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Pecan Pie Bars

These raw food pecan pie bars are extraordinarily easy to make and so incredibly delicious. Put them on your vegan holiday dessert menu.

Have you ever been inspired to share a great recipe or diet tip that really did it for you? Christina Ross, food editor at Natural Child World Magazine, adopted the raw food diet and couldn't help but spread the love. She created a line of raw and vegan desserts called PatisseRaw  so other people could experience how sweet the raw food life can be. Ross also delighted Miso Vegan with her pecan pie bars recipe that we're serving on our vegan holiday menu.
Have you ever been inspired to share a great recipe or diet tip that really did it for you? Christina Ross, food editor at Natural Child World Magazine, adopted the raw food diet and couldn't help but spread the love. She created a line of raw and vegan desserts called PatisseRaw  so other people could experience how sweet the raw food life can be. Ross also delighted Miso Vegan with her pecan pie bars recipe that we're serving on our vegan holiday menu.


Pecan Pie Bars

Yields 9 squares

For the topping:

  • 1 cup pecans

  • 3 tablespoons cocnut nectar or maple syrup

  • 1 teaspoon vanilla bean or extract


For the crust:

  • 1 cup cashew flour (ground cashews)

  • 1 teaspoon cinnamon

  • 1 teaspoon vanilla bean

  • 1 teaspoon vanilla extract

  • 3 teaspoons lucuma powder (optional)

  • 3 teaspoons coconut crystals

  • 1/8 cup honey (use maple syrup, if eschewing honey)


For the date paste:

  • 24 dates (deglet noir or medjool dates)

  • 1/8 to 1/4 cup water (depending on consistency/dryness of dates)

  • 1 teaspoon vanilla bean

  • 1 teaspoon vanilla extract


Directions:

  1. For the topping, in a small bowl combine the nuts with the nectar and vanilla and mix until well coated. Let sit while you make the crust and date paste.

  2. For the crust, in a food processor, combine all of the crust ingredients except for the honey. Process ingredients and, as machine is running, pour the honey through the lid. Once mixture binds together stop processing.

  3. Line a 6-inch square pan with parchment paper and press the crust into the pan aprox 1/4-inch thick. Set aside and make the date paste.

  4. For the date paste, place all ingredients into a food processor and process until a paste forms. Spread the paste evenly over the crust and then layer the top coat of pecans on top and set in fridge to firm up for 30 minutes.

  5. Cut into squares and enjoy!


More tasty vegan holiday recipes!
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