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Paleo Pecan Pie Bar Crisp

October 24, 2019 by predominantlypaleo 5 Comments

 

Call it a pie, call it a bar, call it a crisp or a cobbler, this Paleo Pecan Pie Bar Crisp is all you need for a special dessert. 

 

Paleo Pecan Pie Bar Crisp

Gosh durnit y’all, I wanted so badly to make this dessert egg free. And I did it but dang that was painful. So my plan was this – make pecan pie bars that can be sliced and eaten by hand. And technically you could do that buuuuut, they are a little messy for that. 

Since I wanted to make these sans egg, that means I have an abbreviated selection of binders to use to hold these puppies together. I didn’t believe flax or chia would do the trick, so I leaned on my trusted pal, gelatin. Gelatin, when used properly is nothing short of magic. But it has its limitations. Nevertheless, I persisted. 

Paleo Pecan Pie Bar Crisp

So after round one, where I used a wee bit too much gelatin and ended up with a functioning pecan bar with a terrible texture, I knew that was a dumpster batch. Shame too cuz pecans are not cheap, ya heard?

But all is well here. I figured out a way to title it in such a way that if you are meticulous and daring, you’ll have yourself some pecan bars. And if you don’t want to try so hard, you can just scoop that sucker into a bowl and slap some dairy free (or dairy) ice cream on top. 

 

Paleo Pecan Pie Bar Crisp

I very hurriedly took me photos before I dashed out the door to a ladies get together, where I saw scoop after scoop going down the hatch. I stood back as a silent observer but was able to witness much enjoyment. Whew. For a spontaneous recipe, it worked out well and I’m excited to make it again when it’s not an actual experiment on 15 brand new friends. Want a traditional pecan pie recipe? Go HERE!

 

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Paleo Pecan Pie Bar Crisp

Paleo Pecan Pie Bar Crisp
Print Recipe
  • Author: Jennifer Robins

Ingredients

Scale

For the crust:

  • 1.5 cups almond flour
  • 2 tablespoons honey
  • 5 tablespoons sustainably sourced palm shortening or coconut oil, softened
  • Pinch sea salt

For the pecan portion:

  • 3 cups pecan pieces
  • 1/4 teaspoon sea salt
  • 1/2 cup maple syrup
  • 1/4 cup coconut sugar
  • 1/2 cup dairy free creamer (I used Nutpods), full fat coconut milk would work too
  • 1.5 tablespoons grass fed gelatin (the kind that congeals)

Instructions

  1. Preheat your oven to 350F
  2. Combine the almond flour, honey, pinch of salt, and shortening in a bowl
  3. Stir to combine and then press into a 9×9 casserole dish
  4. Bake for 20 minutes 
  5. While the crust is baking, combine the remaining ingredients except for the gelatin, in a separate bowl
  6. Remove the casserole dish after 20 minutes and set aside
  7. Add the gelatin to the pecan mixture and stir quickly
  8. Spoon the pecan mixture into the casserole dish and press with a spatula to evenly distribute
  9. Bake for another 40 minutes and then COOL COMPLETELY before attempting to slice or spoon out warm with ice cream if you don’t give a crap whether they are in square shapes

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Comments

  1. Dawn says

    October 24, 2019 at 10:35 pm

    How many eggs would you use for those of us who can have eggs?
    This looks really yummy and I can’t wait to make it.

    Reply
    • predominantlypaleo says

      October 24, 2019 at 10:55 pm

      I would probably follow my pecan pie recipe that I linked to – I think it would be 3 eggs.

      Reply
  2. Cynthia says

    October 24, 2019 at 11:36 pm

    Do you have a nut free crust recipe I could use instead? Just curious…

    Reply
    • predominantlypaleo says

      October 25, 2019 at 12:25 pm

      You could try the crust from this recipe: https://predominantlypaleo.com/paleo-chocolate-pie-with-coconut-macaroon-crust/

      Reply
    • predominantlypaleo says

      October 25, 2019 at 12:39 pm

      Try this crust: https://predominantlypaleo.com/paleo-chocolate-pie-with-coconut-macaroon-crust/

      Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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