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Pecan Pie Bars (Raw)

These are my absolute favourite, worth the effort!


For the Crust:

1 cup Medjool dates, pitted
1 cup raw pecans
1 cup unsweetened shredded coconut
1 tablespoon coconut oil
½ teaspoon sea salt

For the Filling:

1 cup Medjool dates, pitted
2 tablespoons pure maple syrup
2 tablespoons coconut oil
1 cup raw pecans
¼ cup water, or more as needed for blending
¼ teaspoon fine sea salt

For topping: 1 cup of additional pecans

Optional: 1½ cups dark chocolate chips, divided for filling/topping



  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. *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.

  3. Place the crust in the freezer to set, while you prepare the filling.

  4. 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.

  5. 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 ½ cup of melted dark chocolate chips over the top, if desired.

  6. Return the bars to the freezer, and allow them to set for at least 6 hours, or overnight, before cutting and serving.

Recipe credit:

araw pecans.jpg
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