Healthy Pecan Pie Bars

Healthy Pecan Pie Bars are the best way to enjoy that classic pecan pie flavor! They are made with almond flour and naturally sweetened with coconut sugar and honey. The perfect dessert for sharing around the holidays!

Looking for more healthier holiday desserts? Try my Healthy pumpkin pie or these cowboy cookies!

Healthy pecan pie bars on parchment paper.

The first time I tried pecan pie when I moved to the states from africa I didn’t like it at all. I love pecans but I just didn’t like pecan pie! It did grow on me though. I have to admit that not all store-bought versions are good or worth piling up on the calories. I had to recreate a pecan pie into a bar and thus the inspiration to make this recipe. My kids love anything made into bars because they love the grab and go concept.

These healthier pecan pie bars are a twist on the Thanksgiving favorite that everyone will love. A tender cookie-like crust gets topped with a sweet, crunchy pecan glaze. They are perfectly soft and chewy, and whenever I take these to a gathering, they are the first thing to go. If you love pecan pie, these are a must-try this holiday season!

Recipe Summary

Deliciously flavored with coconut sugar, honey, vanilla and cinnamon.
Made healthier with honey, which adds flavor and replaces the corn syrup that’s typically used in pecan pie recipes.
The shortbread crust is made with almond flour for a gluten-free dessert.
Incredible crunchy and gooey texture in every bite.
The pecan pie topping is sweet and salty.
A fun and easier alternative to the classic pie.
Convenient to transport and perfect for serving a crowd.

Ingredients you’ll need

Almond flour: The base of the crust, which adds a wonderful nutty flavor.
Coconut sugar and honey: Perfectly sweetens the crust and filling.
Coconut oil: This gives the crust moisture and keeps the recipe dairy-free.
Flavorings: Vanilla extract and ground cinnamon add warm flavor to both the crust and the filling.
Eggs: You’ll need two large eggs to make the filling.
Pecans: Chopped pecans are the star of this recipe! You’ll add them to the filling for crunchy deliciousness.

Substitutions and variations

Here are some possible ingredient swaps, however, keep in mind this recipe has not been tested with other substitutions or variations. If you do replace any ingredients, please let me know how the recipe turns out in the comments below!

Honey: Instead of honey, you can try using maple syrup for the base and the filling.
Oil: Coconut oil can be replaced with any other similar cooking oil. Melted butter would probably work fine as well.
Sugar: Feel free to swap the coconut sugar for light brown sugar. Brown sugar tends to be a bit sweeter, so you may not need as much.

How to make pecan pie bars

Stirring together almond flour with coconut sugar and honey in a white bowl.

Step 1: Preheat the oven to 350ºF. Line a square 9×9-inch baking pan with parchment paper. To make the base, place all the ingredients in a bowl and whisk to combine, or until wet and clumpy.

Almond flour crust pressed into a square pan.

Step 2: Transfer the base to your prepared pan and gently press it all over the base in an even layer. Bake for 15-17 minutes.

Stirring pecans with honey, egg, sugar mixture in a white bowl.

Step 3: Meanwhile, prepare the filling. Into the same bowl you made the base (no need to wash!), combine the honey, coconut oil, coconut sugar, vanilla, cinnamon and eggs. Whisk until smooth and stir in the pecans.

Step 4: Remove the base from the oven once ready and spread over the pecan
filling. Return to the oven and bake for 16-18 minutes or until set.

pecan square bars laid out on a dark wood cutting board.

Step 5: Allow the bars to completely cool before slicing.

Rena’s tips

Recipe tips

Chopping the pecans: For a varied texture, when chopping the pecans, leave some small and some large.
Use parchment paper: These bars are quite sticky, so be sure to line your pan with parchment for easier removal from the pan.
Allow to cool completely: It’s important to let the bars cool completely before slicing to set properly! Then you can cut into squares with a sharp knife. (They will be even easier to slice after chilling in the fridge.)

Common questions

How DO YOU know when pecan pie bars are done baking?

When these are done, they should look firm on top. It’s fine if they have a very slight jiggle in the center, as they will continue to set as they cool.

Can I make these ahead of time?

Yes, these bars are great to make the night before you plan to serve them! Allow them to cool to room temperature, and then store them in the fridge.

Why are my pecan pie bars runny?

If the bars turn out runny even after giving them time to set, likely, they weren’t baked long enough. The filling will be set up properly as long as they are fully baked for the recommended time.

Storage recommendations

In the refrigerator: Once cooled, pecan pie bars are best stored covered or in an airtight container in the fridge for up to 1 week.
In the freezer: Once these are completely cool, transfer them to an airtight freezer-safe container and store them in the freezer for up to 3 months. When you’re ready to enjoy one, let it thaw a bit at room temperature before eating.

Preheat the oven to 350ºF. Line a square 9×9-inch baking pan with parchment paper.
To make the base, place all the ingredients in a bowl and whisk to combine or until wet and clumpy.
Transfer the base to your prepared pan and gently press it all over the base in an even layer. Bake for 15-17 minutes.
Meanwhile, prepare the filling. In the same bowl you made the base (no need to wash!), combine the honey, coconut oil, coconut sugar, vanilla, cinnamon, and eggs. Whisk until smooth and stir in the pecans.
Remove the base from the oven once ready, and spread over the pecan filling. Return to the oven and bake for 16-18 minutes or until set.
Allow the bars to cool completely before slicing.

You can cut these into 9 larger or 18 smaller servings. They are sweet, so I suggest serving them in small pieces or large pieces with yogurt.
Storage recommendations:

- In the refrigerator: Once cooled, pecan pie bars are best stored covered or in an airtight container in the fridge for up to 1 week.

- In the freezer: Once these are completely cool, transfer them to an airtight freezer-safe container and store them in the freezer for up to 3 months. When you’re ready to enjoy one, let it thaw a bit at room temperature before eating.

Serving: 1barCalories: 416kcalCarbohydrates: 37gProtein: 8gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.004gCholesterol: 41mgSodium: 51mgPotassium: 83mgFiber: 4gSugar: 27gVitamin A: 68IUVitamin C: 0.2mgCalcium: 72mgIron: 2mg