by Kathleen | Dessert | Affiliate Disclosure
No Bake Pecan Bars 2016-11-22 19:37:48 Skip the pie for these simple (vegan, paleo) bars Write a review Save Recipe Print Ingredients For the crust 1 cup Medjool dates, pitted 1 cup raw pecans 1/2 cup raw cashews* 1 tablespoon coconut oil 1/2 teaspoon fine sea salt For the filling 1 cup Medjool dates, pitted 2 tablespoons pure maple syrup 2 tablespoons coconut oil 1 cup raw pecans 1/4 cup water, or more as needed for blending 1/4 teaspoon fine sea salt Additional pecans, for topping Optional: 1 1/2 cups dark chocolate chips (I used Enjoy Life brand), divided for filling/topping Instructions Line an 8″ x 8″ baking dish with plastic wrap, for easy removal of the bars. In a large food processor, combine the crust ingredients and blend until a sticky dough is formed. Press the crust into the lined baking sheet, using your hands or a spatula to smooth it out. For dark chocolate pecan pie bars, melt 1 cup of dark chocolate chips and pour the melted chocolate over the crust, using a spatula to spread evenly. Place the crust in the freezer to set, while you prepare the filling. For the filling, combine all of the ingredients in a high-speed blender, or food processor, and blend until thoroughly combined. You may need to stop and scrape down the sides, or use a tamper, to keep everything blending smoothly. Adjust sweetness to taste, if necessary. Remove the crust from the freezer, and pour in the filling, using a spatula to smooth the top. Sprinkle the additional cup of raw pecans over the top, and gently press...
