snacks by Shira vol. 58: paleo raw chocolate pecan bars


makes 8-10 bars


for the crust

2 cups raw pecans
1 cup dried figs
1 cup unsweetened shredded coconut
1 Tbsp lemon juice
1 tsp vanilla extract
1/4 tsp cinnamon
pinch of sea salt

for the chocolate layer

1/4 cup cacao powder
1/4 cup coconut oil
2 Tbsp maple syrup
1/2 tsp vanilla extract
pinch of sea salt




  1. For the crust: place the pecans, figs, shredded coconut, lemon juice, vanilla extract, cinnamon, and sea salt in a food processor and pulse until soft dough forms.
  2. Flatten the dough into a rectangular (8 x 10) baking dish and set aside in fridge.
  3. For the chocolate layer: heat the coconut oil in a sauce pan over low heat. Add in the cocoa powder, vanilla extract, and sea salt. Stir continuously for about 3 minutes, or until chocolate is smooth. Lastly, add the maple syrup and remove from heat. Let cool in fridge for 5 minutes so that chocolate has a thicker consistency.
  4. Pour the chocolate layer over the crust in the baking dish.
  5. Place the baking dish in the freezer for at least 20 minutes in the freezer or one hour in the fridge.
  6. Cut into bars and top with Maldon sea salt.
  7. Enjoy!

xx Shira