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Chocolate Pecan Praline Bars

Chocolate Pecan Praline Bars

Three layers of chocolate and pecan yumminess. To make these you will need only 8 ingredients. Seriously, make these right now. Your tastebuds will thank you. Vegan & Gluten Free.

Not only are these bars freaking delicious, but they also come together with only 8 ingredients. They’re vegan and gluten free; and you won’t need to pull out the sugar for this one, as they are sweetened entirely with prunes. In fact, you could even go so far as to say these bars are pretty healthy…and best of all, you’d never know it!!

There are three layers of deliciousness in these Chocolate Pecan Praline bars. The first is a chocolate oat base. I tend to use quick oats, because they easily grind down into a fine powder and have already been pre-cooked. You could however use regular rolled oats if you prefer.

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The second layer is the pecan praline filling. The filling is made by blending pecans into a smooth butter, which then gets mixed with the prunes. It honesty takes like pecan caramel! The final layer is the ‘icing on the cake’ of melted chocolate which holds onto a sprinkling of chopped pralines. I used a 75% dark chocolate but use a vegan chocolate if required.

Now for the bit you’ve been waiting for the recipe……

5.0 from 2 reviews
Chocolate Pecan Praline Bars
Prep time: 
Total time: 
Serves: 7 or 14
  • BASE:
  • 55g quick oats (1/2 cup)
  • 45g Prunes (1/3 cup)
  • 1 tablespoon coconut oil
  • 1 tablespoon cocoa powder
  • ¼ tsp salt
  • ½ scoop Vegan Chocolate Protein Powder (optional)
  • 50g Prunes (just over ⅓ cup)
  • 1 tablespoon coconut oil
  • 45g Pecans (1/2 cup)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • Small Bar of Dark Chocolate (45g)
  • 1 tablespoon coconut oil
  • Handful of Pecans to top (around 10g)
  1. Prepare a 9x5” (23x13 cm) loaf tin with baking paper on all sides.
  2. Make the base: Put oats in food processor and process into flour. Add prunes and pulse until a coarse texture. Then add coconut oil, cocoa powder and salt. Pulse until well mixed. Empty the mixture into the lined loaf pan, and use your hands to pack mixture down firmly. Use the back of a spoon to smooth out the mixture (if desired).
  3. Transfer to freezer while you prepare remaining layers.
  4. Prepare the pecan praline filling: Add the pecans to a food processor, alongside coconut oil. Process until it forms a smooth nut butter. Add prunes, vanilla extract and salt. Process until the mixture is blended but still has some small pieces of nuts visible
  5. Remove loaf pan from freezer, and smooth filling over the base. Use the back of a spoon or spatula to press the filling down firmly. Place back in the freezer
  6. Melt the chocolate topping: In a bowl over boiling water or the microwave, melt chopped chocolate and coconut oil. Whisk together until smooth. Pour on top of the pecan filling. Chop the pecans ad sprinkle on top of the melted chocolate. Refrigerate until chocolate layer has set (approximately 2-3 hours). Remove and slice into 7 large bars, or 14 smaller bars.
The nutritional information is based on making 7 large bars
Nutrition Information
Serving size: 1 Calories: 150 Fat: 9g Carbohydrates: 10g Protein: 5g
 enjoy xx

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View Comments (6)
    • Aw thank you, I used to use dates a lot and then tried prunes and found I actually prefer them in bakes 🙂 so tasty!

  • I love your recipes and this one sounds amazing. I would like to try this tomorrow. Can you tell me whether you used fresh or dried prunes?
    And can you also tell me what kind of Vegan Chocolate Protein Powder you used? I used mine for baking before but I didn’t like it for baking so that is why I am asking.
    Thank you for answering!

    • Hi, sorry for the delayed reply. I used fresh prunes…i just buy mine in a big bag 🙂 I used ‘misfits’ vegan protein which is pea protein and worked really well in the recipe 🙂
      I hope it works well, let me know how you get on.

  • Thank you very much for your reply! I made them last weekend and they turned out to be amazing! Thank you also for your note on the protein you used, I also went for a pea protein this time as you recommended and it worked well. Before, I had a rice based protein and that wasn‘t that good for baking. Thank you for your help and the great recipe!

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