Desserts/ Vegan

Addictive Pecan Pie Bars (vegan)


Addictive Pecan Pie Bars…so delicious!

I hope everyone had a wonderful Thanksgiving with plenty of good food and lots of fun with family and friends! We had a wonderful day at our family’s farm with good eats, good company, and cooooold weather. I made some of these *healthier* pecan pie bars filled with a little more protein, and a little less sugar than your average Thanksgiving dessert.

They are:






They are also gluten-free and vegan, for a lighter, higher protein, lower-carb dessert that tastes good and makes your body feel nourished.


The crust is made from a blend of coconut oil, almond flour, and maple syrup. Easy to blend using minimal ingredients! Almond flour has a bit more protein and healthy fats than your average white flour or all purpose baking flour, making it a little bit of a healthier option, and is a great option for those that have to follow a gluten-free diet due to IBS or Celiac Disease. But feel free to use regular flour here, too! There’s place for both in our overall eating pattern. ๐Ÿ™‚pecan-bars


Pecan Pie Crack Bars (vegan)

  • Cook Time: 30 mins
  • Total Time: 30 mins


These healthier dessert bars are simple to make, and will be gone in a flash! The perfect alternative to a traditional sugar-loaded pecan pie. Made with a grain-free crust, and coconut oil in place of butter. Gluten Free and Vegan!



  • Crust:
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1.5 cups almond flour
  • 1 tbsp maple syrup
  • Filling
  • 2 flax eggs (mix 2 tbsp ground flax with 5 tbsp water, let gel in fridge for 30m to 1 hr)
  • 1 cup pecans, chopped
  • 3 tbsp maple syrup
  • 34 tbsp date syrup (The Date Lady brand is great!)
  • 1 tbsp coconut oil, melted
  • 1 tsp cinnamon
  • 1/4 tsp salt


  1. Preheat oven to 350 degrees. Line square 8″ x 8″ baking dish with parchment paper. Grease with coconut oil.
  2. Prepare flax eggs and place in refrigerator to gel.
  3. In large mixing bowl, beat together maple syrup and coconut oil. Then add vanilla extract and almond flour, blend until dough is formed.
  4. Evenly press dough into bottom of greased baking dish. Place dish into oven bake for 10-14 minutes until it turns golden brown.
  5. While crust cools, chop pecans and set aside.
  6. Next, add all remaining ingredients (except for ~1/4 of the pecans for topping) into saucepan and bring to a boil. Boil for 1 minute while stirring, then turn heat down, and add in flax eggs, stirring well.
  7. Let stand at room temperature for 5 minutes until gelled.
  8. Pour filling into crust (once cool), until covered evenly. Top with remaining pecans and additional cinnamon and sugar if desired.
  9. Bake for 20 minutes or until filling sets.
  10. Once finishing baking, let cool in refrigerator overnight or for minimum of 6 hours before cutting into squares.
  11. Enjoy!

  • Cuisine: Dessert



Keep in fridge or in a airtight container to keep fresh! These babies are so delicious!pecan-pie-bar

You can also use chia eggs in place of flax if needed (as shown above, as I did not have flax at my parents house to use) ^^

Get ready for the Holiday Season, it’s here yall!!

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