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Grain-Free Pecan Bars:

What is your favorite holiday dessert? I personally can’t choose just one, because I love desserts too much. But these grain-free pecan bars are definitely at the top of the list! These pecan bars are grain free, gluten free, refined sugar free, and dairy free.


Fun facts about pecans:

  • Pecans are power packed with protein
  • They are nutrient dense
  • And compared to other nuts, pecans are lowest in carbs (4 grams) and highest in dietary fiber (3 grams) per serving.


Here is what you’ll need for the pecan filling:

  1. Medjool dates soaked over night
  2. Coconut oil
  3. Maple syrup
  4. Raw pecans
  5. Celtic sea salt
  6. Pecan butter (this is optional if you don’t have any on hand but I highly suggest)

How to prepare the pecan filling:

Add all these ingredients to a food processor and pulse a couple times. You want the filling to resemble sand like texture. Set this aside and prepare the cookie base next.

Here is what you’ll need for the cookie base:

  1. Almond flour
  2. Baking soda
  3. Coconut oil
  4. Sea salt
  5. Vanilla extract
  6. Maple syrup

How to prepare the crust:

Add everything to a food processor and pulse a few times or add it to a bowl and mix. And the dough should be sticky, resemble wet sand like consistency.  Then press down dough with your hands into an 8×8 baking dish lined with parchment paper.

Putting it all together:

Bake the cookie crust on 350 F for 10-15 minutes or until lightly golden brown. Once done, let cool completely, and add the pecan filling on top of cookie base. And top the pecan filling with pecans and bake 350 F for 10 minutes.

Once done baking:

Once the pecan bars are cooled completely stick in the refrigerator for at least an hour to allow them to firm up more. And then take out and slice into desired size bars. I cut mine into 16 bars for the perfect little treat.


How to store:

I store mine in the refrigerator  in an airtight container. But they also freeze well and will last longer if kept in the freezer. And I like to stick in either a reusable bag or airtight container in the freezer.


Do I eat them warm or cold?

Both ways taste amazing! But I personally, eat them straight out of the refrigerator, or at room temperature. And if you want to warm them up, add them to a convection oven and bake for a few minutes until heated through, or throw in the microwave for 15-20 seconds.

I can’t wait for you to try these and let me know what you think. And don’t forget to tag me in your creation over on Instagram so I can see.

Grain Free Pecan Bars

Makes 16 bars


Pecan Filling:

  • 8 large Medjool dates pits removed
  • 1/4 cup coconut oil
  • 2 Tbsp maple syrup
  • 1/4 tsp sea salt
  • 1 cup raw pecans
  • 2 Tbsp Pecan Butter Optional: but I highly suggest

Cookie Base

  • 2 cups fine almond flour
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup coconut oil softened but not melted
  • 2 Tbsp maple syrup
  • 2 tsp vanilla extract


  • 45 whole pecans Substitute 3/4 cup chopped pecans


Instructions for pecan filling:

  • Add all ingredients for the pecan filling to a food processor and process for about 20-30 seconds. The pecan filling should be completely smooth and easily able to spread.

Instructions for cookie crust:

  • Add all ingredeints for the cookie crust to either a bowl or a food processor and mix it all up. The crust should be sticky and resemble wet sand.
  • Add to a greased 8x8 baking dish, press down with your fingers, and bake 350 F for 10-15 minutes or until slightly golden brown on top
  • Let the cookie crust cool completely

Assembling the pecan bars

  • Spread the pecan filling over crust and smooth it over to create an even layer.
  • Top with a layer of whole pecans
  • Bake 350 F for 10 minutes
  • Once done baking let it cool for about 20 minutes and then transfer to refrigerator and let it sit for about 30 minute- 1 hour to allow the bars to firm up
  • Cut into 16 bars
  • Store in airtight container in refrigerator or freezer