Don’t let the vegan description of these desserts deter you away from giving them a try! They are DELICIOUS! And if Pecan Pie is one of your guilty pleasures when it comes to desserts, these could be a great alternative with quite a bit less sugar, butter, etc. (aka NONE)

This recipe is a must-try. Your favorite holiday pie in smaller bar form (which means you can totally eat these for breakfast, right?), and LIGHTER! This recipe is simple, delicious, and will definitely perk you up in no time!

 

After one bite of these pecan bars you’ll have your entire family fooled thinking these these are loaded with their favorite classic pecan pie ingredients. However, these bars are made with all REAL FOOD ingredients.

Plus, with anyone with a coffee obsession as unhealthy as mine.. there’s no way they could say no to a dessert that’s got their extra caffeine boost for the day!

These bars can keep in the fridge up to about 4 or 5 days. So, if you’ve got great self control, these can be a tasty dessert for you all week long. But if you’re anything like my hubby and I, these will be gone in about a day or two.

These bars can be fresh out of your oven in just a few quick and easy steps! So it really doesn’t get much better than that during the crazy months at the end of the year, right?

My one mistake while making these bars was that I got side tracked and burned the coffee just a little bit. I added it anyways, and while I could tell the coffee was slightly burned it still tasted great to me. So during that step of the process, just be mindful that you’re staying with your coffee and it doesn’t burn!

Give em’ a try! And treat yourself to a healthier, lighter version of your favorite pecan pie dessert!

COFFEE PECAN PIE BARS (VEGAN)

INGREDIENTS:

FOR THE CRUST:

1. 2 Cup nut flour blend (if you can’t find the nut flour blend, simply use almond flour)
2. 1 Tbs cornstarch
3. 12-15 pitted dates
4. 1 Tbs coconut oil

FOR THE FILLING AND TOPPING:

1. 6-8 pitted dates
2. 1 pinch sea salt
3. 1 tsp vanilla
4. 1 Cup pecan halves to blend
5. 1/3 Cup maple syrup
6. 1/3 Cup coconut oil
7. 2 Tbs almond milk (or coconut milk, whichever you prefer)
8. 2 Tbs instant coffee, or espresso
9. 1/2 cup extra pecan halves to place on top before baking

PREPARATION:

1. Preheat oven to 350 degrees. Line an 8×8 or 9×9 baking pan with parchment paper. Be sure to oil the sides as well
2. Using a food processor, blend together 2 cups nut flour blend, cornstarch, dates, and coconut oil. Pack this into the bottom of the baking pan, this is your crust.
3. Bake for 15 minutes and then remove from oven. While your crust is baking, begin making your filling
4. Blend together your 6-8 dates, sea salt, vanilla, and 1 cup of pecans. This mixture will be thick and sticky. Place aside in a separate large bowl.
5. In a small sauce pan, combine maple syrup, 1/3 cup coconut oil, almond milk, and instant coffee (or espresso).
6. Let this mixture come to a soft boil, then reduce to low and whisk for about 2-3 minutes MAX (this is where I missed my timing a bit…)
7. Combine your hot coffee/coconut oil mix with your date/pecan filling in large bowl. Mix together quickly.
8. Pour that mixture oven pecan crust in the baking pan. Spread evenly, and top with extra pecan halves (see picture above).
9. Bake again for about 18-22 minutes, until crust is golden brown
10. Once baked, place in fridge for about 1-2 hours to let bars set appropriately.
11. Remove and slice!
12. If desired, store in your fridge in a sealed container to keep for later. Simply just microwave to warm again.