I’m trying to decide what’s the best part of these pecan pie bars.

Is it the nutty oat crust?

The delicious date filling?

The layer of crunchy toasted pecans?

THE FACT THAT THEY’RE READY IN JUST 20 MINUTES?!

I’m gonna just go with All of the Above. And, okay, they’re not exactly ready in 20 minutes, but after that all you have to do is throw these guys in the freezer overnight. You can keep them in there for a few weeks (the flavour only deepens as they chill) and sneak a square whenever you fancy.

If they last that long.

Whiiiich they won’t. Because they’re awesome.

Pecan Pie Freezer Bars

 

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Ingredients

Oat Crust

• 1 cup rolled oats
• ½ cup almond meal
• ¼ tsp salt
• 1½ tbsp roasted almond oil
• ⅓ cup toasted pecans
• ¼ cup chopped dates

Filling

• 1 cup chopped dates
• ⅛ tsp salt
• 1 tbsp maple syrup
• 1 tbsp tamarind liquid or orange juice
• ¼ cup toasted pecans

Topping

• ½ cup toasted pecans, chopped

Instructions

Crust

1. Grind oats, almond meal, and salt in a food processor until oat flakes are small crumbs. Add ¼ cup toasted pecans and pulse several more times. Add almond oil (or other nut oil) and pulse again to combine. Add chopped dates and process until dough is formed.
2. Press crust evenly into a 8 x 4 dish or pan. It should be about ⅓ inch thick.

Filling

1. Soak dates in warm water for 5 minutes until softened. Add dates, salt, maple syrup, tamarind liquid, and salt to food processor and process until it forms a smooth paste. Pulse in toasted pecans.

Topping

1. Spread filling on top of crust and top with ½ cup toasted pecans. Cover dish/pan and freeze overnight; this gives the squares time to set and become more delicious! Enjoy.

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