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 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
- 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).
- 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.
- Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown. Let cool completely.
- 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.
- While it cools, whisk together the non-dairy milk, flax meal, arrowroot starch, vanilla extract, and salt in a small bowl.
- Add the milk/flax mixture to the slightly cooled sugar mixture and whisk to combine. Stir in the pecans.
- Pour the pecan mixture over the cooled crust and bake for 30 minutes.
- Let cool completely, at least 2 hours, in the refrigerator before cutting into 16 squares.
- Store leftovers in an airtight container in the refrigerator.
Keywords: pecan pie, bars, gluten-free, vegan, thanksgiving, dessert, paleo, pecans