Salted Chocolate Maple Pecan Bars
This layered chocolate bar recipe hits all the right notes with a cookie-like crust, gooey chocolate interior, and crunchy nuts on top.
These homemade bars are the perfect pick-me-up for that afternoon slump — skip the junk food and nibble on these salty-sweet, chocolatey, crunchy bars instead.
It looks like a fancy store-bought chocolate treat, but it’s actually pretty simple to make!
For the crust, all you have to do is blend almond flour, pecans, dates, sea salt, and coconut oil in a food processor to create the slightly sweet, cookie-like bottom layer.
For layer #2, blend almond butter, maple syrup, and Chocolate Shakeology for a creamy, chocolatey sweet hit and then top with crunchy pecan pieces and drizzled melted chocolate.
(Is anyone else’s mouth watering right now?!)
Pro tip: Get hundreds of delicious Shakeology recipes like this one on the BODi blog. Can’t get enough bar recipes? Try these 10 homemade bar recipes!
Salted Chocolate Maple Pecan Bars
This layered chocolate bar recipe hits all the right notes with a cookie-like crust, gooey chocolate interior, and crunchy nuts on top.
Ingredients
- FOR CRUST:
- ½ cup / 50 g almond flour
- ¼ cup / 30 g unsalted pecans
- 2 dates, pitted
- 1 Tbsp. extra-virgin coconut oil
- 1 dash sea salt (or Himalayan salt)
- Parchment paper
- FOR CHOCOLATE LAYER:
- ¼ cup / 60 g all-natural almond butter
- ¼ cup / 60 ml pure maple syrup
- 2 Tbsp. water
- 1 scoop Chocolate Shakeology
- FOR TOPPING:
- 2 Tbsp. chopped unsalted pecans
- 1 Tbsp. semisweet (or dark) chocolate chips
- ¼ tsp. extra-virgin coconut oil, melted
Instructions
-
To make crust, place almond flour, pecans, dates, oil, and salt in a food processor; process continuously until pecans are crushed into fine crumbs. Setaside.
-
Line an 8 x 8-inch (20 x 20-cm) baking dish with parchment paper. Using clean hands (or a rubber spatula) press crust mixture into dish to form an even layer. Set aside.
-
To make chocolate layer, combine almond butter, maple syrup, water, and Shakeology in a medium bowl; mix well.
-
Press chocolate mixture on top of crust to form chocolate layer.
-
Gently press chopped pecans into chocolate layer.
-
Place chocolate chips in a small bowl; microwave on high for 20 seconds. Stir; microwave on high for an additional 20 seconds. Stir. Repeat until chocolate is evenly melted (about three times). Add oil; mix well.
-
Using a fork, drizzle chocolate over prepared pan. Refrigerate for 1 hour before serving. Refrigerate in an airtight container for up to 3 days, or freeze for up to 1 month. If frozen, let sit out at room temperature for 10 minutes before serving.
Recipe Notes
Gluten-Free (GF), No Dairy (ND), Vegan (V), Vegetarian (VG)
The Nutrition Facts box below provides estimated nutritional information for this recipe.*
The estimated nutritional information for this recipe is based on the U.S. vegan formulation of 0g Added Sugar Shakeology. Nutrition information may vary in other markets.*
* Total Sugar: 10 g, Added Sugar: 6 g, Added Sugar from Shakeology: 0 g
Original Shakeology Formula
Estimated Nutritional Information (per serving):
- Calories: 187
- Total Fat: 12 g
- Saturated Fat: 2 g
- Cholesterol: 0 mg
- Sodium: 73 mg
- Carbohydrates: 16 g
- Fiber: 3 g
- Total Sugars: 11 g
- Added Sugars: 7 g
- Protein: 6 g
Container Equivalents (Regular)
1 Yellow
½ Blue
1½ tsp.
Container Equivalents (Vegan)
1 Yellow B
½ Blue
1½ tsp.
2B Mindset Plate It!
Enjoy as an occasional treat. Be sure to track it.
