Pecan Pie Bars

By Chef:  Christina Ross
Posted: December 31, 2012


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Are you a pecan pie lover like us!? This traditional American dessert is synonymous with the Holidays. And now thanks to Christina Ross we have a much healthier option to the butter and sugar laden recipe typically used. Gooey dates, lucuma, vanilla, coconut crystals, cinnamon and rich crunchy pecans make up a few of the ingredients included in this all raw recipe.


For the topping:

  • 1 cup pecans
  • 3 tablespoons cocnut 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.

Cut into squares and enjoy!