Maple Pecan Bars

I prefer real food while on the bike. Gels and prepackaged bars will work in a pinch. But I get a bit confused when I look at the ingredient list. I don’t know what half the stuff is sometimes. This recipe has only five ingredients. These bars are simple to make and a yummy treat when I pull them out of my back pocket. Maybe to good, because I rarely share them. And using maple syrup instead of honey makes these vegan friendly.

Maple Pecan Bars
Maple Pecan Bars Cut and Wrapped

1 pkg (340g) medjool dates, pitted
¼ cup maple syrup
1½ cup toasted pecans*, coarsely chopped
1½ cup toasted rolled oats*
Pinch of salt

Process dates in a food processor until small bits remain (about a minute). It
should form a ball and look like dough.

Set aside oats, 1 cup pecans, and dates in a large mixing bowl.

Process ½ cup of pecans until fine. Warm maple syrup and fine ground pecans in
a small saucepan over low heat. Stir and pour over oat mixture and mix,
breaking up the dates to mix throughout.

Press firmly into 8×8 inch backing dish lined with parchment paper. Continue to
press until uniformly flattened. Cover with more parchment or plastic wrap.
Place in freezer 20 minutes or overnight to firm. Remove bars from pan and cut
into 10 even bars. Store in an airtight container for up to a few days. Or keep
in freezer for longer storage.

*Toast oats and pecans in 350° oven for 10-15 minutes or until golden brown


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