Pecan bars with a hint of cinnamon topped with a tender coconut caramel.
This is one of those kinds of treats that I like to have up my sleeve around this time of year.
You can throw them together in an instant and they keep for days in the fridge. Plus, because these are entirely raw, there’s no baking involved. And besides, caramel and pecans just go so well together.
The crust is the press-in kind with flavors reminiscent of graham cracker crumbs thanks to coconut sugar and a hint of cinnamon. Pecans, walnuts and coconut are pulsed together in the food processor to make the crumb-like crust that creates the base of these bars.
Next, a sheet of sweet and salty coconut caramel oozes and stretches out over the top of the crust and sets up in the fridge. It’s firm and buttery with notes of vanilla and brown sugar and little bits of crunchy pecans throughout.
One of the great things about these pecan bars is the consistency of the topping; it’s tender yet holds its shape nicely when sliced. Once fully cooled and set in the fridge, you simply lift and slice them into whatever sized bars you like and serve. I prefer to eat mine somewhere between chilled and room temperature for a firmer consistency but they are lovely either way and just get softer and even more tender as they sit.
For the minimal time investment the payoff is superb. Ideal for when you need something quick and easy for a holiday party or really for any day of the week. Their sweet, nutty, caramel flavor is bound to win you over.
What are your favorite treats to make for the holidays?
Yields Makes about 10-12 bars
Pecan bars with a hint of cinnamon are topped with a tender coconut caramel studded with pecans.
20 minPrep Time
1 hr, 20 Total Time
- ¼ cup/30g raisins (briefly soaked in warm water to soften)
- ½ cup/60g raw pecans
- ½ cup/60g raw walnuts
- ½ cup/ 40g unsweetened shredded coconut
- ½ teaspoon ground cinnamon
- ¼ cup/48g coconut sugar
- Pinch of sea salt
- ½ cup/120ml Coconut nectar
- ½ cup/120ml Coconut butter (at room temperature)
- 1 tsp vanilla extract
- ¼ cup/30g raw pecans , coarsely chopped
- Line a 9-by-5-inch loaf pan with parchment paper.
- Start by soaking the raisins in warm water for about 5-10 minutes, then drain and pat them dry before proceeding.
- Place the pecans, walnuts, coconut, cinnamon, coconut sugar and salt in the bowl of a food processor and pulse until coarsely chopped. Add the soaked raisins and process until the mixture starts to clump together (like shortbread dough).
- Transfer the mixture to the prepared pan. Flatten the mixture firmly and evenly in the pan using your hands or the back of a spoon.
- In a small bowl, mix together the coconut nectar, coconut butter (if your coconut butter is very solid at room temperature rewarm it gently in a bowl set over a larger bowl of warm water before mixing with the coconut nectar), vanilla extract and a pinch of salt until thoroughly combined and caramel-like. Stir in the chopped pecans.
- Carefully spread the caramel evenly on top of the crust using with the back of a spoon.
- Cover loosely and place in fridge to firm for at least an hour.
- Lift the bars from the pan, transfer to a cutting board and cut into bars. Serve at room temperature and store leftovers in the fridge.
(Disclosure: This post contains affiliate links. Find out what that means for you here.)