Paleo Pecan Pie Bars

Crust Ingredients and Instructions:

2 1/2 cups almond flour

1 cup coconut sugar

1 cup finely grounded pecans

1/2 teaspoon salt

1 cup grass-fed butter

Preheat oven to 350 degrees F. Mix flour, coconut sugar, finely grounded pecans and salt in a mixing bowl. Add softened grass-fed butter and mix using your hands until the mixture resembles coarse meal. Line bottom and sides of a 13×9 inch pan with aluminum foil, allowing 2-3 inches to extend over sides; lightly grease the foil with oil. Press mixture in the bottom of prepared pan. Bake at 350 degrees F for 20-25 minutes. Cool completely on a wire rack for about 30 minutes.


Pecan Topping Ingredients and Instructions:

1/4 cup maple syrup

1/2 cup honey

1/2 cup coconut sugar

4 tablespoons almond milk

6 tablespoons grass-fed butter

1/4 teaspoon salt

1 teaspoon vanilla extract

3 cups coarsely chopped pecans

Bring maple syrup, honey, coconut sugar, almond milk, grass-fed butter, and salt to a boil in a large saucepan over medium heat, stirring constantly until butter melts and the mixture is smooth; boil stirring constantly, 1 minute. Remove from heat, stir in vanilla extract and 3 cups coarsely chopped pecans. Pour pecan topping over cooled crust.

Bake at 350 degrees F for 15 minutes or until filling bubbles. Cool bars completely in pan on a wire rack, about 1 hour. Chill bars 1 hour before cutting.


Recipe inspired by: Delicious Meets Healthy

Dr. Joseph Wahl