Boozy Pecan Pie Bars with Sea Salt

Boozy Pecan Pie Bars with Sea Salt

pecan pie + booze = better pecan pie. it’s science.

Pecans and Medjool Dates

I’m at it again with raw desserts. I really can’t get enough. Why would I have butter- and sugar-laden desserts when I can have one with 5 wholesome ingredients that makes 10 minutes to make and it tastes just as good? My thoughts exactly.

Raw Boozy Pecan Pie BarsBourbon Soaked Dates

These pecan pie bars are ridiculously easy to make. Simply soak your dates in a little bourbon, then whirl them up with some raw almonds and pecans. Vanilla extract adds a caramel-y sweetness, which balances out the savory bite the sea salt provides.

Nuts and Medjool DatesPecan Pie Bars

Ooey, gooey, caramely, pecan pie bites with a hint of sea salt and a serious kick of bourbon. This is a “healthy dessert” I can get behind.

Boozy Pecan Pie BarsBoozy Pecan Pie Bars!

For those who would prefer a less boozy bar, I’ve included a variation sans bourbon as well. You know, for the morning hour, post workouts, children and the like. They’re honestly both fantastic, so don’t feel like you need the bourbon to enjoy this flavor bomb of a dessert.

Raw Pecan Pie BarsBoozy Pecan Pie Bars with Sea Salt | Minimalist Baker

5.0 from 3 reviews
Boozy Pecan Pie Bars with Sea Salt
Prep time
Total time
A simple, no bake dessert that’s reminiscent of pecan pie, only it’s vegan and loaded with bourbon flavor.
Recipe type: Dessert
Cuisine: Vegan
Serves: 12
  • 1 1/2 cup raw almonds
  • 1 1/2 cup raw pecans
  • 1 heaping cup pitted dates (10-12 large medjool dates)
  • 2 pinches sea salt (about 1/4 tsp)
  • 1/2 tsp pure vanilla extract
  • 1/3 cup bourbon, such as Bulleit Frontier Bourbon Whiskey
  • version without bourbon
  • 1/2 cup raw almonds
  • 3/4 cup raw pecans
  • pinch sea salt
  • 1/4 tsp pure vanilla extract
  • 1 cup pitted dates (8-12 large medjool dates)
  1. If making with bourbon, start by soaking your pitted dates in bourbon. I recommended 1/3 cup, but just use enough to cover your dates when pressed down firmly into a shallow bowl. Set aside and soak for 15 minutes.
  2. In the meantime, add your almonds and pecans to the food processor and blitz until only small bits remain – nearly a fine meal.
  3. Add in vanilla extract and 1 healthy pinch sea salt and pulse a few times more to disperse throughout.
  4. Next, turn onto mix and drop in dates one at a time until a dough forms. It should take all of the dates. In the case that it doesn’t you can simply transfer the dough to a parchment lined 8×8 dish, place the remaining dates in the food processor and pulse into small pieces, and add them into the dough.
  5. Press pecan pie dough down until uniformly flat, using another piece of parchment paper to flatten if needed. Top with another pinch of sea salt.
  6. Pop in the freezer for 15 minutes to set, then remove and cut into 12 equal squares. Store in an airtight container to keep fresh for up to a week. I prefer mine in the freezer and pull them out 15 minutes before serving.
  7. To make the version without bourbon, simply add your dates to the food process and process until small bites remain. Then add in almonds, pecans, sea salt and vanilla extract and mix until a dough forms, adding more dates if too dry. Transfer to a parchment lined loaf pan and press down until flat. Top with another sprinkle of sea salt. Pop in freezer to harden for 15 minutes, then cut into 6 equal squares. Store in fridge or freezer for optimum freshness.
Nutrition Information
Serving size: 1 bar Calories: 226 Fat: 15g Saturated fat: 1g Carbohydrates: 18g Sugar: 13g Fiber: 4g Protein: 4g

Nutrition information is a rough estimate for one bar with bourbon.


danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

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  1. says

    Wow, I make variations of these all the time and I’ve never thought of “boozing” them up! What a great idea. Sometimes I can get waylaid by unhealthy desserts if I get tired of the same flavour combinations, adding a liquor is such a great way to make them new again.

  2. says

    That is it! You have convinced yet again that I need to get in on this whole putting dates in dessert thing! These look and sound to good not to try!

  3. katie says

    These look lovely! What are your thoughts on using almond pulp (squeeze dried from making almond milk) in place of the almonds? Any quantity thoughts?

  4. says

    I’ve made these TWICE and I LOVE THEM!!!! So simple but so unbelievably delicious. My family agrees too… they never last long in the house :)

  5. shakti says

    these sound delicious BUT………
    oh please….less fat by a long way is crucial to my condition and need concentration od protein, vitamins but minimal carbs, fat andcsalt also gf!
    not asking for much really…………..
    my needs are simple, all I want is everything
    preferably no EGG, no YEAST as they are horrors too!
    do you create or have ambitions towards 8th wonder if world?

  6. Lisa says

    I just made the boozy version and they are delicious! I just dumped all the ingredients in the food processor at the same time, then rolled the dough into balls, and am keeping them in a bag in the freezer to pull out whenever I want a sweet treat. Excellent!

  7. Emily says

    Just made the version with bourbon and they turned out great!! I love the combo of dates and bourbon–absolutely heavenly. Thanks for a great recipe :)

  8. Rhayni says

    I tried this recipe today and I am guessing that I over used the food processor because it started spelling oil… What should I do? ;(

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