Chocolate Pecan Pie Bars
For those of you who love pecans, I have a fun dessert recipe that is super rich and delicious.. These Chocolate Pecan Pie Bars are a must have this holiday week! They are gluten, dairy, soy, egg, grain, and refined sugar free. They consist of a shortbread cookie crust, a gooey rich filling made from dates, and a top layers of dark chocolate chunks and pecans. Need I say more? This dessert is so rich and satisfying you must have is in your life!
Are these chocolate pecan pie bars healthy?
Most pecan pies are made with corn syrup, lots of brown sugar, and processed grains in the crust which can be inflammatory and can cause a spike in blood sugar.
In my recipe I use dates, coconut oil, and coconut cream to get a nice gooey filling without all the refined sugar. Dates are rich in fiber and essential vitamins and minerals which makes them a healthier option for sweetening. Coconut Cream and coconut oil are great sources of healthy brain boosting fats that make the filling more balanced.
I use almond and coconut flour for the crust which are great gluten free alternative flours that are much healthier than other flours. Almond and coconut flour are low carb flours that are also high in fiber, protein, and healthy fats may support stable blood sugar levels.
This recipe is egg free as well which is great for those that are vegan or have an egg allergy/sensitivity. I love using the egg replacer by Bob’s Red Mill which works great!
What you will need
- Almond Flour
- Coconut flour
- Flax eggs or egg replacer
- Coconut Oil
- Vanilla Extract
- Baking soda
- Dates
- Coconut cream
- Coconut oil
- Pecans
- Maples syrup
- Tapioca flour
- Dark chocolate chips or bar(I used Hu Gems which are my favorite)
How to make the chocolate pecan pie bars
- Preheat your oven to 350 degrees.
- In a bowl, mix together the crust Ingredients. Line an 8×8 baking dish with parchment paper and bake crust for 12 mins then set aside.
- In a food processor, blend together the dates, coconut cream, coconut oil, vanilla extract, and arrowroot flour. Blend until thick and creamy consistency forms.
- Pour filling over the crust and spread evenly.
- Sprinkle your chocolate chips or chopped chocolate bar over top of the filling.
- Coat your pecans evenly with the maple syrup and place on top of the filling.
- Bake for 25 minutes then let cool for a few minutes before cutting into 9 bars and serving.
Other recipes you will enjoy
Chocolate Pecan Pie Bars
Equipment
- 1 Food Processor
Ingredients
Shortbread Cookie Crust
- 1 1/4 cup almond flour
- 1/4 cup coconut four
- 1 flax egg or egg replacer
- 1/3 cup melted coconut oil
- 1/3 cup coconut sugar
- 1 tsp vanilla extract
- 1/2 tsp baking soda
Chocolate Pecan Filling
- 2 1/2 cups pitted dates(room temp)
- 1/3 cup canned coconut cream
- 1 tbsp melted coconut oil
- 1 flax egg or egg replacer
- 1 cup pecans
- 1 tbsp maple syrup
- 2 tsp vanilla extract
- 1/4 cup tapioca flour
- 1/2 cup chocolate chips or 1 dairy free chocolate bar chopped
Instructions
- Preheat your oven to 350 degrees.
- In a bowl, mix together the crust Ingredients. Line an 8×8 baking dish with parchment paper and bake crust for 12 mins then set aside.
- In a food processor, blend together the dates, coconut cream, coconut oil, vanilla extract, and arrowroot flour. Blend until thick and creamy consistency forms.
- Pour filling over the crust and spread evenly.
- Sprinkle your chocolate chips or chopped chocolate bar over top of the filling.
- Coat your pecans evenly with the maple syrup and place on top of the filling.
- Bake for 25 minutes then let cool for a few minutes before cutting into 9 bars and serving.
Notes
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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