Pecan Pie Bars

These. Are. The. Best. 



-1 1/2 c cashews (toast in the oven for about 5 mins at 350 degrees)

-1/2 c macadamia nuts (could sub any other nut, or use all cashews) 

-1 Tbs maple syrup 

-1/2 Tbs melted coconut oil (optional) 

-2 c pecan halves (toasted for about 5 mins at 350 degrees)

-1 c packed medjool dates – pits removed 

+ hot water for soaking 

– pinch of cinnamon 

– pinch of salt 

– 1/2 Tbs coconut oil (optional) 

-1 Tbs maple syrup 

– pour hot water over dates (until covered) and set aside 

-toast nuts – separately 

-put cashews & macadamia nuts into the food processor and process to a flour consistency 

-add maple syrup & oil & pulse until combined and a dough forms, may be a little oily or crumbly – as long as it sticks together in the pan it’s great

*if omitting oil, process nuts a bit longer to allow the oils to come out of the nuts. 

-Transfer crust dough to an 8×8 pan or a similar size and press down to form a flat crust that covers the bottom of the dish

*if you want to remove the pie from the dish to serve, line with parchment paper before putting the crust in the dish so it will easily lift out

-add dates, oil, syrup, cinnamon & salt to the food processor and process until a gooey paste forms. Make it as smooth as you can then add about 1/2 c pecans to the mix and process until pecan pieces are smaller. 

-transfer and spread evenly on top of the cashew crust 

– decorate the top with the remaining toasted pecans 

-put in the fridge over night or until firm enough to cut and serve

* you can keep this raw by using all raw nuts and subbing coconut nectar for the maple syrup 
* you can keep this oil free by omitting oil everywhere 

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