143 cal, 16C/8F/2P/7S.
A healthier version of my favorite Thanksgiving pie that doesn’t even require baking! These Chocolate Pecan Pie bars are No-bake, Vegan, refined flour and sugar-free, and can be Gluten-free if you prefer!
If you’re like me and you think it’s a tie between chocolate pie and pecan pie and your ultimate thanksgiving pie is (of course) Chocolate Pecan Pie (the best), then you’re in luck, now you get to eat your favorite pie for breakfast, snacks and dessert!
There is nothing in them that isn’t good for you (unless you’re allergic to an ingredient, then sorry), filling, high-fiber oats, fruit, natural sweeteners, healthy fats from coconut and nuts/seeds, and a bit of chocolate of course. And did I tell you these are no-bake? Yep you’ll freeze them a bit, cut them and voila. Pie bars are ready at your snacking service!
Be my guest and throw them on your breakfast bowls, grab a couple before/after a workout, enjoy them at the end of your long day as a yummy low-sugar treat!
- 2 tbsp coconut oil (28 g)
- 2 tbsp maple syrup or honey (42 g)
- 1/4 cup unsweetened applesauce (60 g)
- 2 cups quick oats, gf if desired (160 g)
- 1/2 cup dates pitted, preferably medjool (80 g)
- 1/2 cup pecans chopped (56 g)
- 1/4 cup creamy nut/seed butter (64 g)
- 1/4 cup semisweet chocolate chips or equal weight chocolate, vegan if desired (56 g)
- 1/4 tsp sea salt
Makes 16 bars. Line an 8×8 baking dish with parchment. Soak your dates in hot water at least 30 minutes.
To make the crust, melt the coconut oil in a large bowl, blend with syrup and applesauce, then add the oats. Mix and press tightly into the baking dish.
To make the filling, blend soaked dates (drain the soaking liquid first) in a food processor or blender until they form a paste. In a medium bowl heat your nut/seed butter until warm to touch (not too much!), throw in the chocolate chips and mix until all chocolate is melted and incorporated and a thick chocolate sauce is formed (warm the mixture a bit more if there are stubborn chocolate pieces remaining). Mix in date paste and chopped pecans. Press the mixture onto the crust and spread evenly.
Freeze the pie bars for a few hours or overnight, remove from baking dish and cut into squares and enjoy! They do stay solid in room temperature thanks to chocolate but I store mine either refrigerated or frozen.
Hope you love this recipe and tag #plentysweet200 with your photos on instagram!