Chewy Pecan Pie Shortbread Bars

Gluten-Free, Dairy-Free, Refined Sugar-Free, Hormone-Supportive, Blood-Sugar-Balanced, Nourishing

There’s something so nostalgic about the flavours of pecan pie, but this version feels lighter, more balanced, and supportive for both hormones and digestion. These Chewy Pecan Pie Bars are pure comfort “buttery”, nutty, golden, and gooey yet made entirely with clean, whole-food ingredients.

The almond–coconut shortbread base provides healthy fats and fibre to help stabilize blood sugar, while the maple–pecan filling gives that classic caramel chew without refined sugar or corn syrup. Pure maple syrup and coconut sugar offer minerals and a gentler glycemic impact, helping you enjoy sweetness without the spike-and-crash. Coconut cream adds richness, and pecans contribute magnesium, zinc, and nourishing fats that support skin, hormones, and metabolic health. This dessert feels indulgent and cozy. Perfect for holiday gatherings, a wholesome dessert board, or a sweet, balanced treat to keep in the fridge throughout the week.

Ingredients (Serves 12–16 Bars)

Shortbread Crust
1 cup (100 g) almond flour
½ cup (60 g) coconut flour
¼ cup (60 g) coconut oil or grass-fed butter, melted
3 tbsp (45 g) pure maple syrup
1 tsp vanilla extract
Pinch sea salt

Chewy Maple Pecan Topping
½ cup (120 g) pure maple syrup
⅓ cup (80 g) coconut sugar
¼ cup (56 g) coconut oil or ghee, melted and slightly cooled
2 large eggs (100 g), room temperature
2 tbsp (30 g) full-fat coconut cream
1 tsp apple cider vinegar

1 tsp vanilla extract or vanilla bean paste
¼ tsp fine sea salt
2 cups (200 g) raw pecans, toasted and roughly chopped

Method

Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.

In a medium bowl, mix the almond flour, coconut flour, melted coconut oil, maple syrup, vanilla, and sea salt until a soft, crumbly dough forms.

Press the dough evenly into the prepared pan. Bake for 10–12 minutes, or until lightly golden around the edges. Set aside to cool slightly.

Spread the pecans on a baking sheet and toast for 6–8 minutes, until fragrant. Let cool fully, then roughly chop.

In a medium bowl, whisk together the maple syrup, coconut sugar, and melted coconut oil until smooth and glossy.

Add the eggs, coconut cream, apple cider vinegar, vanilla, and salt. Whisk until fully combined.

Stir in the chopped pecans until evenly coated.

Pour the pecan mixture over the pre-baked crust, spreading evenly.

Bake for 25–30 minutes, or until the top is golden and the centre is just set. A slight jiggle is normal it will firm up as it cools.

Cool completely at room temperature, then refrigerate for at least 1 hour before slicing into clean bars.

Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.

Serving Suggestions

Serve chilled or at room temperature with a cup of herbal tea or decaf coffee.
Add a dollop of coconut whipped cream.
These bars make a stunning addition to a festive dessert board.

Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist