Pecan pie bars

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Pecan pie bites
I make this recipe every Christmas & it is always a hit with EVERYONE. It’s gluten free, dairy free, paleo & vegan but you would never know! They are super decadent, sweet & crazy addicting!
  • For the shortbread crust:
  • 1 1/2 cups Blanched almond flour
  • 1/4 cup Tapioca starch
  • 1/4 cup Coconut flour
  • 1/2 tsp Baking soda
  • 1/4 cup Pure organic maple syrup
  • 1/3 cup Coconut oil, melted
  • For the filling:
  • 2 cups Raw pecans, chopped
  • 1/4 cup Full fat coconut milk (from a can)
  • 1/2 cup Coconut oil
  • 1 tsp Vanilla extract
  • 1 cup Coconut sugar
  • 1/4 cup Pure organic maple syrup
  • 1/4 tsp Pink salt
  • A pinch of sea salt (optional)
Preheat your oven to 325. Line a 9x9 in baking dish with parchment. Paper and set aside.In a medium sized bowl whisk together all your dry ingredients. Then mix in all your wet & stir until it starts to form a dough. Roll into a big ball with your hands & press into your prelined baking dish. Pop in the oven for 12-14 minutes or until sides start to get slightly golden brown.While crust is baking, in a large pot per medium-high heat, toss in all your filling ingredients except for the chopped pecans & sea salt. Stir constantly until mixture reaches a boil. Let bubble for one minute (while still constantly stirring.) Turn off the heat & fold in your chopped pecans.Once crust is finished baking, pour filling mixture over top & spread out evenly. Top with sea salt & pop in the oven for 25-30 minutes. Remove from the oven & let cool. Im not patient so once it’s slightly cooled I like to pop it in the freezer to harden for 20 minutes. This also makes it easy to chop into little bite sized pieces!Store in an airtight container on the counter or in the fridge for up to a week. These also freeze really well! Enjoy!
Prep time: Cook time: Total time: Yield: 25-30 bites