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Chocolate-Coated Pecan Bars

Please note: if you make a purchase via a link in this post, I may receive a small commission.

I wanted to mix things up a little this week (literally!) with a fun, no-bake recipe that’s so easy to make! >Jump to recipe<

Creating videos on wellness and mindset is great...but sometimes, you just need a yummy, better-for-you treat, that’s satisfying and nutritious.

These husband-approved bars (see his hand sneaking in to grab one at the end?) are super-tasty, “the perfect balance of salty and sweet”, per said-husband, and a snap to whip up. They’re a great replacement for store-bought granola bars, so you can control the ingredients and additives – plus, you can easily swap out the nut butter, pecans, or even the shredded coconut with other nuts/seeds you prefer. Let me know in the comments: are *you* going to try these this week? 🙋‍♀️🙋‍♂️

Thanks for joining me here on the blog, and don’t forget to connect with me on Instagram and Facebook, as well!


FIRST UP | The Video


NEXT UP | The Recipe: Chocolate-Coated Pecan Bars

Prep Time: 10 minutes | Chill Time: 60 minutes | Yield: 8 bars Serving Size: 1 bar | Fat: 20.6g | Carbs: 23.4g | Fiber: 4.8g | Net Carbs: 18.6g | Protein: 6.4g


For the Bars

  • 1 cup chopped, pitted dates

  • 1/3 cup shredded, unsweetened coconut

  • 1/2 cup chopped pecans

  • 1/4 cup creamy, salted peanut butter

  • 3 tablespoons collagen peptides

  • 1 tablespoon chia seeds

  • 1/2 teaspoon vanilla extract

  • Scant 1/4 teaspoon sea salt (optional)

For the Chocolate Coating

  • 1, 3.5 ounce dark chocolate bar (73% or higher)

  • 2 tablespoons coconut oil


  1. Add all ingredients (except chocolate and coconut oil) to a food processor.

  2. Pulse 5-10 times, until mixture sticks together.

  3. Press mixture into 8×8 greased baking pan, one that has a little give, such that you can push on the bottom of the pan to loosen what’s inside of it. Alternatively, line the pan with parchment paper.

  4. Using whatever method you prefer (double-boiler, microwave, nonstick pan over low heat), melt chocolate together with the coconut oil, and whisk to combine.

  5. Pour melted chocolate over contents of the baking pan, spreading evenly.

  6. Chill at least 1 hour.

  7. Using a kitchen knife, carefully go along the edges of the pan to loosen.

  8. Turn the chilled contents of the pan out onto a cutting board, chocolate side-down.

  9. With a large knife, carefully cut into 8 equal-sized bars (or 16 smaller squares).

  10. Store in an airtight container in the fridge for up to 7-10 days.

Note: These are great whether cut into 8 bars, or 16 squares. Nutrition info calculated via


Originally published February 6, 2019


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