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Chocolate Pecan Pie Bars! A healthy spin on pecan pie made free of gluten and refined sugar. Easy to bake and perfectly portioned for those watching their weight!
Hello Thanksgiving! Actually, no. Hello holidays! And hello healthy pecan pie bars for the holidays. I cannot believe it is only 6 weeks away. Gosh, I really have no idea where the time goes. I think the older I get, the faster it goes. These next few weeks are gonna fly and I have so many surprises in store for you guys.
Okay, so the other day I was boiling a pot of water and freaking out to the guy. Hair a hot mess in a bun and wearing a t-shirt stained in cranberry sauce from a shoot earlier. He tells me to stop and “come here.” I thought he was going to slap me.
Instead he gave me the biggest, longest hug and kissed me over and over telling me everything was going to be fine. I know corny, but it did make me melt. Don’t tell him that. We don’t want this to go to his head.
Speaking of something that will make you melt, these best pecan pie bars are sure to melt in your mouth and make your heart melt too. Oh my! That’s corny. All this holiday buzz is making me mushy.
In all fairness, these healthy pecan bars are a must have. We love pies during the holiday season, but the store bought ones are not as healthy as the ones you make at home. There’s also the issue of portion control. This healthy pecan pie bar recipe is one you is pre-portioned making it a tad easier.
Made with healthy with wholesome ingredients, these simple to make bars are perfectly portioned. Not to mention they’re a whole lot easier than making an entire pie.
They make a wonderful addition to your holiday menu, or just great to have in the freezer for whenever you crave something a little sweet. Have I convinced you yet?
Hope you have a wonderful Thanksgiving! Check back Saturday for a Thanksgiving leftover meal prep recipe.
Chocolate Pecan Pie Bars
Ingredients
For the crust:
- 1 cup dates, pitted and soaked in water 20 minutes
- 3/4 cup Gluten Free Baking Flour, or regular oat flour
- 1 scoop collagen
- 2 tablespoons maple syrup
- 1 flax egg, 1 tbsp flax meal + 2 tbsp water set for 10 minutes in the fridge
For the filling:
- 2 tablespoons coconut oil
- 2 tablespoons coconut sugar, or sugar of choice
- 2/3 cup raw pecans, chopped
- 1/3 cup chocolate chips, or dairy free chocolate chips
Instructions
- In a ramekin, mix together the ground flax with 2 tablespoons of water to make a flax egg. Set aside 10 minutes until thickened.
- Preheat oven to 350 F. Line an 8×8" baking pan with parchment paper and set aside.
- In a food processor, combine the dates (water drained) with maple syrup, collagen and flour.
- Transfer the dough into the prepared baking pan pressing it into the bottom and corners into the pan to form an even layer.
- Bake at 350 F 10 minutes until slightly golden. Remove from the oven and cool 15 minutes while you make the filling.
- Bring a saucepan to medium heat with the coconut sugar, coconut oil and dark chocolate.
- Continue to mix the mixture as it begins to simmer then remove from the heat once the chocolate is melted. Stir the chopped pecans into the saucepan.
- Pour the mixture over the then crust then bake at 350 F for 15-20 minutes until set.
- Remove from the oven and cool the bars completely until set before slicing into 12 bars. I set mine in the refrigerator for 10 minutes to harden which helped with cutting them.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I LOVE this idea! We do Kentucky Derby Pie every year – basically pecan pie with bourbon and chocolate chips. I feel like I could booze these up and still have a healthier version!
I’ve never had that pie! Do you have the recipe on your site?
YUM is right. I might have to make these when we get back rom SC!
You and Yoshi need them. Happy Thanksgiving!