These no-bake pecan bars start with a press-in cinnamon pecan crust that's topped with with a tender coconut caramel and even more pecans.

These no-bake pecan bars are 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 so there's no baking involved. And besides, caramel and pecans just go so well together.

How to make no-bake pecan bars:
- We start with the rust which 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 made with coconut nectar and coconut butter is spread 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.
More no-bake desserts:

No-Bake Pecan Bars
No-bake pecan bars with a hint of cinnamon are topped with a tender coconut caramel.
Ingredients
For the bars:
- ¼ cup/30g raisins (briefly soaked in warm water to soften)
- ½ cup/60g raw pecansÂ
- ½ cup/60g raw walnutsÂ
- ½ cup/ 40g unsweetened shredded coconutÂ
- ½ teaspoon ground cinnamonÂ
- ¼ cup/48g coconut sugarÂ
- Pinch of sea saltÂ
For the topping:
- ½ cup/120ml Coconut nectarÂ
- ½ cup/120ml Coconut butter (at room temperature)
- 1 tsp vanilla extractÂ
- ¼ cup/30g raw pecans , coarsely chopped
Instructions
- 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.
Notes
Gluten-Free, Grain-Free, Vegan, Raw, Paleo
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 100Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 82mgCarbohydrates: 6gFiber: 0gSugar: 5gProtein: 0g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Rofi says
Hi there. Highly recommended! People who still love wheat baking go for this beautiful, elegant treat. So a good recipe to make when someone is just starting to become aware of other ways of preparing treats. Our coconut nectar is rather strong and salty tasting, so I used 1/4 cup coconut nectar and 1/4 cup maple syrup. Absolutely delicious. To me, the base had an elusive and delicious malty flavour. Made coconut butter in the vitamix, worked well but not totally smooth - but still utterly delicious. Three cups of shredded organic coconut made about 1 1/2 cups of coconut butter.
Jacintha says
Looks delicious!!
Do you think honey would work as well instead of the coconut nectar?
Sylvie says
Unfortunately no, the coconut nectar is what gives these bars the right texture and caramel-like flavor.
Mirta Porley says
My God , these bars are gloria.Greetings from Uruguay
Meg @ The Housewife in Training Files says
My mouth is watering at these! I adore graham cracker crust soI am definitely making these this year!
Rita says
These are awesome! Can they be frozen until Thanksgiving? Are raisins the binding agent in the crust? Mine is pretty crumbly and I wonder if adding a few more might help hold it together? Thanks!
Sylvie says
Yes they can be frozen and yes the raisins are the binder. If your crust is too crumbly maybe the raisins didn't soak quite long enough, the crust should be damp enough to press down but not too wet or sticky as it will firm in the fridge. Hope that helps!
Tarra says
These bars look so very delicious! I was wondering if I could use Medjool dates in place of the raisins?
Thank you so much! Love your recipes and website:)
Warmly,
Tarra
Sylvie says
Yes you can if you'd like but the crust will be a little stickier and won't have quite the same graham cracker-like taste as with the raisins.
Karly says
Love these! I've been hearing about the wonders of coconut sugar, but haven't tried it myself yet. I think you've convinced me with these!
Emma {Emma's Little Kitchen} says
These look a lot more indulgent than they really are! My husband and I always make homemade treats for our loved ones at Christmas, I think these will be perfect! Thanks for a beautiful recipe!
Bogdan says
Hello. Any replacement for coconut nectar? It's not that easy to find 🙂
Sylvie says
I'd really recommend not substituting anything for it as it has a very special taste and texture which is essential in for the caramel. If you are having a hard time finding it locally you can order it from Amazon. Otherwise the only other thing I'd say you could try as a replacement would be date syrup which I believe would be trickier to find.
Thalia @ butter and brioche says
These pecan bars look so incredibly delicious.. I love how healthy they are especially! Definitely a recipe I need to make.. Pinned!