Print

Raw Vanilla Pecan Dream Bars with Cashew Icing

Dreamy flavors of vanilla cake and pecan pie come together in a dense, fudgy dream bar that is sweet, moist and will remind you a little of both cake and pie. These are topped with a wonderful creamy cashew icing that really is "icing on the cake"!
Servings 8
Author Brandi Doming

Ingredients

  • 1 cup 100g certified gluten-free rolled oats, not instant
  • 1/2 cup 56g pecan pieces
  • 1/4 cup 40g coconut sugar
  • 3 tablespoons Sprout Living "Vanilla Lucuma" Epic protein powder SEE NOTE below to sub
  • 1/4 teaspoon 2g fine sea salt
  • 1/4 cup 64g super smooth cashew butter, slightly warmed to a soft liquid if it is hard or from the fridge
  • 2 tablespoons 40g pure maple syrup or agave
  • 2 tablespoons 30g unsweetened apple juice
  • 1/2 teaspoon 3g vanilla extract

Cashew Icing

  • 3 tablespoons 48g cashew butter
  • 1 1/2 tablespoons (30g pure maple syrup
  • 1 tablespoon 15g unsweetened apple juice
  • 1/2 teaspoon 3g vanilla extract
  • Extra coconut sugar to sprinkle on top
  • Note: I know some of my readers do not use protein powders so if you still want to make the recipe, you can leave it out and just add 2-3 more tablespoons of oats and an extra tablespoon of coconut sugar (since the protein powder provides sweetness). The flavor will change slightly and be less vanilla-ish, but still delicious.

Instructions

  1. Add the oats to a food processor and process until a fine flour forms. Add the pecans and coconut sugar and process again until it is finely ground.
  2. Add the protein powder and salt and process once more until just blended.
  3. Add the cashew butter, syrup, apple juice and vanilla extract to a small bowl and whisk until smooth. Pour over the dry ingredients into the food processor. Process until it all comes together in one large bowl and is chunky. As soon as it does this, stop so it doesn't turn into a butter.
  4. Line a 9x5 loaf pan with plastic wrap (or use a smaller one for thicker bars) and press the mixture out evenly to the corners. Flatten with a spatula.
  5. Combine the cashew icing ingredients and spread out over the bars. Sprinkle coconut sugar over the top. Place in the freezer until firm and set. Cut into 8 bars. Keep them stored in the freezer or fridge. The icing will be softer in the fridge and I prefer the texture from the freezer. If you leave them out for an extended period of time at room temperature, they will soften more.

Recipe Notes

Raw, vegan, gluten-free, oil-free
If you don't like or can't have cashews, then I would try subbing a creamy almond butter. I would probably use 3 tablespoons instead of 1/4 cup since almond butter tends to be oilier than cashew butter.
Nutrition per bar (based on 8) without icing: 194.75 calories, 10 g fat, 5.78 g protein, 21.5 carbs, 10.625 g sugars
With icing: 240.78 calories, 13 g fat, 6.9 g protein, 25.7 carbs, 13.5 g sugars