Raw Pecan Pie Bars

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Merry Christmas everyone! If you need a last minute dessert recipe, these pecan pie bars were a hit in my household! They taste amazing and are so quick and easy to put together! I was skeptical that they would taste good, I mean how good can dates, pecan and oats taste with more dates and pecans on top? I am telling you… these are outrageously good… take my word for it! πŸ˜‰ Toasting the pecans gives these bars a lot of flavor, so don’t skip that step!

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If you do not have a persimmon on hand and still want to make these, you can leave the persimmon out and increase the dates to 20 rather than 15.

Raw Pecan Pie Bars

(Adapted from theΒ Date BarsΒ from Oh She Glows Base):

  • 1 1/2 c rolled oats
  • 1 1/2 c toasted pecans
  • 10 large medjool dates
  • 1/2 t salt
  • 1 t cinnamon
  • 1/4 t nutmeg
  • 1/4 c coconut oil (if your coconut oil is very cold it will have to be melted, but room temperature was fine for me)
  • 1 t vanilla powder (or alcohol free vanilla)

Topping:

  • 15 large medjool dates
  • 1 T tahini (or other nut butter)
  • abou 1/2 c water blend
  • 1 t vanilla powder (or alcohol free vanilla)
  • 1/4 t salt
  • 1 ripe hachiya persimmon (extremely soft)
  • 1 c toasted pecans chopped

First, toast the 2 1/2 cups of pecans at 350 F for about 10 minutes watching closely! In a blender (or can be done in a food processor) blend the oats until fine, pour it into a bowl and do the same thing with the 1 1/2 cups of pecans. In a food processor, puree the dates, coconut oil and spices until smooth. Pour both the ground pecans and oats into the food processor and blend until incorporated. Press mixture into a square pan (9×9 or 8×8) lined with parchment paper and place in the freezer while you make the topping

Blend the medjool dates in a blender with enough of the water to create a smooth paste. Add the remaining ingredients except the pecans and persimmon and blend until thick and smooth. Finally, add the persimmon and blend again adding water only if necessary. Evenly distribute the topping onto the crust and top with the chopped toasted pecans. Place in the fridge to set for at least 4 hours, or in the freezer for two hours.

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10 Comments

  1. Pingback: Our Hen House Interview & Steamed Veggie Bowl

  2. I’m wondering what would be a suitable substitute for the persimmon? They have such a short season! Thanks for sharing all these beautiful recipes!

  3. Duh! Just saw the note… Sorry! Reading too fast! Far too eager to make these!

  4. Pingback: healthy vegan friday #24 | the veggie nook

  5. Yum, yum, yum!! I’m here through Healthy Vegan Fridays. Your raw bars look and sound amazing!! I’d love for you to share this at Raw Foods Thursdays! http://www.glutenfreecat.com/2013/01/raw-foods-thursdays-1313/

  6. I also couldnt find persimmon so I substituted 1/2 ripe mango and 1/2 ripe banana (thought that would approximate the texture and flavor well). And then added a pinch of raspberries and it came out very well. The berries added a little bit of color too.

  7. I just made these bars and they are soo delious! Even my husband liked them (and that says a lot, he is not that into healthy desserts! ☺)

    I love that this recipe doesn’t require a lot of preparation or soaking, I could just make it right away to satisfy my dessert cravings. Thanks for posting! πŸ™‚

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