Pecan Bars
Pecan Bars
No baking required.
Ingredients
For the bottom crust
- 1 cup Medjool dates pitted
- 1 cup raw pecans
- 1/2 cup raw cashews
- 1 tbsp coconut oil
- 1/2 tsp fine sea salt
For the top filling
- 1 cup Medjool dates pitted
- 2 tbsp pure maple syrup
- 2 tbsp coconut oil
- 1 cup raw pecans
- 1/4 cup water or more as needed for blending
- 1/4 tsp fine sea salt
- additional pecans, for topping optional
- 2 cups dark chocolate chips (I use Enjoy Life brand) divided for filling/topping
Instructions
- Line an 8″ x 8″ baking dish with parchment paper for easy removal of the bars.
Crust:
- In a large food processor, combine the crust ingredients and blend until a sticky dough is formed. Press the crust into the lined baking dish, using your hands or a spatula to smooth it out.
- For dark chocolate pecan pie bars, melt 1 ½ cups 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.
Filling:
- For the filling, combine all of the filling 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. You can adjust the sweetness to taste, if necessary.
- Remove the crust from the freezer, and pour in the filling, using a spatula to smooth the top. Drizzle an additional ½ cup of melted dark chocolate chips over the top, if desired.
- Return the bars to the freezer, and allow them to set for at least 6 hours, or overnight, before cutting and serving.
Notes
The recipe is "loosely modified" from The Detoxinista.
