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Bakerita

Pecan Pie Bars (Gluten Free, Paleo + Vegan)

★★★★★ from 22 reviews

(Last updated February 13, 2021)Bar Cookies· Dairy Free· Desserts· Gluten Free· Paleo· Refined Sugar Free· Vegan

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These Pecan Pie Bars are thick and caramelly, with a crispy coconut flour shortbread crust and a gooey pecan pie filling on top. These gluten-free, paleo, and vegan bars will be the star of your dessert spread!

These Pecan Pie Bars are thick and caramelly, with a crispy coconut flour shortbread crust and a gooey pecan pie filling on top. These gluten-free, paleo, and vegan bars will be the star of your dessert spread!

Let’s chat about Pecan Pie Bars! Pecan pie often gets left behind in the fall baking hysteria surrounding everything pumpkin spice and apple, but I believe it rightly deserves it’s spot at the dessert table. When pecan pie is good, it’s gooey, crunchy, and NOT cloyingly sweet.

Unfortunately, many times, cloyingly sweet is ALL we get with pecan pie. For many, many years, I wasn’t at all a fan, because all I associated with pecan pie was a thick, gelatinous, corn-syrup filled layer of jelly-like sweetness. Even the thought of it kind of grosses me out, to be honest. Sorry to all the OG pecan pie lovers out there – it’s just not for me.

These Pecan Pie Bars are thick and caramelly, with a crispy coconut flour shortbread crust and a gooey pecan pie filling on top. These gluten-free, paleo, and vegan bars will be the star of your dessert spread!

The first time I TRULY loved pecan pie came when I started making it myself. First, with this classic pecan pie – it’s not gluten-free or vegan, but it is truly delicious and full of browned butter and NO corn syrup. It was a staple on my holiday table for a few years.

It got dethroned by this Paleo Pecan Pie though, and then subsequently, this Paleo *Chocolate* Pecan Pie. They’re both absolutely delightful, with the chocolate in the second version adding a little extra bitterness and richness, from the dark chocolate that’s folded in and melted into the filling. Swooooon. 🙌

These Pecan Pie Bars are thick and caramelly, with a crispy coconut flour shortbread crust and a gooey pecan pie filling on top. These gluten-free, paleo, and vegan bars will be the star of your dessert spread!

But I think these Pecan Pie Bars might top them all…in terms of ease, these are definitely the winner, and they’re certainly right up there in terms of deliciousness too! No pie crust needed, just a delightfully easy and delicious shortbread crust.

The crust is made with coconut flour, which helps provides that sandy, firm bite that is so customary with shortbread. It’s prebaked until firm, golden, and crispy before being topped with the pecan topping, so it keeps that nice crunchy bite and doesn’t get soggy, even after the liquidy topping is poured over the top.

These Pecan Pie Bars are thick and caramelly, with a crispy coconut flour shortbread crust and a gooey pecan pie filling on top. These gluten-free, paleo, and vegan bars will be the star of your dessert spread!

For the filling, we create a quick caramel over the stove, heating it just enough to bring the coconut sugar, maple syrup, and coconut oil together into one smooth, creamy caramel. This also helps the coconut sugar to melt down a bit. Once that’s off the heat, a slurry of non-dairy milk, flax meal, tapioca flour, vanilla and salt are whisked in.

The flax meal and tapioca flour help the caramel thicken up in lieu of the eggs that are typically found in pecan pie to play the binding role. Toasted pecans are stirred into the caramel mixture, and then the whole shebang is poured over the crunchy cooled crust. It’s all baked for 30 minutes until the caramel is nice and bubbly.

These Pecan Pie Bars are thick and caramelly, with a crispy coconut flour shortbread crust and a gooey pecan pie filling on top. These gluten-free, paleo, and vegan bars will be the star of your dessert spread!

And then the hardest part: waiting for them to cool. I made them at night, so I just stuck them into the fridge overnight so they were out of sight, out of mind. Once they’re firm, slice them up and try not to devour them all in one sitting!

Jesse and I have been demolishing these…the first batch I made disappeared rapidly from the fridge, but thankfully I’ve still got some from the batch you’re looking at hiding in my fridge. Our favorite way to devour them has been warming up in the microwave for 30 seconds until gooey, and then topped with a scoop of vanilla dairy-free ice cream. Heaven, I’m telling you.

These Pecan Pie Bars are thick and caramelly, with a crispy coconut flour shortbread crust and a gooey pecan pie filling on top. These gluten-free, paleo, and vegan bars will be the star of your dessert spread!

Once your teeth sink into the gooey caramel topping, full of crunchy toasted pecan bits, and then into the crunchy shortbread crust, you’ll be in pure dessert heaven. It’s sweet, caramelly, nutty, crunchy, chewy, and absolutely SCRUMPTIOUS! I hope these take a spot at your holiday dessert table, because I know they’ll be on mine. Enjoy! :)

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These Pecan Pie Bars are thick and caramelly, with a crispy coconut flour shortbread crust and a gooey pecan pie filling on top. These gluten-free, paleo, and vegan bars will be the star of your dessert spread!

Pecan Pie Bars


★★★★★

4.6 from 22 reviews

  • Author: Bakerita | Rachel Conners
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 16 bars 1x
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Description

These Pecan Pie Bars are thick and caramelly, with a crispy coconut flour shortbread crust and a gooey pecan pie filling on top. These gluten-free, paleo, and vegan bars will be the star of your dessert spread!


Ingredients

Scale

For the shortbread crust

  • 1 cup coconut flour
  • ¼ teaspoon kosher salt
  • 3 tablespoons maple syrup
  • ⅓ cup coconut oil, softened to a similar consistency as softened butter

For the filling

  • ¾ cup coconut sugar
  • ⅓ cup maple syrup
  • ⅓ cup coconut oil, melted
  • ⅓ cup non-dairy milk
  • 2 tablespoons flax meal
  • 2 teaspoons arrowroot starch, or tapioca flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1¼ cup pecans, toasted + roughly chopped

Instructions

  1. Preheat the oven to 350ºF. Grease an 8×8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn’t have a removable bottom).
  2. Combine the maple syrup and coconut oil and whisk until fully combined. Stir in the coconut flour and salt until a smooth dough is formed.
  3. Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown. Let cool completely.
  4. For the filling, combine the coconut sugar, maple syrup, and coconut oil in a small saucepan over medium-low heat and whisk to combine. Bring to a low boil and let simmer for about 2-3 minutes and then remove from heat. Let cool slightly.
  5. While it cools, whisk together the non-dairy milk, flax meal, arrowroot starch, vanilla extract, and salt in a small bowl.
  6. Add the milk/flax mixture to the slightly cooled sugar mixture and whisk to combine. Stir in the pecans.
  7. Pour the pecan mixture over the cooled crust and bake for 30 minutes.
  8. Let cool completely, at least 2 hours, in the refrigerator before cutting into 16 squares.
  9. Store leftovers in an airtight container in the refrigerator.
  • Category: Dessert
  • Cuisine: American

Keywords: pecan pie, bars, gluten-free, vegan, thanksgiving, dessert, paleo, pecans

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These Pecan Pie Bars are thick and caramelly, with a crispy coconut flour shortbread crust and a gooey pecan pie filling on top. These gluten-free, paleo, and vegan bars will be the star of your dessert spread!
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  1. Brenda says

    October 5, 2017 at 11:40 am

    Is there any substitution for arrowroot starch and tapioca flour? I don’t have any of those two!

    Reply
    • Rachel says

      October 5, 2017 at 5:47 pm

      Hi Brenda, I haven’t tried it with anything else, but you could use cornstarch if you eat corn.

      Reply
  2. Dani says

    October 6, 2017 at 6:13 pm

    In the oven as we speak… the sauce is, in a word, decadent!!!
    Swapped out ground chia for the flax meal, and dropped home made Paleo chocolate chips on top… can’t wait for the next three hours to pass so I can eat one!!
    Thank you!!!!

    ★★★★★

    Reply
    • Rachel says

      October 7, 2017 at 7:11 am

      Amazing, I hope you love them!

      Reply
    • Jacqueline says

      October 25, 2017 at 1:43 pm

      YES I used chocolate and chia as well! So good

      ★★★★★

      Reply
  3. Ashley says

    October 7, 2017 at 11:45 am

    These sound divine! Shortbread is so easy and tastier than most other crusts! I have a similar aversion to the classic corn syrup sweetened version, but ever since making healthy pecan pie a few years ago I have been hooked.

    ★★★★★

    Reply
    • Rachel says

      October 8, 2017 at 8:34 am

      Thanks so much for the love, Ashley!

      Reply
  4. Sharon says

    October 8, 2017 at 10:21 am

    Made these this morning and they are easy to make, the house smelled divine, and wow such a treat for the tastebuds! I was wondering, is it possible to substitute the coconut flour for another gluten free flour without sacrificing the shortbread texture? Almond flour? Cashew flour? Maybe hazelnut? Just wondering if I can smooth out the coconut flavor just a tad with a different flour. Thanks!!

    ★★★★

    Reply
    • Rachel says

      October 8, 2017 at 10:56 am

      Hi Sharon, I haven’t tried it with any other type of flour so I can’t say for sure. You can use refined coconut oil to help reduce the coconut flavor, too! So glad you’re enjoying them though :)

      Reply
  5. Jessica Hanley says

    October 19, 2017 at 5:03 pm

    Is it possible to leave out the coconut sugar and substitute the flax meal?

    Reply
    • Rachel says

      October 20, 2017 at 11:42 am

      Hi Jessica, unfortunately you need the coconut sugar for create the “goo” that holds the pecan topping together. You could try subbing with more maple syrup or date sugar, but I haven’t tried either and don’t know if it will work. For the flax meal, you could sub with ground chia seeds.

      Reply
  6. Tracy says

    November 6, 2017 at 11:29 am

    Oh my, these are fantastic! I’ve never been a big pecan pie person but my partner put in a request for pecan pie. I figured I might as well make some that meet my dietary restrictions so that I could try them too, and these completely exceeded my expectations! SO delicious, and quite easy to make. I will definitely be adding these to my holiday dessert spread. Thanks so much for the recipe!

    ★★★★★

    Reply
    • Rachel says

      November 7, 2017 at 8:58 am

      So thrilled to hear that you and your partner enjoyed the bars! Hope they’re a hit at the holidays too :) thanks for your feedback!

      Reply
  7. Katie says

    November 18, 2017 at 7:24 am

    Can these be frozen for a few days??

    Reply
    • Rachel says

      November 19, 2017 at 6:43 am

      Yup! Just make sure to wrap them tightly and seal in an airtight container! Enjoy!

      Reply
  8. kirsti says

    November 18, 2017 at 7:57 am

    can these be made ahead and frozen???? YUM!

    Reply
    • Rachel says

      November 19, 2017 at 6:43 am

      Yes that will be fine, just make sure to wrap them tightly and seal in an airtight container! :)

      Reply
  9. Kristin says

    November 24, 2017 at 3:37 pm

    Excellent recipe!! Making these now. Wanted to point out a funny typo… “until a smooth door is formed”

    Ha! Working on my smooth door now.

    Thanks for such great recipes!

    ★★★★★

    Reply
    • Rachel says

      November 24, 2017 at 9:17 pm

      Haha, thanks for pointing that out! I hope you love them :)

      Reply
  10. Judi says

    February 12, 2018 at 12:24 pm

    Hi, thank you for your wonderful paleo recipes! Can I use eggs instead of ground flax seed? My husband loves pecan pie, I can’t wait to make these.

    Reply
    • Rachel says

      February 12, 2018 at 12:35 pm

      Hi Judi, I haven’t tried it with regular egg since the recipe wasn’t developed that way. Because flax eggs aren’t used, you would need to adjust the amount of liquid in the recipe too. I haven’t done it that way so I wouldn’t know the right amounts to recommend, sorry! If you do try it, I’d love to hear the amounts you use and how it turns out. Enjoy!

      Reply
  11. Tascha says

    February 20, 2018 at 11:18 am

    These were a hit with a non-vegan, glutenous crowd. I didn’t have coconut sugar, so I used demerara. I used the coconut flour, and it was so tasty. Added maybe a quarter of a teaspoon of maple flavoring to the liquid because I had it on hand. I also added maybe a tablespoon of coconut spread to the crust. They were gone in no time.

    Reply
    • Rachel says

      February 20, 2018 at 11:49 am

      So thrilled to hear they were a hit! Thanks so much for the feedback, Tascha :)

      Reply
  12. Corey says

    February 25, 2018 at 2:28 pm

    Help! What did I do wrong? My crust turned out soggy after I added the filling. I’d love to get it right because the flavors are amazing!!!

    ★★★★

    Reply
    • Rachel says

      February 25, 2018 at 4:59 pm

      Hi Corey, how odd! Unfortunately, with so little info, it’s hard for me to know exactly what went wrong. Did the crust seem to be firming up after it’s first bake in the oven? It should be starting to get crispy after that first bake, or like you experienced, it’ll just get soggy instead as it absorbs the moisture.

      Reply
  13. Moniak says

    October 11, 2018 at 6:50 am

    I have baked these pecan bars 3 times. Twice brought them to work and all loved them. Today was my last day at work and I decided to bring these pecan bars again, and again everybody loved them, however some said they were a bit too sweet. Many people asked me to share the recipe. I made 5 portions for today’s farewell. This is one of my favourite recipes. I am not vegan but allergic and this recipe is a lifesaver if I want to bake something delicious that everyone will like.

    ★★★★

    Reply
    • Rachel says

      October 11, 2018 at 10:47 am

      So thrilled they’ve been a hit with you and your coworkers, Moniak! You can always reduce the amount of coconut sugar if you’d prefer them to be a little less sweet. Thanks for sharing your feedback.

      Reply
  14. Lourdes says

    October 28, 2018 at 2:36 pm

    Hi, I just finished baking these with my family and we doubled the recipe so we put them in the oven for about 45 minutes instead of 30. Everything appears fine but we are unsure if it was still supposed to be a little soft when it comes out. Is it supposed to come out hard from the oven or just put it in the freezer for two hours? They look amazing and I can’t wait to try them! Thank you so much!

    Reply
    • Rachel says

      October 29, 2018 at 9:36 am

      Hi Lourdes, they shouldn’t be hard coming out of the oven, they’ll firm up considerably in the fridge or freezer. Should still be fine having baked a little longer, they just might not be quite as gooey. Hope you guys enjoy them!

      Reply
  15. Ally says

    November 18, 2018 at 9:25 pm

    I just made these so I could test them before thanksgiving and they are great! I substituted brown sugar for coconut sugar and cornstarch for arrowroot/tapioca starch and it all seemed to work out perfectly!

    I know pecan pie is typically very rich (which the dessert was), but for my liking it was too rich. Is there any way to reduce or omit the oil in the filling so it doesn’t come out quite as rich? I know the oil is necessary for the crust or else the crust wouldn’t bind together, but maybe it’s not needed for the filling? I’m new to baking so it’d be nice to know if the oil is essential for the filling or not. Thanks!

    ★★★★

    Reply
    • Rachel says

      November 19, 2018 at 9:03 am

      Hi Ally, you could try reducing the amount of oil in the filling but I haven’t tested it that way so can’t make any guarantees that it will work out the same way. I would only reduce by a tablespoon or two if you try that!

      Reply
      • Ally says

        November 20, 2018 at 5:49 am

        Thanks! I noticed that the longer they are left in the fridge (i.e. a day vs 2 hours), they taste less rich / oily which was perfect :)

        Reply
        • Rachel says

          November 20, 2018 at 2:24 pm

          Oh awesome! Thanks for sharing and glad you’re liking them better :)

          Reply
  16. Marcela says

    November 19, 2018 at 4:26 pm

    I don’t know what happened! I followed the recipe/ measurements exactly but my crust turned out too crumbly, and my filling was very runny… Any idea of what could have gone wrong?

    Reply
    • Rachel says

      November 19, 2018 at 5:41 pm

      Hi Marcela, it’s hard to know without being in your kitchen with you! Did you change anything about the recipe, or are you baking at high altitude?

      Reply
  17. Mimi says

    November 21, 2018 at 5:40 am

    if I am not gluten free and don’t have coconut flour, can I use normal all purpose flour instead?

    Reply
    • Rachel says

      November 21, 2018 at 9:50 am

      Hi Mimi, yes but since coconut flour is so absorbent, you’ll want to use 3x the amount.

      Reply
  18. Lauren says

    December 2, 2018 at 1:47 pm

    I made these exactly as written and they turned out AMAZING. I was worried they would be too coconut-y, but they’re really not. And I like coconut anyway so it didn’t bother me. I greased my pan AND covered it in parchment paper which I am glad I did as they’re very sticky. When I poured the pecan syrup mixture, it poured over the crust and through the parchment paper. Because I had greased everything, I didn’t have a problem. Also, the syrup soaks through about half of the crust leaving it perfectly crumbly and delicious. Mine look identical to Rachel’s which never happens to me! I’m so glad I bought double all these ingredients so I can make another batch.

    ★★★★★

    Reply
    • Rachel says

      December 3, 2018 at 8:56 am

      This makes me so happy!! So glad you’re loving them, Lauren :) thanks for the feedback!

      Reply
  19. Cari says

    December 13, 2018 at 3:29 pm

    These look really good! I don’t eat flax but I do eat eggs. Could I substitute eggs for flax or something else?

    Reply
    • Rachel says

      December 14, 2018 at 10:08 am

      I haven’t tested that way but you could try subbing one room temperature egg for the flax meal. Enjoy!

      Reply
  20. Elizabeth Schneider says

    January 13, 2019 at 8:48 pm

    These were so tasty Rachel thank you for the recipe! I had a little leftover melted dark chocolate so I drizzled that over the top! So good. I really appreciate all your vegan treats :)

    ★★★★★

    Reply
    • Rachel says

      January 14, 2019 at 10:06 am

      Sounds amazing!! So glad you’re enjoying the bars, Elizabeth.

      Reply
  21. Catherine says

    November 10, 2019 at 12:17 am

    Hi Rachel, these bars look absolutely amazing! I am planningto make Christmas cookie boxes for vegan clients, and was wondering if the filling will “ooze” away from the bars if they are left at room temperature? They will surely be eaten quite quickly once received, but I’m asking as I will need to box them and deliver them… I thank you immensely for your reply!

    Reply
    • Rachel says

      November 10, 2019 at 9:22 pm

      Hi Catherine, in cool weather that shouldn’t be a problem!!

      Reply
      • Catherine says

        November 10, 2019 at 10:30 pm

        Hi Rachel, super thanks for your fast reply! I can’t wait to try them out!

        Reply
  22. Nikki says

    November 17, 2019 at 8:48 am

    So excited to make these today!!! Wondering if you have tried subbing Lakanto syrup for the maple syrup to reduce the sugar? I may try that today. Thanks for sharing this amazing recipe!!

    Reply
    • Rachel says

      November 18, 2019 at 9:20 am

      Hi Nikki, I haven’t tried that in this recipe so I can’t say whether it would work or not! Would love to hear the result if you try it :)

      Reply
  23. Ami says

    November 17, 2019 at 4:46 pm

    I am making these for Thanksgiving for sure!!!! How much in advance an I make them??

    Reply
    • Rachel says

      November 18, 2019 at 9:23 am

      Hi Ami, they should be fine well-wrapped in the fridge for 2 days, or in the freezer for a few weeks! Just make sure they’re airtight so you don’t get any freezer burn or drying out.

      Reply
  24. Barbara says

    February 2, 2021 at 5:11 am

    Another substitution question! I’ve subscribed because I’m baking for someone with an unusual collection of food sensitivities, and a bunch of your recipes look perfect for her. This one looks great, and such a treat, but she can’t do the flax (nothing from seeds or grains, but roots, nuts and sugar are safe). Do you think I’d do better to increase the tapioca or arrowroot and leave out the flax, or just leave out the flax? Thanks for any thoughts on this!

    Reply
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