Sticky Pecan Squares


For the Crust:

  • 2 Cups of Cashews (300g)
  • 3 Tablespoons of Maple Syrup or Honey
  • 1 Tablespoon of Melted Coconut Oil

For the Filling:

  • 1 & 1/2 Cups of Dates (225g)
  • 1 & 1/2 Cups of Pecans (150g)
  • 1 Tablespoon of Maple Syrup or Honey
  • 1 Tablespoon of Melted Coconut Oil
  • 1 Teaspoon of Cinnamon

I’m in love with these at the moment! Pecans taste so luxurious and they’re amazing with this sticky maple filling. The roasted cashew bottom makes the best crumbly base and the flavours are just insanely yum. They do just what they say on the tin- sticky, pecan-y and deliciously sweet and crunchy. They’re also amazing as a healthy pecan pie, just follow the instructions exactly but use a pie dish instead!


First things first, pour boiling water over your dates and set them aside. Roast the cashews and pecans (separately, you can use the same tray but put them on opposite sides) at 180’C for about 8 minutes, tossing them once in the middle. Set the pecans aside and add the cashews to the food processor. Blend until you have a flour.

Then add in the coconut oil and maple syrup and blitz until it all comes together in a smooth, doughy mixture.

Press the dough into a baking tin lined with parchment paper and pop it in the freezer while you make the filling.

Add the dates and about 250ml of the water they were soaking in to the food processor and blend until you have a sticky paste.

Then add in the coconut oil, maple syrup and cinnamon and blend to combine

Give all of the pecans a rough chop and add half of them to the date mixture. Blend just enough to break up the pecans a bit more and then spread the mixture out over the crust


Sprinkle the remaining pecans evenly over the top and then lightly press them into the filling. Pop it all in the freezer for about half an hour to set.


Take them out, slice and enjoy!

2 Comments to Sticky Pecan Squares

  1. what a great idea! have to try these

  2. joanfrankham says:

    I love pecan pie, so I think I will be attempting this, thank you for your great recipes.