The Best Healthy Pecan Pie Bars

Pecan Pie is by far my favorite dessert during Thanksgiving. These Pecan Pie Bars are a healthier dessert option that is vegan, paleo, and gluten-free. It starts with an almond flour shortbread crust, then layered with a homemade caramel pecan layer, and topped off with melted chocolate. The ultimate Thanksgiving dessert!

I cannot believe Thanksgiving is just around the corner. Every year I say this but the year seriously flew by. I cannot wait to enjoy some good food and family time.

Every year during Thanksgiving my go-to choice of dessert was always Pumpkin Pie. I honestly was never a fan of Pecan Pie because I thought it was way too sweet. A couple of years ago I gave it a second go because my mom made it homemade that year and to my surprise it was AMAZING. It was the perfect balance of pecans and sweetness from the caramel. Although that pecan pie sure was yummy, it wasn’t made with the best ingredients.

This year I decided to make a healthier version that is just as good. You probably couldn’t even tell that it was made with simple whole ingredients. It took me several tries to perfect these bars because making the caramel was a bit tricky. I wanted to ensure that these bars still had the gooey caramel pecan pie filling but also made sure it wasn’t too sweet. I think I’ve nailed it.

Ingredients Needed

• Pecan- This of course is Pecan Pie Bars so pecans are a necessary ingredient. However, you can use another type of nut if you do not like pecans.
• Almond Flour- Almond flour is a key flour for me when it comes to baking. I love how it is grain-free and has a subtle almond flavor. I have not tested another flour out yet.
• Coconut Oil– This is a key ingredient in helping the shortbread bind together as well as melting the chocolate. Make sure to use refined coconut oil so that you cannot taste the coconut flavor. Alternatively, use butter or ghee.
• Coconut Sugar– This adds sweetness to the bars. You can also use regular white sugar or brown sugar. I prefer my desserts to not be overwhelmingly sweet so feel free to add more if you need to.
• Cinnamon
• Chocolate– Any chocolate of choice will work. You can melt it in the microwave or use a double boiler.
• Date Syrup– Another option is maple syrup. I use the brand D’avash.
• Tapioca Starch– This helps to thicken the pecan layer. If you do not have tapioca starch you can also use corn starch.

How To Make These Pecan Pie Bars

1. Start by preheating the oven to 350F and line an 8×8 baking dish with parchment paper.
2. Next to make the shortbread crust, combine the almond flour, coconut sugar, cinnamon, and melted coconut oil in a large bowl. Mix until a crumbly but sticky mixture forms. Save 1/4 cup to crumble on top. With the remaining shortbread spread it out evenly into the baking dish. Place into oven at 350°F for 10 minutes. Once it is ready, set it aside and let it cool.
3. While that is in the oven make the pecan pie layer by combining date syrup, coconut sugar, tapioca starch, and coconut oil in a small saucepan. Turn on the stove to medium-low heat and let it simmer for 5 minutes until it thickens. Take off the stove and add in chopped pecans. Pour over the cooled shortbread layer.
4. Lastly, melt your chocolate with coconut oil and drizzle over the pecan layer. Crumble the leftover shortbread crust on top & bake at 350°F for 20-25 min.

Tips

• Store these in the freezer for up to 6 months.
• I recommend parchment paper for easy removal of the bars.
• You would also love these pumpkin pie bars for Thanksgiving.