Vegan and Paleo Pecan Pie Bars on a wooden table

Vegan & Paleo Pecan Pie Bars

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why make this recipe

These Vegan & Paleo Pecan Pie Bars are simple and tasty. They use few ingredients. They work when you want a sweet treat that is dairy free and mostly paleo. They bake fast and make a good snack or dessert.

introduction

This recipe makes a nutty crust and a sticky pecan topping. It uses almond flour, coconut oil, maple syrup, and pecans. The bars are easy to cut and share. You do not need special skills to make them.

how to make Vegan & Paleo Pecan Pie Bars

Make the crust first, press it into the pan, then add the pecan topping. Bake until the filling is set and the edges turn golden. Let the bars cool fully so they hold their shape when you cut them.

Ingredients :

  • 1 cup almond flour
  • 1 cup pecans, chopped
  • 1/2 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Directions :

  1. Preheat the oven to 350°F (175°C) and line a baking dish with parchment paper.
  2. In a bowl, combine almond flour, coconut sugar, and salt.
  3. Add melted coconut oil and vanilla extract, and mix until a dough forms.
  4. Press the mixture into the bottom of the prepared baking dish evenly.
  5. In another bowl, mix chopped pecans, maple syrup, and a pinch of salt. Pour the pecan mixture over the crust.
  6. Bake for 25-30 minutes, or until the filling is set and the edges are golden.
  7. Let cool before cutting into bars and serving.

how to serve Vegan & Paleo Pecan Pie Bars

Cut the cooled bars into squares. Serve at room temperature. You can add a small dollop of coconut cream or a few extra chopped pecans on top for a nicer look.

how to store Vegan & Paleo Pecan Pie Bars

Store the bars in an airtight container. Keep them at room temperature for up to 2 days. For longer storage, refrigerate up to 7 days. You can also freeze them for up to 2 months; thaw in the fridge before serving.

tips to make Vegan & Paleo Pecan Pie Bars

  • Press the crust firmly so it holds together after baking.
  • Let the bars cool fully; warm bars can fall apart.
  • Chop pecans evenly so the topping bakes the same.
  • Use room temperature melted coconut oil so it mixes well.
  • Taste the filling before baking and add a little more maple syrup if you want it sweeter.

variation (if any)

  • Add a pinch of cinnamon to the crust for warm flavor.
  • Swap half the pecans for walnuts for a different nut mix.
  • For a richer bar, add a tablespoon of almond butter to the filling mixture.

FAQs

Q: Are these bars nut free?
A: No. They use almond flour and pecans. Do not eat if you have nut allergies.

Q: Can I use another sweetener instead of coconut sugar?
A: Yes. You can try coconut palm sugar or a finely ground date sugar. Keep the amounts similar.

Q: Can I use butter instead of coconut oil?
A: That would make them not fully paleo or vegan. If you do not need the recipe to be vegan, you can use melted butter.

Q: How do I know when the bars are done?
A: The filling should look set and not jiggle. The edges should be golden.

Conclusion

If you want another version or more ideas, check this Paleo Pecan Pie Bars {Gluten Free, Dairy Free} recipe for similar ways to make a nutty bar: Paleo Pecan Pie Bars {Gluten Free, Dairy Free}. For a different healthy take on pecan bars, see this Healthy Pecan Pie Bars – Erin Lives Whole page for more tips and swaps: Healthy Pecan Pie Bars – Erin Lives Whole.