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Pecan Bars

No baking required.
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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.