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Gluten Free Maple Pecan Bars (Paleo, Vegan)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Katie
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 16 bars 1x


These gluten free Maple Pecan Bars have an almond flour shortbread crust and a creamy maple pecan filling.  They are healthy, paleo and vegan friendly.






  1. Preheat oven to 350 degrees F.
  2. For the crust: combine almond flour, tapioca flour and salt in a medium sized mixing bowl.  Mix in melted coconut oil and maple syrup.  (Dough should be crumbly but moist.)  Firmly press dough into a parchment-lined 8" x 8" glass baking dish and set aside.
  3. For the Filling: In a medium sized mixing bowl, combine pecans, tapioca flour, cinnamon and salt.  Mix until well coated.  Set aside.
  4. In a small sauce pan, combine coconut cream, maple syrup and vanilla extract.  Cook on medium heat for 8 minutes, stirring frequently.  (Mixture should be simmering but not boiling.)
  5. Pour the coated pecans into the sauce pan and continue cooking on medium heat for 2 minutes, stirring constantly.  The mixture should thicken.
  6. Remove filling from heat and pour over crust.  Smooth out so that filling is an even layer, coating the entire crust.
  7. Place bars in the preheated oven and bake at 350 degrees for 20 minutes.
  8. Remove from oven and cool to room temperature.  Chill in fridge overnight**
  9. Cut and serve.
  10. Store in fridge or freezer.


*Use just the cream that rises to the top of a can of full fat coconut milk.  One can of full fat coconut milk should be produce about 1 cup of cream.

**These bars cut best after chilling in the fridge overnight.