These mini no-bake pecan bars are a great thanksgiving or festive treat! And with only 6 ingredients they are super easy too.
They are a great little snack to have in the fridge or freezer when you need a quick and healthy sweet fix. They are also cute enough to make a great gift.
Why you need to make these pecan bars
Well apart from the fact they taste amazing! They have minimal ingredients, they are quick to make and by making them yourself, you get to judge which ingredients you use. They don’t need baking either!
How to make these no bake pecan bars
You simply add all the base ingredients to a food processor and blend until sticky and soft. You may need to blend for a minute or two to get the perfect, soft consistency. Once they are blended, you just shape into mini bars and dip in dark chocolate. I like to top with an extra pecan half too. Couldn’t be easier!
Can you freeze these bars?
Yes, you can! They store well in the fridge for up to a week but can also be frozen for up to 3 months.
What ingredients do you need to make your own pecan bars?
- Pecans
- Medjool dates
- Almond flour
- Chocolate hazelnut spread
- Cacao powder
- Dark chocolate
I’ve laid out the benefits of the main ingredients below:
Pecans
In my opinion, this is the perfect festive nut! Pecans are packed with healthy fats, particularly monounsaturated fats, and are also rich in vitamins and minerals, including vitamin E, magnesium, and zinc, making them a fantastic addition to your diet.
Medjool dates
I love using medjool dates in no bake recipes. They not only provide natural sweetness and a chewy texture but also help bind the ingredients together without the need for extra oils. Dates are high in fibre and a good source of potassium, magnesium, and vitamin B6.
Almond Flour (ground almonds)
I’m in the UK so we call them ground almonds – but in the US and other countries its more commonly known as almond flour. Rather than wheat flour, almond flour contains so many more nutrients including healthy fats, plant-based protein, as well as being naturally gluten-free. It is also a great source of Vitamin E and magnesium.
Chocolate Hazelnut Spread
I’ve used my homemade version (recipe here) but you can also buy it. Made with hazelnuts, cacao and a little maple syrup it’s a great one to add to sweet treats like this. Hazelnuts are a great source of healthy fats, fibre, and antioxidants, while cacao provides a rich chocolate flavour that’s full of beneficial polyphenols.
Cacao powder
Using cacao powder in the base adds to the lovely chocolately flavour of these bars. It is a great source of antioxidants (unlike more processed cocoa powder, cacao retains its natural antioxidants). Cacao also contains iron, magnesium, and potassium.
Dark Chocolate
You will know by now that dark chocolate is always my preferred choice. It’s a good source of antioxidants and contains minerals such as iron, magnesium, and copper. I also opt for one that has minimal sugar and at least 70% cocoa solids.
Storage and Shelf Life
These bars store really well in the fridge. I like to store in the fridge as it keeps them harder and ensures they last longer. They’ll last for about a week. They can also be frozen for up to 3 months.
Try them for yourself and let me know what you think in the comments!
Recipe Tips
Soak Medjool dates if needed: I don’t presoak the dates. However, if your dates are a bit dry, soak them in boiling water for 10-15 minutes before using them. This will soften them up and make them easier to blend into a smooth paste.
Chocolate: I have used dark chocolate that is 70% cocoa solids. I prefer this as it’s less sweet and has more of the goodness from chocolate. However, if you would prefer a different chocolate option, please use that.
Vegan nutella: If you don’t have this, you can sub for almond or peanut butter.
Sweetness adjustments: Depending on your taste preferences, you can adjust the sweetness by adding a tsp or 2 of maple syrup when you blend.
Chocolate drizzle alternative: If you don’t want to coat the bars fully in chocolate, you can drizzle on top for a lighter finish. This way, you still get a bit of the chocolate taste without fully covering the bar.
Add a pinch of sea salt: For a salty-sweet taste, add a pinch of sea salt to the base whilst blending.
If you liked this recipe, try my other pecan recipes:
No Bake Pecan Bars
Equipment
- Magimix food processor *affiliate link
Ingredients
Base ingredients
- 1 cup pecans (100g)
- ½ cup almond flour ground almonds (50g)
- 1½ cups soft medjool dates (225g)
- ¼ cup chocolate hazelnut spread (60g)
- 2 tbsp cacao powder
Topping ingredients:
- ⅔ cup dark chocolate (about 100g)
- 12 pecan halves
Instructions
- Add all the base ingredients to a food processor and blend until soft and sticky. This may take a minute or two. It should hold together well and not be crumbly. If it seems crumbly, add a little water and blend again.
- Separate into 12 pieces and shape into small bars.
- Melt the dark chocolate in a bowl over a pan of hot water. Dip each bar in the chocolate to cover. Top with a pecan half. Refrigerate to harden.
Notes
- I use a dairy free, 70% cocoa solids dark chocolate.
- Store in the fridge, and they will last for about a week. They can also be frozen for up to 3 months.
- I’ve used my homemade version of chocolate hazelnut spread (recipe here) rather than Nutella. You can also buy some natural versions without refined sugars.
Looks Amazing I will be making for the grandkids😊
Amazing! Enjoy! x
Delicious, quick and easy to make. I added some orange zest too (chocolate/orange is a family favourite!)
Great idea adding a bit of orange xx