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No-Bake Pecan Pie Bars (Vegan, Paleo)

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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

Print Pin
4.93 from 13 votes

No-Bake Pecan Pie Bars (Vegan, Paleo)

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
Cuisine American
Keyword dairy free, dessert, holiday, paleo, vegan
Prep Time 45 minutes
Total Time 45 minutes
Servings 16
Calories 297kcal

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

Calories: 297kcal | Carbohydrates: 27g | Protein: 3g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 115mg | Potassium: 180mg | Fiber: 6g | Sugar: 19g | Calcium: 20mg | Iron: 0.9mg
Per Serving: Calories: 297, Fat: 21g, Carbohydrates: 27g, Fiber: 6g, Protein: 3g

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

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?

Lisa

HELP! I made this two nights ago and was supposed to serve it last night but FORGOT to get it out of the freezer!!! How long will it be good for in the freezer? And should I move it to the fridge at all before serving? Thank you!

Gina O

These are really good. You got the filling just right — taste just like the pecan pies I remember. I don’t use plastic in my pan. I find it doesn’t stick to the glass at all. The first bar out is a little messy, but the rest come out perfectly. Thanks for the recipe.

Brenda Williams

What a treat! Easy to make and healthy, too! Everyone who I have served them to–vegans, vegetarians, and omnivores has loved them! Thanks for another wonderful recipe!

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