Pecan bars are one of the most sugary and decadent sweets out there. But with this recipe, you can enjoy them in the closest way to healthy they’re likely to get! Instead of a topping made with caramelized sugar or maple syrup, these bars have a caramel made with only Medjool dates and a little vanilla extract. It’s just as delicious but far less of a sugar overload. The shortbread crust is made with half all-purpose and half almond flour, cutting the card load in half and giving them a great flavor and crumble.
On the Ingredients
- Dates are a type of fruit that come from the date palm tree. Dates have been enjoyed in the Middle East for at least 9000 years, and today, they are cultivated across northern Africa, the Middle East, the Horn of Africa, Australia, South Asia, and California. Dried dates are a very popular snack and are enjoyed in various savory and sweet preparations. Because of their natural sweetness, they are also a popular method of sweetening treats without processed sugar. The two main types of dates enjoyed in the US are Medjool, plump and sweet, and Deglet, smaller, drier, and milder. Dates are very nutritious and are low on the glycemic index despite their sweetness. (Read more about dates.)
- Pecans are a nut produced by a type of hickory tree native to the southern regions of the United States and northern Mexico. They’re delicious, rich, and very nutritious. They contain a lot of dietary fiber, healthy fats, vitamins, and minerals. They’re a great source of monounsaturated fatty acids, which may benefit the heart. (Read more about pecans.)
Date Pecan Bars (No Refined Sugar)
18
servings30
minutes35
minutes1
hour5
minutesPecan bars are one of the most sugary and decadent sweets out there. But with this recipe, you can enjoy them in the closest way to healthy they're likely to get! Instead of a topping made with caramelized sugar or maple syrup, these bars have a caramel made with only Medjool dates and a little vanilla extract. It's just as delicious but far less of a sugar overload. The shortbread crust is made with half all-purpose and half almond flour, cutting the card load in half and giving them a great flavor and crumble.
Ingredients
- Shortbread Crust
1 cup all-purpose flour
1 cup almond flour
1/2 cup coconut sugar OR 1/4 cup monk fruit sweetener
3/4 tsp salt
3/4 cup cold butter (cut into cubes)
- Topping
30 pitted Medjool dates
1 tsp vanilla extract
hot water as needed
2 cups toasted whole pecans
Directions
- Preheat the oven to 375° F. Grease an 8x8" baking pan and line with parchment paper.
- Combine the shortbread ingredients in a food processor and blitz until the mixture attains the texture of sand. Continue to process until the sand begins to clump together.
- Place the shortbread mixture into the parchment-lined pan and use your fingers to spread it into an even layer, pressing it down to form a dense crust.
- Use a fork to prick holes in the crust every inch and place it in the oven. Bake for 30-36 minutes until the crust begins to turn golden brown. Remove from the oven and set aside to cool.
- Meanwhile, place the dates in a bowl and cover them in hot water. Leave them to soak for 10 minutes.
- Add the dates to the food processor and blend, adding a little hot water as needed, until they turn into a smooth paste. This process will take a few minutes and 3-5 tbsps of hot water.
- Spread the date paste over the shortbread crust. Arrange a layer of toasted pecans on top.
- Cover the pan and refrigerate for two hours. Remove the bars from the pan and slice into 9-18 squares. Serve and enjoy!
Notes
- Nutritional Info Per serving (approx. 18 serving)
Unmodified recipe:
330 Calories
3g Protein
18g Total Fat
42g Carbs
Recipe with sugar substitute:
315 Calories
3g Protein
18g Total Fat
38g Carbs
