Pecan Pie Bars

Say hello to pecan pie reinvented! Transform your favorite Thanksgiving dessert into healthy vegan, gluten free and easy to make bars.

One of my favorite recipes from last fall is this pecan pie bars recipe. I had to remake them this year with some minor improvements so I could get them up on the blog. Oh, and I suppose to have a stash in my freezer, because I need to have desserts on hand at all times!

Now, I must be honest and admit I am not the biggest fan of pecan pie. I find it to be overly sweet and I much prefer pumpkin pie and apple pie to pecan pie. However, I love pecans so I wanted to try and create a recipe that was less sweet and way more healthy. It also had to be in bar form, because for some reason that is my favorite form of dessert!

These pecan pie bars are great for Friendsgiving, Thanksgiving or to give to someone that might not be able to make it home for the holiday as a special treat.

WHATS IN PECAN PIE BARS

These pecan pie bars consist of a soft shortbread crust made from almond flour, coconut flour and coconut oil and sweetened with maple syrup. The shortbread crust is topped with a soft and sweet pecan pie filling made from dates, cashew butter and maple syrup. Everything is topped off with an extra layer of pecans and coconut sugar to give these bars that classic caramelized look of pecan pie.

These pecan pie bars are vegan, gluten free and loaded with healthy fats, fiber, protein, vitamins and minerals. They are also easy to make and freeze nicely.

WHAT YOU NEED TO MAKE PECAN PIE BARS

• 8×8 or 9×9 inch square baking pan 
• Measuring cups and spoons
• Mixing bowl
• Saucepan
• Food processor
• Rubber Spatula

HOW TO MAKE PECAN PIE BARS

The first step to making pecan pie bars is to soften the dates by simmering them in water. Fill a medium saucepan with water and bring to a simmer on the stove. Add the 2 cups of dates (approximately 12oz) to the water and simmer for 10 minutes. Reserve 1/4 cup of the water and then drain the rest. Allow dates to cool while you make the shortbread crust.

To make the shortbread crust, combine the almond flour, coconut flour, melted coconut oil, maple syrup, vanilla and salt in a mixing bowl. Mix until a crumbly dough forms (it will look like cookie dough and be very tempting to eat straight from the bowl!).

Grease and parchment line an 8×8 or a 9×9 inch square baking pan (I used a 9×9 inch pan) and add the shortbread dough to the pan. Press the dough down into an even layer. Bake the shortbread layer at 350 degrees for 15 minutes.

While the shortbread is baking, make the pecan pie filling. In a large food processor, combine the soaked dates, reserved water, almond milk, cashew butter, maple syrup and salt. Blend until mixture becomes smooth. Unplug the food processor and add in the pecans. Mix the pecans into the filling with a rubber spatula.

Add the pecan pie filling mixture to the baked shortbread layer. Use your rubber spatula to smooth the pecan pie filling into an even layer.

Top the pecan pie filling with more pecans. I added another cup of pecans to the top, but you can add as many as you’d like. Sprinkle the top of the bars with coconut sugar. Once baked, this will give the bars that caramelized look on top that pecan pie has.

Pop the pan back into the oven and bake for an additional 20-25 minutes. Allow bars to cool completely before cutting. Store in an air tight container. Pecan pie bars can be stored in the fridge for up to 4 days and in the freezer for up to 3 months.

If you liked this pecan pie bar recipe, check out some of my other fall recipes:

• Pumpkin Crisp
• Maple Roasted Sweet Potatoes
• Pecan Pie Baked Oats
• Sweet Potato Chowder
• Vegan Butternut Squash Mac and Cheese
• Pumpkin Pie Baked Oats
• Butternut Squash Lasagna

As always, if you make this recipe please let me know by leaving a comment/rating below. If you take a picture, tag me on Instagram @thechowdown. I love seeing your recreations!