Pecan Pie Bars

These pecan pie bars are gluten, grain, and refined sugar free but packed with flavor and are sure to be a hit at your holiday event! This recipe uses an 8x8 pan and makes 9 bars. These would be great to make the day before and kept in the fridge until you want to serve! I prefer these chilled!

Crust:

  • 1 cup almond flour

  • 1/2 cup arrowroot powder

  • 1/4th tsp salt

  • 1/8th cup maple syrup

  • 1/4th cup cold butter

  • 1 tsp vanilla

Pecans:

  • 1 1/2 cups raw pecans

  • 3 TBSP maple syrup

  • 1/2 tsp cinnamon

  • Pinch of salt


Filling:

  • 1 can full fat coconut milk

  • 1 packed cup of dates (soft dates work best for this*)

  • 2 tsp vanilla

  • 1/2 tsp cinnamon

  • Pinch of salt


*If dates are hard, cover in hot water and soak for 10 minutes then drain.

Preheat the oven to 350 degrees and line an 8×8 inch square pan and a sheet tray with parchment paper. 

In a small bowl, mix pecans and cinnamon together. Then add in maple syrup and mix so that every pecan is nicely coated. Pour pecans onto your parchment lined sheet tray and roast for 7-9 minutes at 350 degrees (keep an eye on them). Remove and set aside. 

While those roast, mix together almond flour, arrowroot powder and salt. Then add in maple syrup and vanilla and mix through. Cut up cold butter into little cubes and add into your bowl. Using your hands or a pasty cutter, cut in the butter until the mixture resembles coarse meal, then begin to form a dough ball with your hands. Place dough evenly into the parchment lined 8x8 pan. Pre-bake for 6-8 minutes. 

White crust pre-bakes. Start prepping your filling. Add coconut milk, dates, and cinnamon to a blender and blend until smooth. Then pour into a sauce pan over medium heat. You want this to come to a boil/simmer. Not raging boil but not a weak simmer. Let cook for approximately 25 minutes and stir often. Consistency will only thicken up a little bit and color will slightly darken. Once done, remove from heat and add in 2 tsp vanilla and pinch of salt. Roughly chop roasted pecans and add them in. Pour mixture onto crust and bake for around 25 minutes. Remove and cool completely then move to fridge for at least an hour, ideally longer.  I prefer to keep these in the fridge and enjoy chilled. ENJOY!


rachel mcconn