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Gluten, Dairy & Egg Free Pecan Pie Bars

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Learn how to make the best Pecan Pie Bars in this delicious dessert recipe! Made without gluten, dairy or refined sugar for a better option for your family.

Homemade gluten free pecan pie bar on a plate

I love turning my favorite pie recipes into bar recipes. I just love the portability and ease of serving bars vs pie slices.

Since pecan pie is my husband’s favorite pie, I decided to make it into delicious bars! This recipe has more steps than most of the recipes here, but I assure you it’s worth it!

They’re sticky and sweet and oh, so delicious! They’re a huge hit with the kids too.

Gluten free pecan pie bar on a white dessert plate

Pecan Pie Bars Recipe

These Pecan Pie Bars are gluten, dairy and egg free, but you’d never know it!
5 from 2 votes
Print Recipe
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Recipe Servings: 8

Ingredients

Crust Ingredients

  • 2 cups almond flour
  • 6 tablespoons coconut oil
  • 2 tablespoons raw honey
  • Dash of sea salt

Pecan Filling Ingredients

  • 1 ¾ cups chopped pecans
  • 1/3 cup maple syrup
  • 2 tablespoons raw honey
  • ¼ cup coconut oil
  • 1 tablespoon vanilla extract
  • 1 tablespoon ground flaxseed
  • ½ teaspoon arrowroot powder
  • 2 tablespoons almond milk
  • sea salt

Equipment

  • 8" x 8" square baking pan
  • Mixing bowl
  • Mixing spoon
  • Measuring cups and spoons
  • Sauce Pan
  • Frying pan
  • Silicone spatula
  • Cooling rack

Instructions

Crust Directions

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

Filling Directions

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

Nutrition Information Per Serving

Calories: 551kcal | Carbohydrates: 28g | Protein: 8g | Fat: 49g | Saturated Fat: 17g | Sodium: 7mg | Potassium: 135mg | Fiber: 5g | Sugar: 19g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg

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