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An overhead shot of Healthy Pecan Pie Bars cut on parchment paper

Healthy Pecan Pie Bars

5 from 12 votes
Healthy Pecan Pie Bars are one of the best pecan pie recipes! Gluten free, paleo and refined sugar free - an easy holiday dessert you'll love!
WW Freestyle Points Not WW friendly
Prep Time : 10 minutes
Cook Time : 20 minutes
Total Time : 1 hour 30 minutes
Serves : 9 bars
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  • Preheat Oven to 350 Degrees
  • Prepare an 8x8 Baking Pan with parchment paper and spray the pan and parchment with cooking spray. It’s very important to prevent sticking.
  • Mix together the maple syrup, ghee (be sure it’s cooled), egg, vanilla, coconut flour, tapioca flour and salt. It will seem loose, but trust that the coconut flour is like a sponge and it will quickly form a dough you can press in the pan.
  • Press your dough into your prepared pan. Poke it lightly with a fork, but do NOT go through the crust completely.
  • Bake at 350 degrees for 8 minutes. Take it out and allow it to cool while you make the filling.
  • Over medium high heat, in a medium sauce pan, add your ghee, maple syrup, coconut sugar and vanilla. Whisk constantly for about 4-5 minutes.
  • Let the mixture come to a low boil for one minute so all the sugar dissolves. It’s very important that you whisk constantly because sugar burns fast.
  • The mixture will be slightly thicker than pancake syrup consistency.
  • Take it off the heat and add in the vanilla almond milk, pecans and the 1/8 teaspoon of salt. Stir it together and make sure your crust is cool to the touch. It doesn’t have to be cool to room temp, but you should be able to pick up the pan without it being too hot.
  • Pour the pecan mixture into the crust and bake at 350 for 15-17 minutes. Note: the mixture will cook down in the oven and reduce. It will still however be a little loose when you take it out. You want to see a lot of bubbling and the pecans to kind of poke through the top.
  • Sprinkle the top with the flaked sea salt (if using). I highly recommend this step because it really plays to the sweet and salty nuttiness of these bars.
  • Allow the bars to cool on the counter for 1 hour. Transfer to the fridge for at least 2 hours before you cut it.
  • Cut them into bars and serve.  You can store these in the fridge wrapped in parchment in an air tight container for up to one week. I have not frozen them, but I’d imagine the moisture from freezing wouldn’t be ideal for texture.



Substitutions for this recipe: 
Baking pan: This recipe was tested in both glass and metal baking dishes. Metal conducts heat far better than glass so it got done quicker. Make sure you follow instructions to avoid the bars from sticking!
Flour: I don’t recommend other flours for the crust, especially almond flour. The crust is a tried and true formula of coconut and tapioca. The tapioca provides a binder along with the egg.
This crust is very cookie like and really reminds you of the holidays. 
Eggs: You can't substitute eggs in the crust for this recipe.
Ghee: Ghee was used for flavor. We don't recommend coconut oil for a swap for two reasons -you don’t get that cookie flavor if you use it, and it also is really greasy. Grass fed butter, regular butter (if not paleo) are all fine subs for the ghee
Maple Syrup: Honey can be used in place of maple syrup in the pecan filling but it will not have maple flavor to it!
Coconut Sugar : Brown sugar can be used in the pecan filling if not paleo
Doubling the recipe: I haven't tried doubling this recipe but I'm sure it would work in a 9x13 pan.
Almond Milk : You can substitute regular milk in place of almond milk if you're not dairy free

Nutrition Facts

Nutrition Facts
Healthy Pecan Pie Bars
Amount Per Serving (1 bar)
Calories 513 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 14g88%
Cholesterol 61mg20%
Sodium 153mg7%
Potassium 178mg5%
Carbohydrates 37g12%
Fiber 6g25%
Sugar 22g24%
Protein 5g10%
Vitamin A 43IU1%
Vitamin C 1mg1%
Calcium 51mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients
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