Pecan Pie is a popular treat around this time of year. These pecan pie bars are free of processed and refined sugars, gluten and artificial flavors. And delicious!!
Ah! I’m so excited!! I’m about to go watch Star Wars! I’ve been looking forward to this day since I bought the tickets.
Just had to share that 🙂 I digress..
This recipe came as a request. After making my pumpkin pie bites, the owner of my Crossfit box asked if I could do any pecan pies. We had the Christmas party coming up, so I was determined to come up with something by then that he could enjoy. I decided to do bars instead of a pie because they would be easier to cut up and share. They were yummy! I brought them to the party, and I wasn’t expecting them to disappear quite as quickly as they did. I didn’t even get to grab one because I was too busy eating a plate of meat. By the time I was ready for dessert, they were all gone. Luckily, I had also brought some of my mini pumpkin pies and ginger-spice cookies, and there were still a few of those left.
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- 2 cups almond flour
- 1 egg
- 1 Tbsp grass-fed butter melted
- 1/2 tsp arrowroot powder
- pinch of salt
- 1/4 tsp cinnamon
- 1/2 tsp maple syrup
- 3 eggs
- 2 Tbsp coconut milk
- 1/4 cup grass-fed butter melted
- 1/3 cup maple syrup
- 1/4 cup coconut sugar
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
- 1/4 tsp ground nutmeg
- 2 cups chopped pecans
Preheat an oven to 350 degrees.
Start with the crust. In a mixing bowl, mix together the almond flour, arrowroot powder, salt and cinnamon.
Add the egg and butter, and mix together until the mixture becomes a dough.
Line an 8x8 baking dish with parchment paper.
Press the dough into the bottom of the baking dish, forming the crust.
Place in the oven and bake for 15 minutes. Remove from oven and set aside.
Now make the filling. In a mixing bowl, add the eggs and whisk.
Add the coconut milk, butter, maple syrup, coconut sugar, vanilla, cinnamon and nutmeg. Mix well.
Sprinkle the pecans evenly over the crust.
Pour the filling evenly over the whole dish. Place in the oven and bake for 40-45 minutes, or until the filling is settled and cooked through.
Chill the pecan bars completely before cutting, at least 4 hours (I chilled mine overnight).
Cut into your preferred size and serve.