Sweet Laurel Bakery


I was simply elated when Diamond of California asked me to create a few recipes using their delicious California Heirloom Reserve nuts. Their high quality nuts are a baking favorite of mine, and it’s no wonder they’re a century-old producer of specialty nuts. To kick off, I wanted to share a special recipe using Diamond of California Heirloom Reserve Pecans for our mouth watering Chocolate Pecan Pie Bars. Diamond of California worked closely with their beloved farmers to cultivate smaller batches of generation-old heirloom nuts that have more flavor than your average option! These bars are a great grab and go option if you’re a pecan pie or nut lover and are a perfect snack to have in the house around Thanksgiving! They are also make a head friendly, and you can freeze them a save for another day!  Enjoy. xoxo, Laurel


Sweet Laurel

Sweet LaurelSweet Laurel

Sweet Laurel

Chocolate Pecan Pie Bars feat. Diamond of California Heirloom Reserve Pecan



For the crust:

2 1/2 cups almond flour

1/4 tsp Himalayan pink salt

1/4 cup coconut oil, melted

2 tbsp maple syrup

1 tsp vanilla extract

For the filling:

2 1/4 cups pecans

1 cup maple syrup

3/4 cup date paste (or 1 cup dates)

3 eggs

1/4 cup coconut oil, melted

1 tbsp vanilla extract

1 tsp Himalayan pink salt

For the topping:

2 oz 100% baking chocolate

2 tbsp maple syrup


Preheat oven to 350.

For the crust:

Blend almond flour and salt in a bowl. Add coconut oil and maple syrup, stirring until dough is formed.

Using parchment paper to prevent sticking, gently press dough into the bottom and sides of an 8″ x 8″ pan. Pre-bake the crust for 10 minutes, then allow to cool.

While crust is baking prepare filling.

For the filling:

Mix together the maple syrup and date paste in mixer until blended. Add eggs, coconut oil, vanilla extract and salt. Add pecans and pour into pre-baked crust.

Bake for about 30 minutes, or until the filling has puffed up a bit and the crust is golden brown.

Allow the pie to cool completely to set, then slice and enjoy.

For the topping:

Melt chocolate over very low heat and slowly add in maple syrup. When bars are cool and ready to serve, drizzle over the bars.

To make ahead:

Prepare pecan pie bars up to the chocolate topping step. Freeze the bars until you’d like to serve. Defrost 1 hour before serving, and then prepare chocolate topping and drizzle over bars.


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