chocolate pecan pie bars ~GF/V~

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!

chocolate pecan pie bars ~vegan, gluten free, grain free~

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

chocolate pecan pie bars ~vegan, gluten free, grain free~

-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.

chocolate pecan pie bars ~vegan, gluten free, grain free~

-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.

chocolate pecan pie bars ~vegan, gluten free, grain free~

-Remove crust from the freezer, add filling and use a spatula to evenly spread.

-Top with pecans and drizzle with melted chocolate.

chocolate pecan pie bars ~vegan, gluten free, grain free~

-Return to freezer for at least 2 hours before cutting and serving.


I used a 11×7 baking dish however, a 8×8 would work well, if not better!    

chocolate pecan pie bars ~vegan, gluten free, grain free~


fudgy brownies…sneaky beans!

I know what you’re thinking…gross, brownies made with black beans!!!!

Have I lost my mind???

No, I haven’t lost my mind!  I thought the same thing, gross!

But, don’t knock it until you try it!  These are SO good…gooey, chocolatey, fudgy brownies!!!

And, they’re pretty darn healthy for you too!  Vegan, gluten free, low-sugar and high in fiber, protein and omega 3’s!  I can honestly say I may never go back to making brownies any other way!

I have been wanting to make black bean brownies for a while but, I was too afraid to experiment on my own.  So, I borrowed this recipe from

fudgy brownies...sneaky beans! ~vegan, gluten-free, dairy-free, paleo~

Black Bean Brownies

1 15 ounce can black beans, rinsed and drained

2 large flax eggs (2.5 tablespoons ground flaxseeds + 6 tablespoons water)

3 tablespoons coconut oil, melted (or sub any other oil of choice)

3/4 cup cocoa powder

1/4 teaspoon sea salt

1 teaspoon pure vanilla extract

heaping 1/2 cup raw sugar

1 1/2 teaspoons baking powder

optional toppings:  walnuts, pecans or chocolate chips

fudgy brownies...sneaky beans! ~vegan, gluten-free, dairy-free, paleo~

1.  Preheat oven to 350 degrees.

2.  Lightly grease a muffin pan (I used spray coconut oil)

3.  Prepare flax egg by combining flax and water in the food processor and pulsing a few times…let rest for a few minutes.

4.  Add remaining ingredients (minus toppings) to the food processor and puree for about 3 minutes, occasionally scrapping down edges.  You want a very smooth consistency, similar to chocolate frosting.  If batter is too thick, add a tablespoon of water at at time….but, do not make it too runny!!!

5.  Evenly distribute batter into muffin tin and add optional toppings.

6.  Bake for 20-25 minutes or until tops are dry and edges pull away from the side of the pan.

7.  Remove from oven and let cool for 30 minutes.  Gently take brownies out of the muffin tin with a fork.  They are very fudgy in the insides, that’s the point!  Don’t worry about them being undercooked, they’re vegan!

8.  Store in an air tight container.

fudgy brownies...sneaky beans! ~vegan, gluten-free, dairy-free, paleo~

The original recipe recommended that you pulse the raw sugar in a food processor to create a very fine texture.  I skipped this step and they still came out delicious!  

You’re supposed to get 12 brownies however, I only got 9.   I must have ate too much of the batter, whoops!

These would taste even better with a scoop of vegan chocolate peanut butter banana ice cream!

fudgy brownies...sneaky beans! ~vegan, gluten-free, dairy-free, paleo~

Make your weekend even sweeter with a batch of these :)