Chocolate Caramel Paleo Pecan Pie Bars Recipe

These Paleo pecan pie bars have a light, thick crust and are topped with a simple caramel sauce and chocolate chips. You’ll love the contrast of the crust texture with the crunchy, yet gooey topping texture. These are definitely crave-able!

Sometimes in the food blogging world, you hit the jackpot with a new recipe…and that is exactly what I did with this one, definitely one of my proudest moments (forget graduation, getting married, having kids, etc – – haha :).  Okay okay, I am obviously exaggerating, but seriously only a little bit.  These bars are GOOD and addictive, and decadent, and indulgent, and everything you could possibly want from a dessert – plus more.

If you are a naysayer and think that you can’t make a decadent dessert without using refined flour, sugar, and eggs, I double dare you to make these and try them.  I can pretty much guarantee you will be converted to my side :)!

If you are like me and already believe that simple, whole foods can be every bit as decadent as traditional desserts than you are in for a treat today.  These chocolate caramel bars are insanely delicious (have I mentioned that yet), grain-free, gluten-free, dairy-free, made with natural sweeteners, and Vegan!  Yes, it is too good to be true, but I assure you it is – sometimes you can get the best of both worlds.

Here are some tips and tricks to make these even better:

• Watch the caramel carefully, cause it will seem like it’s taking forever and it will never caramelize and this is really boring and I think I’m going to do something else and then all of a sudden it’s – I only left for a minute and now it’s burnt!
• If you serve it when it’s too warm, it will fall apart, but it’s so good when it’s warm. So good. The best compromise is to serve them when they are still slightly warm and not cold, but not so warm that they just fall apart.
• As for coconut cream, you can either take a can of coconut milk and refrigerate it overnight, then the next day, don’t tip it over. Just open it up and carefully skim the thick cream off the top. Or, you can buy cans of just the coconut cream.

I would love to know if you try my pecan pie bars recipe and what you think of it and what occasion you made it for. Please comment below!

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P.S. I'm in love with Etsy lately! Check out my favorite kitchen items to help me cook, clean and organize my kitchen!

Chocolate Caramel Paleo Pecan Pie Bars Recipe

★★★★★

5 from 1 reviews

These pecan pie bars have a light, thick crust topped with a Vegan caramel and chocolate chip topping. {Gluten-Free, Clean Eating, Dairy-Free, Vegan}

• Author: Rebecca Baron
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 12 1x
• Category: Dessert
• Cuisine: Paleo

Scale 1x2x3x

Ingredients

For the Base

• 2 cups almond flour *
• 1/2 cup arrowroot powder *
• 1/4 cup pure maple syrup *
• 1/4 cup coconut oil (melted)

For the Topping

• 1 cup pecans (chopped, I used raw, but roasted would work as well)
• 1/2 cup dark chocolate chips *

For the Caramel

• 1/3 cup coconut sugar *
• 1/3 cup coconut cream *
• 2 Tbsp pure maple syrup *
• 2 Tbsp coconut oil

Instructions

1. Preheat the oven to 350 degrees
2. Combine all of the ingredients for the base
3. Line an 8×8 baking dish with aluminum foil and grease the foil (the aluminum foil is optional, it just makes clean-up way easier)
4. Press the dough for the base into the greased baking dish
5. Sprinkle the pecans and chocolate chips on top of the base
6. Combine the ingredients for the caramel in a small saucepan over medium heat
7. Allow to come to a boil and then simmer 10-15 minutes until the mixture starts to caramelize (stirring frequently)
8. Pour the caramel over the pecan and chocolate chip topping
9. Bake for 20-30 or until the caramel is nice and bubbly all over
10. Allow to cool and serve
11. Store in an airtight container in the fridge

Keywords: Light, Caramel, Vegan