Pecan Pie Bars with Raw Salted Caramel

Yeah, you all know that veggies are my thing. But 'tis the season for treats, right? Because life is all about #balance. These Pecan Pie Bars with Raw Salted Caramel are one of five healthy bar recipes I've created to help you celebrate the holidays, in (healthy) style. All super delicious, vegan, gluten-free, and paleo.

Healthy Holiday Bars eBook | Pecan Pie Bars with Raw Salted Caramel | Vegan, Gluten-Free, Paleo. | Loveleaf Co.

Free Holiday Bars eBook!
5 Whole-Food Bar Recipes to Celebrate the Holiday Season

Your holiday favorites. But good for you. Because that's how we roll around here. Vegan, gluten-free, and paleo.


Pumpkin Pie Bars with Cream "Cheese" Frosting
Peppermint Brownie Bars with Chocolate Chips
Pecan Pie Bars with Raw Salted Caramel
Apple Pie Bars À La Mode
Gingerbread Bars with Crystallized Ginger

Pecan Pie Bars with Raw Salted Caramel



  • 1/4 cup raw almonds
  • 3/4 cup raw pecans (plus more for garnish, optional)
  • 1 1/4 cups pitted whole dates (see notes)
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon sea salt


  • 1 1/2 cups pitted whole dates (see notes)
  • 1/2 cup cashews (see notes)
  • 1/2 cup coconut cream (from a can of full-fat coconut milk)
  • 1 tablespoon coconut oil, melted
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract



  1. Line a small pan or tupperware container with parchment paper.
  2. Add almonds and pecans to a food processor and blend until finely chopped (but not paste-like). Add the remaining bar ingredients and pulse until the dates are finely chopped and blended and the mixture begins to stick together. This should take a couple of minutes and you may need to scrape the sides with a spatula occasionally.
  3. Spread the mixture evenly in the parchment lined container and place in the freezer until set.


  1. Add all ingredients to a high-speed blender (see notes) and blend until very creamy.
  2. Spread mixture evenly on top of pecan pie base and garnish with raw pecans, if using. Return to freezer and when set, allow to thaw for a couple of minutes and cut into desired shape. Keep the bars in an airtight container in the fridge for up to 3 weeks or freezer for up to 3 months.


This recipe was made using Deglet Noor dried dates, not Medjool. Medjool dates are moister so they don’t require soaking while Deglet Noor need to be soaked. To soak, simply cover with water overnight or use the quick soak method. To quick soak put dates in a microwavable bowl and cover with water. Microwave on high for 2 minutes. Discard the soaking liquid before using.

Simply soak overnight or use the quick soak method above. Discard the soaking liquid before using.

The raw salted caramel was made in a high-speed blender, like a Vitamix. This will make more raw salted caramel than you’ll need. This larger amount is usually needed to get the high speed blender to sufficiently blend until creamy. Use the remaining on pancakes, as a dip for fruit, stir into oatmeal, or spread on toast.