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Paleo Vegan Chocolate Pecan Pie Bars

Paleo Vegan Chocolate Pecan Pie Bars combine delicious pecan pie with gooey chocolate richness for an incredibly flavorful treat! These cookie bars are easy to prepare and amazing for sharing!

Vegan Chocolate Pecan Pie Bars (paleo) - a delicious holiday dessert! Grain-free, gluten-free, dairy-free, refined sugar-free, and egg-free. Gooey, rich crumb bars!

 

Rich, buttery shortbread crust with gooey caramel-covered pecans and melted chocolate chips make these soft, chewy, crumb bars completely addicting.

I made these bars for my family’s Thanksgiving feast and they were all the rage. In fact, my sister insisted she take home the leftovers 😉

If you’ve tried my Paleo Pecan Pie Bars, or my Dairy-Free Keto Pecan Pie recipe, you may just love this chocolate version just as much, if not more!

They are also reminiscent of my 7-Layer Paleo Magic Bars, minus a couple of layers.

Fans of pecans, chocolate, shortbread, or caramel will find these bars utterly scintillating!

Let’s dive right into the details!

Grain-Free Vegan Chocolate Pecan Pie Bars - paleo, dairy-free, refined sugar-free, egg-free and delicious holiday cookie bars!

Ingredients For Chocolate Pecan Pie Bars:

Pecans

Coconut Milk

Tapioca Flour

Coconut Sugar or Brown Sugar

Almond Flour

Coconut Oil

Chocolate Chips

The bars are nestled on a delicious shortbread crust, which is made from almond flour, coconut oil, and pure maple syrup. While the crust contains no dairy, it has a natural buttery flavor, making it taste ultra inviting. 

Dairy-free homemade caramel is made using full-fat canned coconut milk and coconut sugar, resulting in thick, sticky gooey deliciousness. 

Finally, the pecans and chocolate chips make up that nutty crunch and incredibly sinful richness.

Paleo Vegan Chocolate Pecan Pie Bars made grain-free, dairy-free, egg-free. These gooey, delicious crumb bars are completely delicious!

Make no mistake…just because these luscious bars are grain-free, egg-free, dairy-free, and refined sugar-free (buzz words) does not make them “healthy.” They are, indeed an indulgent dessert!

 

Tips For Making This Recipe:

Before you set out to make this recipe, read all of the instructions and give yourself plenty of time. This is a fabulous make-ahead dessert recipe, as you will need time to allow the crust to cool and to allow the bars to chill to set up. 

While this recipe involves a few steps, the great news is it can be performed in parts. 

For instance, you can make the shortbread crust up to 3 days ahead of time. 

You can also prepare the chocolate filling and the caramel ahead of time, but you will need to reheat them in order to make the bars as they will become too thick to spread when chilled.

My recommendation is to prepare the shortbread crust ahead of time so that it has plenty of time to cool. 

That way, you can make the chocolate filling and the caramel quickly and compile the bars to get them ready to chill in advance.

Grain-Free Vegan Chocolate Chip Pecan Bars - paleo, egg-free, dairy-free, refined sugar-free gooey bars on a shortbread crust

How to Make Vegan Chocolate Pecan Pie Bars:

Prepare the Crust: 

Preheat the oven to 350 degrees F and line a 9” x 9” cake pan with parchment paper.

Stir together all of the ingredients in a mixing bowl. Keep stirring until a thick, moist, crumbly dough forms.

Press the rest of the crust mixture into the parchment-lined cake pan until you have an even layer of crust. Poke several times with a fork to ensure even baking.

Prepare the almond flour shortbread crust

Bake on the center rack of the preheated oven for 12 to 16 minutes, or until the crust is golden-brown and appears as though it has set up. 

Remove the crust from the oven.

Almond flour shortbread crust out of the oven

Make the Caramel:

Heat the coconut milk, coconut sugar, and sea salt in a small saucepan over medium-high heat. Bring it to a full boil, whisking consistently. Add the gluten-free flour (or tapioca flour) and whisk vigorously at a continuous boil until the clumps of flour are out and the caramel is very thick, about 8 to 15 minutes.

Stir in the pecans.

Caramel pecans for shortbread cookie bars

Note: it’s easy to prepare the caramel while the crust is baking in the oven!

Make the Bars:

Sprinkle the chocolate chips over the cooled pie crust evenly.

Sprinkle chocolate chips over the pie crust

Pour the caramel mixture over the chocolate chips and spread it into an even layer.

Pour the caramel pecans over the crust

Bake at 350 for 10 minutes. 

Bake the caramel pecan bars

Allow the bars to cool for 15 minutes before moving them to the refrigerator. Chill for at least 1 hour before slicing and serving. Note: You can slice the bars sooner than 1 hour if you want them to be melted, gooey and don’t care about how messy they are 😉 (this is my preference)

Allow the chocolate chip pecan bars to cool before slicing

And that’s it! Rich, gooey, chewy, buttery nutty cookie bars for gift giving and sharing with friends and family!

More Gluten-Free Cookie Bar Recipes:

Easy Vegan Chocolate Chip Pecan Caramel Cookie Bars - grain-free, gluten-free, dairy-free, egg-free, delicious dessert recipe

Caramel + pecans + chocolate + shortbread = wins all around!

If you make these caramel pecan bars, feel free to share a photo on Instagram and tag me @The.Roasted.Root

Vegan Chocolate Pecan Pie Bars (paleo) - a delicious holiday dessert! Grain-free, gluten-free, dairy-free, refined sugar-free, and egg-free. Gooey, rich crumb bars!

Paleo Vegan Chocolate Pecan Pie Bars

Yield: 16 Bars
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Rich, gooey caramel pecans with melted chocolate on a shortbread crust?? What could be better?!

Ingredients

Shortbread Crust:

  • 2 ½ cups superfine almond flour
  • 6 Tbsp coconut oil, melted*
  • 3 Tbsp pure maple syrup
  • Pinch sea salt

Chocolate Pecan Caramel Filling:

  • 1 (15-ounce) can full-fat canned coconut milk
  • 1/2 cup coconut sugar**
  • Pinch sea salt
  • 2 Tbsp tapioca flour or gluten-free flour
  • 2 cups raw pecans***
  • 2 cups chocolate chips

Instructions

Prepare the Crust: 

  1. Preheat the oven to 350 degrees F and line a 9” x 9” cake pan with parchment paper.
  2. Stir together all of the ingredients in a mixing bowl. Keep stirring until a thick, moist, crumbly dough forms.
  3. Press the rest of the crust mixture into the parchment-lined cake pan until you have an even layer of crust. Poke several times with a fork to ensure even baking. Bake on the center rack of the preheated oven for 12 to 16 minutes, or until the crust is golden-brown and appears as though it has set up. 
  4. Remove the crust from the oven.

Make the Caramel:

1. Heat the coconut milk, coconut sugar, and sea salt in a small saucepan over medium-high heat. Bring it to a full boil, whisking consistently. Add the tapioca flour (or gluten-free flour) and whisk vigorously at a continuous boil until the clumps of flour are out and the caramel is very thick, about 8 to 15 minutes.

2. Stir in the pecans.

Make the Bars:

  1. Sprinkle the chocolate chips evenly over the cooled pie crust.
  2. Pour the caramel pecans evenly over the chocolate chips and spread it into an even layer.
  3. Bake at on the center rack of the preheated oven at 350 for 10 minutes. 
  4. Allow the bars to cool for 15 minutes before moving them to the refrigerator. Chill for at least 1 hour before slicing and serving. Note: You can slice the bars sooner than 1 hour if you want them to be melted, gooey and don’t care about how messy they are 😉

Notes

*Use melted butter if you aren’t vegan

**Use brown sugar if you’d like for a non-paleo option

***you can chop the pecans if you’d like, but I like the look of the whole pecans 🙂

Nutrition Information
Yield 16 Serving Size 1 of 16
Amount Per Serving Calories 468Total Fat 33gCarbohydrates 38gFiber 5gSugar 28gProtein 9g
Paleo Vegan Pecan Pie Bars made egg-free, dairy-free, refined sugar-free, and grain-free. This easy dessert bar recipe is gooey and amazing on a shortbread crust!

 

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