Peak inside another gorgeous afternoon workshop with the ladies of Sweet Laurel Bakery and The Kitchy Kitchen. This intimate holiday event spotlighted an all grain-free, refined sugar-free, dairy-free menu including a spread of savory comfort foods like roasted butternut squash with pomegranate and pepitas, but most importantly these grain-free pecan pie bars served alongside a little spicy hot chocolate with rose marshmallows. We asked Laurel and Claire to share this epic recipe and cannot t wait to recreate them for family over the holidays!

Pop over to our photo spread inside this workshop to get an eye full of florist, Yasmine Khatib’s creations.

Sweet Laurel’s Pecan Pie Bars
grain-free, refined sugar-free and dairy-free
Yields 20 bars


For the crust:
2 1/2 cups almond flour
1/4 tsp Himalayan pink salt
1/4 cup coconut oil, melted
2 Tbsp maple syrup
1 tsp vanilla extract

For the filling:
2 1/4 cups pecans
1 cup maple syrup
3/4 cup date paste (or 1 cup dates)
3 eggs
1/4 cup coconut oil, melted
1 Tbsp vanilla extract
1 tsp Himalayan pink salt


Preheat oven to 350.

For the crust:
Blend almond flour and salt in a bowl. Add coconut oil and maple syrup, stirring until dough is formed.

Using parchment paper to prevent sticking, gently press dough into the bottom and sides of an 8″ x 8″ pan. Pre-bake the crust for 10 minutes, then allow to cool.

While crust is baking prepare filling.

For the filling:
Mix together the maple syrup and date paste in mixer until blended. Add eggs, coconut oil, vanilla extract and salt. Add pecans and pour into pre-baked crust.

Bake for about 30 minutes, or until the filling has puffed up a bit and the crust is golden brown.

Allow the pie to cool completely to set, then slice and enjoy.

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