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Amede Pecan Pie Bars

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Amede-Pecan-Pie-Bars11I bet many of you are questioning the name of these bars.  I created this recipe last week as I was preparing for our “Good-bye” potluck, as we were heading off to Alaska.

A dear friend of ours, Leslie, came to the party and fell head-over-heels for these bars.  She asked that I name them after her.  So to honor her I did just that!

Amede Pecan Pie Bars.

Leslie is Nigerian and her root name is, Amede (pronounced aaah-me, Amie :)  It means “Life given Water” and “Loved by a multitude”  How special is that!  So here you go my dear Leslie…. :)  This bar turned out divine.  Nobody could get over the fact that this was a raw dessert, which is common with most raw desserts.  I will be making this again for sure!  What a great dessert come Fall.  You could easily adapt this into a pie pan and serve it as a pie. Oooooh, and with raw vanilla bean ice cream….Hmmm, my wheels are turning.

Ingredients: This made a 9×9″ square Springform pan






  1. In the food processor, using your “S” blade, process the macadamia nuts and salt to dough like consistency.
    • Be really careful to not over process.
    • If you do, you will release to much of the oil found in the nuts.
  2. Press “crust” in spring form pan.


  1. In the food processor, break the pecans down to a fine dust.  Set aside in a bowl.
  2. Back in the food processor combine the; water, agave, dates, almond extract, salt, cinnamon and cayenne pepper. Process together.
    • If the dates are really dry, it would best to rehydrate them.  Place in a bowl and add enough hot water to cover them.  Let them sit for 10 minutes.
    • Once they are done soaking, drain and discard the soak water.  Hand-squeeze the excess water from them.
    • By rehydrating them, it will make it much easier to process them into a paste.
  3. Add in the ground pecans and blend to a beautiful paste.
  4. Layer the filling on top of the crust and add the roughly chopped pecans.
  5. Chill for a few hours to firm it up a bit.
  6. Cut into squares, serve and enjoy!

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Amede Pecan Pie Bars

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Amede Pecan Pie Bars

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22 thoughts on “Amede Pecan Pie Bars

  1. mary says:

    Would it be ok to put the pecans on top if they’re not soaked and dehydrated. Would just plain raw chopped pecans be ok?

    • amie-sue says:

      Hi Mary,

      It is always best to soak and dehydrate for optimum nutritional reasons Mary, but it is up to you. It will still taste good. :) Have a wonderful weekend, amie sue

  2. Carmen says:

    Hi Ami-sue, I noticed you put in cayenne pepper. Can you tell me what that does for a dessert ?

    Aloha :)

    • amie-sue says:

      Hi Carmen, the cayenne adds another depth of flavor… a hint of heat which plays well with sweet flavors. :) Have a great day, amie sue

  3. s berry says:

    can’t eat macadamia nuts, alas…..can i use almond meal?

  4. JIN KIM says:

    Hi Amie :)
    I made this today and It was sooo delicious!
    It really taste like cooked pecan pie! or more delicious :-)
    Thank you so much for sharing this recipe.
    I love your site! Can’t wait to try other recipes in your site.

    • amie-sue says:

      Your welcome Jin… we all loved these bars too! I must make them again. :) Thank you for the wonderful comment and have a great weekend, amie sue

  5. Sherriwi says:

    I have made this twice now in the space of 2 weeks, and it’s usually gone in the space of 3 days. In fact, I have made 7 of your recipes so far and I have to say they all exceeded my expectations. I just wanted to say a really big thank you for sharing such fantastic recipes that are easy to follow, and that look and taste even better. I realise that it must take a lot of time and effort to upkeep, so thank you.

    • amie-sue says:

      Hello Sherriwi,

      I am sooo happy that you are really enjoying this recipe. And to hear that you are having fun with other recipes. I really appreciate your acknowledgment on the amount of time it takes to share all this… no doubt about that. But it is my passion and it blesses me that I can share it and others, like yourself enjoy it. Have a blessed day, amie sue

  6. Lorin says:

    I made these for thanksgiving, my first shot at a raw recipe. They were delicious! The texture/consistency was somewhat soft but not a problem, was still able to cut them in squares. Thanks so much for the recipe. Looking forward to trying another one!

    • amie-sue says:

      Thank you Lorin for letting me know how it turned out for you. :) Thank you for trusting my recipe in the event of it being your FIRST raw recipe. That is so awesome. :) Do keep in touch and have a great evening, amie sue

  7. Moni says:

    I am so glad I have found your amazing site.
    This thing with raw food is rather new to me.

    I am living in Sweden and am about to start a raw Food cafe so I am looking for inspiration all over. That is how I found you.
    Everything you share look so great and delicious I just want to try everything at once.
    I will be back here quite often.
    Thank you for sharing


    • amie-sue says:

      Good evening Moni… I wish you the best success with your new cafe. Quite an undertaking with being new to raw. :) But if you are passionate about it, I believe all blessings will fall into place. :) So happy to hear from you Moni and please do keep me in touch. Happy to help where I can. amie sue

  8. Kellie says:

    would it be better to use Saigon Cinnamon or Ceylon Cinnamon? also, is it okay to use raw honey instead of agave?

  9. Gayle says:

    Our annual Christmas tea is this Saturday and this will be on the menu!

    • amie-sue says:

      I hope it is well received Gayle. Many blessings and happy holidays! hugs, amie sue

      • Gayle says:

        It was rich and wonderful. Also served your southern creamed corn in little oval bowls warmed in the D. and your stuffed tomatoes. (Eggless that is). All well received.

        • amie-sue says:

          Wonderful!!! Thank you Gayle for the feed-back. It makes my day. :) Have a wonderful week and enjoy the holidays. hugs, amie sue

  10. Kellie says:

    Hi, I made this for Christmas dinner, and only changed a thing or two. I used raw cashews instead of the macadamias, only because they are a little bit cheaper to buy, and I also used raw honey instead of the agave. I had also cut the recipe in half and used an 8 1/4″ pie pan. I didn’t have enough pecans, so used hazelnut meal for the filling (about 1cup). Im absolutely sure that your recipe is EXCELLENT the way it is written, but I had to go with the ingredients I had readily available…. and even so, it turned out DELICIOUS!!!! I will be trying out more of your recipes in the future. Thank you so much for sharing them with all of us!!

    • amie-sue says:

      Sounds wonderful Kellie. Recipes are great to follow when you are first learning to understand how raw ingredients taste and what texture they give a recipe… then being able to adapt them to what ingredients you have available is the next and wonderful step. :) Great job! Have a blessed weekend. amie sue

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