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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!!
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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.
Disclosure: This post is not sponsored, but you will find affiliate links on this page. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. Thank you for supporting Fit Happy Free!
- 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
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Preheat an oven to 350 degrees.
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Start with the crust. In a mixing bowl, mix together the almond flour, arrowroot powder, salt and cinnamon.
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Add the egg and butter, and mix together until the mixture becomes a dough.
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Line an 8x8 baking dish with parchment paper.
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Press the dough into the bottom of the baking dish, forming the crust.
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Place in the oven and bake for 15 minutes. Remove from oven and set aside.
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Now make the filling. In a mixing bowl, add the eggs and whisk.
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Add the coconut milk, butter, maple syrup, coconut sugar, vanilla, cinnamon and nutmeg. Mix well.
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Sprinkle the pecans evenly over the crust.
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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.
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Chill the pecan bars completely before cutting, at least 4 hours (I chilled mine overnight).
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Cut into your preferred size and serve.
