Break out of the ordinary and try something new this Thanksgiving! Pecan pie minus the corn syrup and unhealthy fat…how can it be? Trust me, you will not miss the traditional pecan pie when these are around!
This recipe is so simple, you don’t even need to turn the oven on! A food processor is all that’s needed! I added mini-vegan chocolate chips, which are optional, but highly recommended! Although these are grain free, dairy free, gluten free and vegan, they are full of flavor!
Chocolate Pecan Pie Bars
For the crust:
1 cup dates, pitted
1 cup raw pecans
1 cup unsweetened shredded coconut
2 tablespoons coconut oil
1/2 teaspoon cinnamon
pinch of sea salt
For the filling:
1 cup dates, pitted
2 tablespoons pure maple syrup
2 tablespoons coconut oil
1 cup raw pecans
1/4 cup warm water
1 teaspoon vanilla extract
pinch sea salt
1/3 cup mini-chocolate chips
For the topping:
1 cup raw pecans
a heaping 1/3 cup mini-chocolate chips melted for chocolate drizzle
-Line a baking dish with parchment paper for easy removal, set aside.
-In a food processor, add all the crust ingredients. Blend until a dough is formed, scraping down sides as needed.
-Press dough into the baking dish creating a crust. Place in the freezer.
-In the meantime, add filling ingredients minus the chocolate chips into the food processor. Blend until smooth. Consistency will be similar to almond butter.
-Remove from food processor and add to a bowl, stir in chocolate chips.
-Remove crust from the freezer, add filling and use a spatula to evenly spread.
-Top with pecans and drizzle with melted chocolate.
-Return to freezer for at least 2 hours before cutting and serving.
-Enjoy!
I used a 11×7 baking dish however, a 8×8 would work well, if not better!
HAPPY THANKSGIVING!!!
