Healthy Gluten-Free Pecan Pie Bars are a delightful, guilt-free twist on a classic holiday favorite, making them a perfect dessert for any occasion. This recipe offers a nutritious and allergen-friendly way to enjoy the rich, satisfying flavors of pecan pie without the gluten, making it accessible to more people.
Key Ingredients for Healthy Gluten-Free Pecan Pie Bars
For the Crust:
- 1 ½ cups almond flour
- ¼ cup unsweetened shredded coconut
- ¼ cup coconut oil, melted
- 2 tablespoons maple syrup
- ½ teaspoon cinnamon
- Pinch of salt
For the Filling:
- 1 ½ cups chopped pecans
- ½ cup pitted dates, soaked in warm water for 10 minutes and drained
- ¼ cup almond butter
- ¼ cup unsweetened almond milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
Optional Toppings:
- Extra chopped pecans
- A drizzle of melted dark chocolate
- A sprinkle of sea salt flakes
How to Make Healthy Gluten-Free Pecan Pie Bars
Whipping up these Healthy Gluten-Free Pecan Pie Bars is surprisingly simple, offering a burst of nutty sweetness in every bite! The magic lies in a quick press-in crust and a no-bake, date-sweetened filling that creates a wonderfully chewy texture. This recipe takes only about 20 minutes of active prep time, plus chilling, making it incredibly satisfying and convenient for any sweet craving.
Step-by-Step Instructions
- Prepare the Crust: In a medium bowl, combine the almond flour, shredded coconut, melted coconut oil, 2 tablespoons of maple syrup, cinnamon, and salt. Stir until everything is well combined and resembles coarse crumbs.
- Press the Crust: Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the bars later. Press the crust mixture evenly into the bottom of the prepared pan. You can use the bottom of a glass or your hands to create a firm, even layer.
- Chill the Crust: Place the pan in the refrigerator or freezer while you prepare the filling. This helps the crust firm up.
- Prepare the Filling: In a food processor, combine the drained dates, almond butter, almond milk, 2 tablespoons of maple syrup, vanilla extract, cinnamon, and sea salt. Process until the mixture is smooth and creamy, scraping down the sides as needed. The mixture should be thick and sticky.
- Add Pecans: Add the chopped pecans to the food processor with the date mixture. Pulse a few times until the pecans are incorporated but still have some texture. You don’t want to completely pulverize them.
- Assemble the Bars: Remove the chilled crust from the refrigerator/freezer. Spoon the pecan filling evenly over the crust and spread it out to cover the surface completely.
- Chill to Set: Pat the filling down gently to ensure an even layer. You can sprinkle extra chopped pecans on top at this stage if desired. Cover the pan and place it in the refrigerator for at least 2-3 hours, or until the bars are firm and set.
- Slice and Serve: Once set, use the parchment paper overhang to lift the entire block of bars out of the pan. Place it on a cutting board and slice into 12-16 bars. If adding melted dark chocolate or sea salt flakes, drizzle or sprinkle them over the bars before slicing for an extra touch of indulgence.
Why You’ll Love This Healthy Gluten-Free Pecan Pie Bars
You’ll adore these Healthy Gluten-Free Pecan Pie Bars for their incredible ability to satisfy that classic pecan pie craving with a wonderfully wholesome approach. The star of the show is the rich, chewy texture of the date-sweetened pecan filling, perfectly complemented by the subtly sweet, nutty almond flour crust. Unlike traditional pecan pie, which often involves a high amount of refined sugar and butter, these bars are made with whole-food ingredients, making them a much more nourishing treat.
Furthermore, the cost-saving benefit of making these bars at home is significant, especially considering the quality of ingredients like almond flour and dates. You get a gourmet-level dessert without the premium price tag, and the flexibility to adjust sweetness or add your favorite toppings like a decadent drizzle of dark chocolate. They’re a fantastic alternative to heavy, sugar-laden desserts and offer a satisfying sweetness that feels truly guilt-free. Dive in and experience the deliciousness for yourself – your taste buds and your body will thank you!
Storing and Reheating Tips
These Healthy Gluten-Free Pecan Pie Bars are best stored in an airtight container in the refrigerator. They will stay fresh for up to 5 days. The chilling process helps keep them firm and preserves their delightful texture.
For longer storage, you can freeze the bars. Once sliced and set, arrange them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Then, transfer the frozen bars to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months.
To reheat, you can enjoy them straight from the refrigerator or let them come to room temperature for about 15-20 minutes. If you’ve frozen them, simply take out the number of bars you wish to enjoy and let them thaw at room temperature. Microwaving is generally not recommended as it can make the texture a bit soft, but if you prefer a slightly warm bar, heat for very short intervals (10-15 seconds) until just softened.
Final Thoughts
These Healthy Gluten-Free Pecan Pie Bars are a true testament to how delicious healthy can be, offering all the comforting flavors of pecan pie in a better-for-you package. Give this recipe a try and discover your new favorite wholesome treat!
Healthy Gluten-Free Pecan Pie Bars
Ingredients
Equipment
Method
- In a medium bowl, combine the almond flour, shredded coconut, melted coconut oil, 2 tablespoons of maple syrup, cinnamon, and salt. Stir until everything is well combined and resembles coarse crumbs.1.5 cups almond flour, 0.25 cup unsweetened shredded coconut, 0.25 cup coconut oil, melted, 2 tablespoons maple syrup, 0.5 teaspoon cinnamon, 1 pinch salt
- Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the bars later. Press the crust mixture evenly into the bottom of the prepared pan. You can use the bottom of a glass or your hands to create a firm, even layer.
- Place the pan in the refrigerator or freezer while you prepare the filling. This helps the crust firm up.
- In a food processor, combine the drained dates, almond butter, almond milk, 2 tablespoons of maple syrup, vanilla extract, cinnamon, and sea salt. Process until the mixture is smooth and creamy, scraping down the sides as needed. The mixture should be thick and sticky.0.5 cup pitted dates, soaked in warm water for 10 minutes and drained, 0.25 cup almond butter, 0.25 cup unsweetened almond milk, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, 0.5 teaspoon cinnamon, 0.25 teaspoon sea salt
- Add the chopped pecans to the food processor with the date mixture. Pulse a few times until the pecans are incorporated but still have some texture. You don’t want to completely pulverize them.1.5 cups chopped pecans
- Remove the chilled crust from the refrigerator/freezer. Spoon the pecan filling evenly over the crust and spread it out to cover the surface completely.
- Pat the filling down gently to ensure an even layer. You can sprinkle extra chopped pecans on top at this stage if desired. Cover the pan and place it in the refrigerator for at least 2-3 hours, or until the bars are firm and set.Extra chopped pecans
- Once set, use the parchment paper overhang to lift the entire block of bars out of the pan. Place it on a cutting board and slice into 12-16 bars. If adding melted dark chocolate or sea salt flakes, drizzle or sprinkle them over the bars before slicing for an extra touch of indulgence.A drizzle of melted dark chocolate, A sprinkle of sea salt flakes