Paleo pecan pie bars are such a delightful holiday treat. I love having bite size treats around when we have guests over and these also make an excellent dessert for your holiday table. These paleo pecan pie bars are made without corn syrup or any other ingredients that are not allowed on the paleo diet. That means they are a healthier paleo pecan pie bar recipe that you can feel extra good about eating this holiday season!
If you are on the AIP diet, this recipe is not compliant. Consider trying out these Apple Pie Bars with salted caramel drizzle instead.
How do you make paleo pecan pie bar crust?
It’s really simple. You add coconut oil, vanilla, sea salt, Lovebird cereal (code ROOTED for 10% off), and maple syrup!
Can I make any substitutions if I don’t have Lovebird Cereal?
Yes, absolutely! In this recipe, you can sub coconut flour for lovebird cereal. For the topping, just sub pecans for the cereal. I do really love this cereal, though, and highly recommend you get your hands on some even if it isn’t for baking! It’s paleo and gluten free! My favorite flavor is plain but all of them are yummy.
How do you store paleo pecan pie bars
I like to keep these chilled in the refrigerator so they don’t get too crumbly (pro tip!). They store best in an air tight container, but you do you!
Will these freeze well?
Yes! Just cut up your bars and store them in an air tight container in the freezer for up to 3 months. When you’re ready to eat, let them thaw out then store in the refrigerator for up to a week.
You may also like:
Paleo Chocolate Dipped Shortbread Cookies
Caramel Apple Pie Dump Cake Recipe
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Paleo Pecan Pie Bars
This delicious recipe is perfect for your holiday spread
- 1 cup almond flour
- 2.5 cup blended lovebird cereal (sub coconut flour if desired)
- 1/4 cup maple syrup
- 1/3 cup liquid coconut oil
- 1 tsp vanilla
- 1/4 tsp salt
Topping
- 1/2 cup liquid coconut oil
- 1/4 cup maple syrup
- 2/3 cup coconut sugar
- 1 tsp vanilla
- 1 tbsp almond milk (coconut works here, too)
- 2 cups pecans (chopped to your desired size)
- 1/2 cup lovebird cereal pieces (sub pecans if wanted)
Preheat the oven to 350 and line an 8×8 inch pan with parchment paper
In a bowl, mix together almond flour, lovebird flour, sea salt, maple syrup, coconut oil and vanilla until well combined
Press the mixture into the bottom of the pan and bake for 10 minutes or until slightly golden
Place the crust in the refrigerator to cool
In a saucepan, warm the coconut oil, coconut sugar, maple syrup, and vanilla until slightly boiling, stirring intermittently
When it starts to bubble, let it simmer for about 3-5 minutes stirring regularly so as not to let it burn
Remove the sauce from the pan from heat and add in milk, pecans, and lovebird cereal (if using)
Pour the mixture over the cooled crust and bake in the oven for 18 minutes
Place the pecan pie bars in the fridge for 1-2 hours. Take it from me, this step is an important one! Don't skip it.
Lovebird cereal discount code is ROOTED for 10% off.
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