Chocolate Pecan Crumble Bars

I feel like a kid on Christmas morning.

book1

The cookbook is finally here, and I’m sharing one of my favorite recipes from it below– you’ll love these Chocolate Pecan Crumble Bars!

As you may know, this book has been a long time in the making, so I’m thrilled to know it will be arriving at your doorsteps today and popping up on store shelves all over the country. I appreciate your support more than I can say.

When I set out to write this cookbook, I had a few goals in mind:

1. I wanted it to be loaded with recipes that you’ll actually use on a regular basis.

favorite-recipes

I often find that I’ll only use one or two recipes out of most of the cookbooks I own, and I wanted this one to be different. So, I filled this book with recipes that I personally use on a daily basis– including my very favorite salad dressings, smoothies, entrees, and desserts. If you’ve taken a look at my What I Ate posts, you’ve probably noticed that I really do enjoy the recipes from my own cookbook quite often!

2. I wanted the recipes to be as easy and approachable as possible.

recipe-layouts

Believe it or not, I’m actually a pretty lazy cook. If a recipe has a long ingredient list or complicated instructions, I won’t go near it. (If you ask me to beat egg whites, I’ll give up right there!) So, all of the cookbook recipes have a pretty brief ingredient list and don’t call for anything too complicated. I won’t use two types of flours in the same recipe, as many other gluten-free recipes do, and I’ve also avoided using any special thickeners, like arrowroot or tapioca starch.

The recipes in the book are also labeled for food combining purposes and allergy needs. All of the recipes are gluten-free, and many of them are vegan, soy-free, egg-free, dairy-free, nut-free, and sugar-free as well.

3. I wanted to create healthy recipes that satisfy your comfort food cravings.

detox-comfort-food

Healthy living is supposed to make your life better, and a life without pizza, ice cream, or brownies just doesn’t sound like much fun to me! So, I’ve made it my mission to re-create some of my favorite comfort foods, using whole food ingredients to make them taste as decadent as possible. I’ve included recipes for cheesecake, lemon bars, brownies, cookies, pizza, coffee cake, pancakes, lasagna, pad thai, “beef” & broccoli, mac n’ cheese, ice cream, and more!

4. I wanted you to be able to enjoy these recipes while also reaching your health goals– whether you’re looking to lose weight, clear your complexion, sleep better, or improve your digestion.

meal-plans

I’ve included a 3-step eating guide to help you do just that, along with a meal plan, shopping list, and tips for preparing your foods ahead of time to help you get started right away!

Testimonials

While working on this program, I actually put together a large test-group to make sure this program would work for a variety of people. Here’s what a few of them had to say, after just one week of following the meal plan in the book:

This gave me the “jump start” I needed, and the recipes are amazing. In seven days, I lost 4 pounds and my husband lost 6 pounds! There was not one recipe that we tried this past week that we didn’t love— and I’m cooking for a family of 4. And it was CHEAP! To provide healthy meals for my family and stay under budget is amazing. This is exactly the kind of plan that I’ve been looking for! – Jen V.

The food combining that you taught me has been my saving grace. It’s made such a difference in my digestion!  I stuck to this meal plan Monday through Friday lunch before traveling, and lost almost 3 pounds. -Andrea H.

Given that I already have healthy habits, this plan was a great reinforcer to get back on track.  The meal plan was very helpful! I noticed myself snacking less and was able to last longer between meals.  It also helped me with my busy schedule. The recipes were FABULOUS!! Super easy to prep, especially after doing it once, and the flavors were very versatile. My fiance, who is a picky eater and does not care about he eats, was loving all the smells in the kitchen while I was cooking and willing to try the recipes!!  That alone speaks for your recipes.   -Jessica T.

Keeping my meals properly combined really makes a difference in my digestion. These simple meals are more quick to prepare, taste amazing, and are easier to digest so its a win-win for everyone. And your plan and the recipes that go along with it make it SUPER easy to stick to. There’s an option literally for everyone! And of course, I  can’t forget to mention again how yummy all the recipes are. Which is in fact the most important part, because no one will stick to it if they don’t like the food. You’ve got all the bases covered! —Alyssa S.

The key to reaching and maintaining your goals is to develop healthy habits that you can practice on a daily basis– hence the name Everyday Detox— so I hope the recipes and eating guide in this book will help you do just that!

Now I think it’s time to share a recipe from the book. 

chocolate pecan crumble bars

These Chocolate Pecan Crumble Bars are one of my favorite desserts for impressing guests, because they look as good as they taste– but they don’t require a ton of work. You use the same “dough” for both the crust and crumble topping, so you prepare those layers all at once, using just one bowl. Like most of my recipes, it’s also easily adaptable, so if pecans aren’t your favorite feel free to use any other nut you like!

4.9 from 8 reviews
Chocolate Pecan Crumble Bars
Author: 
Serves: 16 bars
 
These bars look as impressive as they taste, but they are deceptively easy to prepare. Featuring buttery pecans and fiber-rich dates, these bars are loaded with minerals, including magnesium, manganese, copper, and iron, and are teamed up with a homemade chocolate layer that’s bursting with antioxidants. Because they are a raw, no-bake dessert, be sure to serve these bars directly from the refrigerator or freezer for best texture.
Ingredients
CRUST AND CRUMBLE TOPPING
  • 3 cups raw pecan halves
  • 8 soft Medjool dates, pitted
  • ¼ cup 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
  1. Line a 9-inch square baking dish with parchment paper and set aside.
  2. Prepare the crust and topping: Place the pecans in a food processor fitted with an “S” blade and process until they are ground into a meal. Add in the dates, coconut oil, and salt and process again until the dough sticks together when pressed between your fingers.
  3. Reserve ı cup of this mixture for the crumble topping and press the rest of the dough evenly into the lined baking dish, then set aside.
  4. Prepare the filling: In a medium bowl, whisk together the cacao powder, coconut oil, and syrup until smooth. Pour the chocolate filling over the crust and smooth the top with a spatula.
  5. Sprinkle the remaining ı cup of crumble over the top of the chocolate layer and use your hands to gently press the topping into the chocolate filling. Place in the freezer to set for at least 2 hours and then cut into bars and serve chilled.
Notes
Reprinted with permission from Everyday Detox, by Megan Gilmore, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2015 by Nicole Franzen.

Here’s some more cookbook info:

Where to Purchase:

For those of you who would like to pick up a copy of the book, you can find a list of retailers here.

Social Media Fun:

I can’t WAIT to see photos of you with your cookbooks and all of the recipes you make. Use the hashtag #everydaydetox and tag @detoxinista so I can find you! Also be on the lookout for some giveaways on Instagram, Facebook, and Twitter. I’ll be giving away several signed copies soon!

Reader Feedback: For those of you who have received your copy of Everyday Detox, which recipe are you going to make first? If you share any photos on social media, tag them with #everydaydetox so I can find them!

Share:
Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

66 thoughts on “Chocolate Pecan Crumble Bars

  1. Laura ~ Raise Your Garden

    I’m most excited about recipes that satisfy those cravings for comfort foods in a much, much healthier way. I’ve lost the baby fat, but now I’m dealing with other health concerns like being the poorest sleeper ever and secondary infertility, (and yes, I’m finally able to say that out loud without being embarrassed! and it makes me mad that I was ever embarrassed) and I’m excited that there are people out there like yourself that are creating recipes to help target these problems. I’m learning every day, but wow, it’s amazing how the food you eats impacts the rest of your body. Thank you for sharing your wisdom with the rest of us, can’t wait to try these recipes!!

    Reply
    1. Maegen

      Hi Laura. I’ve delt with similar issues. Have you ever seen a naturopath doctor? I’d recommend getting your serotonin levels checked. My doctor started me on adrecor and travacor supplements a couple months ago, along with these and ashwagandha I am sleeping MUCH better and feel MUCH better. Either way, hope you feel better soon!

      Reply
  2. Sandra

    you use a lot of coconut oil….if its so good for us why do heart doctors recommend you stay away from coconut oils?? People with high cholestrol should avoid it or people with artery blockage or narrowing should also. PPeople should have their arteries checked before using so much coconut oil

    Reply
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  4. Kathryn

    My book should arrive today and I am so excited to finally be able to hold it in my hands and look through it. I will be making this recipe this afternoon! Thanks, Meagan!

    Reply
  5. jamie lopez

    i was SO excited to get my cookbook out ofthe mailbox today!! haha!

    first thing i plan to make is the zucchini chips, since i have too many on the counter. and then the hemp milk for granola. 🙂

    thanks for sharing your wisdom, Megan. you make it so easy!!!

    Reply
    1. Megan Gilmore Post author

      Those zucchini chips are addictive– I eat them the same way I used to eat Lay’s potato chips! Hope you enjoy the recipes! 🙂

      Reply
  6. jamie lopez

    ok. i got caught up in the excitement and made the Chinese cabbage salad, too. so yummy! can’t wait to taste it again tomorrow!

    love this cookbook!!!:-):-)

    Reply
    1. Megan Gilmore Post author

      Thank you so much for the feedback, Jamie! I’m glad you enjoyed it. If you could leave an honest review on Amazon whenever you get the chance, I’d really appreciate it!

      Reply
      1. jamie lopez

        was happy to leave my review under my husband’s account: guitarlopez33

        I’ve made at least 13 recipes already…still loving them all, and your wisdom and tips are truly great. so glad you shared with us.

        Reply
        1. Megan Gilmore Post author

          Oh, thank you so much!! I appreciate your kind review and I’m SO GLAD to hear you’re enjoying the new recipes so far!

          Reply
  7. Ramona

    I got my book today!!! Unfortunately I am up against big deadline for tomorrow so i can’t spend all night pouring over it, but the strawberry-lime sorbet did catch my eye and seems easy enough with ingredients I already have. Maybe that could be a reward once my work is done. Congratulations, it’s really gorgeous.

    Reply
    1. Megan Gilmore Post author

      That sounds like a great reward! 🙂 Hope you enjoy it when your deadline is behind you!

      Reply
  8. Kara

    Yay! I just received mine in the mail today. Thank you, Megan for creating healthy and doable meals for my family and I. I really appreciate your hard work!

    Reply
  9. Christine

    I got my cookbook! Tomorrow morning I will have the chocolate shake for breakfast. Then I will make your chocolate brownies for the kids’ field trips. On Thursday, I thought I would make the Thai lettuce wraps. They sound interesting with raw pecans, Then I will review book, and I know it will be a good review!

    Megan, don’t worry about Annie’s negative review, it does not sound like she does this type of cooking, How can you give a bad review to a cookbook when you haven’t tried any of the recipes? I guess you cant make everybody happy!

    Reply
    1. Megan Gilmore Post author

      Sounds like a delicious plan! And thanks for your kind words– I was already disappointed that we couldn’t add more photos to the book, so that review was a bummer. But, I’m looking forward to hearing how everyone likes the recipes, since that’s the important part!

      Reply
  10. laura

    hurrah for simple recipes 🙂
    I don’t eat gluten or cow’s dairy, and my biggest pet peeve is gluten-free recipes that use a bazillion different types of flours, all in weird amounts, I never have all the exact ingredients I need! I can’t wait to get your new cookbook, will be trying some of the special pre-order recipes this week.

    Reply
    1. Megan Gilmore Post author

      Ha, I never have all of those weird flours, either! Hope you enjoy the book and the bonus recipes, too!

      Reply
  11. Amanda

    Hi is there a substitute for pecans in this recipe? I would guess that would be hard to do but… (Nut allergy) Maybe another bar idea??

    Reply
    1. Megan Gilmore Post author

      Maybe sunflower seeds would work? You can taste the batter as you go, in case you need to make any other adjustments.

      Reply
  12. Alia Vo

    Hi Megan, I love your beautiful cookbook with all the lovely pictures. I loved learning about your evolving health journey, as well.

    I’m excited to try the salads and salad dressings, coconut banana muffins and pecan crumb bars.

    Thank you for your hard work in creating this cookbook. You greatly bless all of us with your unique talents and dedication to your blog and cookbook. xx

    Reply
  13. emma @ be mom strong

    CONGRATS on your book! I am dying to try it out as I am a current IIN student and hosting several “gut health” groups with my clients now! Will hop over and check you out on other social media accounts!

    PS- I find you through Brittany’s blog (eatingbirdfood)

    Reply
  14. Jaime

    My book came today! I don’t own many cookbooks but I make your recipes so often it just made sense to have one. Can’t wait to try some new things. Thanks for all you do.

    Reply
  15. Cassandra

    I made this recipe last night. YUM!! I’m glad I only prepared half the recipe, because these are addictive and I want to eat them all!

    Reply
  16. Maureen

    My cookbook was waiting for me when I came home last night. I paged through the whole thing and am looking forward to trying out the recipes. The photography is beautiful, you should be proud.

    I’ve followed your blog for a few years now but never really delved into the food combining concept. I think the book explains it pretty well and I’d like to put it into practice as much as I reasonably can.

    Thanks for sharing your knowledge and best of luck with the launch!

    Reply
  17. Denise

    I made the salt and vinegar Brussel sprouts and the strawberry line sorbet recipes tonight. They were a big hit!! My husband is tough to please and he was a fan of both!! The kids (6, 4 and 3) were loving the sorbet!! Your cookbook is going to be a favorite here!

    Reply
  18. Lex

    I was sososo excited and surprised to find my cookbook in the mail today . . . I didn’t expect it until Friday!

    I’ve been pouring over the pages and I’m really enjoying reading about food-combining. You’ve always been a proponent but with the information right in front of me (and the general ease of doing it) I’m ready to jump on the proper-combining bandwagon!

    I chose an easy recipe fromt he cookbook for my first one – the basil vinaigrette. I was sold on your skills and your recipes a long time ago but now you’ve sold me on dressing! I’ve never eaten anything on my salad other than balsamic vinegar and olive oil (even as a child we never had bottled dressing) but now I’m ready to try new things.

    Thanks for working so hard to bring us this beautiful cookbook!

    Reply
    1. Megan Gilmore Post author

      I’m so glad you enjoyed the dressing! That’s one of my favorites– it really does make me crave salads!

      Reply
  19. Anna

    Congrats Megan! It’s beautiful! My copy arrived yesterday afternoon and finally got to sit down and enjoy flipping thru it with my morning coffee! Just rearranged my weeks meal plan after drooling over of your recipes! 1st up, eggs benedict! Thank you so much for this book, loved the food combining guide as that is a new concept to me.

    Reply
      1. Anna

        Delicious! Served it over wilted spinach instead of eggplant. Also have tried out the ranch at lunch today (great!) and my daughter and I made the mint chocolate bars….had to take half the pan to some friends so we wouldn’t eat them all and they got rave reviews!

        Reply
  20. Anna

    Your cookbook was waiting on my doorstep Tuesday, and the first recipe I made was your Creamy Jalapeno Dressing. Very spicy and delicious over my grilled fish that I had over a green salad! Yum! I am looking forward to making the Hemp Seed Ranch dressing for my husband, as he is a huge ranch dressing fan, and I will be making the banana coconut muffins soon, as well. Your Pumpkin Spice Muffins are almost always in my freezer, so I am anxious to give these muffins a try. I also look forward to beginning and following your jump start menu, so I can make and eat your other dressings and salads. Thanks, Megan!

    Reply
    1. Megan Gilmore Post author

      Yay! That’s great to hear. I hope you enjoy the muffins and ranch, too! The ranch has been a very popular one this week. 😉

      Reply
  21. Lori

    My cookbook arrived the day it was released, and I was so excited I almost hugged my UPS man. 😉 It is an absolutely beautiful book and everything looks amazing! The first recipe I made was the hemp seed ranch and it was the best vegan ranch I’ve had. Right now I’m sipping the chocolate chia shake for breakfast and later on I am going to make the chocolate pecan crumble bars. I convinced my mom to order the cookbook, too, because my dad just found out he needs to follow the food combining method for some problems he is having. 🙂

    Reply
    1. Megan Gilmore Post author

      I’m so glad you’ve enjoyed the recipes in the book so far! I hope your mom and dad enjoy it, too. <3

      Reply
  22. Jill

    I have been away from your site for a few weeks (first trimester exhaustion + full time work + two kids under four = no energy for the interwebz) but I am SO EXCITED to see your cookbook is here! I plan to order it today to support the life-changing work you do. I have been following a vegan diet for almost three years and your site has been a game-changer for my family since I found it about a year ago, in terms of finding healthy food everyone will enjoy. We even had an entirely-Detoxinista Thanksgiving last year and it was amazing. I have kids with food allergies, so your site has been a great resource (and I really value all the reader comments on each recipe). Please keep up the excellent work!!! You are changing lives. Congrats on your book, I hope it finds all the success it deserves!!!

    Reply
    1. Megan Gilmore Post author

      Aw, thank you so much for the kind words and CONGRATS on your pregnancy! I hope you enjoy the recipes in the new cookbook. I wrote most of them when I had a newborn myself, so they’re very user-friendly! Ha ha. 😉

      Reply
  23. Liz

    Hi Megan,
    I just ordered the cookbook but have not received the bonus offers. Would they show up in my email. Thanks for your help and I cannot wait for the cookbook.

    Reply
    1. Megan Gilmore Post author

      Hi Liz! Just send you proof of purchase to [email protected] to get the free gifts!

      Reply
  24. Kelley

    Megan, your cookbook could not have come out at a better time! My husband had a heart attack several weeks ago and we’ve been working really hard on making sure that we are eating cleaner. I’ve followed your blog for a while and several of your recipes are staples in our house. I made one of your juices tonight (the one with the beets) and loved it. Tomorrow we are trying the lettuce wraps and the veggie burger is on our to-try list as well. Thank you!

    Reply
  25. Michelle

    Congratulations on your book. I am new to your blog (just came here tonight) and have been perusing your articles and recipes which all look wonderful.

    I wish I could believe the whole “fats don’t make you fat” statement that I read by so many Paleos because I love healthy fats and would be on;y too glad to include them in my diet, except for one thing: all those fats, from coconut, to avocados to other nuts all make me very ill-as well as most vegetable oils, but to a lesser extent. Sometimes it’s things made with the unhealthy oils that I can actually digest a little better.

    I simply can’t figure it out. I did have by gallbladder out a few years ago, but I actually come down with flu-like symptoms like I’ve been poisoned or something. I have tried all those fat enzymes as well as betaine and I get very bad reflux from them.

    It seems like I simply cannot digest fats at all. That includes hemp and flax and those fishes that contain the good omegas. When I tell people this, including doctors and nutritionists that are very fat enthusiastic, they simply don’t know how to respond.

    Also, the only time I lost weight was when I went very low fat vegan. (Like Forks Over Knives) It is not what I want, but it worked until I start craving more fattening foods like chocolate and chips. (For some reason, Udi’s chips is something I can eat and not feel sick, but I know that cottonseed oil isn’t very good for you.

    Have you heard of this before? My daughter is similar in that fats (all those healthy ones) weigh her down and seem to go right onto her body.

    I wouldn’t have written to you except that I am more than a little frustrated by this dilemma, and hope that I come across someone who will finally put together the puzzle pieces for me:)

    Thanks for reading! You have a wonderful blog and I am finding things that still work for me here. I am also gluten and dairy free!

    Reply
    1. Megan Gilmore Post author

      Hi Michelle! Glad you found my site, and I hope you’ll enjoy some of the recipes. Having your gallbladder removed would most definitely affect your digestion of fats, and it sounds like your body is letting you know what doesn’t work for you. I’m a big believer in listening to your body, so if you find that you feel better taking in less fat, keep doing what makes you feel your best. It’s interesting that you say you don’t do well with fats like avocado or nuts, because I find those fats from whole foods, rather than extracted ones like oils, are usually digested better. It just goes to show how different each individual can be! I hope you will continue to experiment with which foods work best for you.

      Reply
      1. Michelle

        Thank you for your response. It is strange how that works, It seems like the less my body recognizes it as being a real fat source, the less I react to it. Maybe that is why the more processed (and unfortunately unhealthy) the fat is, the less I experience a volatile reaction to it. I would love to be able to eat avocados, coconuts and nuts with reckless abandonment because they are just soo good, but you are right in saying that we need to listen to our bodies!

        Thanks so much for all you do!

        Reply
  26. June

    Megan your book arrived yesterday and I started at the beginning reading it like a novel…I am on sweet treats now!

    I really enjoyed the first two chapters and plan to follow your simple food combining guidelines to improve digestion. The recipes all look delicious and I have made a long list of the ones I want to try right away.

    The banana coconut muffins and buckwheat banana bread are both vegan and do not use nut flour so I would love to try them. I can’t eat bananas so is there another fruit that you think would be a good substitute?

    Congratulations on your beautiful book!

    Reply
  27. Adeline

    Thanks for sharing this recipe! I tried to make it but I’m stuck – how much should I process the dates, coconut and pecans? They never turned into a “dough that sticks together when pressed between fingers “. They are quite a lot like almond butter now. Did I process too long? Anything I can do? Thanks.

    Reply
    1. Megan Gilmore Post author

      It sounds like you processed too long– it shouldn’t have the texture of almond butter. However, I think if you press it into a lined pan and freeze it, it should still stick together as a crust and crumble (maybe chill the crumble half in the fridge)

      Reply
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  29. Alex @ get big, go to work

    I finally got around to making this recipe tonight and it was absolutely delicious!! It was extremely easy to make and took no time at all. I will definitely be making this one again. Thanks for sharing. I need to pick your cookbook up-I can’t wait to see all the other delicious recipes in it.

    Reply
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  31. Charlene Carr

    Hi, there,

    I just got your cookbook in the mail. LOVED the Broccoli cheese soup (so good) and Chinese Cabbage salad. I also tried my first dessert, the Pecan chocolate crumble. I find the coconut oil taste overwhelming. I’m using the Carrington Farms brand (Costco), which is organic, virgin, and cold pressed – do you know if other brands would have a more mild flavour?

    Also, any suggestions on anything I could do to help mask that flavour … Repurposing/remixing it somehow with other or more ingredients?

    Thanks!

    Reply
  32. Jean

    I’ve made this twice now. So easy and yummy. First time I added fresh cherries and the second time, a few dollops of peanut butter over the chocolate filling. It’s very versatile. I didn’t have dates, so I used dried prunes and apricots. I also used a cashew/almond mixture for the bottom layer. I keep them in the freezer and eat them straight from there. I find its the perfect consistency and not too frozen. Thank you!

    Reply

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