Ooey Gooey Sweetly Southern Pecan Date Bars

By Chef:  Christina Ross
Posted: December 26, 2013


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This yummy dessert draws it’s inspiration from a classic recipe native to the south: pecan pie. This raw and gluten-free version by Christina Ross of Love-Fed.com is ooey and gooey and luckily leaves all that refined sugar and butter to the wayside, instead getting it’s sweetness from organic dates, lucuma, coconut crystals, coconut nectar, and raw honey (or maple syrup). Seriously yummy, rich, and completely satisfying. Serve with a side of frozen banana ice cream or for a more cozy experience, a cup of hot herbal tea.


For the topping:

  • 1 cup pecans
  • 3 tablespoons coconut nectar or maple syrup
  • 1 teaspoon vanilla bean or extract

For the crust:

  • 1 cup cashew flour (ground cashews)
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla bean
  • 1 teaspoon vanilla extract
  • 3 teaspoons lucuma powder (optional)
  • 3 teaspoons coconut crystals
  • 1/8 cup honey (use maple syrup, if eschewing honey)

For the date paste:

  • 24 dates (deglet noir or medjool dates)
  • 1/8 to 1/4 cup water (depending on consistency/dryness of dates)
  • 1 teaspoon vanilla bean
  • 1 teaspoon vanilla extract


1. For the topping, in a small bowl combine the nuts with the nectar and vanilla and mix until well coated. Let sit while you make the crust and date paste.
2. For the crust, in a food processor, combine all of the crust ingredients except for the honey. Process ingredients and, as machine is running, pour the honey through the lid. Once mixture binds together stop processing.
3. Line a 6-inch square pan with parchment paper and press the crust into the pan aprox 1/4-inch thick. Set aside and make the date paste.
4. For the date paste, place all ingredients into a food processor and process until a paste forms. Spread the paste evenly over the crust and then layer the top coat of pecans on top and set in fridge to firm up for 30 minutes.
5. Cut into squares and enjoy!