No-Bake Pecan Pie Bars
Ingredients
The crust
-
1
cup
Medjool dates, pitted
-
1
cup
raw pecans
-
1
cup
unsweetened shredded coconut
-
1
tablespoon
coconut oil
-
½
teaspoon
fine sea salt
The filling
-
1
cup
Medjool dates, pitted
-
2
tablespoons
pure maple syrup
-
2
tablespoons
coconut oil
-
1
cup
raw pecans
-
¼
cup
water
-
¼
teaspoon
fine sea salt
Toppings
-
1
cup
additional raw pecans
-
1½
cups
dark chocolate chips (optional)
Instructions
- Line an 8" x 8" baking dish with plastic wrap.
- Blend the crust ingredients in a food processor until a sticky dough forms, then press it into the lined baking dish.
- If using chocolate, melt 1 cup of dark chocolate chips and pour over the crust, spreading evenly.
- Place the crust in the freezer to set while preparing the filling.
- Blend the filling ingredients in a high-speed blender or food processor until thoroughly combined.
- Remove the crust from the freezer and pour the filling over it, smoothing the top.
- Sprinkle the additional pecans over the filling and press them in gently.
- Drizzle melted dark chocolate over the top if desired.
- Return the bars to the freezer and allow to set for at least 6 hours or overnight before cutting and serving.
Nutrition Facts (estimated)
Servings
16
Calories
297
Total fat
21g
Total carbohydrates
27g
Total protein
3g
Sodium
115mg
Cholesterol
0mg
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