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What Great Grandma Ate / Recipes / Egg Free / Berry Pecan Bars (Paleo, Vegan)

Berry Pecan Bars (Paleo, Vegan)

Last Updated on February 24, 2020 by Jean Choi 5 Comments

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These Paleo and Vegan Berry Pecan Bars are easy to make while being irresistible. They are a twist on a holiday classic with a yummy crunchy topping!

This is a sponsored post written by me on behalf of the American Pecan Council. I was compensated and received a product to try. I fully stand behind this product, and the opinions are 100% my own.

Pecans are my favorite nuts to add to desserts. Even during the holidays, pecan pies and pecan bars are what I’m immediately drawn to, and the buttery and crunchy flavor and texture of these nuts are just so irresistible. With the warmer weather upon us, I decided to use berries to make a delicious paleo and vegan pecan dessert, and the result is fantastic and so addicting.

Berry Pecan Bars Recipe

These paleo pecan bars recipe is one that I’ll probably make over and over again. The contrast of the sweet and tart is so delicious, and I just love the crunchiness of pecans with the soft and gooey berry layer. The bottom crust is also sturdy, while tasting buttery and amazing.

I just love that this is a recipe that can be enjoyed all year round. While berries are usually in season during the summer months, you can totally use frozen berries which can be found any time of the year.

Are Pecans Healthy?

Heck yes. Pecans are one of my favorite nuts because they are nutrient dense, packed with monounsaturated fats, fiber, and essential minerals like copper, manganese and zinc. I always find that because they are low in carbs and high in good fats, I feel satiated longer when I snack on them so they are a great addition to my low carb lifestyle.

On top of that, I love that they are one of the only popular nuts that are indigenous to the US and are harvested in over a dozen Southern states. As someone who tries to eat local and tries to reduce her carbon footprint, this is important to me!

Lastly, they are just so tasty! They are great to eat on their own, or topped on yogurt bowls or in a trail mix. Their natural sweet and buttery flavor makes them perfect for baked treats like these paleo pecan bars.

Tips for Making These Berry Pecan Bars

This yummy paleo and vegan pecan dessert is made up of 3 components: the crust, berry filling, and the crunchy pecan topping. It’s a relatively easy recipe to make, but these tips will help you get great results every time!

  • Once you bake the crust, it’s important to LET IT COOL COMPLETELY before adding the filling and the topping. If not, it won’t hard enough and will turn mushy when you add the wet berries. The cooling time should take about 30-40 minutes.
  • You can use just one kind of berries or a mix of your favorite ones for the filling! I’ve made these with both fresh and frozen berries and they both turned out delicious.
  • Make sure to cool these paleo pecan bars completely once it finishes baking in the oven before cutting in to them, so all the layers set.
  • Serve alone, or I love it with some vanilla ice cream or whipped cream. It’s fantastic cold or heated in the microwave!

Other recipes you may love…

  • White Chocolate Glaze Paleo Brownies
  • Strawberry No Bake Cheesecake Bars (Paleo, Vegan)
  • Coconut Mixed Berry Paleo Popsicles (Vegan)
  • Mini Pumpkin Tarts
Berry Pecan Bars

Berry Pecan Bars (Paleo, Vegan)

These Paleo and Vegan Berry Pecan Bars are easy to make while being irresistible. They are a twist on a holiday classic with a yummy crunchy topping!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: are pecans healthy, healthy pecan dessert, paleo pecan bars, pecan bars recipe, vegan pecan dessert
Prep Time: 5 minutes minutes
Cook Time: 40 minutes minutes
Crust cooling time: 40 minutes minutes
Servings: 16 bars
Calories: 203kcal

Ingredients

Crust

  • 2 cups almond flour
  • 3 tbsp coconut oil or ghee, melted
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt

Berry Filling

  • 3 cups fresh or frozen berries of your choice I used a mix of raspberries, blueberries, and strawberries
  • 1/4 cup coconut sugar
  • 1 tbsp tapioca starch or arrowroot starch
  • 2 tsp lemon juice

Crunchy Pecan Topping

  • 1 cup pecan halves
  • 3 tbsp almond flour
  • 4 tsp coconut oil
  • 2 tsp maple syrup
  • 1/2 tsp cinnamon

Instructions

  • Set oven to 375 degrees F and line an 8×8 baking pan with parchment paper so the edges hang off the sides.
  • Place crust ingredients in a large bowl and mix together until it forms a dough when pinched together.
  • Press evenly into the bottom of the prepared pan.
  • Bake for 10 minutes.
  • Cool completely.
  • While the crust is cooling, place the filling ingredients in a food processor and pulse until the berries are roughly chopped. Set aside.
  • Combine ingredients for the pecan topping in the food processor and pulse until a crumble has formed.
  • Once the crust has cooled, pour the filling topping on top and then top with the pecan topping mixture.
  • Bake for 30 minutes until the berries are bubbling and the pecan crumble topping is golden brown.
  • Cool completely before slicing.
Nutrition Facts
Berry Pecan Bars (Paleo, Vegan)
Amount Per Serving (1 bar – makes 16)
Calories 203 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g25%
Sodium 48mg2%
Potassium 97mg3%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 7g8%
Protein 2g4%
Vitamin A 25IU1%
Vitamin C 3.1mg4%
Calcium 18mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

346 shares
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By Jean Choi | December 12, 2019

Comments

  1. Sue says

    December 16, 2019 at 6:35 pm

    5 stars
    This was so delicious! Hubby and I had to go for more.

    Reply
  2. Renea says

    February 25, 2020 at 6:15 pm

    Could you sub Stevia for the maple syrup and coconut sugar

    Reply
    • Jean Choi says

      February 26, 2020 at 4:40 pm

      I haven’t tried, but you can try using liquid stevia for maple syrup and powdered for coconut sugar. Otherwise, messing with the liquid ratio might alter the texture.

      Reply
  3. Emily says

    March 29, 2020 at 10:59 am

    5 stars
    Wow these are SO good. You cannot tell they are paleo at all – they taste like a delicious berry pie! I used a frozen triple berry mix (strawberries, blueberries, and blackberries), and subbed monk fruit for the coconut sugar. I’ll be making these for years to come. Thank you so much for sharing!

    Reply
    • Jean Choi says

      March 30, 2020 at 7:57 am

      Yay, that makes me so happy! Thanks for trying it out and so glad that monk fruit worked!!

      Reply

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Hi, I’m Jean!

headshot of Jean Choi - blogger of What Great Grandma Ate

I’m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor. I hope I can help you feel confident in the kitchen and inspire you to try out some new-to-you dishes!

More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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