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  • Amy Augé

Pecan bars you need to make AND devour NOW



I recently made these Pecan Nut Crumble Bars that my gorgeous friend Margie introduced me too for a gathering of women I was hosting. They were such a phenomenal hit that every bar disappeared, every single person there asked for the recipe, and even more tellingly, several of them went home and made it for themselves. I take no credit for the receipt - it is from Everyday Detox by Megan Gilmore, via detoxinsta.com. They are really easy to make and they are best kept in the freezer so you can just take a few out as you need and defrost for a few minutes before tucking in. Enjoy! (Apologies for the awful photos)



INGREDIENTS


CRUST AND CRUMBLE TOPPING

  • 3 cups raw pecan halves

  • 8 soft Medjool dates , pitted

  • ¼ cup melted coconut oil

  • ½ teaspoon sea salt


CHOCOLATE FILLING

  • ½ cup raw cacao powder or cocoa powder

  • ¼ cup melted coconut oil

  • ¼ cup maple syrup, at room temperature


INSTRUCTIONS


  • Line a 9-inch square baking dish with parchment paper and set aside.

  • Prepare the crust: Place the pecans in a food processor and process until they are ground into a meal. Add in the dates, coconut oil, and salt and process again until the dough sticks together when pressed between your fingers.

  • Reserve ı cup of this mixture for the crumble topping and press the rest of the dough evenly into the lined baking dish, then set aside.



  • Prepare the filling: In a bowl, whisk together the cacao powder, coconut oil, and syrup until smooth. Pour the chocolate filling over the crust and smooth the top with a spatula.

  • Sprinkle the remaining ı cup of crumble over the top of the chocolate layer and use your hands to gently press the topping into the chocolate filling. Place in the freezer to set for at least 2 hours and then cut into bars and serve chilled.








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