Craving dessert, but not the empty sugar rush? These raw chocolate pecan crumble bars can definitely fill the void. They’re a little indulgent, but packed with pure, nutrient-dense foods and are just one sample from the virtuous new cookbook, Everyday Detox: 100 Easy Recipes to Remove Toxins, Promote Gut Health, and Lose Weight Naturally by the famed “Detoxinista“, Megan Gilmore.
I must say, I’m pretty excited to start trialing out some of the recipes in Everyday Detox. Though it isn’t strictly dairy-free (yes, that is a little cheese on the front cover recipe), dairy is used lightly in this cookbook (typically goat cheese, sheep cheese, or grass-fed butter), and there is so much healthy inspiration within. Megan makes everything from scratch, and I do mean everything. From the quick, raw chocolate in these chocolate pecan crumble bars to homemade almond milk in smoothie recipes.
Some other quick dietary notes… Everyday Detox appears to be an entirely pescetarian and gluten-free cookbook with numerous paleo options. Eggs and fish are used in some recipes, but most of the recipes are vegan-friendly.
I’ve already dog-earred numerous pages in Everyday Detox, including the following recipes:
- Blended Apple Pie a La Mode
- Eggs Benedict with Healthy Hollandaise
- Creamy Caesar Salad
- Curried Sweet Potato Bisque
- Wild Salmon Sliders
- Double Chocolate Brownies
- Maple Buttercream (surprised ingredient!)
And of course, these Chocolate Pecan Crumble Bars!
Special Diet Notes: Chocolate Pecan Crumble Bars
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, vegetarian, paleo and raw.
- 3 cups raw pecan halves
- 8 soft Medjool dates, pitted
- ¼ cup melted coconut oil
- ½ teaspoon sea salt
- ½ cup raw cacao powder or cocoa powder
- ¼ cup melted coconut oil
- ¼ cup maple syrup, at room temperature
- Line a 9-inch square baking dish with parchment paper.
- Place the pecans in a food processor fitted with an “S” blade and process until they are ground into a meal. Add in the dates, coconut oil, and salt and process again until the dough sticks together when pressed between your fingers.
- Reserve 1 cup of this mixture for the crumble topping and press the rest of the dough evenly into the lined baking dish.
- In a medium bowl, whisk together the cacao powder, coconut oil, and maple syrup until smooth. Pour the chocolate filling over the crust and smooth the top with a spatula.
- Sprinkle the remaining 1 cup of crumble over the top of the chocolate layer and use your hands to gently press the topping into the chocolate filling. Place in the freezer to set for at least 2 hours and then cut into bars and serve chilled.