No Bake Pecan Brownie Bars
Ingredients
- 2 cups (200g) pecans
- 1 1/2 cups (270g, approx 18) soft dates, pitted
- 1/2 tsp salt
- 2/3 cup (60g) cacao powder
- 1/2 cup (55g) coconut flour
- 1/4 cup (85g) maple syrup
- 1 tsp vanilla
- 200g preferred chocolate
- 1 Tbsp nut butter of choice
Preparation
Add pecans, cacao powder, salt, and coconut flour to a food processor and pulse until small crumbs form.
While the processor is running, stream in the maple syrup and vanilla. Then, add the pitted dates and process for 2-3 minutes until the mixture holds together but is not sticky. Add more dates if necessary.
Press the brownie mixture into a 20-25cm tray, optionally lined with parchment paper. Freeze for 2 hours.
Remove from the freezer and use a sharp knife to cut into individual servings. Optionally, place a pecan on top of each piece.
Melt the preferred chocolate and nut butter in a heatproof bowl using the Bain Marie method.
Dip each brownie into the melted chocolate and nut butter mixture, then place them on a lined baking tray.
Repeat the dipping process for all brownies and then refrigerate until the bars harden.
Store the bars in an airtight container in the fridge. They are also freezer friendly.
