Amede Pecan Pie Bars (raw, vegan, gluten-free)
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I 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.
4/2015 Update – I originally posted this recipe back in 2010. I made this for some company that are coming to visit so I thought that I would update the photos. The recipe is untouched. You can present this recipe cut into bar shapes (which I did originally) or in slices as pictured here.
Yields 9×9″ square or 7″ round Springform pan
- 1 cup raw pecans, soaked & dehydrated
- 1/4 cup water
- 1/2 cup raw agave nectar
- 1 1/2 cups Mejool dates, pitted
- 1/2 Tbsp almond extract
- 1/4 tsp Himalayan pink salt
- 1 tsp ground Ceylon cinnamon
- 1/4 tsp cayenne pepper
- 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.
- Press “crust” in spring form pan.
- In the food processor, break the pecans down to a fine dust. Set aside in a bowl.
- Back in the food processor bowl 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.
- Add in the ground pecans and blend to a beautiful paste.
- Layer the filling on top of the crust and add the roughly chopped pecans.
- Chill for a few hours to firm it up a bit.
- Cut into squares, serve and enjoy!
- Note – the filling layer softens when left out at room temp.
- I recommend freezing this dessert. Once frozen, cut into serving sizes and serve.
- Store left overs, single serving pieces in the fridge for up to 5-7 days or in the freezer for 1 month.
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.