Healthy Pecan Pie Bars
Healthy Pecan Pie Bars layered with a sweet cinnamon and maple flavoured crispy base and then topped with an ooey-gooey soft pecan pie filling.
Servings: 9 bars
Calories: 511kcal
Ingredients
Healthy Bars Crust:
- 1 3/4 cups almond flour
- 1 tbsp cornstarch
- 1/4 tsp cinnamon
- 1/4 cup coconut oil melted
- 1/3 cup maple syrup or honey
Healthy Pecan Pie Filling:
- 2 large eggs
- 1/4 cup coconut oil melted
- 3/4 cup maple syrup or honey
- 2 tsp pure vanilla extract
- 2 tbsp cornstarch
- 2 cups pecans coarsely chopped
- Cooking spray I use Misto
Instructions
- Preheat oven to 350 degrees F. Line square 8 x 8 baking dish with parchment paper and spray with cooking spray. Set aside.
- Make crust: In a medium bowl, add almond flour, cornstarch, cinnamon; whisk to combine. Add coconut oil and maple syrup; stir with spatula until well mixed.
- Transfer dough to previously prepared baking dish and flatten with hands and spatula into an even layer. Bake for 15 minutes.
- Make pecan pie filling: In the meanwhile, in a large bowl, add eggs, coconut oil, maple syrup, vanilla and cornstarch; whisk until combined. Add pecans and stir to combine.
- Make bars: Remove crust from the oven and carefully transfer pecan pie filling on top. Place back in the oven and bake for 15-20 minutes or until firm.
- Remove from the oven and let cool on the counter for 30 minutes. Then transfer to the fridge to firm up for at least 4 hours or overnight.
- Cut into 9 squares and serve chilled. If you like gooey bars, let them warm up on the counter for 30 minutes before slicing.
Notes
- Store: Refrigerate covered for up to 1 week.
- Freeze: I like to freeze pecan pie bars on a baking tray (not touching each other) until solid and then transfer them to a freezer safe bag for up to 3 months. Whenever you want one, just pop it out onto the counter or within the fridge to thaw.
- Other sweeteners: You can use honey or any other liquid sweetener. I have not tested this recipe with sugar or any other powdered sweetener but it could work (in the dough - as long as it forms, and it the filling - for sure will work).
- Cornstarch: It thickens the filling and absorbs the moisture in the dough. You can substitute with arrowroot powder.
- Butter: I believe you can use melted butter instead of coconut oil, I have not tested though. Butter makes crust more soft and less crumbly.
- Nonstick: This is a sticky recipe. Make sure to line your pan AND spray with cooking spray for easy removal of the sliced bars.
- Double the recipe: And use a larger pan to bake them. You could also make two separate batches. Then, freeze some for later!
- Don't skip the chill time: These bars need lots of time for set up. Otherwise, they will fall apart.
Nutrition
Serving: 1bar | Calories: 511kcal | Carbohydrates: 36g | Protein: 8g | Fat: 40g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 18mg | Fiber: 4g | Sugar: 25g