Don’t you love pecan pie this time of year? What about some easy, no-bake, gluten-free pecan pie bars? These incredible no-bake, raw vegan Pecan Pie Bars are gluten free and dairy free! See our other raw vegan dessert recipes that we made last Christmas. We have some in our free Christmas recipe ebook as well.
This dessert only has 170 calories per bar. The pecans make it heart healthy. Pecans have plenty of fiber, B vitamins, vitamins A and E, and magnesium. Dates are also high in fiber, as well as antioxidants, potassium, magnesium, copper, manganese, iron, and vitamin B6. These are chewy and delicious!
And don’t forget to watch how we make these delicious raw vegan pecan pie bars in our YouTube video below. If you want to make the full pie version of these bars, see our raw vegan pecan pie recipe.
Vegan Pecan Pie Bars
Course: DessertCuisine: AmericanDifficulty: Easy16
servings20
minutes170
kcalThese incredible no-bake, raw vegan Pecan Pie Bars are gluten free and dairy free!
Ingredients
- Crust
8 Medjool dates, pitted
1 cup pecans
1/2 cup unsweetened dried coconut
1/2 cup rolled oats
1/2 cup almond flour
1-2 tbsp water as needed
1 tbsp cinnamon
1 tsp vanilla extract
1/4 tsp sea salt
- Caramel Layer
20 Medjool dates, pitted and soaked for softness
1/4 cup water
1 tsp vanilla extract
1/4 tsp sea salt
- Topping
Sprinkle with crushed pecans
Directions
- Crust
- Blend crust ingredients, except for the dates and water, in a food processor until crumbly and flour like.
- Add the dates and water, if needed, and process until it sticks together well.
- Press the crust mixture into a parchment-lined, 8-inch, square pan, so that the bar don’t stick.
- Caramel Layer
- Blend caramel ingredients in the food processor and process until very smooth.
- You don’t need to clean between making this and the crust.
- Spread an even layer on top of the pie.
- Sprinkle with pecan pieces and gently press into the caramel layer.
- Freeze overnight and store in the freezer.
- It will last a week in the fridge or months in the freezer, if you don’t eat it up first.
Joann Loy
Kenny Loy