RAW PECAN BROWNIE BARS


I first made this recipe during the holidays, but am always craving it and love to make it year-round! The bars are vegan and gluten-free, but taste even better than your typical brownie. The recipe uses dates as a natural sweetener, so you won’t miss out on any of that sweetness!

Here’s what you’ll need:

  • 10 medjool dates, pitted
  • 1 cup gluten-free flour (you could also use coconut or almond flour)
  • 6 tbsp honey (or 1/2 cups maple syrup)
  • 2 tbsp coconut sugar
  • 2 tbsp coconut oil, melted
  • 1/2 cup dark chocolate, chopped (I used 86% cacao)
  • 1 cup chopped pecans
  • 1 chia egg or 1 regular egg for non-vegan
  • Sea salt

Preheat oven to 350 degrees and grease a square pan with coconut oil. Begin by pitting your dates and chopping your pecans. In a food processor or blender, pulse the crust (dates, flour, and 2 tbsp honey). Press that dough into the pan and bake for 10-15 minutes.

In a medium saucepan, bring the rest of the honey, the coconut sugar, and the coconut oil to a boil. Once cooled, add the egg, chopped pecans, and chocolate and mix well.

Pour the mixture on top of the cooled crust, and bake again for a another 25-30 minutes, checking periodically. Top with additional pecans and a sprinkle of sea salt, and cut into bars.


RAW PECAN BROWNIE BARS

Ingredients:

  • 10 medjool dates, pitted
  • 1 cup gluten-free flour (you could also use coconut or almond flour)
  • 6 tbsp honey (or 1/2 cups maple syrup)
  • 2 tbsp coconut sugar
  • 2 tbsp coconut oil, melted
  • 1/2 cup dark chocolate, chopped (I used 86% cacao)
  • 1 cup chopped pecans
  • 1 chia egg or 1 regular egg for non-vegan
  • Sea salt

Instructions:

  1. Preheat oven to 350 degrees and grease a square pan with coconut oil.
  2. Begin by pitting your dates and chopping your pecans.
  3. In a food processor or blender, pulse the crust (dates, flour, and 2 tbsp honey). Press that dough into the pan and bake for 10-15 minutes.
  4. In a medium saucepan, bring the rest of the honey, the coconut sugar, and the coconut oil to a boil. Once cooled, add the egg, chopped pecans, and chocolate and mix well.
  5. Pour the mixture on top of the cooled crust, and bake again for a another 25-30 minutes, checking periodically.
  6. Top with additional pecans and a sprinkle of sea salt, and cut into bars.