Hey friends! I’m really excited to have this guest recipe for Paleo Pecan Pie Bars today from Allie Doran of Miss Allie’s Kitchen, just in time for full-on Holiday/Christmas baking mode!
Allie is the photographer, recipe writer and creator of Miss Allie’s Kitchen. She provides healthy recipes, entertaining inspo & believes that food and sharing it with those you love matters. She’s a full-time food photographer and content creator and is always eager to try something new in the kitchen to help her clients reach their goals with beautiful imagery and thoughtful recipes that actually work!
I’m also super pumped to have this guest recipe today because 1) you know the chronicles of my ongoing struggles with gluten-free baking and 2) I’ve actually NEVER had pecan bars (or pie!) before I made Allie’s recipe. Clearly, I was deprived in childhood. And the rest of my life since then. It definitely wasn’t because my mom is a bad baker (she’s been making her Mom’s butter walnut cookies and Jersey-style crumb cake for YEARS with no issues, meanwhile it took me 7 tries to get those butter walnut cookies right when I tried to make them gluten-free…)! I guess pecan bars and pecan pie are more of a southern thing that we Jersey kids/offspring just totally missed out on. Maybe because we were too busy eating crumb cake. Which, by the way, I’m making it one of my life’s (baking) missions to figure out how to make that thing gluten-free so we can all eat it and be happy together. Like the cake of rainbows and we’ll all be happy just like the end of Mean Girls. (“She doesn’t even go here!”)
Anyway. Loving this recipe because not only is it super easy (and much easier to make than pie!) but mind-blowingly delicious! Can’t wait to make these over and over again, add them to my Christmas cookie baking extravaganza rotation…all while watching Harry Potter marathons, DUH.
What’re your favorites for holiday baking? Let me know in the comments!
- 1 cup whole cashews
- 3 Tbsp coconut flour
- 1 Tbsp coconut sugar
- 2 large eggs, whites only
- 3 Tbsp melted ghee, cooled
- 1 tsp salt
- ¾ cup maple syrup
- 1 Tbsp arrowroot powder
- ¼ cup coconut sugar
- 2 eggs, at room temperature
- 1 tsp vanilla
- 1 pinch sea salt
- 1 + ½ cups halved pecans
- Start by making the crust. Add all of the crust ingredients into a food processor.
- Process until the cashews are broken down and the mixture pulls together in a ball.
- Wrap the crust in plastic wrap and place in the fridge while you preheat the oven and make the filling. You can make the crust up to 2 days ahead of time, so stop here and assemble later if you’d like.
- Preheat the oven to 375 degrees.
- Whisk together the maple syrup and arrowroot powder in a medium sized bowl until the arrowroot has dissolved.
- Add the remaining ingredients.
- Remove the crust from the fridge. Roll out into a square with a rolling pin slightly and press the crust into the bottom of an 8x8 inch baking dish.
- Pour the filling over top of the crust and place the dish in the oven for 20-25 minutes, or until the top of the bars looks set and the filling doesn’t jiggle.
- Allow to cool before slicing into squares and serving.
Make sure you check out Allie @ Miss Allie’s Kitchen for more delicious (and totally gorgeous) recipes + photos on Instagram and Facebook !
Love these paleo pecan pie bars? You’ll love these holiday favorites too!
Peanut Butter Blossoms
Grandma’s Butter Walnut Blondies
Apple Chaider with Homemade Gingerbread Marshmallows
Paleo Chocolate Chip Cookies with Cashew Flour
Are the nuts supposed to be all raw? roasted? Roasted and salted? Please advise
yes, the nuts are all raw! They roast while baking all together 🙂
Hi how about a nutrition read out on this delicious pecan recipe?
Hi Mary Jane! I don’t do macros or provide calorie counting information on my recipes intentionally. You are more than welcome to put it in a counter if you want, but I don’t want to encourage that.