Paleo Pecan Pie Squares

Thick crumbly “buttery” shortbread topped with a fudgy date and pecan topping…chewy around the edges, soft in the middle, topped off with yet more of those beautiful nuts because you can NEVER enough pecans!

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So I have a new job which takes me out of the house for a few hours Tuesday through to Friday. That coupled with having decided to take part in a couple of evening classes in the gym and the fact I’m still working over the weekend means blog posts aren’t being completed as often as in weeks previous. It also means less time in the kitchen concocting both sweet and savoury treats.

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It most certainly doesn’t mean no time…it just means I need to plan it out a little more…less dawdling, more whisking! I had a couple of chocolate truffle tarts to make for people last week which took up an extra bit of time but somewhere in the middle my longing for something sweet of an evening took over and I whipped up these little beauties.

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Ok so maybe they don’t look there’s all that much too them; well there isn’t! They take no time at all to put together, not the scheme of making raw desserts for people anyway! My love of pecans has taken over…I just can’t get enough of them. Straight from the bag they’re my to go snack of choice whatever time of the day. It’s a pity they’re so damn expensive but it’s a habit/addiction I’m willing to sacrifice something else for.

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And sure aren’t they quite seasonal? As if I need an excuse! I do associate pecans with all things pie, pumpkin season and also Christmas. The chocaholic is usually one step ahead and contemplating making a batch of these.

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I went back and forth with different base recipes but ended up going with Sonia’s date square base. I just halved the ingredients and used the mix to form a thick base in a 6 inch square tin. Why such an odd size? It’s my favourite loose bottom tin for making just a nice size batch of treats and one which I’ll feel slightly less stressed about loosing should they turn out disastrously…

Thankfully these didn’t! A thick yet light crumbly “buttery” base loaded with naturally sweet coconut flavour topped off with a thick fudgy pecan pie inspired topping. I cut out the refined sugar and opted for the all natural glorious dates, natures candy, with a little honey for good measure.

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Just as they are, the perfect size indulgence of an evening or mid afternoon, whenever you get a longing. I’ve stashed two in the freezer for a rainy day…and I’ve a beautiful ice cream sitting alongside them coming your way tomorrow!!! For warning the pecan love is most definitely to continue!

What nut are you most nuts about? What’s your favourite sweet or savoury recipe to incorporate it in?

Pecan Pie Coconut Shortbread Squares

by Michelle Hunt

Prep Time: 15 minutes

Cook Time: 30 minutes

Keywords: bake dessert snack gluten-free grain free paleo soy-free vegetarian coconut flour coconut dates pecan nuts

Ingredients (Serves 9)

    For the Base

    • 3/4 cup (90g) pecans
    • 1/2 cup (40g) toasted unsweetened coconut flakes
    • 3/4 cup (105g) coconut flour
    • 1/8 tsp baking soda
    • 1/8 tsp salt
    • 1/3 cup (80g) coconut oil, cold/hard

    For the topping

    • 2/3 cup (120g) pitted Medjool dates
    • 3 tbsp (60g) honey
    • 2/3 cup (80g) pecans chopped for filling
    • 1/3 cup (40g) pecans chopped for topping
    • 2 large organic eggs
    • 3 tbsp (42g) coconut oil melted
    • 1 tbsp (7g) almond meal


    In the bowl of your food processor, combine all the ingredients for the base.

    Process on pulse until the mixture is well combined, no more. Refrigerate for 20 minutes.

    Preheat oven to 180C (350F).

    Spread base in a to loose bottom coconut oil greased 6 inch squares tin that has been lined with baking parchment paper (to make a larger amount of squares increase ALL ingredients by 1/3 and bake in an 8 inch tray!)

    Bake for 10 minutes.

    Meanwhile blend dates to a paste in your food processor. Combine with eggs, honey, coconut oil and almond flour until smooth. Fold in chopped pecans. Spread over base.

    Sprinkle over remained pecans. Bake for 20 – 22 minutes until just set. Allow to cool at room temperature for a couple of hours or overnight in the fridge. Slice in to 9 squares. Store in the fridge for up to 4 days in a seal tight container or in the freezer for up to one month.

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