No-Bake Pecan Bars

No Bake Pecan Bars
Skip the pie for these simple (vegan, paleo) bars
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Ingredients
  1. For the crust
  2. 1 cup Medjool dates, pitted
  3. 1 cup raw pecans
  4. 1/2 cup raw cashews*
  5. 1 tablespoon coconut oil
  6. 1/2 teaspoon fine sea salt
  7. For the filling
  8. 1 cup Medjool dates, pitted
  9. 2 tablespoons pure maple syrup
  10. 2 tablespoons coconut oil
  11. 1 cup raw pecans
  12. 1/4 cup water, or more as needed for blending
  13. 1/4 teaspoon fine sea salt
  14. Additional pecans, for topping
  15. Optional: 1 1/2 cups dark chocolate chips (I used Enjoy Life brand), divided for filling/topping
Instructions
  1. Line an 8″ x 8″ baking dish with plastic wrap, for easy removal of the bars.
  2. 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.
  3. 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.
  4. Place the crust in the freezer to set, while you prepare the filling.
  5. 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.
  6. 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 them into the filling for easy serving. Drizzle an additional 1/2 cup of melted dark chocolate chips over the top, if desired.
  7. Return the bars to the freezer, and allow them to set for at least 6 hours, or overnight, before cutting and serving.
Notes
  1. Original recipe used 1 cup unsweetened shredded coconut instead
Adapted from The Detoxinistra
Adapted from The Detoxinistra
Kathleen https://kathleendichiara.com/