Your whole food, plant-based life.

Raw Food Recipe: OMG Pecan Bars

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



  • 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.


  • 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.
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  1. Sheena wrote on June 3, 2013

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

  2. Madeline wrote on May 30, 2013

    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!

  3. Susan wrote on April 16, 2013

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

  4. Christine wrote on April 16, 2013

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

  5. sblovesdogs wrote on May 12, 2012

    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!

  6. myname wrote on April 24, 2012

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

  7. myname wrote on April 24, 2012

    looks so good!

    do i need to soak nuts overnight for this recipe?

    • Susan wrote on April 24, 2012

      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!

  8. Sheila wrote on March 29, 2012

    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.

  9. Sheila wrote on March 18, 2012

    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.


  10. Sheila wrote on March 4, 2012

    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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