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Traditional pecan pie is old news.
This year, we’ll be enjoying these No-Bake Pecan Pie Bars instead!
With all the work involved to prepare Thanksgiving dinner, I figure we could all use a simple dessert recipe that doesn’t involve the oven, for a change. All you need to make these treats is a blender or food processor! Featuring nutrient-rich dates and buttery pecans, these bars are deceptively brimming with a variety of B vitamins, iron, and fiber, but all you will taste is the distinctive, rich flavor of pecan pie.
While preparing these bars, Austin mentioned they’d be even better with drizzled dark chocolate… so, of course, I had to make that happen. Whether you decide to add the extra dark chocolate or not, I hope you and your family will enjoy this healthier alternative!
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No-Bake Pecan Pie Bars (Vegan, Paleo)
makes one 8″ x 8″ pan
Ingredients:
For the crust
1 cup Medjool dates, pitted
1 cup raw pecans
1 cup unsweetened shredded coconut
1 tablespoon coconut oil
1/2 teaspoon fine sea salt
For the filling
1 cup Medjool dates, pitted
2 tablespoons pure maple syrup
2 tablespoons coconut oil
1 cup raw pecans
1/4 cup water, or more as needed for blending
1/4 teaspoon fine sea salt
1 cup of additional pecans, for topping
Optional: 1 1/2 cups dark chocolate chips, divided for filling/topping
Directions:
Line an 8″ x 8″ baking dish with plastic wrap, for easy removal of the bars.
In a large food processor, combine the crust ingredients and blend until a sticky dough is formed. Press the crust into the lined baking sheet, using your hands or a spatula to smooth it out.
For dark chocolate pecan pie bars, melt 1 cup of dark chocolate chips and pour the melted chocolate over the crust, using a spatula to spread evenly.
Place the crust in the freezer to set, while you prepare the filling.
For the filling, combine all of the ingredients in a high-speed blender, or food processor, and blend until thoroughly combined. You may need to stop and scrape down the sides, or use a tamper, to keep everything blending smoothly. Adjust sweetness to taste, if necessary.
Remove the crust from the freezer, and pour in the filling, using a spatula to smooth the top. Sprinkle the additional cup of raw pecans over the top, and gently press them into the filling for easy serving. Drizzle an additional 1/2 cup of melted dark chocolate chips over the top, if desired.
Return the bars to the freezer, and allow them to set for at least 6 hours, or overnight, before cutting and serving.
Ingredients
- For the Crust: 1 cup Medjool dates , pitted
- 1 cup raw pecans
- 1 cup unsweetened shredded coconut
- 1 tablespoon coconut oil
- 1/2 teaspoon salt
- For the filling: 1 cup Medjool dates , pitted
- 2 tablespoons pure maple syrup
- 2 tablespoons coconut oil
- 1 cup raw pecans
- 1/4 cup water , or more as needed for blending
- 1/4 teaspoon fine sea salt
- For topping: 1 cup of additional pecans
- Optional: 1 1/2 cups dark chocolate chips , divided for filling/topping
Instructions
- Line an 8" x 8" baking dish with plastic wrap, for easy removal of the bars.
- In a large food processor, combine the crust ingredients and blend until a sticky dough is formed. Press the crust into the lined baking sheet, using your hands or a spatula to smooth it out. *For dark chocolate pecan pie bars, melt 1 cup of dark chocolate chips and pour the melted chocolate over the crust, using a spatula to spread evenly.
- Place the crust in the freezer to set, while you prepare the filling.
- For the filling, combine all of the ingredients in a high-speed blender, or food processor, and blend until thoroughly combined. You may need to stop and scrape down the sides, or use a tamper, to keep everything blending smoothly. Adjust sweetness to taste, if necessary.
- Remove the crust from the freezer, and pour in the filling, using a spatula to smooth the top. Sprinkle the additional cup of raw pecans over the top, and gently press them into the filling for easy serving. Drizzle an additional 1/2 cup of melted dark chocolate chips over the top, if desired.
- Return the bars to the freezer, and allow them to set for at least 6 hours, or overnight, before cutting and serving.
Nutrition
Per Serving: Calories: 297, Fat: 21g, Carbohydrates: 27g, Fiber: 6g, Protein: 3g
Enjoy!
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Reader Feedback: Are you a fan of Pecan Pie? Or do you prefer Pumpkin Pie? My family usually makes both! (This recipe makes it pretty quick and easy to prepare a pumpkin pie, too!)
Been making this for about a decade and this is one of our favorites of all time. I make it in a round flan pan and it looks quite festive with the drizzled chocolate. Always impresses the guests. In fact, they ask for it! Freezes exceptionally well. Great recipe, thank you.
UM WOW! These ARE SO SO SO GOOD. THANK YOU!!!