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5 from 1 vote

Chocolate Pecan Pie Bars

A delicious vegan and paleo recipe, choc full of delicious nuts (and chocolate!) 
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert, Snack
Servings: 12
Author: Vanessa

Ingredients

For the base

  • 1 ½ cups 180g chopped pecans
  • 1 cup 70g unsweetened shredded coconut
  • 12 ~160g pitted dates
  • 3 tsp cacao

For the filling

Instructions

  • Preheat oven to 175⁰C and line a brownie tin with baking parchment.
  • Start by making the base. Place all the ingredients in a blender or food processor until it is sticky and clumpy. It won’t be fully blended together, and you still want a crunch from small pieces of pecans.
  • Press the base firmly into the baking tin and set aside.
  • Now onto the filling. Blend the dates, milk, tapioca, vanilla and salt until smooth.
  • Add just one cup of the pecans (the rest is for decorating) and pulse them in so they are in small chunks.
  • Chop up the chocolate so it is in chunks.
  • Mix ¾ of the chocolate chunks into the filling mix, then spread the filling mix on top of the base.
  • Sprinkle the remaining chocolate chunks and pecan halves across the top of the filling.
  • Bake for 35-40 minutes, or until the pecans are golden brown.
  • 10. Cool in the tin, then place in the fridge overnight.
  • 11. Slice and cut into squares. They will keep for up to a week in the fridge. You can also put a few in the freezer if you don’t want to eat them all at once!