Gooey Paleo Maple Pecan Pie Bars (Shortbread Crust)

Ingredients

For the Buttery Shortbread Crust:

• 2 cups superfine blanched almond flour
• 3 tbsp tapioca starch or arrowroot flour
• 0.25 cup melted grass-fed ghee or solid coconut oil
• 3 tbsp pure Grade A dark maple syrup
• 1 tsp pure Madagascar vanilla extract
• 0.5 tsp coarse Celtic sea salt

For the Gooey Caramel Pecan Topping:

• 2.5 cups raw pecan halves (roughly chopped, reserving some whole for top)
• 0.5 cup pure dark maple syrup
• 0.33 cup unrefined coconut sugar
• 0.25 cup culinary coconut cream or grass-fed ghee
• 1 large pasture-raised egg, lightly beaten (binds the gooey caramel)
• 1 tbsp tapioca starch (ensures thick caramel set)
• 1.5 tsp pure vanilla extract
• 0.5 tsp coarse sea salt and pinch of cinnamon

For Finishing:

• Flaky Maldon sea salt (for sprinkling over warm caramel)

Step-by-Step Instructions

1. Preheat & Prep Pan: Preheat oven to 350°F (175°C). Line an 8x8-inch square metal baking dish with parchment paper, leaving an overhang on the sides for easy lifting.
2. Mix & Blind Bake Shortbread Crust: In a medium bowl, combine almond flour, tapioca starch, melted ghee, maple syrup, vanilla, and sea salt. Mix with a fork until dough comes together. Press dough firmly and evenly into the bottom of the prepared pan. Bake at 350°F for 10 to 12 minutes until edges are lightly golden. Remove from oven and let cool for 5 minutes.
3. Simmer Gooey Maple Caramel (Chef Secret): In a small saucepan over medium-low heat, combine maple syrup, coconut sugar, coconut cream (or ghee), vanilla extract, tapioca starch, and sea salt. Whisk continuously for 2 to 3 minutes until coconut sugar dissolves and liquid begins to bubble into a glossy, fragrant caramel. Remove from heat and let cool for 3 minutes. Whisk in the beaten egg vigorously until fully incorporated.
4. Fold in Pecans: Stir the chopped pecans into the warm caramel sauce until every nut is coated.
5. Layer & Bake: Pour the pecan caramel mixture evenly over the par-baked warm shortbread crust, spreading the pecans into a flat, compact layer.
6. Bake to Caramelized Perfection: Bake at 350°F for 20 to 22 minutes until the pecan topping is bubbling vigorously across the surface and the nuts are fragrant and deeply toasted.
7. Sprinkle Sea Salt & Chill (The Crucial Set): Remove pan to a cooling rack. Immediately sprinkle flaky Maldon sea salt over the bubbling caramel. Let cool completely at room temperature for 1 hour, then transfer to the refrigerator for 1 hour to set the caramel firm.
8. Slice & Serve: Use the parchment overhang to lift the slab onto a cutting board. Using a large chef's knife wiped clean between cuts, slice into 16 neat squares. Serve chilled or at room temperature!

Nutritional Breakdown (Per Bar)

Chef's Paleo Nutritional Science

Raw pecans are concentrated in gamma-tocopherol (a potent isoform of Vitamin E) and monounsaturated oleic acid, protecting vascular endothelial tissue. Unrefined coconut sugar has an inherently lower glycemic index (~35) compared to table sugar or corn syrup, delivering trace potassium, zinc, and inulin prebiotic fiber.

Frequently Asked Questions