(Paleo & Vegan) Chocolate Pecan Bars
It is true.
We’re on the edge of something uh-mazing here.
I can tell.
Can you?
But I think I say that every time I share something with pecans. Something sweet with those crunchy little suckers that make the world seems a better place.
Admittedly my view is bias, yours will be too the moment you’ll taste these Chocolate Pecan Bars.
These are such a super rich and decadent bars. There are only a few times that bars like these work and well, this is it.
So here I am. Feeling it. Telling you about it.
In fact these are the best pecan pie bars I’ve ever made. You know that I am quite prone to throw out such accolades, and in this case it is more appropriate than ever.
You can think of these as some sort a toned-down pecan pie in bar form.
With Medjool dates, almond butter, and chopped pecans you get a chewy crust with a bit of crunch that provides the perfect base. Chocolate and nutty pecans make a delicious filling in these sumptuously rich bars.
They aren’t overly sweet, but still ridiculously rich.
The perfect dessert for a crowd.
That is if you’re into sharing delicious food with your friend. If not, you can keep ‘em all to yourself. No judgement.
You can take just a bite. Or five. Can you stop yourself?
(Paleo & Vegan) Chocolate Pecan Bars Print this recipe!
Adapted from BeamingBaker
Ingredients
Makes 16 bars
Pecan Layer
7 large Medjool dates, pitted
½ cup almond butter
1½ cups pecans
1 teaspoon vanilla extract
Pinch of salt
Chocolate layer
6 oz / 170 gr dark chocolate, roughly chopped
6 tablespoons almond butter
4 tablespoons chopped pecans
Directions
Line a 8x8-inch baking pan with parchment paper. Set aside.
Place pitted dates and almond butter in the bowl of a food processor. Pulse until a sticky mixture forms, scraping down the sides with a spatula as needed.
Add pecans, vanilla extract, and salt. Pulse until the pecans are chopped and fully incorporated. At this point you should get a soft, crumbly mixture.
Scoop mixture into the lined baking sheet and press it into an even layer. Set aside.
Place chocolate chips and almond butter in a medium size heatproof bowl. Place the bowl over a pot of barely simmering water, making sure that the bottom of the bowl doesn’t touch the water. Stir until the chocolate is completely melted and the mixture is shiny and smooth.
Alternatively you can heat in the microwave at 20 second intervals until completely melted. Stopping and mixing between each interval.
Pour chocolate mixture over the pecan layer, sprinkle with chopped pecan, and refrigerate for at least 1 hour, until set.
Cut into bars and devour!
Bars can be stored in an airtight container in the refrigerator up to 1 month.
Nutrition facts
One bar yields 249 calories, 20 grams of fat, 16 grams of carbs, and 6 grams of protein.
6 oz / 170 gr dark chocolate, roughly chopped
6 tablespoons almond butter
4 tablespoons chopped pecans
Directions
Line a 8x8-inch baking pan with parchment paper. Set aside.
Place pitted dates and almond butter in the bowl of a food processor. Pulse until a sticky mixture forms, scraping down the sides with a spatula as needed.
Add pecans, vanilla extract, and salt. Pulse until the pecans are chopped and fully incorporated. At this point you should get a soft, crumbly mixture.
Scoop mixture into the lined baking sheet and press it into an even layer. Set aside.
Place chocolate chips and almond butter in a medium size heatproof bowl. Place the bowl over a pot of barely simmering water, making sure that the bottom of the bowl doesn’t touch the water. Stir until the chocolate is completely melted and the mixture is shiny and smooth.
Alternatively you can heat in the microwave at 20 second intervals until completely melted. Stopping and mixing between each interval.
Pour chocolate mixture over the pecan layer, sprinkle with chopped pecan, and refrigerate for at least 1 hour, until set.
Cut into bars and devour!
Bars can be stored in an airtight container in the refrigerator up to 1 month.
Nutrition facts
One bar yields 249 calories, 20 grams of fat, 16 grams of carbs, and 6 grams of protein.
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