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I have been making these Healthy No-Bake Pecan Pie Bars for my family every Thanksgiving since 2020! They never made it to my website because I kept the recipe a “secret” in my Autumn Harvest eCookbook; however, I decided to start posting all of the recipes from that ebook on my website and officially offer the ebook for free. You can download it here!
These Healthy No-Bake Pecan Pie Bars have all the cozy fall flavors of traditional pecan pie, but without any refined sugar and without turning on the oven. They’re naturally sweetened with dates and maple syrup, layered with creamy cashew butter, and finished with a rich pecan and date topping that tastes just like pie filling. It’s a perfect recipe for when you’re wanting something easy yet delicious and healthy. It’s also naturally gluten-free and dairy-free, which makes it perfect for those with food intolerances.
Grab the FREE Autumn harvest eCookbook below for even more fall-inspired recipes!
Nutritional benefits of this recipe
- Pecans contains healthy fats, vitamin E, antioxidants, flavonoids and ellagic acid.
- Dates are fruit that come from the date palm tree that’s native to the Middle East. They are rich in antioxidants, fiber, vitamins, and minerals and are a fantastic natural sweetener.
- Cashew butter adds healthy fats which make this dessert more satiating and lower glycemic. They are also rich in copper, magnesium, manganese, and zinc. They’re great for heart health, blood sugar, and bone health.
- Oats are a prebiotic fiber, which helps feed the beneficial bacteria in our gut. They also have vitamins and minerals such as zinc, magnesium, and B6. I like using sprouted oats because they are higher in protein, lower in starch, and easier to digest.
- Maple Syrup – A natural sweetener that’s lower on the glycemic index than refined sugar and packed with minerals like manganese, zinc, and potassium, along with antioxidants.
Ingredients for Healthy No-Bake Pecan Pie Bars
Pecans – I used raw pecans, but toasted pecans would add even more flavor!
Dates – Make sure to check if they’re fresh on the inside – look for black spots or charcoal powder on the inside of the date when pitting them, and throw them out if you find any because it’s mold.
Oats – I used sprouted rolled oats.
Cashew butter – You can buy store-bought cashew butter (look for one with just cashews and salt), or you can homemake cashew butter by putting cashews and a few pinches of salt into a food processor and blending until creamy (it helps to do a couple cups instead of just a small amount because it blends better that way).
Pure maple syrup
Vanilla extract
Salt
How to make Healthy No-Bake Pecan Pie Bars
- Base: Blend the base in a food processor until a sticky crumb forms. Press the sticky crumb onto the bottom of an 8×8 pan.
- Middle layer: In a bowl, mix together the middle mixture. Spread the mixture over the base. If it’s not spreadable, then mix in a few tablespoons of milk or water.
- Topping: Pulse in food processor until chunky, like it’s been chopped/diced. Do not blend too much or else it’ll start combining into a smooth texture. Spread the topping onto the middle mixture and press it down.
- Set: Put in the freezer for 2 hours. Store in the freezer or refrigerator, covered. I prefer storing it in the freezer (be sure to use a freezer-friendly container).
Important notes:
*Check the dates: While pitting the dates, check the inside to make sure they’re fresh. If a date is black on the inside or has charcoal-looking powder, then toss it out.
**To homemake cashew butter: Blend cashews and a pinch of salt in a food processor until creamy.
Other recipes you’ll love
Baked Pears with Pecan Crumble
Pumpkin Bread with Pecan Streusel
Chocolate Chip Cookie Dough Caramel Bars
I hope you love these No-Bake Pecan Pie Bars! Please be sure to leave a comment and a rating if you give this recipe a try. I would love to know how it turned out for you!
PrintHealthy No-Bake Pecan Pie Bars
These No-Bake Pecan Pie Bars have all the cozy, caramel-like flavor of traditional pecan pie, but without the refined sugar or baking. They’re with wholesome ingredients like oats, cashew butter, dates, and maple syrup, and each layer is naturally sweet and rich. Keep them in the freezer or refrigerator for the perfect chilled treat any time of year.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 10 servings 1x
- Category: dessert, fall
- Method: No-bake
Ingredients
Base:
1 cup oats
3 Tbsp avocado oil
3 large dates, pitted*
1 tsp vanilla extract or maple extract
A few pinches of salt
Middle:
1 cup natural cashew butter**
1/4 cup pure maple syrup
2 tsp vanilla extract
A few pinches of salt
Topping:
1 cup dates (about 10), pitted*
1/2 cup pecan halves
Instructions
- Base: Blend the base in a food processor until a sticky crumb forms. Press the sticky crumb onto the bottom of an 8×8 pan.
- Middle layer: In a bowl, mix together the middle mixture. Spread the mixture over the base. If it’s not spreadable, then mix in a few tablespoons of milk or water.
- Topping: Pulse in food processor until chunky, like it’s been chopped/diced. Do not blend too much or else it’ll start combining into a smooth texture. Spread the topping onto the middle mixture and press it down.
- Set: Put in the freezer for 2 hours. Store in the freezer or refrigerator, covered. I prefer storing it in the freezer (be sure to use a freezer-friendly container).
*Check the dates: While pitting the dates, check the inside to make sure they’re fresh. If a date is black on the inside or has charcoal-looking powder, then toss it out.
**To homemake cashew butter: Blend cashews and a pinch of salt in a food processor until creamy.
I often make this recipe using raw pecans, but toasted pecans are amazing too because it adds another layer of flavor. To toast pecans, preheat the oven to 350ºF, line a baking sheet with parchment paper, arrange pecans in a single layer on the parchment paper, and toast until browned and fragrant (about 7-10 minutes, stirring halfway if desired).
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