Epic Pecan Pie Bars (Vegan, Gluten Free, Paleo, No Sugar Added)

I have always been inspired by bakers who can make delicious desserts without adding sugar. Making it vegan and only sweetening with fruit? Immensely creative. Making them gluten free/paleo as well? Nearly impossible. That is why I absolutely love Feasting on Fruit's Pecan Pie Bars. With the below modifications, I can comfortably say that this recipe is EPIC! Seriously. These bars are absolutely delicious, extremely easy to make, and you will trick all your family and friends into eating something healthy for dessert. Ladies and gents, get your blender out and turn on your oven! You won't regret it.

Ingredients:

For the crust:
12 pitted Deglet Noor dates (optional: substitute 10 pitted Medjool dates)
1 cup unsweetened shredded coconut
1 and 1/2 cups pecans

For the filling:
14 pitted Deglet Noor dates  (optional: substitute 12 pitted Medjool dates)
1 and 1/2 cups pecans
1 and 1/2 cups almond milk
3 tablespoons arrowroot starch (optional: substitute corn starch)
1 teaspoon vanilla extract
1/4 teaspoon sea salt

For the topping:
More pecan halves (as much as desired)

Instructions:

Following these instructions exactly will provide the best results.

1. With a blender, combine the coconut, pecans, and dates until the crust "dough" becomes clumpy and slightly sticky.
2. In an 8x8 glass pan (or a metal pan with parchment paper), press the crust down firmly and uniformly into the pan. Set aside.
3. Next, make the filling by blending the dates, pecans, almond milk, starch, vanilla extract, and sea salt in the blender until smooth.
4. Spread the filling over the crust.
5. Decorate the top of the filling with as many pecan halves as you desire.
6. Bake at 350 degrees for 40 minutes.
7. Remove the bars from the oven and let them cool to room temperature.
8. Refrigerate for 4 hours minimum, but the longer the better.
9. Slice into squares. Remove the bars gently with a fork and enjoy! Store any extras in an air tight container in a refrigerator, but I doubt you will have many left.

#halahbakes