Raw Pecan Pie Bars


We all have our favourite holiday sweets, some more indulgent than others. These raw pecan pie bars are a wellth approved spin on a holiday classic (I promise they’re just as tasty) but are:

  • dairy free

  • grain free

  • sugar free

  • gluten free

  • vegan

Maybe you’re on the hunt for a recipe that will check all the ‘free from’ boxes so that everyone & anyone can enjoy what you bring to an upcoming cookie exchange, serve on christmas morning (these are breakfast approved) or perhaps after a classic turkey dinner. Whatever the occasion, I can guarantee these bars are going to hit the mark and may just become a holiday tradition.

what you’ll need:

For the filling:

  • 1 cup dates, chopped & soaked (see notes)

  • 3 tbsp maple syrup

  • 1 tbsp coconut oil

  • 1 tsp vanilla extract

  • 1 1/2 cups pecans, chopped

For the cookie base:

  • 2 cups blanched almond flour 

  • 1/4 cup cashew butter

  • 1 tbsp coconut oil, melted

  • 2 tbsp maple syrup

  • 1 tbsp flax seed 

  • 1 tsp vanilla extract

the steps:

to make the filling:

1. Bring a saucepan of water to a gentle simmer. Add the chopped dates and allow them to soften, approximately 8-10 minutes. The dates should be somewhat ‘squishy.’

2. Drain and discard the hot water from the dates. Place the dates in a blender or high speed food processor along with maple syrup, coconut oil & vanilla extract.

3. Blend until smooth. Transfer to a bowl & stir in the chopped pecans. Set aside.

to make the cookie base:

1. Add all ingredients to a high speed food processor. Process on high speed until you achieve a consistency that sticks together when pinched. 

2. line a 9x9 baking dish with parchment paper to prevent sticking. Transfer the crust to the baking dish an firmly press down so that its even. Place in the freezer to chill for approximately 10-15 minutes.

3. Remove the crust from the freezer and pour the filling ingredients over, use a spatula to evenly distribute.

4. place in the fridge or freezer to chill.