Pecan Pie Protein Bars
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Simple, protein rich, gluten free, and refined sugar free Pecan Pie Protein Bars!
These babies taste JUST like a gooey pecan bar, but with a high protein base that has that perfect bar, cookie dough consistency!
If you’re looking for a clean ingredient vegan vanilla protein powder check out Ora Organic and save 30% off with code COLLEEN.
Otherwise, I love the french vanilla and chocolate flavors flavor from Just Ingredients! Grass fed whey with no added gums, fillers, or artificial flavors. Save site wide with code colleenF10.
Why You’ll Love These Pecan Pie Protein Bars
- They’re completely no bake
- They are packed with fall flavor
- They have that melt-in-your-mouth cookie dough texture as the base, perfectly complimented with a gooey pecan pie topping
- They’re gluten free, refined sugar free, and can be made completely dairy free, too!
Serves: 16
Ingredients
- 1 cup Pecan Butter, Or almond butter
- 3/4 cup Vanilla Protein Powder
- 1/3 cup Almond Flour
- 2 Tbsp Coconut Flour
- 3 Tbsp Molasses
- 3 Tbsp Pure Maple Syrup, Or date syrup
- 1 tsp Pure Vanilla Extract
- 1 Tbsp Coconut Oil, Melted
- 1 pinch Sea Salt
- 1 1/4 cup Pecans
- 1/4 cup Pure Maple Syrup
- 1/4 cup Almond Butter
- 1/4 cup Collagen, Optional
- 1 Tbsp Ghee, Or coconut oil
- 1/4 cup Mini Chocolate Chips, Semi-Sweet
Process
- Combine your dough ingredients together until smooth.
- Press into 8×8 pan lined with parchment paper
- Refrigerate while you make your top layer
- On stove combine combine almond butter, ghee, and maple syrup, stirring until fully mixed. Remove from stovetop and stir in collagen. Once dissolved, add in pecans and coat well
- Pour overtop your protein base layer
- Sprinkle with mini chocolate chips and flakey sea salt
- Freeze for 1 hour for easy cutting
- slice into 16 squares (mine are bad shape for photos, but these are pretty dense and filling. Small squares is the perfect portion)
- Keep stored in the fridge!
Variations for Dietary Preferences
- Almond Flour – can use oat flour in place, maybe 1-2 tbsp less, as it’s a tad drier
- To make fully vegan use a plant based protein powder. Also be sure to use dark chocolate instead of milk chocolate
- Molasses – does bring out the pecan pie flavor, but you can replace it with pure maple syrup or medjool date syrup if need be
- Collagen – option to add a protein boost, but can easily be left out
Notes
If your nut butter is very drippy you probably won’t need the coconut oil, however if it’s not a fresh jar with that drippy nut butter on top you’ll want the coconut oil
More Homemade Protein Bars You’ll Love!
Ingredients
- 1 cup Pecan Butter Or almond butter
- 3/4 cup Vanilla Protein Powder
- 1/3 cup Almond Flour
- 2 Tbsp Coconut Flour
- 3 Tbsp Molasses
- 3 Tbsp Pure Maple Syrup Or date syrup
- 1 tsp Pure Vanilla Extract
- 1 Tbsp Coconut Oil Melted
- 1 pinch Sea Salt
Pecan layer
- 1 1/4 cup Pecans
- 1/4 cup Pure Maple Syrup
- 1/4 cup Almond Butter
- 1/4 cup Collagen Optional
- 1 Tbsp Ghee Or coconut oil
- 1/4 cup Mini Chocolate Chips Semi-Sweet
Instructions
- Combine your dough ingredients together until smooth.
- Press into 8×8 pan lined with parchment paper
- Refrigerate while you make your top layer
- On stove combine combine almond butter, ghee, and maple syrup, stirring until fully mixed. Remove from stovetop and stir in collagen. Once dissolved, add in pecans and coat well
- Pour overtop your protein base layer
- Sprinkle with mini chocolate chips and flakey sea salt
- Freeze for 1 hour for easy cutting
- slice into 16 squares (mine are bad shape for photos, but these are pretty dense and filling. Small squares is the perfect portion)
- Keep stored in the fridge!
Video
Notes
If your nut butter is very drippy you probably won’t need the coconut oil, however if it’s not a fresh jar with that drippy nut butter on top you’ll want the coconut oil