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No Bake No Guilt Maple Pecan Bars

We are all about moderation over here. - With the holiday season in full effect it’s easy to start feeling guilty about what you are eating. A gentle reminder that it's ok to indulge, it's more than ok to enjoy. Do it without guilt and then move the fuck on. And, when you can opt for homemade  clean treats - do that! Most of the time they taste better (made with love) and don't upset your tummy or give you a sugar rush. 

Here is a sweet treat that hits the spot and not the guilt. A clean spin on Butter Pecan Tarts. These bars are easy to make and don’t require you to go out and purchase a bunch of pantry items. 

Maple Pecan Bars

Ingredients 
  • 1 1/2 cups Oats

  • 1 cup Almonds

  • 1/3 cup Maple Syrup

  • 2 tsp Cinnamon

  • 1 tbsp Coconut Oil

  • 1/2 tsp Sea Salt (divided)

  • 2 cups Pitted Dates

  • 2 tbsp Water

  • 1 tsp Vanilla Extract

  • 1/4 cup Cashew Butter

  • 3/4 cup Pecans (roughly chopped)

Instructions 
  1. Line a baking pan with parchment paper.

  2. In a food processor, combine the oats, almonds, maple syrup, cinnamon, oil, and half the salt. Pulse until a fine crust has formed and can be pressed between your fingers.

  3. Pour the crust into the prepared baking pan and press down to hold the crust together. Place in the freezer while you make the topping.

  4. Wipe out the food processor bowl with a paper towel. Combine the dates, water, vanilla, cashew butter, and remaining salt. Pulse on high until a somewhat smooth consistency is reached. Add a splash of more water if needed to combine.

  5. Remove the crust from the freezer. Using a butter knife spread the date mixture on top of the crust until smooth. Add the pecans on top, pressing down slightly so they stick to the filling. Transfer to the freezer to set for about two hours.

  6. Remove the pecan bars from the freezer and take them out of the pan by pulling out the parchment paper. Use a sharp knife to slice into squares.

Serves 12. Nutrition per serving: Calories 284, Carbs 36g, Fat 15g, Protein 6g

Sabrina Virdee CPT, RHN 
@sabrinavirdee