Description
Gooey caramel-sweet Pecan Pie Bars that are simple, healthy, and perfect for holiday sharing! Vegan, paleo, refined sugar-free.
Ingredients
Scale
Crust*
- 1 1/2 cups (180g) chopped pecans
- 1 cup (70g) unsweetened shredded coconut
- 8–10 (150g) pitted medjool dates
Filling
- 12 (200g) pitted medjool dates
- 1 1/4 cup (300g) non-dairy milk
- 3 tbsp arrowroot starch ((can sub cornstarch or tapioca starch))
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 1/2 cup (150g) pecan halves
Instructions
- Preheat the oven to 350F.
- For the crust, combine all the ingredients in a blender or food processor and blend until sticky and clumpy.
- Press firmly into a square pan (8×8″) lined with parchment paper. Set aside.
- For the filling, blend the medjool dates, milk, arrowroot, vanilla, and salt until smooth.
- Add 1 cup of the pecan halves and pulse them in.
- Spread on top of the crust. Sprinkle the remaining 1/2 cup of pecans on top and press them in lightly.
- Bake for 35-40 minutes at 350F or until the pecans on top are golden brown.
- Remove from the oven. Cool. Then refrigerate overnight.
- Slice into squares and enjoy! Keep leftovers in an airtight container in the fridge for up to a week.
Notes
For a cheaper oat flour option, you can use the crust from this pie recipe instead.