Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 16 squares
Gooey caramel-sweet Pecan Pie Bars that are simple, healthy, and perfect for holiday sharing! Vegan, paleo, refined sugar-free.
1 1/2 cups (180g) chopped pecans
1 cup (70g) unsweetened shredded coconut
8–10 (150g) pitted medjool dates
12 (200g) pitted medjool dates
1 1/4 cup (300g) non-dairy milk
3 tbsp arrowroot starch ((can sub cornstarch or tapioca starch))
1 tsp vanilla extract
1/4 tsp sea salt
1 1/2 cup (150g) pecan halves
Preheat the oven to 350F.
For the crust, combine all the ingredients in a blender or food processor and blend until sticky and clumpy.
Press firmly into a square pan (8×8″) lined with parchment paper. Set aside.
For the filling, blend the medjool dates, milk, arrowroot, vanilla, and salt until smooth.
Add 1 cup of the pecan halves and pulse them in.
Spread on top of the crust. Sprinkle the remaining 1/2 cup of pecans on top and press them in lightly.
Bake for 35-40 minutes at 350F or until the pecans on top are golden brown.
Remove from the oven. Cool. Then refrigerate overnight.
Slice into squares and enjoy! Keep leftovers in an airtight container in the fridge for up to a week.
For a cheaper oat flour option, you can use the crust from this pie recipe instead.