Gooey caramel-sweet Pecan Pie Bars that are simple, healthy, and perfect for holiday sharing! Vegan, paleo, refined sugar-free.

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Why didn’t anyone ever tell me pecan pie was so good?

It’s only been a classic dessert for approximately forever, but never has a bite of the nutty stuff crossed my lips until now. What kind of dessert lover from the south am I? – a very NOT cliche one, obviously.

You know how sometimes it is the most basic recipes we overlook though in favor of the new and sparkly and Pinterest-popular? Pecan pie is no golden milk unicorn spice avocado toast latte (and thank goodness for that!) It doesn’t have to be flashy or glamorous because it’s just SO. GOOD.

But you probably already know that, don’t you? You’re probably here because you are already a fan of the stuff and just looking for a version that isn’t 90% butter and sugar. Fruit-sweetened. Super-easy. Wholesome-ish. Yep, I have just the recipe for you…

Acceptance of nuts in dessert things was a process for me. I wasn’t just born okay with walnuts in my brownies and almonds in my ice cream.

The evolution went something like this: rocky road ice cream > chocolate turtles > white chocolate macadamia cookies > jello instant pistachio pudding > ANYTHING. So really mini marshmallows are to thank for where we are today, because I never would’ve tried rocky road if it weren’t for their squishy sweet persuasion powers. But here I am making a pie loaded with pecans and loving every single bite.

And as far as nuts in desserts go, I’m starting to realize pecans are one of my favorites. It depends on the occasion of course, but pecans have a built in…toasty-ness? richness? buttery-ness? All of the above-ness? They are perfect with pumpkin, crazy good covered in chocolate, and killing it at the pie game of course. Do you know any other nut with a holiday pie named after it? I didn’t think so.

Pecans, you’re pretty groovy.

Ingredients in this recipe that are not pecans:

Medjool dates. If you know me and you know pecan pie, you saw this one coming from many miles away. Instant buttery caramelized flavor. Easy 3-ingredient crust binding. The only kind of “sugar” this pie needs.

If you know me and you know pecan pie, you saw this one coming from many miles away. Instant buttery caramelized flavor. Easy 3-ingredient crust binding. The only kind of “sugar” this pie needs. Coconut. Fact – pecans are expensive. But I really wanted to keep the crust flour-free, so instead of using all pecans I used a mix of pecans and shredded coconut. Plus coconut just works with these flavors.

Fact – pecans are expensive. But I really wanted to keep the crust flour-free, so instead of using all pecans I used a mix of pecans and shredded coconut. Plus coconut just works with these flavors. Vanilla + sea salt . Because if we’re going to do the caramel-y thing, we’re going to do it right.

. Because if we’re going to do the caramel-y thing, we’re going to do it right. Arrowroot starch. Something has to bind all this sweet filling stuff together so it sets and slices like a dream. And that something is arrowroot starch. But cornstarch or tapioca starch would work too.

Something has to bind all this sweet filling stuff together so it sets and slices like a dream. And that something is arrowroot starch. But cornstarch or tapioca starch would work too. Simplicity. Um, do you see that list? Only six ingredients for the crust AND the filling – that’s what I’m talking about.

I know, I know these are squares not slices. But hear me out – pie requires plates and utensils, squares require nothing but fingers. So for sharing OR single-handed consumption, squares = pie simplified. But yes, you can bake it as a pie pie too.

Happy nutty square pie making to you!

WATCH HOW TO:

Vegan + Paleo Pecan Pie Bars ★ ★ ★ ★ ★ 5 from 17 reviews Prep Time: Prep Time: 15 minutes

Cook Time: Cook Time: 35 minutes

Total Time: Total Time: 50 minutes

Yield: Yield: 16 squares 1 x Print Pin Description Gooey caramel-sweet Pecan Pie Bars that are simple, healthy, and perfect for holiday sharing! Vegan, paleo, refined sugar-free. Scale 1x 2x 3x Ingredients Crust* 1 1/2 cup s (180g) chopped pecans

s (180g) chopped pecans 1 cup (70g) unsweetened shredded coconut

(70g) unsweetened shredded coconut 8 – 10 (150g) pitted medjool dates Filling 12 (200g) pitted medjool dates

(200g) pitted medjool dates 1 1/4 cup (300g) non-dairy milk

(300g) non-dairy milk 3 tbsp arrowroot starch ((can sub cornstarch or tapioca starch))

arrowroot starch ((can sub cornstarch or tapioca starch)) 1 tsp vanilla extract

vanilla extract 1/4 tsp sea salt

sea salt 1 1/2 cup (150g) pecan halves Instructions Preheat the oven to 350F. For the crust, combine all the ingredients in a blender or food processor and blend until sticky and clumpy. Press firmly into a square pan (8×8″) lined with parchment paper. Set aside. For the filling, blend the medjool dates, milk, arrowroot, vanilla, and salt until smooth. Add 1 cup of the pecan halves and pulse them in. Spread on top of the crust. Sprinkle the remaining 1/2 cup of pecans on top and press them in lightly. Bake for 35-40 minutes at 350F or until the pecans on top are golden brown. Remove from the oven. Cool. Then refrigerate overnight. Slice into squares and enjoy! Keep leftovers in an airtight container in the fridge for up to a week. Notes For a cheaper oat flour option, you can use the crust from this pie recipe instead.

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