Ever since I made carrot cake bars this spring, I’ve kept a batch of no-bake bars in the freezer, always replenishing before they run out. I make a different flavor depending on the season and since it’s fall it’s all about pumpkin, pecans and apples.
A couple weeks ago, I bought a Costco membership (a little excessive for two people), and immediately purchased enormous bags of nuts and dried fruit. I justified these purchases with a no-bake bar frenzy. In one afternoon I made five types of bars: pumpkin pie bars, apple pie bars, pecan pie bars, peppermint brownie bars and gingerbread bars.
I’ve put all five of these fall and winter holiday recipes in a small eCookbook, which is completely free. All five recipes are gluten free, vegan and paleo, made without refined sugar. To get the free eCookbook, just subscribe to our e-mail list and it will be delivered to your inbox.
WHY THEY’RE HEALTHY// These no-bake apple pie bars are the perfect healthy dessert or quick snack between meals. They are gluten free, vegan, paleo and refined sugar free. Pecans are rich in oleic acid and antioxidants such as ellagic acid and vitamin E (think good cholesterol levels, protection from free radicals and healthy skin). Pecans are also rich sources of B-complex groups of vitamins and many minerals such as manganese, potassium, calcium, iron, magnesium, zinc and selenium. Walnuts are full of healthy fat, are a vegetarian source of omega-3s, and contain essential amino acids. Dates and raisins are condensed energy sources, also high in essential vitamins and minerals. Unlike refined sugars, dates are good for digestion because of their fiber content. Dates are also relatively high in iron, potassium, and magnesium, which help with metabolism, muscle contractions and maintaining strong bones and teeth. //
- ½ cup raw pecans
- ½ cup raw walnuts
- 1 cup dried unsweetened apples (soaked overnight), plus more for garnish (optional)
- ¼ cup pitted whole dates (Medjool or soaked overnight)
- 1 teaspoon pure vanilla extract
- 2 teaspoons cinnamon
- ⅛ teaspoon sea salt
- For the vanilla ice "cream" topping:
- ¾ cups raw cashews
- 1 tablespoon coconut oil, melted
- 1 tablespoon coconut cream (from a full-fat can of coconut milk)
- 2 tablespoons liquid sweetener (honey or pure maple syrup)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon of salt
- Line a small pan or tupperware container with parchment paper.
- Add pecans and walnuts to a food processor and blend until finely chopped (but not paste-like).
- Add the remaining bar ingredients and pulse until the dates are finely chopped and blended and the mixture begins to stick together. This should take a couple of minutes and you may need to scrape the sides with a spatula occasionally.
- Spread the mixture evenly in the parchment lined container and place in the freezer until set.
- Add all ingredients to a high speed blender and blend until very creamy.
- Spread mixture evenly on top of apple pie base and garnish with dried apple slices, if using. Return to freezer and when set, allow to thaw for a couple of minutes and cut into desired shape. Keep the bars in an airtight container in the fridge for up to 3 weeks or freezer for up to 3 months.
This will make more vanilla ice “cream” topping than you’ll need. Use the remaining on pancakes, as a dip for fruit, stir into oatmeal or spread on toast.