Can I substitute another nut for pecans?

You can use walnuts instead of pecans if that’s what you have on hand. The flavour will be slightly different but still delicious!

Can I make pecan pie bars ahead of time?

Yes! These bars are great for make-ahead desserts. You can bake them up to two days in advance and store them in the fridge until ready to serve.

These Healthy Pecan Pie Bars are gluten-free with a vegan option and made with wholesome ingredients for a lighter twist on the classic pecan pie!

Units

Almond cookie crust

Pecan pie topping

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Preheat the oven to 350 degrees F and line an 8×8 pan with parchment paper.
Mix the almond flour, cornstarch, salt, coconut oil, maple syrup and vanilla extract together in a bowl.
Press the crust mixture evenly into an 8×8 pan. Bake for 10-12 minutes. Remove from the oven and let it cool while you prepare the pecan filling.
To make the topping, add the coconut oil, coconut sugar, salt and vanilla together in a pot and melt on medium heat. Bring the mixture to a slight boil for 30 seconds, mixing constantly to prevent it from burning.
Turn off the heat and add the pecans. Mix until evenly coated.
Pour the mixture on top of the almond cookie crust, spreading evenly.
Bake the bars at 350 degrees F for 20-30 minutes.
Let cool completely before cutting.

Melt the coconut sugar fully for a smooth, caramel-like texture.
Stir the pecan filling constantly to prevent burning.
Let the bars cool completely before slicing for clean, even edges.
Sprinkle with flaky sea salt before serving if you love a sweet and salty combo.
Store leftovers in the fridge or freezer for a make-ahead dessert.