No Bake Chocolate Caramel Pecan Pie Bars
This is our take on a healthier pecan pie. While chocolate isn’t traditional, it adds a delicious layer to this wholefood, vegan, and gluten-free autumnal dessert. Packed with nuts, dates, and maple syrup, it’s a festive treat that’s filling, nutritious, and perfect for the season.
Takes 2 hours 25 minutes
Serves 8
Ingredients
Base
- 250 g 2 ½ cups ground almonds
- 120 g ½ cup coconut oil
- 100 ml 6 ½ tbsp maple syrup or agave syrup
Pecan caramel
- 100 g 1 cup pecans
- 300 g about 20 dates, soaked
- 80 g 6 tbsp coconut oil
- 6 –10 tbsp water
- Pinch of salt optional
Chocolate layer
- 200 g dark chocolate
- 1 tbsp coconut oil
- Maple pecans
- 100 g 1 cup pecans
- 50 ml 3 tbsp maple syrup
- Pinch of salt
Instructions
Make the base
- Melt the coconut oil, then mix with the ground almonds and maple syrup until well combined. Press the mixture into a baking dish and chill until firm.
Make the pecan caramel
- Blitz the pecans in a food processor until breadcrumb-like. Add the soaked dates, coconut oil, water, and salt. Blend until smooth, which may take up to 5 minutes.
Assemble base and caramel
- Spread the pecan caramel evenly over the chilled base and return to the fridge while preparing the chocolate and maple pecans.
Melt the chocolate (bain-marie method)
- Place a heatproof bowl over a pan of simmering water, ensuring the bowl doesn’t touch the water. Add the dark chocolate and 1 tbsp coconut oil, stirring occasionally until smooth and fully melted. Remove from heat.
Caramelise the pecans
- Toast the pecans in a dry pan over medium heat until lightly golden. Add the maple syrup and a pinch of salt, stirring to coat the nuts evenly. Cook for 1–2 minutes until the syrup is sticky and glossy, then remove from heat to cool slightly.
Finish the pie
- Pour the melted chocolate over the caramel layer and spread evenly. Top with the caramelised pecans. Chill until fully set, about 1–2 hours.
Serve
- Slice into bars or squares and enjoy!