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1. Gather the ingredients.

For the crust:

  • 3/4 cup dates
  • 1 cup pecans
  • 1 tsp liquid coconut oil
  • pinch of sea salt

For the filling:

  • 1/4 cup dates
  • 1/2 cup pecans
  • 3/4 cup cashew butter
  • 1 Tbsp maple syrup
  • 1/4 cup liquid coconut oil
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg

For topping:

  • 2 Tbsp pecans
  • 1/4 cup chocolate chips
  • 1/2 tsp coconut oil

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2. Soak the dates.

Soak all of the dates in hot water for an hour so that they are softened. Cut a piece of parchment paper to fit the bottom of an 8 x 8 inch baking pan and place inside. This will keep the bars from sticking to the bottom of the pan later.

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3. Make the crust.

Add 3/4 cup of the dates, 1 cup pecans, 1 tsp liquid coconut oil, and a pinch of salt to a food processor and pulse until a dough firms. The mixture will stay a little chunky, but the dough should stay together if pinched. Spread the crust into the prepared baking pan, pressing down with your fingers and smoothing it out so that you have an even layer covering the bottom.

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4. Make the filling.

Clean out the food processor bowl used for making the crust. Then place the remaining 1/4 cup of soaked dates, 1/2 cup pecans, 1/4 cup liquid coconut oil, maple syrup, cashew butter, cinnamon, and nutmeg into the food processor. Process until smooth.

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5. Spread the filling on top of the crust.

Scoop the filling on top of the crust and cover the crust, using a spatula to smooth out the top. Cover the baking pan and freeze while you prepare the pecans and chocolate drizzle.

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6. Chop pecans for decorating.

Chop pecans into small pieces (but not so small that they start to become little shards) for sprinkling on top of the pie filling for added crunch and another layer of nutty yumminess.

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7. Add chocolate drizzle.

In a small saucepan, heat the coconut oil and chocolate chips over medium to medium-low heat, stirring frequently to keep the chocolate from burning and to help the chips melt. Once the chocolate is melted, remove from heat. Remove the baking pan from the freezer, drizzle on the melted chocolate and sprinkle on the pecan pieces.

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8. Refrigerate or freeze, but don’t forget to cut the pieces.

You can either refrigerate or freeze these bars. (I tried both methods and both worked). Simply place the covered bars in the fridge or freezer for at least 3 hours. After an hour or so, remove the pan just so that you can cut the pecan pie bars into pieces. This step is more critical if you are freezing the bars because they will be hard to cut once they have been frozen for a while. I made 25 small pieces.

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9. Serve and enjoy!

Remove the bars from the baking pan and serve. If freezing the bars, set them out about 15-20 minutes before serving so that they won’t be too frozen and chewy (unless you want to serve them as freezer fudge!) Enjoy! These bars will keep for at least 3 days in the fridge and a few weeks in the freezer.