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Pecan and Walnut Bars

  • Author: Laura
  • Total Time: 1 hour
  • Yield: 12 bars 1x


With melt in your mouth shortbread crust, tons of crunchy walnuts and pecans, and coffee and vanilla goo, these are sure to be a hit!




1 ½ cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)

½ cup coconut sugar

½ cup coconut oil

2 tablespoons olive oil


¾ cup coconut sugar

¼ cup pure maple syrup

¼ cup sweetened almond milk

2 teaspoons vanilla bean powder

2 teaspoons espresso powder

½ cup coconut butter

1 cup walnuts

1 cups pecans


Make the crust.  Preheat oven to 350 degrees F/325 degrees F convection.


In a large bowl, stir together flour and sugar.  Add in both oils and mix until a dough just comes together, leaving a few pieces of coconut oil.  Press into the bottom of an 8 inch square pan, going slightly up the sides.  Be sure the entire bottom is covered without any holes.  Bake about 20 minutes until golden brown.  Allow to cool while you make the filling.


Make the filling.  In a large microwave safe bowl (the same one if you wish), combine the sugar, syrup, milk, vanilla, espresso, and coconut butter.  Microwave on high in 30 second increments, stirring in between, until fully melted and bubbling slightly.  Stir in the walnuts and pecans and pour over the cooled crust.  Bake about 20 additional minutes until bubbling.


Cool completely in the pan before slicing and serving.  Bars may be stored in an airtight container at room temperature for up to 4 days.


Recipe adapted from Martha Stewart

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes