Pecan pie has long been a favorite dessert over the holidays, and for good reason. It is SO delicious! How could it not be with all of that creamy butter and sugar it contains. But I guess that is part of the holidays. We indulge and enjoy. Pecan pie is totally worth the splurge, right?
My husband has always been a tried and true pecan pie lover. But because his diet has changed quite a bit over the past couple of years, I've had to make several tweaks to some of his favorite treats. My maple pecan granola pie was one of the first things I created for him that gave a pecan pie kind of taste. He loves this pie and now it is a part of our holiday desserts.
To switch things up a bit this season, I created some pecan pie bars. Guess what...he loved them! And if you look at the ingredients, I think you will be thrilled that these bars are not filled with unhealthy components. Typically, pecan pie is something served at room temperature or warm, but these bars can be enjoyed straight from the refrigerator or freezer. If you store them in the freezer, they will be a little firmer in texture, but not too firm. I think they taste fabulous with some vanilla ice cream and coconut whipped cream.
For the crust, I used pecan meal which can easy be made by grinding up some pecans in your food processor. Of course you can always purchase some pecan meal. Nuts.com is one of my favorite sites to buy baking flours from.
These pecan pie bars are great for holiday entertaining or for a quick bite of something sweet. I hope you enjoy this healthier way to enjoy pecan pie!
2 cups pecan meal
1/4 cup coconut flour
1/2 tsp sea salt
1/2 tsp ground cinnamon
1/3 cup maple syrup
1 tsp vanilla extract
1/4 cup softened coconut oil
14 medjool dates, pitted
1 cup full fat coconut milk
3 Tbs coconut flour
1 tsp vanilla extract
1/4 tsp sea salt
2 Tbs melted coconut oil
1 cup raw pecan halves
1/4 tsp cinnamon
1/4 tsp nutmeg
pinch sea salt
1 Tbs maple syrup
1. Line a 8x8 baking pan with parchment paper. Preheat oven to 350°F.
2. Combine all crust ingredients in your food processor until a dough ball forms. Press the dough down into your 8x8 pan evenly. Poke holes in the dough to keep it from rising, or use pie weights. Bake the crust for 10-12 minutes. Allow the crust to cool.
3. In a small bowl, combine the pecan topping ingredients and place the pecans, single layered, onto a baking sheet lined with parchment paper. Roast at 325°F for 7-8 minutes.
4. Put all of the filling ingredients into your Vitamix or food processor and blend until smooth. Now pour the filling mixture onto your crust and smooth out evenly. Then top it with the pecans.
5. Place the baking pan into your refrigerator or freezer until the pie bars are firmly set. They will firm up quicker in the freezer. Once the bars have set, remove them from your refrigerator and slice. Top with some coconut whipped cream for a little something extra. Store the bars in your refrigerator for a softer consistency or your freezer for a little bit firmer. They don't get too hard in the freezer. Makes 16 bars.