Chocolate Pecan Pie Bars
Ingredients
Crust and Crumble Topping
-
3
cups
raw pecan halves
-
8
pieces
soft Medjool dates, pitted
-
3
tablespoons
melted coconut oil
-
½
teaspoon
sea salt
Chocolate Filling
-
½
cup
raw cacao powder or cocoa powder
-
¼
cup
melted coconut oil
-
¼
cup
maple syrup, at room temperature
Instructions
- Line a 9-inch square baking dish with parchment paper and lightly spray with oil.
- In a food processor, combine pecans, dates, coconut oil, and salt, processing until sticky.
- Reserve 1 loosely-packed cup of the mixture for the crumble topping.
- Press the remaining mixture evenly into the bottom of the baking dish.
- In a medium bowl, whisk together cacao powder, coconut oil, and maple syrup until smooth to make the chocolate filling.
- Pour the chocolate filling over the crust and smooth the top with a spatula.
- Sprinkle the reserved crumble topping over the chocolate layer and gently press it in.
- Freeze for at least 2 hours until firm.
- Lift the bars out using the parchment paper, cut into 16 squares, and serve chilled.
Nutrition Facts (estimated)
Servings
16 bars
Calories
233
Total fat
20g
Total carbohydrates
17g
Total protein
2g
Sodium
74mg
Cholesterol
0mg
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