Pecan Pie Bars (Gluten-Free, Dairy-Free)
These bars are the reason I didn’t cry through our first gluten-free Thanksgiving. I needed something that felt like home—gooey, sweet, a little nutty—and these pecan pie bars hit every note.
Ingredients
For the crust
- 1 1/2 cups almond flour
- 3 tbsp coconut oil melted, or dairy-free butter
- 2 tbsp maple syrup
- salt pinch
For the filling
- 2 eggs large
- 1/3 cup maple syrup
- 1/3 cup coconut sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups pecans chopped
- flaked sea salt to finish, optional
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper for easy removal.
- Make the crust: Mix almond flour, melted coconut oil, maple syrup, and salt in a bowl until it looks like wet sand. Why this works: Almond flour gives that buttery shortbread feel; coconut oil keeps it tender but sliceable.
- Press & pre-bake: Press evenly into the pan. Bake 10–12 minutes, just until the edges are slightly golden. Don’t skip this—pre-baking prevents a soggy crust.
- Make the filling: Whisk eggs, maple syrup, coconut sugar, vanilla, and salt. Fold in pecans. Emma prefers finely chopped pecans—every bite feels balanced.
- Bake again: Pour filling over the hot crust and bake 22–25 minutes, until the center has a slight jiggle.
- Cool completely: Cool at room temp, then chill at least 2 hours (overnight is best) before slicing.
Notes
Refrigerate up to 5 days, or freeze in layers with parchment for up to 2 months.
I tested these 5 times—the key is bake time. Underdone = runny; overdone = dry. Hit the sweet spot and it’s magic.
Swap coconut oil for vegan butter (like Earth Balance) if you prefer.
These always go first at Thanksgiving. One reader served them at a wedding (!).