No-Bake Pecan Pie Bars (Vegan, Paleo)

Traditional pecan pie is old news.

pecan pie bars with chocolate on top

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!

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.

mixixng pecan bar dough in a food processor

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.

layering pecan bar layers in a pan

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.

sprinkling pecans and drizzling chocolate on top of pecan bars

Return the bars to the freezer, and allow them to set for at least 6 hours, or overnight, before cutting and serving.

pecan bars with chocolate drizzled on top

4.91 from 11 votes
Print
No-Bake Pecan Pie Bars (Vegan, Paleo)
Prep Time
45 mins
Total Time
45 mins
 

Featuring nutrient-rich dates and buttery pecans, these no-bake 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!

Course: Dessert
Servings: 16
Calories: 297 kcal
Author: Detoxinista.com
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
  1. Line an 8" x 8" baking dish with plastic wrap, for easy removal of the bars.
  2. 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.
  3. Place the crust in the freezer to set, while you prepare the filling.
  4. 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.
  5. 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.
  6. Return the bars to the freezer, and allow them to set for at least 6 hours, or overnight, before cutting and serving.

Enjoy!

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!)

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Comments

Tracey

I made this today. So delicious with a cuppa on this cold rainy day. The sweetness is just perfect. My new favourite slice.

Elissa

Can I use date sugar instead of dates in this recipe? I have a ton of date sugar, but have not been successful using it. . .

    Megan

    Dates add texture and moisture to this recipe, so the date sugar wouldn’t work without a lot of experimentation!

Penny OLeary

I made these when visiting my parents and we all enjoyed them very much. I’m thinking about making them for Thanksgiving this year; OR the mini pumpkin tarts. So many delicious options.

Thanks!

Tanya

Hi, I made this, and while they are very tasty, mine came out pretty ugly looking – not good enough to serve to guests. Everything was sticking to each other – it was impossible to spread the chocolate and then the filling. What am I doing wrong…?

Rikki

I stumbled across your ‘snickers bars’ & then found your pecan pie bars. Both sound like great ideas, except for 2 things: 1) How can I make them coconut free (no coconut nor coconut oil)? 2) What can i replace the dates with?
Thanks for your help!
Rikki

Christine

Hi! I just made these tonight to have for Thanksgiving. They look & smell delicious!! I was wondering if I should keep them in the freezer until it’s time to serve, or if it’s okay to freeze them overnight and then just keep them in the fridge under Thurs night? Thanks!

Carissa

I just made these to take along to our Thanksgiving feast tomorrow. They smelled so good while I was making them I had to try one. They were amazing! Thanks for posting!

Jaclyn Forbes

I made these to take to Thanksgiving, and they turned out AMAZING! the dates and pecan combination is to die for!

Randi

Found this when trying different approaches to finding some thanksgiving-themed treats for my birthday. Thank you so much for this recipie! It is the best sweets I have ever tasted!

Katherine

I will probably make this entire menu for Christmas.

Nammi

Hi Megan,

It was my husband’s birthday yesterday. Having recently moved to the U.S from India, I neither have a microwave nor the bakeware needed to make dessert. I stumbled across your website and decided to give the no bake pecan pie a shot. I made a few modifications to the recipe based on what was stocked in my kitchen- used pecan and walnuts, substituted dates with raisins and also threw in nutella instead of the dark chocolate. It tasted heavenly. It was a big hit with my hubby 🙂 Thanks for the inspiration!
I intend to add your website to my “favorite” page!!

Have a great day! 🙂

Francis

Oh my, This is absolutely delicious! I will have a hard time staying on my new way of healthy eating with these in my fridge. I am glad it is all healthy. My family loves them. Thank you for your wonderful recipes!

valerie

Will you make a special for Christmas?? Recipes to give as a gift?? I’m looking for yummy homemade treats but with a healthy twist to give to my family and friends!!!

adrienne

Hi Megan. I have the same question as Rikki….. Is there a substitution that would work for the coconut in the crust? I don’t particularly enjoy the taste of coconut, but would love to try these.
Thanks for your help, and thanks a million for all the great recipes. I tell everyone about your site!

Elizabeth

How far in advance can these be made or should/can I store them in the freezer for a few days? Thanks so much!

Natashya

Do you think any type of other nut would work? I have walnuts and almonds but no pecans!

Jenn

I never come back and leave reviews of recipes I’ve tried, but this time I had to. I made these last night to take to Thanksgiving Dinner today and while cutting them up I (of course) had to try one. AMAZING! I made them exactly as directed, including the chocolate. I can’t wait to see what my family thinks. For those that don’t like the coconut taste… The LouAna brand of coconut oil doesn’t actually taste like coconut and you can find it at Walmart. It also doesn’t have all of the awesome health benefits of the other coconut oils, but it would work. I’m guessing that some sort of vegan shortening would also work? But I haven’t it tried it that way. Happy Thanksgiving!

Racheal

yummmm………..

Joseph

Can you make any recommendations about what the dates could be replaced with that don’t involve using any dried fruit? I have to follow a strict benzoate & cinnamon-free diet to control a form of crohns and dates are strictly out of the question! Can you suggest any alternatives, even non-paleo or cooked/processed ones, that might make these taste roughly similar?

Erin

These are amazing! The are incredibly delicious and the healthy fats and protein make then very filling. The only thing I did differently is instead of using chocolate chips I mixed together 1/4 cup melted coconut oil, 1/4 cup cocoa powder, and 2-3 tablespoons maple syrup and then divided it in half for the two chocolate portions. I will definitely make these again.

Katie

I’m wondering if figs can be used in place of dates?

Diana

Hello,

Just wanted to let you know that I made these for Thanksgiving and were they ever a hit! Overwhelmingly declared ‘so delicious’ by every person there. This is a keep recipe for sure. Thank you!

Kristi

Do you have the calories for this dessert?

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