Description
Chewy, naturally sweetened bars that capture all the classic pecan pie flavor with simple gluten-free ingredients – perfect for holidays or anytime you want a rich but wholesome dessert.
Ingredients
2 cups almond flour
1/4 cup melted coconut oil
1/4 cup maple syrup
1 teaspoon vanilla extract (optional)
1/2 cup coconut sugar (or brown sugar)
1/4 cup melted coconut oil
1/4 cup maple syrup
2 teaspoons vanilla extract (optional)
2 eggs (room temperature)
1 1/2 cups chopped pecans (raw, unsalted)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×9‑inch baking dish with parchment paper.
- In a mixing bowl, combine all the shortbread crust ingredients. Stir until evenly mixed, then press the mixture firmly and evenly into the bottom of your prepared pan.
- Bake the crust for about 10 minutes, or until the edges are lightly golden. Remove from the oven and set aside.
- While the crust bakes, whisk together the coconut sugar, melted coconut oil, maple syrup, vanilla, and eggs in a bowl until smooth. Fold in the chopped pecans.
- Pour the pecan filling over the partially baked crust and spread it into an even layer.
- Return the pan to the oven and bake for 20–25 minutes, or until the filling is set and slightly puffed.
- Let the bars cool in the pan for at least 30 minutes, then chill in the fridge for about an hour to firm up before lifting out and slicing into squares.
Notes
Make sure eggs are at room temperature to prevent the coconut oil from solidifying.
For extra flavor, lightly toast the pecans before adding them to the filling.
Bars can be stored in the fridge for up to 5 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 272
- Sugar: 10g
- Sodium: 15mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 23mg
