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Chocolate Pecan Bars




Source of Recipe


detoxinista.com


Recipe Introduction


Gluten Free AND dairy free – actually vegan. I made this for new parents at church who were gluten and dairy free. They are very tasty. Not something that you’d sneak into the kitchen all evening to snitch, but very good for what they are. They should be made a little ahead since they freeze for 2 hours. Note that they really need to be refrigerated until you serve them, so they might need special travel arrangements!


Recipe Link: https://detoxinista.com/chocolate-pecan-crumble-bars-from-everyday-detox/#wprm-recipe-container-22597

List of Ingredients




CRUST AND CRUMBLE TOPPING
3 cups raw pecan halves (307 grams)
8 soft Medjool dates, pitted (183 grams)
3 tablespoons melted coconut oil (40 grams)
1/2 teaspoon sea salt (4 grams)

CHOCOLATE FILLING
1/2 cup raw cacao powder or cocoa powder (44 grams)
1/4 cup melted coconut oil (53 grams)
1/4 cup maple syrup , at room temperature (79 grams)


Recipe



Line a 9x9-inch dish with parchment paper or non-stick foil letting the excess hang over the sides. Place the pecans, dates, coconut oil, and salt to a food processor and process until fully chopped and sticky. Remove 1 cup of this mixture and set aside. Press the remainder into the lined dish and set aside.

In a bowl, whisk together the cocoa, coconut oil, and syrup until smooth. Pour over the pecan mixture and smooth.

Take the 1 cup of the pecan mixture that you set aside and crumble over the cocoa mixture. Press lightly to make sure it adheres to the cocoa layer. Freeze for at least 2 hours.

Remove the bars out of the pan using the parchment paper to lift them. Cut into 16-18 pieces and serve cold. They can be refrigerated for up to 3 months. They will soften too much if allowed to sit out for very long.

Makes 16-18 bars.