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Healthy Pecan Pie Bars are the best way to enjoy that classic pecan pie flavor! They are made with almond flour and naturally sweetened with coconut sugar and honey. The perfect dessert for sharing around the holidays!
Looking for more healthier holiday desserts? Try my Healthy pumpkin pie or these cowboy cookies!
The first time I tried pecan pie when I moved to the states from africa I didn’t like it at all. I love pecans but I just didn’t like pecan pie! It did grow on me though. I have to admit that not all store-bought versions are good or worth piling up on the calories. I had to recreate a pecan pie into a bar and thus the inspiration to make this recipe. My kids love anything made into bars because they love the grab and go concept.
These healthier pecan pie bars are a twist on the Thanksgiving favorite that everyone will love. A tender cookie-like crust gets topped with a sweet, crunchy pecan glaze. They are perfectly soft and chewy, and whenever I take these to a gathering, they are the first thing to go. If you love pecan pie, these are a must-try this holiday season!
Recipe Summary
- Deliciously flavored with coconut sugar, honey, vanilla and cinnamon.
- Made healthier with honey, which adds flavor and replaces the corn syrup that’s typically used in pecan pie recipes.
- The shortbread crust is made with almond flour for a gluten-free dessert.
- Incredible crunchy and gooey texture in every bite.
- The pecan pie topping is sweet and salty.
- A fun and easier alternative to the classic pie.
- Convenient to transport and perfect for serving a crowd.
Ingredients you’ll need
- Almond flour: The base of the crust, which adds a wonderful nutty flavor.
- Coconut sugar and honey: Perfectly sweetens the crust and filling.
- Coconut oil: This gives the crust moisture and keeps the recipe dairy-free.
- Flavorings: Vanilla extract and ground cinnamon add warm flavor to both the crust and the filling.
- Eggs: You’ll need two large eggs to make the filling.
- Pecans: Chopped pecans are the star of this recipe! You’ll add them to the filling for crunchy deliciousness.
Substitutions and variations
Here are some possible ingredient swaps, however, keep in mind this recipe has not been tested with other substitutions or variations. If you do replace any ingredients, please let me know how the recipe turns out in the comments below!
- Honey: Instead of honey, you can try using maple syrup for the base and the filling.
- Oil: Coconut oil can be replaced with any other similar cooking oil. Melted butter would probably work fine as well.
- Sugar: Feel free to swap the coconut sugar for light brown sugar. Brown sugar tends to be a bit sweeter, so you may not need as much.
How to make pecan pie bars
Step 1: Preheat the oven to 350ºF. Line a square 9×9-inch baking pan with parchment paper. To make the base, place all the ingredients in a bowl and whisk to combine, or until wet and clumpy.
Step 2: Transfer the base to your prepared pan and gently press it all over the base in an even layer. Bake for 15-17 minutes.
Step 3: Meanwhile, prepare the filling. Into the same bowl you made the base (no need to wash!), combine the honey, coconut oil, coconut sugar, vanilla, cinnamon and eggs. Whisk until smooth and stir in the pecans.
Step 4: Remove the base from the oven once ready and spread over the pecan
filling. Return to the oven and bake for 16-18 minutes or until set.
Step 5: Allow the bars to completely cool before slicing.
Rena’s tips
Recipe tips
- Chopping the pecans: For a varied texture, when chopping the pecans, leave some small and some large.
- Use parchment paper: These bars are quite sticky, so be sure to line your pan with parchment for easier removal from the pan.
- Allow to cool completely: It’s important to let the bars cool completely before slicing to set properly! Then you can cut into squares with a sharp knife. (They will be even easier to slice after chilling in the fridge.)
Common questions
When these are done, they should look firm on top. It’s fine if they have a very slight jiggle in the center, as they will continue to set as they cool.
Yes, these bars are great to make the night before you plan to serve them! Allow them to cool to room temperature, and then store them in the fridge.
If the bars turn out runny even after giving them time to set, likely, they weren’t baked long enough. The filling will be set up properly as long as they are fully baked for the recommended time.
Storage recommendations
- In the refrigerator: Once cooled, pecan pie bars are best stored covered or in an airtight container in the fridge for up to 1 week.
- In the freezer: Once these are completely cool, transfer them to an airtight freezer-safe container and store them in the freezer for up to 3 months. When you’re ready to enjoy one, let it thaw a bit at room temperature before eating.
You may also like
- No Bake Pumpkin Cheesecake
- Pumpkin Dip
- Healthy Pumpkin Pie
- Chocolate Chip Pumpkin Bars
- Apple Oatmeal Cookies
- Chocolate Chip Pumpkin Cake
Thanks for stopping by. If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Healthy Pecan Pie Bars
Ingredients
Base:
- 2 cups almond flour
- 1/2 cup coconut sugar
- 2 tablespoons melted coconut oil
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon powder
Filling:
- 1/3 cup honey
- 2 tablespoons melted coconut oil
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon powder
- 2 large eggs
- 1 1/4 cup raw pecans
Instructions
- Preheat the oven to 350ºF. Line a square 9×9-inch baking pan with parchment paper.
- To make the base, place all the ingredients in a bowl and whisk to combine or until wet and clumpy.
- Transfer the base to your prepared pan and gently press it all over the base in an even layer. Bake for 15-17 minutes.
- Meanwhile, prepare the filling. In the same bowl you made the base (no need to wash!), combine the honey, coconut oil, coconut sugar, vanilla, cinnamon, and eggs. Whisk until smooth and stir in the pecans.
- Remove the base from the oven once ready, and spread over the pecan filling. Return to the oven and bake for 16-18 minutes or until set.
- Allow the bars to cool completely before slicing.
Video
Notes
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- In the refrigerator: Once cooled, pecan pie bars are best stored covered or in an airtight container in the fridge for up to 1 week.
-
- In the freezer: Once these are completely cool, transfer them to an airtight freezer-safe container and store them in the freezer for up to 3 months. When you’re ready to enjoy one, let it thaw a bit at room temperature before eating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super good
Baking this tonight for tomorrow…
Should I refrigerate overnight or let cool on the counter???
either one works
Very sweet and slightly off taste, maybe from the honey. Does mimic real pecan pie though
Your recipe so healthy and delicious love it ❤️
Thank you Vilma
Can you substitute rice flour or oat flour and what other ingredients would have to change in the recipe?
You can use oat flour. If you do, then use one egg instead of 2.
Wow this was so good.