1. Can I make these vegan?

The current recipe uses eggs to set the filling, so it is not vegan. However, to make these dairy free vegan desserts, you can try substituting the eggs with "flax eggs" (2 tablespoons ground flaxseed meal mixed with 6 tablespoons water, let sit for 5 minutes), though the texture will be slightly less firm.

2. Can I use a different flour?

This recipe relies on the natural oils and texture of almond flour to create the shortbread crust. Substituting with coconut flour or a gluten-free blend will change the texture significantly and would require adjusting the liquid ratios. Stick to almond flour for the best healthy almond bars result.

3. Why is my filling runny?

If the filling is runny, it likely didn't bake long enough or wasn't chilled long enough. Ensure the center is set before removing from the oven, and do not skip the fridge time! The coconut oil needs to solidify in the cold to hold everything together.

Healthy Pecan Pie Bars (Gluten-Free & Dairy-Free!)

Description

These Healthy Pecan Pie Bars are the ultimate guilt-free dessert! Made with a gluten-free almond flour crust and a refined-sugar-free pecan filling, they are dairy-free, paleo-friendly, and absolutely delicious. Perfect for holidays or a healthy snack.

Ingredients

Scale

For the shortbread crust:

2 cups almond flour

1/4 cup melted coconut oil

1/4 cup maple syrup

1 teaspoon vanilla extract (optional)

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)

2 eggs at room temperature

1 1/2 cups chopped pecans (raw and unsalted)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350° Fahrenheit and line a 9×9-inch baking pan with parchment paper.

2. Make the crust: In a large bowl, mix the almond flour, 1/4 cup coconut oil, 1/4 cup maple syrup, and 1 tsp vanilla until combined.

3. Transfer the crust mixture to the prepared pan and press it down firmly into an even layer. Bake for 10 minutes or until edges are lightly golden.

4. Make the filling: While the crust bakes, whisk together the coconut sugar, 1/4 cup coconut oil, 1/4 cup maple syrup, 2 tsp vanilla, and eggs. Stir in the chopped pecans.

5. Remove the crust from the oven and immediately pour the filling mixture over it, spreading evenly.

6. Bake for another 20-25 minutes, or until the filling is set.

7. Remove from oven and let cool at room temperature for 30 minutes. Then, transfer to the fridge to chill for at least 1 hour before slicing into 16 squares.

Notes

Room Temperature Eggs: It is critical to use room temperature eggs so the melted coconut oil does not solidify and clump when mixed.

Storage: Store bars in an airtight container in the refrigerator for up to 1 week.

Freezing: These freeze well for up to 3 months. Thaw in the fridge before eating.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 272
Sugar: 26g
Fat: 10g
Carbohydrates: 44g
Protein: 2.5g