healthy pecan pie

These Healthy Pecan Pie Bars are paleo, vegan, gluten free, and taste exactly like real pecan pie! They are simple to make and have a delicious pecan filling on top!

Healthy Pecan Pie Bars

almond flour

coconut flour

maple syrup

coconut oil, melted

vanilla

tsp salt

coconut oil

coconut sugar

almond milk

pecans

Preheat oven to 350F and prepare an 8&#215;8 inch pan with grease or parchment paper.

In a small bowl, mix together almond flour, coconut flour, maple syrup, coconut oil, vanilla, and salt until well combined. Press into bottom of pan.

Bake for 15-17 minutes or until slightly golden brown.

In a saucepan, heat coconut oil, coconut sugar, maple syrup, and vanilla until boiling (about 3-4 minutes), stirring consistently.

Once boiling, constantly stir and let bubble for one minute and then turn off heat. Cooking longer will result in burnt sugar.

Pour mixture over cooled crust and bake in oven for 20-22 minutes.

Let cool on counter for 15 minutes and then in the fridge for at least two hours before serving or cutting. 

Just made these today, 10/11/22
Hardest part is waiting two hours to cut them 😂. Super delicious .

https://content.jwplatform.com/videos/T89BHrqB.mp4

Healthy Pecan Pie Bars are paleo, vegan, gluten free, and taste exactly like real pecan pie! They’re simple to make, have a delicious pecan filling on top, and only require 15 minutes of prep time.

Healthy Pecan Pie Bars 

These Vegan Pecan Pie bars are only 6 ingredients, no-bake, oil-free, chewy and soft and take just a few minutes to prepare. A quick version of pecan pie with the addition of delicious chocolate chips!

Vegan Pecan Pie Bars (Gluten-free and No-Bake!)

(176 grams) pecan halves

(48 grams) gluten-free oats

mesquite powder coconut sugar

fine sea salt

(60 grams) pure maple syrup

chocolate

scale

Add the pecans, oats, mesquite powder (or coconut sugar) and salt to a food processor and process just until powdery, but still with some pieces, about 10 seconds. (See above photo)

Add the syrup, vanilla and chocolate chips and pulse until large clumps form and the mixture holds when pressed together with your fingers.

Line a 9x5 loaf pan with parchment paper. Alternatively, you can double the batch and use an 8x8 pan.

Press the mixture into the pan, spreading out evenly to the corners. I used the back of my spoon to smooth it flat and press down flat and hard. Place another piece of paper on top and press down really hard.

Place in the freezer for about an hour before slicing. Slice into 7 bars and wrap individually in plastic wrap and they will hold their shape best that way. Keep stored either in the fridge or freezer, as they will soften some at room temperature.

Not only is this Vegan Pecan Pie so dang delicious, but it's also Gluten-Free, Grain-Free, Refined Sugar-Free, and made from only 8 healthy ingredients!

Vegan Pecan Pie

Easy Vegan Pie Crust, pre-baked according to instructions*

½ cup Full-Fat Coconut Milk

White Sweet Potato*, roasted only

tsp Vanilla Extract

tbsp Arrowroot Powder

Salt

Pecans

If you haven&#8217;t pre-roasted your Sweet Potato, do so now. I like to wash mine, poke a few holes in it with a knife, and bake it at 400F for 45-60 minutes until soft and tender. Carefully remove the skin of the Potato, mash, and set aside.

Preheat the oven to 350F. Add the Coconut Milk, 1 cup of Coconut Sugar, Sweet Potato, Vanilla, Arrowroot, and Salt to a high-speed blender. Blend for 30-60 seconds on high, until smooth and thick.

Pour the Pie filling into a 9&#8243; pie tin (with the pre-baked pie crust) and smooth the top off evenly with a spatula. Sprinkle the remaining 2 tbsp of Coconut Sugar evenly over the top, then sprinkle the Pecans over the pie as well. Gently press the Pecans into the Pie, so they slightly sink into the filling.

Bake for 30 minutes, and let the Pie cool completely before slicing and serving (preferably overnight). Serve as desired! Leftovers will keep at room temperature for up to 4 days, or store in the fridge for up to 8. This pie can also be frozen and re-heated as necessary.

This recipe is so amazing! I used a regular orange sweet potato because I could not get my hands on a Hannah, so I added a bit of coconut cream to add more creaminess to it. It worked so well. I brought it to a family gathering where they are all omnivores and the whole place loved it! Thank you Caitlyn

This homemade pecan pie made with a healthy pie crust and healthy pecan pie filling is so easy and delicious – it’s awesome to enjoy a family favorite without sacrificing your healthy eating goals!

Healthy Pecan Pie

raw honey

tbsp coconut oil, (melted)

eggs

orange

sea salt

tsp cinnamon

tsp pure vanilla extract

whole wheat pastry flour

bottom pie crust

Preheat oven to 400 degrees F.

In a large bowl, combine raw honey, coconut oil, eggs, fresh orange zest, sea salt, unsweetened almond milk, ground cinnamon, pure vanilla extract, and whole wheat pastry flour. Stir to combine.

Arrange the raw pecans into the prepared 9-inch pie pan.

Pour the liquid filling mixture over the pecans, spreading some with a spoon if necessary.

Place into the oven and bake for 10 minutes at 400 degrees, then reduce the temperature to 350 degrees and bake for 20-25 minutes.

The pie will rise in the oven. You’ll know it’s done when it has small cracks in the top and is no longer giggly.

Remove from oven and allow to cool, preferably overnight.

Great recipe! It's my first time making pecan pie. I hate store bought with disgusting smooshy stuff and little pecan. This recipe is definitely a keeper. Thank you so much.

My boyfriend requested pecan pie for Christmas, and I'm not a fan of it but I saw your recipe and thought if I'm going to make it, at least lets try making a healthy version.  Must say I absolutely loved this, it was so delicious, and I didn't feel horrible after eating it!  My boyfriend said it was the best, so thank you.  It will be a staple recipe for holidays!

This was so great, thank you!! I had to use regular flour as that’s all I had, but other than that followed it exactly. Nice to have healthy options. I loved the slight orange taste from the zest!

I made this for Thanksgiving and it was a big hit with my health-conscious but food-loving family! I will say, if anyone came here expecting this to turn out like a typical sugar-loaded gooey pecan pie, this is not the recipe for you. This pie is a lot less sweet, but has lovely flavors of pecan, orange, and cinnamon--almost giving it an apple feel! It's filling for sure, but not in an overly-sweet way, if that makes sense. It tastes like pecans, not sugar! I am keeping this one for years to come! Thank you, Lacey!

Lin yes I used regular whole powdered milk with a little water. Coconut milk works. Oat milk etc. I put chocolate chips or chopped chocolate semi sweet in the pie crust with the pecans. Yum

THANK YOU so much!!!  Happy Thanksgiving.   Thinking I might use Oatmeal flour.......instead of the pastry flour.  Oats usually imparts a nutty flavor.  Quaker Oats whirled into flour!   MickeyC

https://www.youtube.com/watch?v=i8Z3EALJU6s

This Healthy Pecan Pie is free of refined flours and sugars!  It's time to enjoy pecan pie this Thanksgiving without breaking your clean eating lifestyle!  Woot! 

To get the recipe for this Healthy Pecan Pie, go to http://www.asweetpeachef.com/sweets/healthy-pecan-pie/

To get the recipe for my clean pie crust, go to http://www.asweetpeachef.com/bread/butterless-flaky-pie-crust/

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Top 4 healthy pecan pie recipes from across the web

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The most viewed healthy pecan pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine