These Paleo Chocolate Pecan Pie Bars With Date Caramel are a healthier dessert for the holidays!
Alright, consider this your warning—pecan pie season is definitely not over. Want proof? Dive into a batch of these Paleo chocolate pecan pie bars with date caramel, and trust me, you’ll be craving this goodness all year round.
These bars feature a maple-kissed crust as the base for a decadent, soft, and chewy layer of date caramel. And then the date caramel is the base for a layer of crunchy, caramelized pecans and a generous helping of chocolate chips. It’s layers on layers of indulgence, people. And it tastes like a pecan pie and a chocolate bar had the most delicious love child.
Another fair warning, though—once you taste the date caramel, you might find yourself wondering how you lived without it. It’s that good. So, grab your baking dish, and let’s make some magic. Just don’t say I didn’t warn you when they disappear faster than you can say “pecan pie.”
Are These Paleo Chocolate Pecan Pie Bars With Date Caramel Healthy?
We wouldn’t call these bars a health food, but they are certainly better for you than so many other pre-packaged desserts and sugar-laden baked goods. The bars are fully Paleo, meaning they contain no grains, dairy, refined sugar, or processed ingredients. They’re also naturally gluten-free and vegan. Certain ingredients in this recipe do have some nutritional value—dates are a good source of fiber, copper, potassium, and vitamin B6, while pecans are rich in copper (again), zinc, vitamin B1, and magnesium. The coconut flour in the crust contains fiber, protein, and iron. But with all that said, these are meant to be a treat, so indulge mindfully.
Dates Are A Paleo Powerhouse
Sticking with a Paleo diet means saying farewell to refined sugar, which is abundant in so many foods. But dates are a game-changer when it comes to making Paleo-friendly treats. Naturally sweet and sticky, these little dried fruits have a caramel-like richness without needing any additional sugar or dairy. They’re perfect for binding ingredients together, and they add a deep, satisfying sweetness we all crave in a dessert.
As a bonus, dates are healthy for you, so they help add a little nutritional value to the sweets we consume. It’s a perfect example of how Paleo desserts can be both delicious and nourishing at the same time.
How To Make Ahead And Store
Store leftover bars in an airtight container at room temperature for up to 3 days. If you want them to last longer, place them in the fridge for up to 1 week. For longer, you can freeze them for up to 3 months. Just make sure to wrap them tightly to prevent freezer burn!
Serving Suggestions
Enjoy these bars as is for a decadent sweet treat. If you’re filling out a dessert platter for your next holiday get-together, they’d look especially inviting next to some Paleo Magic Cookie Bars, Gluten-Free Gingerbread Cake Bars, and Peanut Butter Cheesecake Bars.
Ingredients
For the pecan topping:
- 1/2 cup pecans roughly chopped (50 grams)
- 1 tablespoon flax meal
- 2 1/2 tablespoons warm water
- 1/4 cup coconut sugar packed
- 1 1/2 tablespoons maple syrup
- 2 1/2 teaspoons coconut oil
- 1/8 teaspoon sea salt
- 1/4 cup dark-chocolate chips
For the crust:
- 3 tablespoons maple syrup
- 1/3 cup coconut oil at room temperature (should be the consistency of softened butter)
- 3/4 cup coconut flour sifted (66 grams)
- 2 tablespoons unsweetened cocoa powder
- Pinch of sea salt
For the caramel:
- 2 cups lightly packed Medjool dates cut into halves (290 grams)
- 1 tablespoon coconut oil melted
- 1 tablespoon hot unsweetened vanilla almond milk
Instructions
- Heat your oven to 375 degrees Fahrenheit and line the bottom and sides of an 8×8-inch baking pan with parchment paper, leaving an overhang to use as a handle once the bars are cooked.
- Place the pecans from the topping onto a small baking sheet and cook until lightly browned and toasty smelling, about 5-10 minutes. Watch them closely as they burn quickly. Once cooked, chop the pecans and reduce your oven temperature to 350 degrees Fahrenheit.
- In a small bowl, whisk together the flax meal and warm water. Place into the refrigerator to gel.
- In a large bowl, beat the maple syrup and coconut oil together using an electric hand beater until creamy and well combined. Stir in the coconut flour, cocoa powder, and salt until it forms a dough.
- Press the dough evenly into the bottom of the pan and bake until the edges darken, and the crust appears set, about 9 minutes. Your crust will probably have risen and cracked a little bit when it comes out of the oven; use the back of a small spoon to pack it down so it’s flat and crack-free. Once it's out of the oven, cool for 5 minutes.
- While the crust cools, place the chopped dates in a medium, microwave-safe bowl and microwave until hot, but not burned, about 1-1.5 minutes.
- Add the hot dates into a small food processor (mine is 3 cups) and use the "chop" setting until they are broken down into small pieces. Then, turn to the "purée" setting until the dates are creamy and begin to form a ball.
- With the food processor running, stream in the coconut oil and hot almond milk until the dates are broken down, sticky, and smooth, scraping down the sides as necessary.
- Once the crust has finished cooling for 5 minutes, gently spread the date caramel on top evenly, making sure to not break the crust.
- Then, combine the coconut sugar, maple syrup, coconut oil, and salt (for the topping) in a small saucepan over medium heat and bring to a boil. Boil for 30 seconds, stirring constantly, and then remove from heat. Let the mixture stand at room temperature for 3 minutes.
- Once it has sat, add the chilled flax egg and mix well. Finally, stir in the chopped pecans until they are coated in the sugar mixture.
- Pour the topping over the caramel, using a spoon to spread out and make sure the sugar mixture and pecans are evenly coating the caramel. Sprinkle with the chocolate chips
- Bake until the edges are golden brown, and the middle appears set and begins to rise a little bit, about 18 minutes. Let cool at room temperature for 1 hour.
- Then, cover the bars and refrigerate for at least 4 hours to overnight before slicing and serving.
Tips & Notes:
** I could not get the dates to be smooth enough in a large food processor, so definitely use a small one.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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