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These Pecan Chocolate Chip Shortbread Bars are unlike anything you’ve ever tasted, with a simple almond flour shortbread crust, and a thick layer of pecans and chocolate. As an added plus, these bars also happen to be paleo-friendly, vegan, gluten-free, and dairy-free too! They are just like my Paleo Magic Cookie Bars, but with pecans!
AHHHHHH I am so excited for you guys to make these!
So what’s in them, Nicole? Well, let me tell you.
Almond flour – Hopefully you guys like almonds, because the base requires almond flour. If you want to try a substitution, you can be my guest, I just haven’t had the chance to test a million versions to see what would come out best.
Cinnamon – Cinnamon is the spice of choice in this recipe!
Maple syrup – You can use maple syrup or any other liquid sweetener. I prefer using maple syrup, because maple syrup has a taste that screams fall!
Flax egg – To make a flax egg, all you have to do is whisk together 1 tablespoon ground flax seed + 3 tablespoons water, and let it thicken for about 5 minutes. The flax egg is an egg substitute. If you prefer using an egg, feel free to do so!
Pecans – Head to the store and purchase some pecans, they are the star of this recipe. I prefer purchasing whole pecans and chopping them myself because they are fresher, but you can always purchase pecans pre-chopped!
Coconut oil – Coconut oil is the best oil to use in this recipe, hands down!
Nut butter of choice – You can pick your favorite nut butter. I love using pecan butter when I have a jar on hand, but other times, I just use a creamy almond butter, and omg…YUM!
Coconut sugar – The coconut sugar adds both taste and texture, so if you can use it, please do!
Coconut milk – The full fat coconut milk is a must. I purchase a can of coconut milk, and use only the thick part at the top of the can.
Chocolate chips – You can use any chocolate chips that you’d like! I always grab dairy free chocolate chips, because I find them easier to digest, but do you! You know what also would be good in place of the chocolate chips?!?! BUTTERSCOTCH CHIPS!!!
How to make Pecan Chocolate Chip Shortbread Bars
To make these bars, it couldn’t be easier.
First, you mix together the shortbread base in a bowl, transfer it to a baking dish, press it down as evenly as you can, and then bake for 10 minutes. The mixture will definitely be somewhat crumbly, but that is ok! It will all work out in the end, I promise!
Then, you make the top layer! All you have to do is heat a small saucepan on the stove, then whisk together the coconut oil, maple syrup, nut butter, and coconut sugar, until there are no clumps left. Then you add in the pecans, and pour the entire mixture over the shortbread layer. Last, you add the chocolate chips and bake!
The key to getting perfect squares is to make sure to let the bars cool COMPLETELY before slicing into them. Trust me on this. If you want bars that hold together well, for the love of God, let them cool!
The best way to store these is…
To not store them at all and to eat them immediately! 🙂 In my house, these bars don’t last more than a day, they are that good. But, if you have leftovers, you can store them in the refrigerator for up to one week!
If you make this recipe, please be sure to leave a rating and comment below, and tag me on Instagram so I can repost your beautiful creations!
These Pecan Chocolate Chip Shortbread Bars are unlike anything you've ever tasted, with a simple almond flour shortbread crust, and a thick layer of pecans and chocolate. As an added plus, these bars also happen to be paleo-friendly, vegan, gluten-free, and dairy-free too!
Ingredients
FOR THE SHORTBREAD BASE:
- 2 cups almond four
- 1 tsp cinnamon
- pinch sea salt
- 2 tbsp maple syrup
- 1 flax egg (1 tb ground flax + 3 tb water)
FOR THE TOPPING:
- 2 cups chopped pecans
- ⅓ cup coconut oil
- ⅓ cup maple syrup
- ¼ cup nut butter of choice (I love pecan butter, almond butter, and cashew butter)
- ½ cup coconut sugar
- 2 tbsp full-fat coconut milk (comes in a can) (use the thick, white part from the top of the can)
- ¼ cup dairy-free chocolate chips
Instructions
- Preheat oven to 350.
- Line an 8x8 baking dish with parchment paper (oil the inside of the dish so the parchment paper sticks).
- Make flax egg by whisking together the flax and water in a small bowl, and setting it aside to thicken.
- In a medium bowl, mix together the remaining ingredients for the shortbread layer, and fold in the flax egg. The mixture will be crumbly, but that's ok
- Transfer the contents to the baking dish, and use your fingers to press everything down into the dish, as evenly as possible.
- Bake for 10 minutes.
- While the base is in the oven, make the topping.
- Place a sauce pan on the stove over medium heat.
- Add coconut oil, maple syrup, nut butter, and coconut sugar, stirring frequently so that everything begins to melt.
- Bring to a boil for 1-2 min, then reduce heat to low.
- Mix in the coconut milk and pecans. Make sure to coat everything well.
- Transfer contents to baking dish, making an even layer on top.
- Sprinkle chocolate chips evenly across the top.
- Bake for 33-35 minutes.
- Let cool completely before slicing into 12 squares.
- Store in the refrigerator in an air right container for up to one week.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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WHAT DID YOU THINK?
Rate + Review
These are the BEST bars ever. Thanks for an amazing recipe!
Thank you so much for your support and for making this recipe, Jackie!!
I said this last year too, but this is honestly the best holiday recipe. It’s made from nourishing ingredients, is decadent, easy to make and is different from a traditional pie. LOVE LOVE LOVE.
Woohoo! I love that so much, Cassie! Thank you so much for your kind review, I am so thrilled that you love these bars so much!!
These are absolutely to pie for! I’m a huge fan of pecan pie but my husband doesn’t like pecans or most of the desserts I like, so I prefer making individual serving desserts I can easily package to share with friends too. When I found this recipe, I thought it was so perfect- combing two things I love, pecans and chocolate! My first batch was so delicious, and the 3 friends I shared it with loved it too and couldn’t even tell that it was paleo and without actual sugar or butter! I made the recipe again a few days later on Thanksgiving with my mom, who was also skeptical about it being paleo and being delicious without butter. However, my mom and dad both LOVED it so much, they took all the leftover bars home!
These look amazing but I’m allergic to coconut. I know how to replace the sugar but the can coconut structure sounds important. Any ideas to substitute? No worries if not just thought I would ask thanks
Hi Suzanne! Can you do condensed milk? If so, I’d substitute with that (you can find it in a can at your grocery store!)!
this was so good! i made this when i was alone and shamelessly killed half of it in the same night. it was the perfect amount of sweetness and a very simple recipe that didnt leave me in the kitchen for hours 🙂