Chocolate Pecan Pie Bars (No Bake!)

This post may contain affiliate links. Please read my disclosure and privacy policy.

These Chocolate Pecan Pie Bars taste like pecan pie, with a rich layer of dark chocolate in the middle. You can assemble them in less than 20 minutes, and then they chill to perfection for an easy holiday dessert. No need to turn on your oven!

chocolate pecan pie bars on marble board

Why You’ll Love Them

This recipe comes from my first cookbook, and it’s still one of my favorites because it’s so fast and delicious! The crust and crumble are prepared at the same time, so you don’t have to take the extra time to make 3 separate layers.

The crust and crumble layers are also 100% fruit sweetened (using dates!), and the chocolate layer is naturally sweetened with pure maple syrup. The beauty of this no-bake recipe is you can taste everything as you go, too.

If the chocolate layer isn’t sweet enough for you, you can always add an extra splash of maple syrup to help sweeten it up. Or, if you want something darker, you can use less maple syrup to begin with. The crust layer will add sweetness to the overall flavor, so you don’t need too much added sweetener in this recipe.

Looking for a more traditional pie recipe? Try my Vegan Pecan Pie or Vegan Pumpkin Pie. Or for a chocolate dessert, try my Vegan French Silk Pie, which tastes like the real thing!

How to Make Them

To make these Chocolate Pecan Pie Bars, you’ll start by pulsing together 4 simple ingredients for the crust.

pecans and dates in food processor

It may take up to 60 seconds of processing to get the dough to come together. I like to pulse the ingredients several times, to make sure everything gets processed uniformly.

When the dough sticks together between your fingers, it’s ready to go!

Reserve 1 loosely-packed cup of the mixture to save for the crumble topping. The cup does NOT need to be tightly packed, or you’ll have too much topping.

reserved topping and crust pressed into pan

I like some of the chocolate to peek-through in the final bars, so a scant, loosely-packed cup of topping is more than enough. Press the rest of the mixture into the bottom of a lined 8- or 9-inch square dish lined with parchment paper.

How to Make the Vegan Chocolate Layer

To make the chocolate layer, we’re using my go-to formula for making a chocolate that will harden when chilled.

All you need is 3 simple ingredients to make a homemade chocolate:

  • Coconut oil (this hardens when chilled)
  • Cacao powder
  • Maple Syrup (at room temperature)

Whisk the ingredients together, and you’ll see a magic chocolate sauce come together!

Important Note: For best results, make sure your maple syrup is NOT cold from the fridge. If it is cold, it will thicken the coconut oil when they touch, making it much harder to spread out later. Measure out the maple syrup you need, then let it sit out at room temperature for at least 30 minutes before getting started.

Mixed chocolate layer in bowl

Spread the chocolate layer evenly over the crust in the pan. Then sprinkle the remaining crumble from the cup you reserved over top of the chocolate.

Lightly press the crumble into the chocolate layer, so it will stay in place.

Transfer the pan to the freezer and let it set for 2 hours, until firm. Slice into 16 bars, and store them in an airtight container in the freezer. These bars are best served chilled, because they will get soft at room temperature.

chocolate pecan pie bars sliced into pieces

Top with coconut whipped cream if you want to serve these on a plate with a fork!

Add to Collection
Print Pin
4.85 from 13 votes

Chocolate Pecan Pie Bars (No Bake!)

These Chocolate Pecan Pie Bars taste like pecan pie, with a rich dark chocolate layer in the middle. They are so easy to make!
Course Dessert
Cuisine vegan
Keyword chocolate pecan pie bars
Prep Time 20 minutes
Total Time 20 minutes
Servings 16 bars
Calories 233kcal



  • 3 cups raw pecan halves (307 grams)
  • 8 soft Medjool dates , pitted (183 grams)
  • 3 tablespoons melted coconut oil (40 grams)
  • ½ teaspoon sea salt (4 grams)


  • ½ cup raw cacao powder or cocoa powder (44 grams)
  • ¼ cup melted coconut oil (53 grams)
  • ¼ cup maple syrup , at room temperature (79 grams)


  • Line a 9-inch square baking dish with parchment paper and set aside. I like to lightly spray the pan with oil, to help the parchment paper stick in place. To prepare the topping, add the pecans, dates, coconut oil, and salt to a food processor fitted with an "S" blade, and process until sticky.
    crust ingredients in food processor
  • Reserve 1 loose cup of this mixture for the crumble topping. Press the rest of the dough evenly into the lined baking dish, then set it aside.
    crumble reserved and crust pressed into pan
  • In a medium bowl, prepare the chocolate filling by whisking together the cacao powder, coconut oil, and syrup until smooth. Pour the chocolate filling over the crust and smooth the top with a spatula.
    chocolate stirred together in bowl
  • Sprinkle the remaining 1 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.
    chocolate topping and crumble on bars
  • Use the parchment paper to lift the bars out of the pan. Cut them into 16 small squares, then serve chilled. Store leftover bars in an airtight container in the fridge for up to 3 months. For a softer texture, you can also store them in the fridge for up to 2 weeks. Do not let these sit out at room temperature for too long, or they'll become too soft to pick up.
    pecan pie bars cut into squares



Nutrition information is for 1 of 16 servings, and is just an estimate, not a guarantee.
Recipe is adapted from my first cookbook, Everyday Detox, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.


Calories: 233kcal | Carbohydrates: 17g | Protein: 2g | Fat: 20g | Saturated Fat: 7g | Sodium: 74mg | Potassium: 212mg | Fiber: 3g | Sugar: 12g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

If you try these Chocolate Pecan Pie Bars, please leave a comment below letting me know how you like them! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience.

Reader Feedback: What’s your favorite holiday dessert? If you love more traditional pie, be sure to check out

Get more recipes + meal plans in my books:

detox book and meal plan

Get Started Today!

Get a free 7-Day Kick Start when you sign up for my email newsletter

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


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!!


    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!


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


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!

    Megan Gilmore

    Thanks, Kathryn! I hope you enjoy the new recipes!

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!!!

    Megan Gilmore

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

Maria C

I can’t wait to go home and find my nook on the mail!! I love ALL your recipes Megan!

    Megan Gilmore

    Thanks, Maria! I hope you enjoy it!

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!!!:-):-)

    Megan Gilmore

    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!

      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.

        Megan Gilmore

        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!


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.

    Megan Gilmore

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


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!

    Megan Gilmore

    Thanks for your support!


Got mine today and it is lovely! I’ve got banana coconut muffins in the oven now!!!

    Megan Gilmore

    Yay! Those are one of my favorites. 🙂


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!

    Megan Gilmore

    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!


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.

    Megan Gilmore

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


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??

    Megan Gilmore

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

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

    Megan Gilmore

    Thank you so much for the kind words!

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)

    Megan Gilmore

    Thanks for letting me know, Emma! Hope you enjoy the cookbook!


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.

    Megan Gilmore

    Thanks for your support, Jaime!


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!

Kezia @ Super Naturally Healthy

Yay well done Megan! This recipe looks amazing and I can’t wait till i can get one over in UK – maybe i will get a friend to ship one over with them;)

    Megan Gilmore

    Thanks, Kezia! It should be out in the UK on June 18th, so not too much longer!


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!

    Megan Gilmore

    Thank you so much!


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!

    Megan Gilmore

    I’m so glad to hear that they were a hit with your husband and kids!


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!

    Megan Gilmore

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


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.

    Megan Gilmore

    Thanks, Anna! Hope you enjoy the eggs benedict!


      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!


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!

    Megan Gilmore

    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. 😉


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. 🙂

    Megan Gilmore

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


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!!!

    Megan Gilmore

    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. 😉


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.


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!


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!

    Megan Gilmore

    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.


      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!


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!


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.

    Megan Gilmore

    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)

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.

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?



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!


Beautiful website! Lovely these concepts and recipes!

Thanks for sharing 🙂


I have regular dates..can I use those?


    Also can I use almond flour instead of grind pecans?

Ashley Ortlip

Amazing!! Instead of using coconut oil, I used avocado oil and it came out great. The crumb is moist and crumbly and the chocolate center is to die for! Thank you, Megan!!!!!!

Traci Floyd

Would delget noor dates work and be as good?


I made these for Thanksgiving. They were quick and easy and very tasty! My family enjoyed them.

Personally I found them to be a little too chocolatey and a tad too salty. Maybe it’s just my own taste buds. Next time I will cut back on the cacao and the salt.

I may also try a version using pure monk fruit instead of the maple syrup. If I do, I’ll post again and let you know how it tastes.

Thank you so much for all if your fabulous recipes, Megan! You inspire me to cook healthy AND tasty dishes for my family. 😊


These are one of my favorite deserts of all time. If you’re thinking about it, just make them. They do not disappoint I would eat them over regular deserts any day. It’s insane they are so nutrient dense and wonderful for your body!


Can you suggest a substitute for the coconut oil?


It is rich, decadent and delicious.

I made it with my nephew and we liked each layer separately and the final product.
The only thing we would do differently is that we are planning to double the chocolate layer in the future.

(We didn’t have enough pecan nuts so we used a bit of Brazil nuts and walnuts to get to the full amount.)

Thanks for yet another fantastic healthy and delicious recipe!


It is rich, decadent and delicious.

I made it with my nephew and we liked each layer separately and the final product.
The only thing we might do differently is that we are planning to try it with double the chocolate layer in the future.

(We didn’t have enough pecan nuts so we used a bit of Brazil nuts and walnuts to get to the full amount.)

Thanks for yet another fantastic healthy and delicious recipe!


I’ll admit I was skeptical. But they were better than I expected! My husband said it was one of the most gourmet desserts I’ve ever made. Didn’t tell him it took like 15 minutes to put together…

Get Started Today!

Get a free 7-Day Kick Start when you sign up for my email newsletter