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A stack of chocolate pecan pie bars with a bite taken out.
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4.84 from 6 votes

Chocolate Pecan Pie Bars

These Chocolate Pecan Pie Bars are so easy and secretly healthy for you, they just might become one of your new favorite Thanksgiving, Christmas, or holiday desserts! The shortbread crust pairs perfectly with the pecan pie-inspired filling.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 16 bars
Author: London



  • 1 ¾ cups almond flour blanched, super fine
  • ¼ cup coconut flour
  • 2 Tbsp. coconut oil melted
  • 3 Tbsp. coconut sugar
  • 1 egg whisked
  • 2 Tbsp. pure maple syrup
  • tsp. salt


  • ½ cup pure maple syrup
  • 2 Tbsp. coconut oil melted
  • ¼ cup coconut sugar
  • 3 eggs whisked
  • 1 ½ tsp. cinnamon
  • 1 ½ tsp. vanilla
  • 3 Tbsp. tapioca starch*
  • 1 ¾ cups pecans coarsely chopped
  • ½ cup mini chocolate chips dark


  • Preheat the oven to 350°F.
  • Make the Crust. In a medium-sized bowl combine almond flour, coconut flour, and 3 tablespoons coconut sugar. Whisk to combine. Add remaining crust ingredients and mix until all ingredients are well incorporated and mixture starts to stick together. Press the crust into the bottom of a 9-inch square baking dish that has been lined with parchment paper. Go up the sides of the dish ½-1 inch.
    1 ¾ cups almond flour, ¼ cup coconut flour, 2 Tbsp. coconut oil, 3 Tbsp. coconut sugar, 1 egg, 2 Tbsp. pure maple syrup, ⅛ tsp. salt
  • Make the Filling. In the same medium-sized bowl combine all filling ingredients except for the pecans and chocolate chips. Whisk filling until all ingredients are completely combined.
    ½ cup pure maple syrup, 2 Tbsp. coconut oil, ¼ cup coconut sugar, 3 eggs, 1 ½ tsp. cinnamon, 1 ½ tsp. vanilla, 3 Tbsp. tapioca starch*
  • Add the Filling to the Crust. Add pecans and chocolate chips to the baking dish. Pour the filling mixture over the nuts and chips and spread it out evenly in the dish.
    1 ¾ cups pecans, ½ cup mini chocolate chips
  • Bake pecan pie bars for 35-40 minutes, or until the top starts to bubble. Let chocolate pecan pie bars sit until cooled to room temperature before cutting. Enjoy!


  • You can use agave nectar or honey instead of the pure maple syrup.
  • You can also use arrowroot or corn starch instead of the tapioca starch.

Meal Prep and Storage

  • How to prep ahead: Make the entire recipe, including baking the pecan pie bars, and store in the refrigerator for up to 2 days before serving. Or, prepare the crust and filling, assemble the pecan pie bars, but do not bake them yet. Store the unbaked pecan pie bars in the refrigerator and bake them the day of serving.
  • How to store: Since pecan pie bars have an egg-based filling, they need to be stored in the refrigerator within 2 hours of baking. Chocolate pecan pie bars will keep well for up to 3 to 4 days in the refrigerator.
  • How to freeze: You can freeze these bars for up to 3 months. Be sure to tightly wrap them in plastic first.
  • How to reheat: When ready to serve, simply pull the pecan pie bars out for at least 20 minutes so they come to room temperature. Or, you can heat them up for 10-15 seconds in the microwave.


Calories: 288kcal | Carbohydrates: 24g | Protein: 5g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 49mg | Potassium: 86mg | Fiber: 3g | Sugar: 15g | Vitamin A: 80IU | Vitamin C: 0.1mg | Calcium: 64mg | Iron: 1.1mg