Raw Food Recipe: OMG Pecan Bars
I love creating raw food recipes. Most of my inspiration comes from my own cravings and recipes that I used to make. When my girls were little, I snagged a recipe for turtle bars from a great restaurant in Santa Fe. It quickly became one of our favorites. Later, a recipe from The Barefoot Contessa for pecan bars became an obsession. But with 2 lbs of butter, tons of sugar and cream, it is completely off of my list. That doesn’t mean I don’t think about it once in a while. Like last night as I was falling asleep. And this morning, when I woke up.
Using elements from both recipes (pecan bars and a ganache) this recipe came together beautifully. A tasty crust made from cashews and almonds (that resembles more of a short bread crust than a raw food recipe crust), filling from raw honey and coconut butter and a layer of pecans and ganache. All I could say when I tasted them was…Oh my gosh. What is really amazing about these bars is that no one would ever guess that they are raw. Made from healthy ingredients and no dehydrator required, these simple bars will impress everyone you make them for! And they are gluten free to boot! Note: these are very sweet. A little bit goes a long way.
OMG Pecan Bars
MAKES 16
Crust
- 1/2 cup cashews
- 1/2 cup almonds
- 3 tablespoons coconut oil (melted)
- Process cashews to make cashew flour. I did this in the dry container of the Vitamix. Be careful not to over process. You want a light, fluffy flour not butter.
- Process almonds to make flour.
- Combine cashew flour, almond flour and melted coconut oil.
- Press into 8 x 8 pan and place in refrigerator.
Filling
- 3/4 cup raw honey (not vegan), or raw agave
- 3/4 cup coconut butter (different than coconut oil)
- 3 tablespoons maple syrup
- 1 1/2 cups pecans
- Whisk together honey, coconut butter and maple syrup.
- Spread pecans over crust.
- Pour filling mixture over pecans.
- Spoon ganache over top to create a swirl pattern. (recipe here: Chocolate Ganache)
- Refrigerate to set. You will want to keep these refrigerated.
Kat wrote on August 31, 2010
I am excited about trying this! However, I don’t have a Vitamix. I have a hand-me-down food processor. Do I use a special blade or attachement to make a flour, instead of chopped nuts?
Susan wrote on August 31, 2010
I would go as far as you can with the food processor. It won’t be flour but will still work. Just be sure not to turn it into cashew and almond butter.
KJ wrote on August 31, 2010
You know, I have never come across a blog so aptly named! Almost every time I open one of your posts, the word “amazing” or some such variant crosses my lips. That and “Yum!”
Deanna wrote on August 31, 2010
Oh super yum! I still don’t own a dehydrator, so many raw recipes are out for me. But, these look fantastic!
Raw Food Diet Recipes wrote on August 31, 2010
This looked absolutely delicious, I might say. Do you have any alternatives for the cashew or almond nuts? I’d like to try this. This recipe is good for how many people? I want my friends to taste them when I make some of it soon. Thank you for sharing.
Susan wrote on September 2, 2010
What kind of alternatives are you looking for? It makes an 8 x 8 pan. Very small servings satisfy.
Marty wrote on August 30, 2010
Looks wonderful, cannot wait to find an occasion to try them
Stacey wrote on August 30, 2010
looks yummy. I think I saw in prior comments that you soak and dry the nuts as a rule, so anytime nuts are listed in a recipe, that is a given..or did I make that up? thanks for all your creativity!
Susan wrote on August 30, 2010
Most. I don’t soak cashews until I am going to use them and usually for textural reasons.
Sekhmet wrote on August 30, 2010
Hi Susan: Great recipes! From the veggies with the basil pesto to the pecan bars. Great menu! Thank you so much! Can’t wait to try it out–plus, no dehydrator (yeaaaay!!!)
Lois wrote on August 30, 2010
When does the next BOOK come out????
This looks D!!