Pecan Pie Bars Recipe {Gluten Free, Dairy Free, Egg Free}

gluten-free-pecan-pie-barsLast Thanksgiving I was determined to come up with a Pecan Pie recipe that was gluten free, dairy free and egg free. That part was pretty easy, it was finding a recipe that was also free of refined sugars and GMO that was difficult. Almost all of the recipes called for corn syrup or corn starch.

I stumbled upon a recipe for Pecan Pie Bars on Without Adornment that looked very interesting. All of my pie pans were already full of other pies, so I decided to give this recipe a try, with some modifications.

I was very happy with how they turned out! Everyone in the house enjoyed them and I’ll definitely be making this recipe again!

Pecan Pie Bars Recipe

Crust Ingredients

Pecan Filling Ingredients

  • 1 ¾ cups Chopped Pecans
  • 1/3 cup Grade B Maple Syrup
  • 2 tablespoons Raw Honey
  • ¼ cup Virgin Coconut Oil
  • 1 tablespoon Organic Vanilla Extract
  • 1 tablespoon Fresh Ground Flaxseed
  • ½ teaspoon Tapioca Starch or Arrowroot Powder
  • 2 tablespoons Almond Milk
  • Real Salt

Crust Directions

  1. Pre-heat oven to 350° F.
  2. Line your 8×8 pan with parchment paper and grease the sides.
  3. Put crust ingredients in a medium sized bowl and mix until combined.
  4. Press the mixture into your prepared baking pan and place in oven.
  5. Bake for 15 minutes or until the crust starts to turn brown.
  6. Remove from oven and allow to cool.

Filling Directions

  1. In a medium saucepan, mix together the coconut oil, maple syrup, honey and vanilla extract.
  2. Bring ingredients to a boil and simmer for around 5 minutes, whisking it constantly.
  3. Remove from heat and let cool to room temperature.
  4. While the mixture is cooling, toast your pecans in a pan on medium heat for 5-8 minutes, or until they smell like roasted pecans, stirring frequently. Be careful not to burn the pecans.
  5. After they’re toasted, remove the pan from heat and sprinkle with Real Salt.
  6. In another small bowl, mix together the ground flaxseed, tapioca (or arrowroot) and almond milk. Allow it sit for a few minutes.
  7. After the sugar-oil mixture is cooled, whisk in the almond milk mixture until it’s smooth and well combined.
  8. Mix in your toasted pecans and mix until well combined. Pour the pecan mixture onto the cooled crust and distribute evenly.
  9. Bake at 350° F for 20 minutes or until the filling starts to set and it loses its shine.
  10. Remove the pan from oven and place it on a cooling rack.
  11. Transfer it to the fridge and chill for at least an hour (I left mine in the fridge for several hours).
  12. Cut into portions and serve.


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