Gluten-Free Pecan Pie Bars

Gluten-Free Pecan Pie Bars

These healthy Gluten-Free Pecan Pie Bars are made with simple ingredients for a delicious and easy dessert bar that is sure to be a crowd pleaser. Dairy-free and vegan.

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 30

Chilling Time 2

Total Time 2 30

Servings

Calories 240kcal

Author Tessa

Ingredients

Shortbread Base

1 ½ cups almond flour
¼ teaspoon salt
3 tablespoons coconut oil or vegan butter, melted and slightly cooled
2 tablespoons maple syrup, room temperature

Pecan Filling

1 cup Medjool dates pitted and halved
⅛ teaspoon salt
⅓ cup coconut milk or unsweetened almond milk
¼ cup + 1 teaspoon maple syrup, room temperature
½ teaspoon pure vanilla extract
1 cup chopped raw pecans

US Customary - Metric

Instructions

Preheat oven to 350 degrees Fahrenheit. Grease an 8x8 pan and line with parchment paper.
In a large bowl, whisk together almond flour and salt. Add coconut oil or vegan butter and maple syrup. Stir to combine until almond flour is moistened and all dry bits are incorporated. Transfer the dough to the prepared pan. Press dough into an even layer. Use an extra piece of parchment paper to help smooth it out.
Bake for 11-12 minutes. Crust should start to brown on the edges and lightly on top. Remove from oven and set aside to cool.
While the crust is baking, pit and slice your dates and cover them in a small bowl with hot water. Allow to soak for at least 5 minutes. Once soaked, drain and transfer dates to a high-powered blender or food processor. Add salt, coconut milk, maple syrup, and vanilla extract. Blend on high until smooth.
Transfer the date mixture to a medium bowl. Add pecan pieces. Stir to combine. Spread the pecan mixture in an even layer on top of the baked and cooled crust. Refrigerate for at least 2 hours or overnight to set. Once set slice into squares.
To serve, let pie bars sit at room temperature for 10-20 minutes before serving.

Notes

To store: Keep the bars in an airtight container in the refrigerator for up to one week.

Nutrition