How do you make gluten-free pecan pie bars?

Mix 2 cups almond flour, 1/4 cup melted coconut oil, 1/4 cup maple syrup, and 1 teaspoon vanilla, and press into a parchment-lined 9x9-inch pan. Bake the crust at 350°F for 10 minutes. Whisk 1/2 cup coconut sugar, 1/4 cup melted coconut oil, 1/4 cup maple syrup, 2 teaspoons vanilla, and 2 room-temperature eggs, then stir in 1 1/2 cups chopped pecans. Pour over the baked crust and bake 20 to 25 minutes until set, then cool, chill, and cut into 16 bars.

Can I make vegan gluten-free pecan pie bars?

Yes, replace the 2 eggs with a flax egg. Mix 2 tablespoons of flaxseed meal with 6 tablespoons of water and let it sit for a few minutes until thickened, then whisk it into the filling in place of the eggs. The dairy-free bars will still set, though the filling will be a little softer than the original version.

How long do gluten-free pecan pie bars last, and can you freeze them?

Store the bars in an airtight container in the refrigerator for up to 1 week. They also freeze well for up to 3 months; place the sliced bars in a single layer between sheets of parchment paper so they do not stick together, and thaw them in the refrigerator before serving.

Why are my gluten-free pecan pie bars not setting?

Bake the bars for the full 20 to 25 minutes until the filling is set; the center may still look slightly soft when they come out because the bars continue to set as they cool and chill. Use room-temperature eggs so the coconut oil blends smoothly, and cool the pan for at least 30 minutes before refrigerating for about 1 hour before slicing.

Healthy Gluten-Free Pecan Pie Bars: Easy Dairy-Free Holiday Dessert

Name: Healthy Gluten-Free Pecan Pie Bars (dairy-free!)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 cups almond flour; 1/4 cup melted coconut oil, melted; 1/4 cup maple syrup; 1 teaspoon vanilla extract; 1/2 cup coconut sugar; 1/4 cup melted coconut oil, melted; 1/4 cup maple syrup; 2 teaspoons vanilla extract; 2 eggs, at room temperature; 1 1/2 cups chopped pecans, raw and unsalted, chopped

Ingredients

Scale

For the shortbread crust
2 cups almond flour
1/4 cup melted coconut oil, melted
1/4 cup maple syrup
1 teaspoon vanilla extract

For the pecan pie filling
1/2 cup coconut sugar
1/4 cup melted coconut oil, melted
1/4 cup maple syrup
2 teaspoons vanilla extract
2 eggs, at room temperature
1 1/2 cups chopped pecans, raw and unsalted, chopped

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Instructions

Method
1-Preheat oven to 350° Fahrenheit and line: Preheat oven to 350° Fahrenheit and line a 9×9-inch baking pan with parchment paper.
2-Add all shortbread crust ingredients to a: Add all shortbread crust ingredients to a large bowl and mix to combine. Then, transfer the crust to your prepared baking pan and press the crust down into an even layer over the base of the dish. Bake for 10 minutes or until lightly golden brown around the edges.
3-While the crust bakes, make the filling: While the crust bakes, make the filling by whisking together the coconut sugar, coconut oil, maple syrup, vanilla extract, and eggs. Once that’s combined, mix in the chopped pecans.
4-When the crust is finished baking, remove: When the crust is finished baking, remove it from the oven and pour the pecan pie filling mixture over the crust. Bake again for 20-25 minutes, or until the filling is set. Remove the bars from the oven and let cool for at least 30 minutes in the pan.
5-Once the pan is cool, transfer the: Once the pan is cool, transfer the bars to the fridge to chill for about an hour. Then, remove the bars from the pan and cut into 16 squares. Serve immediately or store in the fridge for up to 1 week!

Last Step:

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Prep Time: 10 min
Cook Time: 35 min
Method: bake

Nutrition

Calories: 272kcal
Sugar: 26g
Fat: 10g
Carbohydrates: 44g
Protein: 2.5g