Raw Pecan Pie Energy Bars

Pecan Pie Energy Bars

I love all fall pies, and I have made pumpkin and apple this year but not yet pecan.  And I was craving some last week.  So when I went to make energy bars, I decided to make them pecan pie flavored.  The traditional pecan pie would have to wait until I had more time.

Pecan Pie Energy Bars 1

The bars ended up being pretty darn delicious and they did satisfy my craving so it was all good.  I included plenty of healthy goodies in these so they weren't just sugar sweet bombs like regular pecan pie can be sometimes.  I included some chia seeds and flax seeds for extra omega 3 oils and protein as well as some Sprout Living Red Clover and Daikon Radish Sprout Mix  to give them extra nutrients. I of course included pecans in both whole form and butter.  For a sweetener dates did the trick for giving the bars the caramel flavor that pecan pie has.

Pecan Pie Energy Bars 2

These bars were so tasty!  Like pecan pie, but with all of those nutritional boosts included so they weren't just a treat but nourishing as well. If you are a fan of pecan pie, you should definitely give these a go!

Pecan Pie Energy Bars 4

Raw Pecan Pie Energy Bars
Makes 12

1/2 cup soft medjool dates, pitted (soaked in filtered water for 30 minutes if not soft and drained well)
1/4 tsp sea salt
1 medium sweet apple, diced
1 tsp pure vanilla extract
1/2 cup raw pecan butter, warmed to liquid
1 cup raw rolled oats
1 cup ground flax seed
1/4 cup Sprout Living Red Clover and Daikon Radish Sprout Mix
1/2 cup chia seeds
1 cup sprouted, dehydrated buckwheat groats
1 cup raw pecans, chopped

Chocolate Drizzle:
1/3 cup raw cacao powder
1/2 cup raw coconut oil
1/4 cup raw coconut nectar, or agave nectar (or your choice liquid raw sweetener)
a pinch sea salt

In a food processor, combine the dates, sea salt, apple, vanilla extract, and pecan butter and process until smooth. Add the oats, flax seed and sprout mix and process until well combined.  Add the chia seeds and buckwheat groats and process briefly just to incorporate (so that there is still texture).  Remove from the processor and knead in pecans. Spread out on a lined dehydrator tray 1/2 inch thick in a square (using a bench scraper to shape the sides and an oiled rolling pin helps).  Cut into 12 bars, and place in the dehydrator.  Dry for about 12 hours at 115F until dry but still chewy.
Once the bars are ready, to make the chocolate, whisk together all ingredients until smooth. Then drizzle over the finished bars (I like to put mine in a pastry bag and drizzle it).  Place in the freezer for 5 minutes to set the chocolate.  Store finished bars in the fridge in an airtight container.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. Hanna
    October 26, 2015 at 20:34

    Hello Amy This recipe looks great. I would try it but is this ingredient: "Sprout Living Red Clover and Daikon Radish Sprout Mix" that is essential? if not by what I can replace the Thank you

    • October 26, 2015 at 22:12

      You can leave it out and they will still taste good :).

  2. Hanna
    November 1, 2015 at 20:20

    Thanks Amy,

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