Healthy Pecan Pie Bars
These Healthy Pecan Pie Bars are everything you love about classic pecan piebuttery, gooey, nutty perfection but made lighter with wholesome ingredients you can actually feel good about. Think almond flour crust, maple-sweetened filling, and crunchy toasted pecans in every bite. They’re gluten-free, refined sugar-free, and absolutely divine for the holidays or anytime you crave a cozy dessert that tastes indulgent but stays clean. Perfect for meal prep, gifting, or serving at your Thanksgiving table!
Ingredients
For the Crust:
- 1½ cups almond flour
- 2 tbsp coconut sugar
- 3 tbsp melted butter (or coconut oil for dairy-free)
- pinch of salt
For the Filling:
- ½ cup pure maple syrup
- ¼ cup coconut sugar
- 3 tbsp melted butter (or coconut oil)
- 1 tsp vanilla extract
- 1 tbsp coconut milk (or almond milk)
- 1½ cups raw pecan halves (lightly toasted)
- pinch of salt
Instructions
- Prep the pan: Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with white parchment paper and lightly grease.
- Make the crust: In a bowl, mix almond flour, coconut sugar, salt, and melted butter until it forms a soft dough. Press evenly into pan.
- Bake crust: Bake 10–12 minutes, until lightly golden and fragrant.
- Prepare the filling: In a small saucepan over medium heat, combine maple syrup, coconut sugar, and butter. Let bubble 1–2 minutes, then remove from heat.
- Whisk in vanilla, coconut milk, and salt. Stir in pecans until well coated.
- Assemble: Pour pecan mixture over crust, spreading evenly.
- Bake: Return to oven and bake 18–22 minutes, until bubbling and caramelized around the edges.
- Cool and slice: Let cool completely (or chill 30 minutes for clean cuts). Slice into 9 squares.
Notes
- For a nut-free version, use oat flour for the crust and swap pecans for sunflower seeds.
- Store airtight for up to 3 days at room temp, 7 days in fridge, or freeze up to 2 months.
- Reheat slightly before serving for that warm, gooey texture.