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Chocolate Pecan Pie Bars (gluten free + grain free)

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  • Author: Katja Heino
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 16 bars 1x




  • 1 and 1/2 cups almond flour (I use THIS fine, blanched brand)
  • 8 tbsp cold butter or ghee (1 stick), chopped into small pieces
  • 1/3 cup coconut sugar (I use THIS brand)


  • 6 tbsp butter (or ghee)
  • 3/4 cups coconut sugar
  • 1/2 cup maple syrup
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 3 eggs
  • 2 cups pecan halves, roughly chopped
  • 1/3 cup mini chocolate chips (I use THESE)

coarse sea salt for garnish


  1. Preheat oven to 350’F.  Line an 8×8 baking pan with parchment paper coming up the sides.
  2. To prepare the crust, in a food processor, pulse together almond flour, cold butter, and coconut sugar until it resembles coarse flour. Press mixture evenly + firmly into the bottom of prepared baking pan.  Bake for 16-18 minutes, until nice and golden on top. Remove from oven. 
  3. While crust is baking, prepare filling by melting 6 tablespoon of butter (ghee) in a small pot.  Add coconut sugar, maple syrup, and salt and bring to a boil for about one minute.  Turn off heat.  Pour hot mixture into a large glass bowl and allow to cool for 10 minutes. After 10 minutes, whisk in vanilla extract and the 3 eggs.  Be sure to mix continually so eggs do not cook. 
  4. Stir chopped pecans + chocolate chips (saving a few to sprinkle on top) into mixture and pour over pre-baked crust.  Return to oven and bake for 25 minutes until nice and caramelized and center is starting to set.  It will still be slightly giggly. 
  5. Cool for one hour then place into fridge to set even more.  Sprinkle on a bit of coarse sea salt before chilling. Bars are easier to cut when cold. Enjoy!