Raw Food Recipe: OMG Pecan Bars

by Susan on August 30, 2010

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

Crust:

  • 1/2 cup cashews
  • 1/2 cup almonds
  • 3 tablespoons coconut oil (melted)

1. 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.
2. Process almonds to make flour.
3. Combine cashew flour, almond flour and melted coconut oil.
4. 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

1. Whisk together honey, coconut butter and maple syrup.
2. Spread pecans over crust.
3. Pour filling mixture over pecans.
4. Spoon ganache over top to create a swirl pattern.  (recipe here: Chocolate Ganache)
5. Refrigerate to set. You will want to keep these refrigerated.

For more great raw food recipes, check out Rawmazing Desserts! Raw, Vegan and Gluten Free. Full of Easy, beautiful, delicious recipes for your family and friends! Click here to order: Rawmazing Desserts

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{ 47 comments… read them below or add one }

Lois August 30, 2010 at 6:56 pm

When does the next BOOK come out????

This looks D!!

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Sekhmet August 30, 2010 at 8:06 pm

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!!!)

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Stacey August 30, 2010 at 9:04 pm

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!

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Susan August 30, 2010 at 9:10 pm

Most. I don’t soak cashews until I am going to use them and usually for textural reasons.

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Marty August 30, 2010 at 9:47 pm

Looks wonderful, cannot wait to find an occasion to try them

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Raw Food Diet Recipes August 31, 2010 at 3:48 am

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.

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Susan September 2, 2010 at 10:47 am

What kind of alternatives are you looking for? It makes an 8 x 8 pan. Very small servings satisfy.

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Deanna August 31, 2010 at 5:13 am

Oh super yum! I still don’t own a dehydrator, so many raw recipes are out for me. But, these look fantastic!

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KJ August 31, 2010 at 9:34 am

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!”

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Kat August 31, 2010 at 11:26 am

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?

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Susan August 31, 2010 at 11:39 am

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.

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Marty August 31, 2010 at 11:40 am

I can’t get coconut butter where I live, can the coconut oil be used in the filling instead, if not, what else?!

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Tamie Spears August 31, 2010 at 1:02 pm

Do you purchase raw cocoa powder? As in, it has never been heated or roasted? If so, what brands do you recommend and where do you buy them? Thanks!

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Susan August 31, 2010 at 1:05 pm

I use raw cacao powder. You can find it in the rawmazing store here: http://www.rawmazing.com/rawmazing-store-2/

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Lesli August 31, 2010 at 2:56 pm

Thanks so much for the great recipe that requires no dehydrator! Looks yummy. Just a quick question on nuts–I’ve read from Cafe Gratitude’s raw recipe book that except for brazil nuts and hazelnuts, all other nuts have enzyme inhibitors. Where did you learn about cashews not having them? I would love to learn about raw food info sources (ie, nuts, nutritional analysis, etc.) Thanks!

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maggie @livingfoodjunkie August 31, 2010 at 5:14 pm

OOoo I love Barefoot Contessa too, but your right a lot of the recipes I have from her books and shows are butter, cream and sugar :) I love what you did to rawify it!

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Nikki August 31, 2010 at 10:41 pm

I’m so trying this, ASAP… :D

Coconut butter can be made at home – just grind dehydrated coconut in a food processor until it gets creamy.

http://goneraw.com/recipe/affordable-coconut-butter

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Jeff Stewart August 31, 2010 at 11:53 pm

Great recipe and they are gluten free also!!!

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Susan September 1, 2010 at 1:59 am

You can use coconut oil but it will not taste anywhere near as good. I would suggest mail order…

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Amy Oscar September 1, 2010 at 3:54 pm

OMG is right! These look amazing. And I know how good your desserts always turn out to be. Making these TONIGHT. Now that both kids are gone, my husband and I are going 80-90 percent raw. He will love these!

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tryingitout September 4, 2010 at 12:37 pm

Hi Susan! I found this site and have just begun to explore, and it is amazing! I have been toying with raw for a couple of months now, and am looking for new recipes to help me along. I think I found just the one here with these pecan bars, I cant wait to make them!! Thank you!

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Heather September 5, 2010 at 10:43 pm

OMG is right! These look fantastic.

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Jennifer September 7, 2010 at 7:44 am

I made these this weekend to satisfy a chocolate and rich food craving, and my oh my, these do not disappoint! Divine! I love your site. The content, photos and aesthetics just speaks to me.

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Susan September 7, 2010 at 8:20 am

Thanks so much!

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Magda September 7, 2010 at 10:18 am

OMG, these are amazing! I made these yesterday, ate a few for dessert, dreamed about them all night and now am telling myself I am not allowed to have them for breakfast! I especially like the crust. I have to admit, I cut the filling down by half because I was afraid of all that sugar, but I think my fears weren’t warranted. These are delicious!!

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Richard Schmitt October 29, 2010 at 2:28 pm

i just made these yesterday. i absolutely love them, but i cant get them to solidify into bars even when in the fridge. we ate out of the pan with spoons. that’s my only drawback. the taste is second-to-none!

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Stephanie December 7, 2010 at 11:10 pm

Dear Susan,
I’m writing to thank you for sharing your treasure trove of creative recipes. I am very grateful to have access to your recipes, which you so generously share.

Most raw food websites are inaccessible, recipes and secrets are guarded, except for a fee. I suppose people have a right to capitalize on their discoveries, but it has created an elitist raw food cult. I really appreciate your generosity.

Your food is visually stunning, as are your photographs, and the combinations are interesting, imaginative and they work. I love the kind of recipes you create because they are contemporary, fresh, simple and quite beautiful.

Thank you

Stephanie

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Susan December 7, 2010 at 11:15 pm

Wow, Stephanie, thanks so much. As I write more cookbooks, I will always keep posting high quality recipes on the blog for everyone.

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ben December 29, 2010 at 6:31 pm

A coffee grinder is my tool of choice to turn nuts into flour. I don’t have a Vitamix, and food processors cannot make the fine silky flour that would be needed. Blenders are useless for dry grinding. But a coffee grinder does the job perfectly.

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ben January 3, 2011 at 2:18 pm

I made these for thr week. The ganache didn’t quite set, so the bars are a bit messy to scoop our. But they are delicious, like all of Susan’s recipes.

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Wanda February 10, 2011 at 7:44 am

Thank you for this recipe. This is my absolute favorite raw dessert recipe. It is the only recipe that my husband will ask me to make. (he does like other recipes, but never requests them) I always make a double batch, cut it into cubes, and store it in the freezer so we can bring out a few pieces at a time. It is so good and rich, that we don’t need a lot to be satisfied, and so much better for us than traditional sweets. When I took them to work, one co-worker said “Oh my God, these are so good!” I just laughed because that is what you named them.

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Caroline April 20, 2011 at 2:11 pm

I made these for a get-together recently, and they were beautiful! Not only that, but everyone LOVED them, and this was not a group of raw foodies, so you know it was good!

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jordana September 2, 2011 at 1:42 am

OMG.. My dear friend made these for a dessert and modified they due to my almond allergy and changed almonds to sunflower seeds. She didnt even tell me the name, of course after just one bite, I said OMG after every bite. We loved it and I loved not having problems with my gluten, egg, almond allergies. This is such a yummy recipe! thank you for letting me enjoy delightful, yummy recipes!

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zahra November 26, 2011 at 8:57 am

These capped off our Thanksgiving meal deliciously. Thank you for such an amazing recipe!

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Victoria December 5, 2011 at 7:59 pm

These are simply the BEST, MOST AMAZING, INCREDIBLY DELICIOUS, seriously rawmazing dessert out there! Every time I make them, my husband wolfs them down and then tells me I need to make more. They are sinfully scrumptious! =D Thanks Susan!

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Daina February 4, 2012 at 12:57 am

HI There

I just found your website today. I got raw for a month a couple times of year, and am currently halfway through a 30 day challenge.

I’ve never made raw sweets/cakes before (other than the occassional nut ball), but your photos inspired me, so I ran out to a couple different stores and picked up all the ingredients.

I made them in little pie tins, and they look great and taste amazing!!!!

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Sheila March 4, 2012 at 3:13 pm

okay! This is going to be my first raw food recipe that I make! I have ordered all of the ingredients and can’t wait for my first creation…I’ve been reading so much about raw food eating, but find it, although VERY appealing, somewhat intimidating. I figure I’ll try my hand at the desserts and move on from there. I have no dehydrator…only a 1 cup food processor and a typical blender (which I have been using for smoothies). I purchased a juicer a while back and did a 3-day juice fast. Tomorrow morning, I will be starting another 3-day juice fast. Unfortunately, I live in a rural community and there is very little orgaic produce available, so I had to get regular apples and pears, which I will clean thoroughly before using. (By the way, do you have a recipe for a produce cleaner?). So this is where I am at the moment….I’m no where close to where I want to be, but I’m certainly not where I used to be. :-) Thank you so much for inspiring me, Susan.

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Sheila March 18, 2012 at 2:22 pm

Were the nuts that were processed for the base soaked prior to use? I’m thinking no since they are to be used for a “flour” base.

I have purchased all ingredients and I’m ready to make this incredible dessert, just wondering about dry or soaked nuts.

Thanks……….

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Sheila March 29, 2012 at 12:51 pm

I made these bars over the weekend. They are VERY good! My chocolate did not swirl into the filling so I just spread the entire chocolate layer over the top. I used a round pie plate (didn’t have the correct square size). I, like another blogger stated, put them in the freezer and I cut them into 1 inch squares. They are so good right out of the freezer. Oh, and mine did not look beautiful like the photograph (need more practice). I will purchase a square pan and try to make them prettier next time. This is my first raw food dessert recipe! Now I’ve got to find out where to buy all those nuts in bulk. I didn’t soak the raw nuts before processing, and I only had a 2-cup processor to work with. Thanks so much for these fantastic recipes. I will be making more.

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myname April 24, 2012 at 4:47 am

looks so good!

do i need to soak nuts overnight for this recipe?

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Susan April 24, 2012 at 8:44 am

If the recipe doesn’t call for the nuts to be soaked, you should not soak them. If you want to dissipate the digestive enzyme inhibitors, you can always pre-soak and dehydrate the nuts. I do this routinely. But you don’t want to use wet nuts in this recipe. Cheers!

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myname April 24, 2012 at 4:26 pm

thank you so much, Susan! i LOVE your recipes and website!
HUGS

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sblovesdogs May 12, 2012 at 8:35 pm

Hi Susan, you are just a genius, plain and simple! I made these tonight and I am absolutely amazed at how delicious they are! Everything worked perfectly, I followed the recipe just as you outlined — I had 2 small 4″ tart pans I used instead of one 8″ pan — and within 2 hours they were completely set, cut perfectly and held their shape. My husband kept asking, “Are you sure these are raw?” I am taking the other pan to my mother’s day lunch tomorrow and I know my mom will love it. We just got your cookbooks too, and just want to thank you for such innovative and amazing recipes! It truly makes eating raw so much more fun and it really is easy to do!

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Christine April 16, 2013 at 2:45 pm

This look rawamazing!!! All your receipes do!!! I’m curious do I need to soak the nuts?

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Susan April 16, 2013 at 3:08 pm

If you want to pre-soak and dry your nuts to release the enzyme inhibitors, you can. But this recipe calls for dry nuts. :-)

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Madeline May 30, 2013 at 5:04 pm

I made these earlier today, I skipped the ganache though. They were AMAZING! Everyone in my family loved them!! Thank you so so much. Your website has been so helpful as we are trying to eat a high raw diet!

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Sheena June 3, 2013 at 5:56 pm

OMG! This looks amazing!!! For the cashew flour, can this be bought? I don’t have a very good blender! :(

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