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Cinnamon Pecan Pie Protein Bars

My no bake cinnamon Pecan Pie Protein Bars recipe is protein-rich and sweetened naturally with dates to create a dessert that tastes as good as it will make you feel. A classic pecan pie served in the form of bars. They are absolutely delicious and can be made in advance. 
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword cinnamon pecan pie protein bars, clean eating dessert or snack, clean eating protein bars, healthy nut protein bars no bake, no bake pecan pie protein bars, pecan date protein bars, pecan pie protein bars
Servings 12

Ingredients

Base Crust

  • 2 cups pecans
  • 1 cup almonds or walnuts
  • 1 cup dates, soaked 30 minutes and drained
  • 1/2 cup desiccated coconut
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract

Coconut Cashew Filling

  • 1 cup cashews, soaked 3+ hours and drained
  • 1 cup dates, soaked 30 minutes and drained
  • 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
  • 1/3 cup coconut oil, melted
  • 1/4 cup protein or collagen peptides powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Chocolate Drizzle Topping

  • 1/2 cup chocolate chips
  • 1 teaspoon coconut oil
  • 1/2 cup pecans, chopped

Instructions

  • Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.
    Line an 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

Base Crust

  • Place pecans and almonds into a food processer and process until broken down and crumbly. Add dates, coconut, coconut oil and vanilla extract and continue to process until mixture is sticky and well combined.
    Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust.
    Press the base mixture into the bottom of your lined pan or dish evenly. Refrigerate while you prepare the filling.  

Coconut Cashew Filling

  • Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.
    Place all filling ingredients, cashews, dates, hardened coconut cream, coconut oil, protein powder, vanilla and cinnamon into the food processor and process until smooth and creamy.
    Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth.
    Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon. Place back in the refrigerator while you melt the chocolate drizzle.

Chocolate Drizzle Topping

  • Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Place the baking pan in your freezer for two hours.  Lift the parchment paper to remove from the baking pan, then slice into 12 bars or more smaller squares. 
    Once melted, using a spoon drizzle the chocolate over the bars.
    Sprinkle the chopped pecans on top. 
    Store leftovers in the fridge for up to 1 week, or freezer for up to 3 months.
    If you have been storing the bars in your freezer for more than a couple of hours you might need to allow them to sit at room temperature for 20 minutes before eating for a better texture. 
    Enjoy cold or at room temperature.
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