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Gluten Free Pecan Pie Bars with Date Syrup

A Dairy Free and Gluten Free pecan shortbread crust is topped with a chewy pecan filling with cinnamon and date syrup.
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Course: Dessert
Prep Time: 20 minutes
cooling time: 2 hours
Servings: 8
Calories: 235kcal

Equipment

  • mixing bowls
  • Measuring cups/spoons
  • Oven
  • 8x8 baking dish

Ingredients

Shortbread Crust

  • 1 cups 1.1 Gluten Free flour
  • 8 tbl Dairy Free butter, room temp
  • 1/4 tsp cinnamon
  • 2 tbl sugar

Pecan Pie Filling

  • 3/4 cups date syrup
  • 1/4 cup brown sugar
  • 2 tbsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/2 tsp kosher salt
  • 2 eggs
  • 2 tbl arrowroot powder
  • 1 1/2 cups pecans, chopped

Instructions

Shortbread Crust

  • Preheat oven to 350 degrees. Spray a an 8x8 baking dish with nonstick spray. Set aside
  •  In a mixing bowl, combine the gluten-free flour, sugar, cold butter, and ground cinnamon.
  • Mix until crumbly and press the mixture firmly into the bottom of the prepared baking dish.
  •  Bake the crust for 20 minutes or until lightly golden. 

Pecan Pie Filling

  • In another bowl, mix together the Date Syrup, brown sugar, vanilla extract, cinnamon, salt, eggs, arrowroot powder, and chopped pecans until well combined.
  •  Pour the prepared filling evenly over the freshly baked, hot crust.
  • Return the dish to the oven and bake for an additional 30 minutes or until the filling is set and a knife inserted near the edge comes out clean.
  • Allow the pecan pie bars to cool completely in the baking dish before slicing into squares.
  • Enjoy

Video

Nutrition

Serving: 1g | Calories: 235kcal | Carbohydrates: 25g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Cholesterol: 41mg | Sodium: 260mg | Potassium: 33mg | Fiber: 2g | Sugar: 11g | Vitamin A: 60IU | Vitamin C: 0.01mg | Calcium: 26mg | Iron: 1mg
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