These Maple Pecan Pie Bars are sure to be loved by all!! Tasting just like pecan pie in a square, without all the junk ingredients. Paleo, Vegan, Gluten-Free, and absolutely delicious!
I want maple pecan everything in my life; one of my favorite fall combos! So can we just chat how this flavor combo makes the best pecan pie, and now, these shortbread squares? Squares seem to rock my little dessert world lately (I’m sure you lovely readers can tell). From my Pumpkin Cheesecake Bars to Apple Pie Bars, it all seems right.
Something about a square pan, and square bars is just easier to me. AND…..if you want a fun packable dessert to take to share with others, THIS is what you make. I promise no one is disappointed!
As a nutritionist, I am always seeking out ways to lighten up some of my favorite desserts. With the holidays just around the corner, I couldn’t help but think about how much I love my traditional Chocolate Pecan Pie. It’s such a staple in our house and everyone looks forward to it.
I took one of our favorites, and made them into bar form (except no chocolate chips in this recipe) It’s lightened up using maple syrup in place of corn syrup, has real food ingredients, and a grain-free shortbread pie crust. Basically, it’s perfect! Portable, delicious, and simple to make with less than 30 minutes of bake time.
How to make Maple Pecan Pie Bars
These bars come together in just a few simple steps!!
- Make the pie crust by combining almond flour and coconut flour in a food processor with maple syrup, sea salt, coconut oil, and vanilla extract.
- Press the pie crust down into an 8×8 baking dish, poke holes in the crust so it doesn’t puff up. You’ll bake for about 12 minutes.
- While baking, make the filling! On the stovetop, heat coconut oil, maple syrup, and coconut sugar until slightly bubbly (about 5 minutes). Let cool, add in vanilla extract.
- You can either add in a flax egg (using flax meal and water) or 1 egg here and stir into the mixture with arrowroot starch to thicken it up.
- Stir in your roughly chopped pecans, and pour on top of the pie crust.
- Bake for 25-27 minutes and remove from heat. Cool completely and cut into squares!
Serving and Storing
- Serving: serve at room temperature or slightly warmed with a cup of coffee, whipped cream, or even some vanilla ice cream if you’re feeling fancy!
- Storing: I store these in the freezer to preserve the ultimate freshness! Bring to room temperature for about 20 minutes is all you need to enjoy. You can also store at room temperature for 3-4 days.
Maple Pecan Pie Bars (Paleo, Vegan)
Maple Pecan Pie Bars taste just like pecan pie in square bar form! You'll love the rich maple taste, and just how simple these are to make!
For the crust:
- 2 cups almond flour
- 2 tbsp coconut flour
- 1 tsp vanilla
- ½ tsp salt
- 3 tbsp coconut oil or ghee*
- ¼ cup maple syrup
For the filling:
- 1/2 cup coconut sugar
- 1/3 cup maple syrup
- 1/3 cup coconut oil or ghee
- 1 tsp vanilla
- 1 tbsp ground flax seed*
- 1 tbsp arrowroot starch
- 3 tbsp water
- 1.5 cups roughly chopped toasted pecans
- 1/2 tsp sea salt
Preheat your oven to 350 degrees. Line an 8×8 pan with parchment paper and spray with a non-stick spray. Set aside.
To make your crust, combine all crust ingredients into a food processor. Pulse until a dough like texture forms. Press the crust into the pan, evenly distributing. Place in the oven and bake for 12 mins. Set aside and cool. Leave oven on.
To make the filling, in a medium saucepan, heat oil or ghee sugar, and maple syrup over medium low heat. Mixture should begin to bubble, let simmer for 2-3 minutes while whisking (careful not to let it burn). Set aside to cool, add vanilla.
In a small bowl mix together water, flax seed, and arrowroot starch. Slowly stir into maple syrup mixture. Now add the pecans. Mix well, and pour on top of the cooled crust, spreading evenly.
Bake for 25-27 minutes. Pull out of oven and let cool completely for at least a few hours (you can also add to the fridge to speed up the process).
Cut into squares, can store in an air tight container for up to 1 week.
*Ghee gives a more buttery taste, but is not Vegan. Use coconut oil for a Vegan recipe.
**You can also use an egg in place of the flax seed. You will only need 1 tbsp of water with the arrowroot, and can mix the egg right into the slightly cooled filling.