My kids are always hungry, especially Lance. The medication he has to take for epilepsy literally makes him hungry all. the. time. He’s already gained quite a bit of weight since starting the medication and the doctor said to just make sure that what he’s eating is healthy.
Now we eat pretty healthy around here, but I’ve been relying a lot on unhealthy, processed, gluten free snack foods. I keep fruit around, but it doesn’t last long. In fact, when I come home from the store I now have to hide the fruit and only put out a little a day!
So in an effort to save money and eat less processed foods I’ve been trying to make more homemade, healthy snacks. Last week I made these healthy nutella fudge bites from The Detoxinista and they were a huge hit so I decided to make another batch this week! But when I went for the hazelnuts, the pecans caught my eye and I had the idea to make a pecan pie version.
Let me tell you, they were AWESOME! So awesome in fact, that they were more like a dessert rather than a snack because they tasted just like pecan pie – but without all the work and full of wholesome ingredients! They are perfect to keep around the house for a mid-afternoon snack or to satisfy your sweet tooth 🙂
Here’s how I made them:
I started by soaking my dates so they would be nice and soft.
Then, I processed the pecans until they were very finely ground then added my soaked dates.
After that, I added the coconut oil, vanilla, pinch of salt, and honey and processed until very well combined.
Next, I pressed the dough into a parchment lined 8 x 8 inch baking pan. I didn’t want my bars to be too thin so I didn’t spread them the full length of the pan. You could also use a lined baking sheet. Then I just put them in the freezer for an hour to set! That’s it, cinch right?
If you like these, I know you’ll also like my real deal pecan pie, which I used to help me make this recipe and has options to also be paleo compliant!
Here’s easy printable:
*If you would like your bars to have a crust, use this crust recipe without the cinnamon, nutmeg, and ginger.
- 1 C Pecans, Chopped
- 1 C Medjool Dates, pitted (I used 9, soak in warm water 15 minutes if hard)
- 2 Tbsp. Coconut oil, measured in solid form
- 1 Tsp. Pure Vanilla
- 1 Pinch of Sea Salt
- 1 Tbsp. Honey
- In a food processor fitted with an "S" blade, process the pecans until very finely chopped.
- Add in the dates, coconut oil, vanilla, salt, and honey.
- Process until everything is well mixed, scraping down the bowl as necessary.
- Line a baking pan or baking sheet with parchment paper.
- Transfer mixture to the pan and use your hands to press into a rectangle about ½ inch thick.
- Place in freezer for 1 hour to set, then cut into squares.
this post is part of Fat Tuesday Gluten Free Wednesdays, Allergy Free Wednesdays, Gluten Free Fridays, Whole Food Fridays, Healing With Food Friday and Slightly Indulgent Tuesdays