Homemade chocolate pecan bars on a wooden serving board in front of bags of Navitas Organics Cacao Powder and Cacao Nibs.

Cacao Pecan Pie Bars Recipe

Indulge your chocolate cravings with these rich, easy-to-make bars! Packed with deep, chocolatey flavor from cacao powder and crunchy cacao nibs, these bars are a decadent twist on the classic dessert. Sweet, nutty and irresistibly gooey, they’re perfect for holiday gatherings, cozy nights in or any time you need a chocolate fix.

INGREDIENTS

Crust & Crumble:
3 cups raw pecan halves 
8 soft Medjool dates, pitted 
3 Tbsp. melted coconut oil 
½ tsp. sea salt
2 Tbsp. Navitas Organics Cacao Nibs
Chocolate Filling:
½ cup Navitas Organics Cacao Powder
¼ cup melted coconut oil 
¼ cup pure maple syrup 
1 Tbsp. Navitas Organics Cacao Nibs, for topping

DIRECTIONS

Line a 9-inch square pan with parchment paper and lightly spray.
In a food processor, add pecans, dates, coconut oil, salt, and 2 Tbsp. cacao nibs. Pulse until mixture is sticky and clumps together. Reserve 1 cup for topping and press remaining mix evenly into pan to form crust.
In a bowl, whisk cacao powder, coconut oil, and maple syrup until glossy and smooth. Stir in 1 Tbsp. cacao nibs for crunch.
Pour chocolate mixture over crust, spreading evenly, then sprinkle reserved crumble on top and gently press into chocolate.
Freeze for at least 2 hours until firm. Lift out with parchment and cut into 16 bars. Enjoy!

Makes 16 bars

Submitted by Kelton Maloy | @kelkooks
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Image of Cacao Pecan Pie Bars Recipe

Cacao Pecan Pie Bars Recipe

Kelton Maloy | @kelkooks

Servings

16 bars

Indulge your chocolate cravings with these rich, easy-to-make bars! Packed with deep, chocolatey flavor from cacao powder and crunchy cacao nibs, these bars are a decadent twist on the classic dessert. Sweet, nutty and irresistibly gooey, they’re perfect for holiday gatherings, cozy nights in or any time you need a chocolate fix.

Ingredients

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Directions

  1. Line a 9-inch square pan with parchment paper and lightly spray.
  2. In a food processor, add pecans, dates, coconut oil, salt, and 2 Tbsp. cacao nibs. Pulse until mixture is sticky and clumps together. Reserve 1 cup for topping and press remaining mix evenly into pan to form crust.
  3. In a bowl, whisk cacao powder, coconut oil, and maple syrup until glossy and smooth. Stir in 1 Tbsp. cacao nibs for crunch.
  4. Pour chocolate mixture over crust, spreading evenly, then sprinkle reserved crumble on top and gently press into chocolate.
  5. Freeze for at least 2 hours until firm. Lift out with parchment and cut into 16 bars. Enjoy!
Servings: 16 bars
Submitted by:

Kelton Maloy | @kelkooks