Raw Butter Pecan Bars!

I was daydreaming of flavor combos that would kill it as a raw bar, and my mind landed on butter pecan. I LOVED butter pecan ice cream as a kid, and while pecans are typically used in the fall, who says we can’t have them NOW!? Ami right?!

I wanted to make this recipe vegan and paleo friendly, so I used coconut oil instead of butter and maple syrup instead of any other sweetener.

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Raw Butter Pecan Bars

Prep time: 30 minutes

*2 hours refrigerating time is suggested!

Ingredients

Crust

  • 1 sleeve Graham crackers
  • 1 packed cup medjool dates
  • 3/4 cup toasted almonds

Filling

  • 2 cups soaked cashews
  • 1/2 cup full-fat coconut milk
  • 1 Tbsp coconut oil
  • 1/4 cup + 2 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/4 pecans

Topping

  • 1/2 cup toasted pecans

 

Directions

  1. Preheat oven to 350F. Toast almonds and topping pecans for 10 minutes.
  2. While they are toasting…boil water and soak the medjool dates and cashews, separately. The dates can soak for 10 minutes, but the cashews should soak for 20-25 minutes.
  3. Discard the water from the dates and REMOVE THE PITS! Once the almonds have cooled, put the 3 crust ingredients in a blender or food processor. Pulse 5-8 times, scraping the sides as needed. The pieces should be a large grain consistency.
  4. Lightly coat an 8×8 pan with coconut oil. Place and press the mix to the bottom of the pan only to form the crust.
  5. After the cashews have soaked for the allotted 20-25 minutes, discard the water and blend with the remaining filling ingredients. Blend on high until smooth. This took me about 3-4 minutes. Scrap sides as needed.
  6. Pour and evenly layer on top of crust.
  7. Press pecans on top of the filling, making whatever design you would like!
  8. Refrigerate for 2 hours to set. You may even prefer them frozen for a longer shelf life and a firmer consistency. It’s up to you! JP and I prefer them frozen!

Enjoy these sweet treats, and please let me know if you tried them out! Happy eating, friends! ❤

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