Craving sweet and sticky pecan pie? You can still enjoy this Thanksgiving staple even if you're on a gluten-free or Paleo plan! Just bake these decadent-tasting pecan pie bars. Even better, issues of portion control are (almost) eliminated, since these single-serving bars help you keep your calories in check.
The gooey filling and a moist, crumbly crust will offer all the textures and flavors of the classic you love — without a sugar crash! With no added sugar and all-natural ingredients, this reinvented recipe needs to make an appearance at your spread this year. The recipe is surprisingly easily to put together, so keep reading for this Thanksgiving dessert.
- For the crust
- 1 3/4 cups blanched almond flour
- 1 egg
- 1 tablespoon coconut oil
- 1/2 teaspoon arrowroot powder
- 1/4 teaspoon sea salt
- For the filling
- 10 pitted dates
- 2 eggs
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1 cup chopped pecans
- Preheat the oven to 350°F.
- In a food processor, combine the almond flour, egg, coconut oil, arrowroot powder, and sea salt. Pulse until the dough forms a ball. Line a 10x15-inch glass casserole dish with parchment paper, press the dough evenly the dish, and bake it for 15 minutes.
- Meanwhile, make the filling by adding the dates, eggs, maple syrup, and vanilla extract to the food processor. Process on high until the filling is smooth.
- Pour the filling mixture over the partially baked crust. Sprinkle the pecans evenly over the top, and bake the bars for another 25 to 30 minutes. Make sure the bars cool before cutting them.
- Calories per serving