Recipe: Chocolate Pecan Pie Bars

Chocolate Pecan Pie Bars

Makes 16 bars

Every pie has its place but these no-bake bite-sized bars that combine the flavors of pecan pie and heavenly chocolate serve as a decadent dessert option without eggs, dairy, or processed sugar. This is the way to go if you want to enjoy a healthier spin on your favorite holiday flavors. Made with a simple oat-based crust, chewy date center, and chocolatey, maple-pecan topping, these Chocolate Pecan Pie Bars will delight eaters of all kinds.

Ingredients

Filling

18 to 20 Medjool dates, pitted and sliced lengthwise

Crust

1 ½ cups old-fashioned oats

1 cup roughly chopped Medjool dates

¼ cup maple syrup

3 tablespoons cocoa powder

1 teaspoon vanilla extract

Pinch of salt

Topping

1 ½ cups dairy-free semi-sweet or dark chocolate chips

1 ½ cups pecans, roughly chopped

2 tablespoons maple syrup

Coarse salt

Directions

1. Line an 8-inch square pan with parchment, leaving an inch or two to overhang.

2. Boil about 4 cups of water in a small pot. Place the dates for the filling in a bowl. Pour about half of the water over the dates and make sure they're all submerged. Set aside to soak.

3. To make the crust, place the oats in the food processor and pulse to grind oats to coarse oat flour. Add the chopped dates, syrup, cocoa powder, vanilla, and salt. Pulse to combine. If necessary, add a tablespoon of water to moisten so the mixture holds when pinched. Firmly press the crust mixture into the prepared pan. Finish by using a measuring cup or glass to apply extra pressure.

4. Drain the dates for the filling in a strainer. Shake off excess water. Open them up and place them cut-side down and close together in a single layer covering the crust. Press the dates into the crust with a measuring cup or glass.

5. Heat a small pan over medium heat. Add the pecans and dry toast for several minutes, until fragrant. Add the syrup and stir to combine. Cook for a few more minutes until the syrup is heated and sticky.

6. Bring the remaining water in the pot to a simmer. Position a heat-proof bowl over the water. Add the chocolate chips to the bowl. Stir gently as the chips melt to a glossy consistency: Watch carefully as chocolate can seize when overheated rendering it unusable.

7. Pour the chocolate over the dates and spread with an offset spatula. Spoon the pecans over the chocolate and press into the melted chocolate. Sprinkle with salt. Chill for several hours before cutting into squares and serving.