Boozy Pecan Pie Bars With Sea Salt

2 minutes, 41 seconds Read

Again, I am a fan of raw desserts. I can’t stop. Why would I want to eat desserts that are loaded with butter and sugar when I could have a healthier one made in 10 minutes using five ingredients? I agree.

This pecan pie bar is ridiculously simple to make. The dates are soaked in bourbon and then blended with raw almonds, pecans, and pecans. The vanilla extract gives the mixture a caramel sweetness that balances the salty bite of the sea salt.

Pecan pie bites that are ooey-gooey and caramelized with a touch of sea salt. They also have a kick of bourbon. This is a “healthy” dessert I can support.

If you’d prefer to make a less boozy bar, I have included a version without bourbon. It’s perfect for the morning, after a workout, or for children. You don’t need bourbon for either of them to be delicious.


Version with Bourbon

  • 1 1/2 cup raw almonds
  • 1 1/2 cup raw pecans
  • One heaping cup of pitted dates (1 heaping cup yields ~10-12 large Medjool dates)
  • Two pinches of sea salt (2 pinches equals ~1/4 tsp)
  • 1/2 tsp pure vanilla extract
  • 1/3 cup bourbon (such as Bulleit Frontier Bourbon Whiskey)

Version without Bourbon

  • 1/2 cup raw almonds
  • 3/4 cup raw pecans
  • Sea salt, one pinch
  • 1/4 tsp pure vanilla extract
  • 1 cup pitted dates (1 cup yields ~8-12 large Medjool dates)


  • Start by soaking the pitted dates with bourbon. As per the original recipe, I recommend 1/3 cup. However, you can use just enough to cover dates when they are pressed firmly in a shallow dish. Set aside for 15 minutes.
  • Add the pecans and almonds to the processor and blend until only small pieces remain—almost a fine meal.
  • Add vanilla extract and sea salt to taste. Pulse a few more times to distribute.
  • Then, pour the dates into the mix one by one until you have a dough (reserve bourbon to add later if it looks like the dough is drying out. If this is not necessary, use it in cocktails or straight). The dough should be able to take all the dates. If it does not, you can transfer the dough into an 8×8-inch dish lined with parchment paper, pulse the remaining dates into small pieces in the food processor, and then add them to the dough.
  • If needed, use another parchment sheet to flatten the dough. Add another pinch of salt.
  • Place in the freezer to set for 15 minutes, then remove from the freezer and cut into 12 squares. (The amount is according to the original recipe; adjust if changing batch size). Store them in an airtight container for resh for up to a full week. I like to keep mine in the fridge and take them out 15 minutes prior to serving.
  • Add your dates to the processor and pulse until you get small bits. Add almonds, pecans, and sea salt to the food processor and process until small pieces remain. Press the dough into a loaf pan lined with parchment paper. Add another sprinkle of salt. Place in the freezer for 15 minutes to harden, then cut it into six equal squarThe es. (Amount is as written n on the original recipe // adjust if changing batch.)ize). Keep in the fridge or freezer to ensure maximum freshness.

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