Chocolate Pecan Pie Bars

5 from 1 vote

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! Vegan + Gluten Free + Low Calorie

Prep Time15

Cook Time25

Resting Time15

Total Time55

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: bars

Calories: 180kcal

Author: Megan Olson

Ingredients

For the crust:

1 cup dates pitted and soaked in water 20 minutes
3/4 cup Gluten Free Baking 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
2/3 cup raw pecans chopped
1/3 cup dairy-free dark chocolate

US Customary - Metric

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 8x8" 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