Chocolate pecan crumble bars
- Ingredients
-
For the crust and crumble
600g raw pecan halves
-
8 soft Medjool dates, pitted
-
60ml melted coconut oil
-
½ tsp sea salt
-
For the chocolate filling
90g raw cacao powder or cocoa powder
-
60ml melted coconut oil
-
60ml maple syrup, at room temperature
Ingredients
-
For the crust and crumble
600g raw pecan halves
-
8 soft Medjool dates, pitted
-
60ml melted coconut oil
-
½ tsp sea salt
-
For the chocolate filling
90g raw cacao powder or cocoa powder
-
60ml melted coconut oil
-
60ml maple syrup, at room temperature
Like this recipe? Share it!
- SHARE
- tweet
- pin
Method
- 1Line a 9-inch square baking dish with greaseproof paper.
- Prepare the crust and topping: Place the pecans in a food processor fitted with an ‘S’ blade and process until they are ground. Add in the dates, coconut oil, and salt and process again until the dough sticks together when pressed between your fingers.
- Reserve one cup of this mixture for the crumble topping and press the rest of the dough evenly into the lined baking dish. Set aside.
- Prepare the filling: In a medium bowl, whisk together the cacao powder, coconut oil, and syrup until smooth. Pour the chocolate filling over the crust and smooth the top with a spatula.
- Sprinkle the remaining crumble over the top of the chocolate layer and use your hands to gently press the topping into the chocolate filling. Place in the freezer to set for at least two hours and then cut into bars. Serve chilled.
