These pecan pie bars have a nutty shortbread crust and a rich maple pecan filling. They’re gluten-free and dairy-free.
- The crust combines ground almonds, buckwheat flour, and extra virgin olive oil.
- The filling is sweetened with maple syrup and coconut sugar.
- The maple syrup and coconut sugar replace the corn syrup traditionally used in pecan pie bars.
These bars have a tender texture and are easy to make.
Ingredients you’ll need
- Raw almonds – Ground into a flour-like consistency to form the base of the crust.
- Buckwheat flour – Gives the crust structure while keeping it gluten-free.
- Pecans – The main ingredient in the filling that gives it a buttery, nutty flavor.
- Maple syrup – Sweetens both the crust and the filling.
- Coconut sugar – Adds sweetness to the filling and a caramel-like flavor.
- Eggs – Bind the filling ingredients together and help it set as it bakes.
- Extra virgin olive oil – Adds moisture and richness to both the crust and the filling.
- Vanilla extract – Complements the flavor of the nuts and maple syrup.
- Fine salt – Enhances the overall flavor of the bars.
The shortbread crust
The crust of these bars has a tender texture similar to traditional shortbread. It’s based on my Almond Olive Oil Shortbread Cookies, which are made with ground almonds, buckwheat flour, maple syrup, and extra virgin olive oil.
- The ground almonds give it a nutty flavor, while the buckwheat flour provides structure without added starches.
- To make a crust that you can press directly into the pan, I adjusted the ingredient quantities.
The maple pecan filling
The filling for these bars is inspired by traditional pecan pie, with two ingredient swaps:
- To sweeten the filling, instead of corn syrup, I use maple syrup and coconut sugar. They give it a caramel-like flavor that complements the pecans.
- To add moisture and richness, instead of butter, I use extra virgin olive oil.
Additionally, I roughly chop the pecans. Larger pieces retain their shape, while smaller pieces fill any gaps in the filling.
Helpful tips
- In the crust, use light buckwheat flour. It is made from hulled buckwheat and has a milder flavor than dark buckwheat flour.
- Weigh the ingredients in grams, as this is more accurate than using measuring cups. This is particularly important for the buckwheat flour to ensure the crust has the right texture.
- Use a metal cake pan. Metal pans heat up quickly and conduct heat efficiently, which helps the bars bake evenly. Glass and ceramic pans heat up more slowly, which affects how the crust browns. I use an 8×8-inch (20×20 cm) anodized aluminum pan.
- Before slicing the baked slab into bars, let it cool completely. As the slab cools, the filling will continue to firm up. For the neatest bars, chill the slab in the fridge for 2 to 3 hours before slicing.
How to store these bars
- You can store these bars in an airtight container in the fridge for up to 5 days.
- You can also store them in a freezer-safe container in the freezer for up to 3 months. If you freeze the bars in layers, place a piece of parchment paper between each layer to help prevent sticking. Thaw the bars in the fridge before serving.
Gluten-Free Pecan Pie Bars Recipe
Recipe video below. These bars have a shortbread crust made with ground almonds and buckwheat flour, and a rich pecan filling sweetened with maple syrup and coconut sugar. They’re gluten-free and dairy-free.
- Serves: 12
- Prep time: 15 mins
- Cook time: 38 mins
Ingredients
For the crust
- 1 cup (143 g) raw almonds
- 1 1/3 cups (160 g) buckwheat flour (see Note 1)
- 1/4 teaspoon fine salt
- 1/3 cup (106 g) maple syrup
- 1/3 cup (73 g) extra virgin olive oil (see Note 2)
- 1 teaspoon (5 g) vanilla extract
For the filling
- 1/3 cup + 2 tablespoons (80 g) coconut sugar
- 1/4 cup (80 g) maple syrup
- 1/4 cup (55 g) extra virgin olive oil
- 2 large eggs
- 2 teaspoons (10 g) vanilla extract
- 1/4 teaspoon fine salt
- 1 1/2 cups (160 g) pecans, roughly chopped
Instructions
- Preheat the oven and line the pan
Preheat your oven to 350°F (180°C) conventional. Line an 8×8-inch (20×20 cm) cake pan with parchment paper, leaving some overhang on the sides to lift out the slab later.
- Process the almonds
Process the almonds in a food processor or blender until finely ground.
- Make the crust
Tip the ground almonds into a mixing bowl. Add the buckwheat flour and salt and stir to combine. Add the maple syrup, extra virgin olive oil, and vanilla extract and mix until a soft dough forms.
- Pre-bake the crust
Press the dough evenly into the lined cake pan. Bake for 18 to 20 minutes, or until the surface looks dry and the edges are lightly golden.
- Make the filling
While the crust is baking, whisk together all the filling ingredients, except the pecans, in the same mixing bowl you used for the crust. Fold in the pecans.
- Add the filling and bake
Pour the filling over the crust and spread it out evenly. Bake for 20 to 25 minutes, or until the filling is set.
- Cool and slice the bars
Use the parchment paper to lift the slab out of the pan and transfer it to a wire rack to cool completely. Once completely cold, slice it into bars (see Note 3).
Notes
- Buckwheat flour – Light buckwheat flour made from hulled buckwheat works best. It’s white to light gray in color and has a milder flavor than dark buckwheat flour.
- Olive oil – I use a mild-tasting extra virgin olive oil in the crust and the filling. You can also use regular olive oil or light olive oil.
- Slicing the bars – Once the slab has cooled to room temperature, you can chill it in the fridge. This helps the filling firm up further, making the bars easier to cut neatly. Use a sharp knife and wipe it clean between cuts.
Recipe video
Watch the recipe video to see how to make Gluten-Free Pecan Pie Bars.
Frequently asked questions
Yes. You can use regular olive oil or light olive oil.
Yes. You can make these bars ahead of time and store them in an airtight container in the fridge for up to 5 days.
Yes. You can freeze these bars in a freezer-safe container for up to 3 months. Place a piece of parchment paper between each layer to prevent sticking. Thaw them in the fridge before serving.
