No Bake Paleo Chocolate Pecan Bars (Vegan, Paleo, Gluten Free, Dairy-Free

• Vegan
• Gluten free

• Produce

  • 5 Medjool dates

• Condiments

  • 13/16 cup Almond butter, unsalted natural

• Baking & Spices

  • 1/2 cup Chocolate chips, vegan
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1 1/2 cups Pecan, unsalted halves
  • 1/4 cup Pecans

Found on beamingbaker.com

Description

Ingredients

• 5-7 Medjool dates, pitted (½ cup, packed)
• ½ cup unsalted, natural almond butter
• 1 ½ cups unsalted pecan halves, divided
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt (optional)
• ½ cup vegan chocolate chips
• ¼ cup + 1 tablespoon unsalted, natural almond butter
• ¼ cup chopped pecans

Directions

• Line an 8-inch square baking pan with parchment paper, greased foil or wax paper. Set aside.
• Make the pecan layer: 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.
• Add in 1 cup pecans, vanilla and salt. Blend until the pecans are fully-incorporated and you get a soft, crumbly mixture. It’s ready when you can pinch the mixture between your fingers and it holds together. Add in remaining ½ cup pecans. Pulse just a few times until incorporated and pecans are chopped, with medium-small pieces still visible.
• Pour this mixture into the prepared baking pan. Press down and smooth into an tightly-packed, even layer.
• Make the chocolate layer: Use the double boiler method or the following. In a medium, microwave-safe bowl, add Chocolate Layer ingredients (1/2 cup chocolate chips and ¼ cup + 1 tablespoon almond butter). Heat in 20-second increments until softened and melted. Stir until smooth.
• Pour this chocolate mixture over the pecan bars. Using a rubber spatula, smooth into an even layer. Sprinkle ¼ cup chopped pecans evenly over the bars. Press pecans gently into the chocolate layer.
• Freeze for 20-30 minutes. Remove from freezer and slice into 16 bars. Enjoy! Storing instructions below.