No Bake Chocolate Pecan Bars Gluten Free Vegan Recipes
NO BAKE CHOCOLATE PECAN BARS - GLUTEN FREE & VEGAN
Steps:
- Line a 9x9 with parchment paper and set aside
- Add the 2 cups of pecans and the oats to a food processor and pulse until the nuts are pulverized ant the oats are like flour. Add the dates, peanut butter and maple syrup to the food processor and buzz it again until it starts to form a dough. It should stick together when you pinch it between your fingers
- Press it into the lined 9x9 and place in the freezer while you make the chocolate topping
- In a small saucepan over medium low heat, add the chocolate chips and coconut oil. Stir until the chips have melted and the mixture is smooth. Take the base out of the freezer and pour the melted chocolate evenly over the top. Spread it with a knife to make it even if you need to. Sprinkle the top with the 1/2 cup of crushed pecans
- Put back into the freezer to set. This should take about 30 minutes to an hour
- Slice into bars
- Keep in the fridge or freezer
Nutrition Facts : ServingSize 16 g, Calories 225 kcal, Carbohydrate 18 g, Protein 4 g, Fat 16 g, SaturatedFat 5 g, Sodium 37 mg, Fiber 2 g, Sugar 10 g
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- Add the pecans, oats, mesquite powder (or coconut sugar) and salt to a food processor and process just until powdery, but still with some pieces, about 10 seconds. (See above photo)
- Add the syrup, vanilla and chocolate chips and pulse until large clumps form and the mixture holds when pressed together with your fingers.
- Line a 9x5 loaf pan with parchment paper. Alternatively, you can double the batch and use an 8x8 pan.
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- Add dates and almond butter to a food processor. Blend until you get a somewhat cohesive, sticky and crumbly mixture, like chunks of wet sand/dough. This will take about a minute. Scrape down the sides of the processor as needed.
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