{Paleo} Chocolate Pecan Pie Bars

pecan bars 2

I have a weakness.  I’m not ashamed of it, either.  My weakness is chocolate, and during the holidays anything with chocolate and nuts is pretty much going in my mouth when I see it. Chocolate pecan pie is one of my favs, so this year I decided to come up with a version everyone crowding around the Thanksgiving dessert table can eat.  These pecan pie bars are naturally-sweetened (no icky corn syrup here), grain/gluten free and take pretty much no time to make.  You can make them ahead a day or two to save some time for all your other holiday cooking and baking, too.

Don’t let the paleo title fool you… these bars are pure chocolate pecan pie goodness.

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{Paleo} Chocolate Pecan Pie Bars

Makes 16 bars



  • 4 Tablespoons coconut oil or unsalted butter, softened
  • 2 Tablespoons maple syrup
  • pinch of salt
  • 1/2 cup coconut flour


  • 3 large eggs
  • 1/2 cup coconut or brown sugar
  • 1/2 cup maple syrup
  • 2 Tablespoons coconut oil or unsalted butter, melted
  • 1 Tablespoon vanilla extract, optional
  • 1 large pinch of salt
  • 1-1/2 cups chopped pecans
  • 3/4 cup chocolate chunks


To make the crust, preheat the oven to 350° and lightly grease an 8×8 baking pan.  In the bowl of your standing mixer, mix the butter/coconut oil with the maple syrup and salt on medium speed until combined. Reduce the speed to low, and add in the coconut flour.  Mix on low until a soft dough forms.  Press the dough into the greased baking pan, and bake at 350° for 7-8 minutes.  Remove from the oven, and let cool slightly while you prepare the pecan filling.

To make the filling, in a large bowl combine the eggs, coconut sugar, maple syrup, melted butter, vanilla extract and salt, and whisk until smooth.  Stir in the chopped pecans and chocolate chunks.  Pour the pecan filling on top of the baked crust, and bake at 350° until the filling is set, about 40-45 minutes.  Cool the bars completely, and enjoy!

Original recipe by La Casa de Sweets

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