Raw Pecan Butter and Jam Bars

 
I made concord grape jam last week, and I of course wanted to pair it in some sort of dessert with nut butter.  I can remember some bars I had enjoyed as a kid which had a crumbly peanut butter crust and topping with sweet jam in the middle and I thought they would be delicious to recreate with the grape jam. 

 
However, I wanted to make them even more fabulous adding my own twist. I swapped out the peanut butter for pecan butter, and decided to add a layer of creamy nut butter in the filling as well as adding pecans to the crust and crumble.
 
 
Now, these bars are a bit decadent, but that is why they are cut small (not that it stopped me from eating more than one in a sitting). They are the most delicious combination of flavors and textures!  The silky nutty pecan butter paired with the sweet grape jelly and crumbly topping and crust is simply heavenly!

 

Raw Pecan Butter and Jam Bars
Makes 20

crust:

2 cups finely shredded dried coconut
2 cups sprouted, dehydrated buckwheat (or additional coconut)
1 1/2 cups raw pecans
1 cup soft medjool dates, pitted (if they are not soft, soak them in water until they are and drain well before using)
1/4 tsp sea salt

1/4 cup chopped raw pecans

Filling:
1/2 cup plus 2 Tbsp pecan butter
1/2 cup coconut butter (warmed until softened)

1 cup grapes
1 cup raisins
1 Tbsp coconut nectar
6 Tbsp coconut butter

To make the crust, combine all the ingredients in a food processor and process until finely chopped and starting to hold together. Press 2/3 of the mixture into a 9 inch foil lined pan.  Reserve the other 3rd and add the 1/4 cup chopped pecans to it.  Set both aside in the fridge.
For the nut butter filling, whisk together the butters until smooth.  Spread over the crust and place in the freezer until firm. 
For the grape filling, combine the grapes, raisins, coconut nectar in a food processor and process until smooth.  Press the mixture through a fine meshed strainer to remove the seeds, then whisk the coconut butter into the strainer mixture.  Spread over the nut butter layer, sprinkle with the reserved pecan topping, and chill in the freezer until set (about 30 minutes). 
Cut into 20 bars.
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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!

6 Comments
  1. Anonymous
    September 17, 2013 at 16:31
    Reply

    So it reminded you or something, but you made it completely different... but of course it is still spectacular since you are a total genius! Thank you for another AMAZING recipe!

    • September 18, 2013 at 01:28
      Reply

      Well, not completely, just the nut butter and the fact that it is raw ;). Thank you, you are so welcome :)!

  2. September 17, 2013 at 23:24
    Reply

    these look amazing!

    • September 18, 2013 at 01:28
      Reply

      Thanks Kelli :)!

    • September 19, 2013 at 12:21
      Reply

      Thank you :)!

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