Raw Chocolate Pecan Pie Bars

Interested in a deeply decadent specialty dessert bar that’s sure to knock your friends’ socks off? Here is my gift to you!

These little beauties are rich, delicious, and utterly intense in just the right ways. These bars were designed with the Holiday season in mind and have been featured in my seasonal Holiday Treats Class. However, they make an incredible dessert bar for just about any occasion!

To be transparent, yes, these bars are a bit of work. They have 3 layers, which all take a bit of time, attention, and a turn in the food processor. But do not fear, my friends, none of the steps require much difficulty, and these delightful bars of goodness are absolutely worth your effort!! Just put on some Christmas tunes (or any good energy music really), turn up the volume, and have yourself a little Holiday (or anyday) dance party! Before you know it, these babies will be set and ready to share and devour by all your favourite folks (or maybe just you!) ♡

Raw Chocolate Pecan Pie Bars

Crust:
½ cup almonds
½ cup pecans
2 Tbsp cacao powder
¼ tsp salt
1 Tbsp coconut oil
Chocolate Layer:
¼ cup cacao powder
¼ cup maple syrup
½ tsp vanilla
pinch salt
1 Tbsp almond/cashew butter
1 Tbsp coconut oil
Caramel Layer:
½ cup soaked dates, drained
½ cup cashew butter
1 tsp vanilla
Pinch salt
1 Tbsp coconut oil
4 Tbsp almond flour
For Topping:
1 cup whole pecans
Chocolate Drizzle

  • Line a 8 x 8 brownie pan and soak your dates in boiling water.
    Place all crust ingredients in your food processor and pulse until a coarse meal forms. With wet hands, press the crust mix into the bottom of a lined 8 x 8 brownie pan and distribute evenly. Place in freezer to harden.

  • For the Chocolate Layer, combine all ingredients in your food processor until well-combined. Spread over top of your crust and distribute evenly (you may want to use went hands to help with this). Place in freezer.

  • For the Caramel Layer, drain your soaked dates well and combine all ingredients in your food processor, blending until smooth. Distribute evenly over top of the chocolate layer.

  • Gently press pecans into the top layer of your bars and drizzle with melted chocolate. Freeze bars to set, then defrost 20 minutes before cutting up into bars. Keep refrigerated.