I have to be honest, I’m not the biggest fan of pie. Especially around thanksgiving and christmas – I feel like the dessert table is 90% pies and none are gluten-free. :/ For the last few years I’ve been baking and bringing my own gluten-free desserts, like my gluten-free almond flour brownies, or my almond flour chocolate chip cookies which are always such a hit! But this year, I wanted a dessert that better fit the holiday/pie category, so I came up with the idea for healthy gluten-free pecan pie bars.
These bars are wayyy less daunting than a pie and so much easier to make! They require just 6 simple ingredients, one bowl, and a baking dish. But trust me when I tell you, they’re just as good as any pie (yup, I said it!!!!) and no one will ever guess how much healthier they are!
Why You’ll Love This Recipe
- Healthier Ingredients: This recipe skips traditional ingredients like refined sugar and flour, making it gluten-free, grain-free, and dairy-free while retaining the classic flavors.
- Easy and Quick: With a simple crust and filling, these bars are ready for the oven in under 15 minutes.
- Versatile and Customizable: Add a splash of bourbon or chocolate chips for a twist on traditional pecan pie flavors.
What You’ll Need to Make These Gluten-Free Pecan Pie Bars
Almond Flour: The base of our shortbread crust, almond flour provides a rich, buttery flavor and keeps these bars gluten-free and grain-free.
Coconut Oil: Used in both the crust and filling, coconut oil brings moisture and healthy fats to each bite.
Maple Syrup: A natural sweetener that pairs beautifully with pecans, adding just the right amount of sweetness.
Coconut Sugar: Coconut sugar gives the filling a subtle caramel-like flavor, perfect for that traditional pecan pie taste.
Eggs: These help bind the filling, creating that signature pecan pie texture that holds up well as bars.
Pecans: The star ingredient! Chopped pecans add crunch and warmth to every bite.
How to Make Healthy Gluten-Free Pecan Pie Bars
- Prepare the Crust: Mix all crust ingredients and press into a lined baking pan. Bake until golden brown and set aside.
- Make the Filling: While the crust bakes, whisk together the filling ingredients, then fold in the chopped pecans.
- Assemble and Bake: Pour the filling over the baked crust and return to the oven until the filling is set. Let cool before slicing.
Can I Make These Vegan?
Yes! Substitute the eggs with a flax egg (2 tablespoons flaxseed meal mixed with 6 tablespoons water) and allow the mixture to sit for a few minutes until it thickens.
Switch Up the Flavor of Your Pecan Pie Bars
For a unique twist, try adding:
- Bourbon: Add 1 tablespoon for a rich, warm flavor.
- Chocolate Chips: Sprinkle ½ cup over the crust before adding the filling for a chocolatey surprise.
Storage Tips
Store these pecan pie bars in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
Healthy Gluten-Free Pecan Pie Bars
Equipment
- 1 large bowl
- 1 9×9-inch baking pan
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 (very important!)
- 1 1/2 cups chopped pecans raw and unsalted
Instructions
- Preheat oven to 350° Fahrenheit and line a 9×9-inch baking pan with parchment paper.
- Add all shortbread crust ingredients to a large bowl and mix to combine. Then, transfer the crust to your prepared baking pan and press the crust down into an even layer over the base of the dish. Bake for 10 minutes or until lightly golden brown around the edges.
- While the crust bakes, make the filling by whisking together the coconut sugar, coconut oil, maple syrup, vanilla extract, and eggs. Once that’s combined, mix in the chopped pecans.
- When the crust is finished baking, remove it from the oven and pour the pecan pie filling mixture over the crust. Bake again for 20-25 minutes, or until the filling is set. Remove the bars from the oven and let cool for at least 30 minutes in the pan.
- Once the pan is cool, transfer the bars to the fridge to chill for about an hour. Then, remove the bars from the pan and cut into 16 squares. Serve immediately or store in the fridge for up to 1 week!
