These Paleo and Vegan Pecan Pie Bars are sweet, sticky, and full of toasted pecan goodness! They’re made with a simple date caramel overlaying a shortbread crust! These will “wow” even the pickiest of eaters and leave you craving more, especially when you find out they’re completely sinless—made with Paleo, gluten-free, grain-free, vegan, dairy-free, refined sugar-free, and clean-eating ingredients!
So I was going to wait until next year to post these Paleo and Vegan Pecan Pie Bars, but after such rave reviews from my family members on Thanksgiving I couldn’t deny you guys. 😏
I need to be honest with you … I have never had pecan pie before! 😱
I guess it’s because my mom and dad never cared for it, so I never tried it—and when given the chance between pumpkin pie and pecan pie, of course, for me, pumpkin will always win. 🎃🏆I love my pumpkin. 😜
Nevertheless, I knew pecan pie was always my Grandma Linda’s favorite pie—my Grandpa Mike is super fond of it too. Speaking of my grandpa, he also used to be Santa Clause 😆👇🏼
Anyways, if I haven’t mentioned it before, my Grandma Linda is very hard to please when it comes to healthy food. She’s one of those people that need lots of sugar to be satisfied with a dessert. The most nerve-racking thing about it is that she has no filter when it comes to stating her opinion. Meaning, if she doesn’t like something she has no problem saying it. 😳 It isn’t a bad thing, because then I can get some constructive criticism. Regardless, it makes my heart rattle, hoping I get the okay from her! 🙏🏼
After I kept seeing pecan pie, I had an urge to make these Paleo and Vegan Pecan Pie Bars. Even though I didn’t know what it tasted like, after doing some research I had a good idea of what I needed to do. 😎
After they came out of the oven, they had a soft of caramel fragrance, mixed with toasted maple pecan. 😍😍😍 Needless to say, they smelt and looked irresistible! Even the crust looked perfect—right in the middle between crispy and tender. 😋 I was just hoping they would taste how I was anticipating, especially because I made them two days before Thanksgiving, so I didn’t have any time to make something else.
Regardless, I was bringing my Paleo Pumpkin Chocolate Chunk Spider Cookies (without the spiders, of course), so at least I knew I was bringing something tasty for sure! 😊
When it came time for the moment of truth—the taste testing—I almost couldn’t believe it when I took my first bite! I wanted to judge them harshly because I knew they were about to have a meeting with the female version of Simon Cowell soon. 😂 I took another bite of the Paleo and Vegan Pecan Pie Bar, my tongue rummaging the sweet, sticky, gooey, toasted pecan, and flaky/soft shortbread crust delightfulness.
I couldn’t find one fault! Michael definitely couldn’t either. He immediately told me that our grandma would love them and to stop doubting them. 🙅🏻
I guess only time would tell … If she didn’t like them, at least I knew most people would.
Well, to my most pleasant surprise, after she chose these Paleo and Vegan Pecan Pie Bars out of all the desserts and took a bite, she hollered across the table how amazing they were! What?! 😅 I was so happy! 👏🏼 She kept telling me how much she loved them and that they needed their own store for people to go and buy them! 😂 It was a great feeling. 🌟🌟🌟🌟🌟
So at this point, I can attest that they are probably the best Paleo & Vegan Pecan Pie Bars and maybe even in general since my grandma loved them over the refined sugar ones!! 😄
This means these Paleo and Vegan Pecan Pie Bars will suit even the pickiest of eaters! Even my parents loved them and they don’t even like pecans or pecan pie. 😊
Besides being a perfect Thanksgiving staple, they’re also a wonderful Christmas treat to make and indulge in! If you’re going to any Christmas parties this week/weekend these Paleo and Vegan Pecan Pie Bars need to accompany you!
Let’s see just how easy these are to make!
First start by making the crust. Line a 8×8” baking pan with parchment paper or foil.
Then, in a large mixing bowl, add the dry ingredients and whisk together.
Thereafter, add the wet in a medium bowl and whisk together and add it to the dry ingredients.
Stir it until just incorporated. It will be crumbly.
Evenly press the dough into the prepared baking pan and pierce the dough with a fork about every two inches to prevent puffing during baking.
Bake the crust for about 9 minutes or until it is lightly brown around the edges and set.
Allow the crust to cool, while you make the filling.
To make the filling, start by pureeing the date/warm milk in a small food processor.
Then, in a medium saucepan, add the maple syrup, coconut oil, and salt over medium-high heat, bringing it to a boil. Once it boils, turn the temperature down to medium and allow it to simmer for about 3 minutes, whisking frequently.
Then add in the flax egg and date mixture and whisk together, allowing it to simmer for 2-3 minutes.
Remove the saucepan from the heat and whisk in the vanilla and stir in the toasted pecans, coating them evenly.
Pour the pecan/date mixture over the crust and spread it out evenly, pressing down a bit.
Bake it for about 20 minutes, or until the top is set and no longer glossy and the sides are caramelized.
I hope you love these Paleo and Vegan Pecan Pie Bars! ❤ I’ve already made them three times in the last few weeks and am planning on making them again for a sinless snack for Michael’s birthday (his request … in addition to a dark chocolate caramel cake topped with 24k gold 🎂🍫✨)! They really are that amazing! If you make these, don’t forget to snap a picture 📷 and share it with me on social media, tagging @sabrinassinlesssecrets and hashtagging #sabrinassinlesssecrets so I don’t miss it! 😘 I’ll see you on Christmas Eve for some dinner inspiration. 😋❤#becausesinlessisdelicious #TripleS
- 1 ½ cups blanched almond flour (168g)
- ¼ cup coconut flour (about 32g, but brands vary so check the label)
- ⅛ teaspoon cinnamon (optional)
- ⅛ teaspoon sea salt
- ¼ cup organic, unrefined extra virgin coconut oil, melted and cooled (56g)
- 2 tablespoons maple syrup
- ½ teaspoon pure vanilla extract
- 1 ¾ cups roughly chopped pecans
- ¾ cup Medjool dates, pitted (about 6)
- 1 flax egg (1 tablespoonflax meal whisked with 2½ tablespoons water)
- ¼ cup pure maple syrup
- ¼ cup organic, unrefined extra virgin coconut oil (56g)
- 2 tablespoons unsweetened vanilla almond milk, warm (can sub another non-diary milk of choice)
- 1 ½ teaspoons pure vanilla extract
- ⅛ teaspoon sea salt
- Line a 9x9” baking pan with parchment paper or foil and preheat the oven to 350°F.
- Then, in a large mixing bowl, add the dry ingredients and whisk together.
- Thereafter, add the wet in a medium bowl and whisk together.
- Add the wet ingredients to the dry ingredients and stir it until just incorporated.
- Evenly press the dough into the prepared baking pan and pierce the dough about every two inches with a fork to prevent puffing during baking.
- Bake the crust for about 9 minutes or until it is lightly brown around the edges and set.
- Allow the crust to cool while you make the filling.
- Start by pureeing the pitted dates and warm milk in a small food processor. Pulse the mixture a few times and then blend until smooth, scraping down the sides as necessary. (*If your dates are really hard you might want to soak them in hot water for about 15 minutes beforehand to soften them for easier blending).
- Then, in a medium saucepan, over medium-high heat, add the maple syrup, coconut oil, and salt, bringing it to a boil. Once boiling, turn the temperature down to medium and allow it to simmer for about 3 minutes, whisking frequently.
- Next, add in the flax egg and date mixture and whisk together, allowing it to simmer for 2-3 minutes.
- Remove the saucepan from the heat and whisk in the vanilla and stir in the toasted pecans, coating evenly.
- Pour the pecan/date mixture over the crust and spread it out evenly, pressing down a bit.
- Bake for about 20 minutes, or until the top is set and no longer glossy and the sides are caramelized.
- Allow the bars to cool for about 20 minutes then transfer them to the fridge to set for at least two hours before cutting.
To make a flax egg, whisk 1 tablespoon of flax meal with 2½ tablespoons water and let it sit for about 15 minutes, or until is resembles the goopy consistency of a whisked egg.