Grateful for Pecan Pie Paleo Bars

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In a time of being grateful, make sure good food makes the list. These Thanksgiving pecan paleo bars definitely make the grateful-for-good-food list!

Baking can be the most rewarding accomplishment. After the fruits of your labor, you are left with a delicious masterpiece that should be eaten slowly and with love. It’s even better if the fruits of your labor are healthy and guilt-free. One of the best times of the year for baking and cooking is fall. Delicious flavors are upon us such as cardamom, cinnamon, nutmeg, and pecan pies! Pecan pie in my eyes is what dreams are made of. Rich, delicious and completely irresistible.

Thanksgiving is a time of year where we think of all of the things we are thankful for, family coming together and time spent cooking together as a unit. This recipe for pecan pie bars uses natural ingredients such as maple syrup, almond flour, and coconut flour. Coconut flour has grown in popularity over the years. As more and more people are becoming gluten intolerant, coconut flour has been a go-to. Unlike most flours which are low in nutrients, coconut flour is high in protein, healthy fats, and has a low glycemic index. It is also made of digestible carbohydrates making this flour easy for your stomach to digest and process. Coconut flour is also high in fiber which helps promote a healthy digestive tract.

This recipe is incredible with a salted caramel sauce that uses pitted dates, almond butter, coconut oil, and Himalayan salt. All you need to do place all of those ingredients into a high-speed blender, pour on top of your pecan bars and voila, the most decadent and guilt-free treats you will have all holiday. The recipe for the crust can be used for any pie, so experiment away. There are so many in season and local fruits to be used during the fall season so bake as many apple, pear, and cherry pies as you can. Happy baking!

Grateful for Pecan Pie Paleo Bars


Pie Crust

  • 1 ¾ cup almond flour
  • 2 tablespoons coconut flour
  • ½ cup coconut oil
  • 2 flax eggs
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla


  • 1 cup pecans
  • 2 flax eggs
  • 1/3 cup coconut sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla bean
  • 3 tablespoons maple syrup or brown rice syrup
Total Time

Prep Time

15 min


1.) Heat oven to 350 degrees. Line a 6 x 6 inch baking tray with parchment paper

2.) Combine 2 tablespoons of flax meal with 6 tablespoons of water. Stir in a small bowl and place in the fridge for 10 minutes

3.) Remove from fridge and combine with all remaining pie crust ingredients in a stand mixer

4.) Press dough into the pan and bake until golden 12-14 minutes. Remove from oven and put aside

5.) Place pecans on a parchment paper-lined baking tray and bake for 10 minutes. Remove from oven and set aside

6.) Repeat process with flax eggs for filling. Place coconut sugar, cinnamon, nutmeg, coconut oil, vanilla bean seeds and maple syrup in a pan over low to medium heat. Bring to a boil and remove from heat. Add pecans and flax eggs. Pour on top of pie crust mixture and bake for 20–30 minutes. Remove from oven and let cool overnight

Grateful for Pecan Pie Paleo Bars

Claims on this site have not been evaluated by the FDA. Information on this site is not intended to diagnose, treat, cure, or prevent any disease. Sunwarrior’s awesome expert writers do not replace doctors and don’t always cite studies, so do your research, as is wise. Seek the advice of a medical professional before making any changes to your lifestyle or diet.

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