Got some more easy no-bake bars just for you!
And me, of course.
I was quite pleased with how my Chewy Apricot Almond Granola Bars with Dark Chocolate turned out, so I had to make another variation.
Obviously.
Since I had a sack full of borderline stale toasted pecans on hand, naturally I had to include those guys in on the fun.
Pecan pie bars sounded like a no-brainer.
I don’t know about you, but I love both pecan and pumpkin pie!
Pecan pie is normally loaded with sugar and fat, so it’s probably not the best idea to enjoy that treat daily.
However, this version is definitely healthy snacking material, suitable for breakfast, a midday bite, or dessert.
Not that you can’t have real pie for breakfast, but you know what I mean.
All you have to do is mix together rolled oats, roughly chopped toasted pecans, toasted unsweetened coconut flakes, fragrant ground cinnamon, pink sea salt, super soft dates, creamy almond butter (or pecan butter if you’re able to get your hands on a lil jar!), pure maple syrup, and real deal vanilla extract.
Press into a parchment lined pan, top with more pecans for an extra layer of nuttiness + crunch, then freeze and slice!
Drizzle with luscious melted dark chocolate, if you wish.
Don’t forget that extra sprinkle of salt!
Salty and sweet flavors really know how to balance each other out.
Enjoy.
P.S. These bars are meant to be adaptable. Don’t have a full cup of dates? Use half dates and half (organic) apricots! Pecan butter to pricey? Use almond butter instead! Or blend up your own pecan butter. Simply pulse and blend toasted pecans in a food processor until creamy. Want some extra health points? Add some hemp hearts to the mix.
P.P.S. Make sure your dried fruit is very soft and hydrated, otherwise your bars may not hold together well.
P.P.P.S. I arbitrarily cut the recipe into 12 bars/squares, but feel free to make bigger servings! Or smaller, if you want pecan bites!
No-Bake Pecan Pie Granola Bars
Ingredients
- 1 1/2 cups rolled oats
- 1/2 cup roughly chopped roasted/toasted pecans
- 1/4 cup toasted unsweetened medium-small coconut flakes (I use Bob's Red Mill)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pink sea salt, or to taste
- 1 packed cup very soft noor deglet or medjool dates, pits removed (or 1/2 cup dates and 1/2 cup Turkish apricots)
- 1/4 cup creamy/drippy natural almond butter or pecan butter (no added oil or sugar)
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- Pecans halves, for topping
- Melted dark chocolate, for topping (optional)
- Pink sea salt, for topping
Instructions
- In a medium-large bowl, stir the oats, chopped pecans, coconut flakes, cinnamon, and salt together.
- Pulse the dates (and apricots, if using) in a food processor until they form a smooth paste. A few bits/pieces are okay. If your fruit isn't very soft, soak in hot water until it softens. If you're pulsing the fruit and you notice it isn't blending very well, add hot water 1 tablespoon at a time, until it starts to come together more easily.
- Fold the fruit mixture into the oat mixture, along with the almond/pecan butter, maple syrup, and vanilla. Mix until well combined. Taste, and add more salt if you wish.
- Press the mixture into a parchment lined 9x4 pan. Top with pecans halves in a single layer, gently pressing the nuts into the bars. Freeze for one hour.
- Slice into 12 bars, then drizzle with melted dark chocolate and sprinkle with salt. Wrap and store in the fridge.