Paleo Coffee Pecan Pie Bars

Your favorite holiday dessert in smaller bar form, and lighter. Simple, delicious, and will PERK you up in no time. Recipe and photo created by Cotter Crunch.


    • 2 cups Pamela's Almond Flour
    • 1 tbsp tapioca starch (or arrowroot or potato starch works too)
    • 10-12 pitted dates
    • 1 tbsp coconut oil
    • 6 dates (pitted)
    • pinch of sea salt
    • 1 tsp vanilla
    • 1 cup pecan halves to blend
    • 1/3 cup maple syrup
    • 1/2 cup coconut oil
    • 2 tbsp coconut milk (or water if you prefer less creamy)
    • 2 tbsp instant coffee or espresso
    • 1/4 cup to 1/2 cup extra pecan halves to place on top before baking
    • Optional coffee beans for topping

    Preheat oven to 350F. Line a 8x8 or 9x9 baking pan with parchment paper and be sure to grease or oil the sides as well.

    Blend 2 cups almond flour, tapioca starch, dates, and 1 tbsp coconut oil in a food processor. Pack this into the bottom of the baking pan.

    Bake for 15 minutes. Remove from oven.

    While the crust is baking, make the filling.

    Blend 6 dates, vanilla, salt, and 1 cup of pecans. The batter will be sticky and thick. Then Place in a bowl and set aside. Next, in a small saucepan, combine 1/2 cup maple syrup, milk (or water), 1/2 cup coconut oil, and coffee. Let it come to a soft boil and then reduce to low, whisk on low. This should only take about 2 -3 minutes max! It will be a little foamy and bubbly then it will settle back down. Combine your hot coffee coconut oil mix with the date/pecan filling in one bowl. Mix together quickly.

    Pour that mixture over the pecan crust in the pan. Spread it out evenly. See the picture in the post with the glaze on top. That's the coffee/date batter. Sprinkle the rest of your pecan halves on top. Sprinkle any extra coffee beans you'd like on top. The coffee beans are optional.

    Bake again for about 18-22 minutes or until golden brown on the sides. Once baked, place in the fridge for 1 hr to set. Remove and slice.

    Store in the fridge in a sealed container if you want to keep these for later. Just pop it in the oven or microwave to warm it again.


    Total time does not include CHILL time, so add an extra hour for them to set.

    I used Pamela's Paleo nut flour blend which consisted of almond/coconut/pecan flour. If you are using another paleo flour blend, be sure to watch the baking time on the crust. It will vary. If you are watching sugar, add less maple syrup and dates to the filling

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