Dessert, Coconut Sugar Dessert, Maple Syrup Pecan Bars, Gluten-Free Dessert
