Nutfruit Pecan Pie Bars

These Prune Pecan Pie Bars are an ideal treat for any time of day! These bars are refined sugar free, sweetened naturally with dried prunes and Medjool dates. Pecans are a nice alternative to walnuts and work well with the rich flavours of dates, prunes and coconut.

Created by:
50 mins
Intermediate
9 SERVERS
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PREP TIME

10 min

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COOK TIME

40 min

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TOTAL TIME

50 mins

Ingredients

For the crust:

For the filling:

Method

  1. 1. Preheat the oven to 180 °C/160 Fan/350 °F/Gas mark 4.
    2. Line an 8x8 inch / 20x20 cm square baking tin with baking paper and set aside.
    3. Firstly, make the crust. In a food processor, add the pecans, oats, desiccated coconut, dates and dried prunes. Pulse several times until the mix looks well combined and starts to come away from the sides, it should form a ball.
    4. Transfer this mix to the lined tart tin, push down to cover the base.
    5. Then, wash and dry the food processor bowl.
    6. Next, make the filling. In the food processor, add the pecans, nut milk, dates and vanilla.
    7. Blend until smooth and well combined.
    8. Then, pour into the tin, covering the base fully.
    9. Finally, sprinkle over the reserved pecans and press down slightly.
    10. Place in the oven and bake for 35 – 40 minutes. The pecans should be golden brown and the filling should be set.
    11. Transfer to a cooling rack, cool fully before lifting out of the tin and slicing into squares.
    12. Store in an airtight container, in the fridge for up to 3 days.

Tips

To minimise food waste store nuts/seeds out of direct light and heat and always in an airtight container.
Did you know? A prune is a dried plum! Prunes are high in vitamin C, and a popular digestive remedy.

Ingredients

For the crust:

For the filling:

Method

  1. 1. Preheat the oven to 180 °C/160 Fan/350 °F/Gas mark 4.
    2. Line an 8x8 inch / 20x20 cm square baking tin with baking paper and set aside.
    3. Firstly, make the crust. In a food processor, add the pecans, oats, desiccated coconut, dates and dried prunes. Pulse several times until the mix looks well combined and starts to come away from the sides, it should form a ball.
    4. Transfer this mix to the lined tart tin, push down to cover the base.
    5. Then, wash and dry the food processor bowl.
    6. Next, make the filling. In the food processor, add the pecans, nut milk, dates and vanilla.
    7. Blend until smooth and well combined.
    8. Then, pour into the tin, covering the base fully.
    9. Finally, sprinkle over the reserved pecans and press down slightly.
    10. Place in the oven and bake for 35 – 40 minutes. The pecans should be golden brown and the filling should be set.
    11. Transfer to a cooling rack, cool fully before lifting out of the tin and slicing into squares.
    12. Store in an airtight container, in the fridge for up to 3 days.