Boozy Pecan Pie Bars with Sea Salt

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Stack of our Boozy Pecan Pie Bars recipe

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

Bowls of pecans and dates for making Boozy Dessert Bars

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.

Parchment-lined cutting board of Raw Boozy Pecan Pie Bars surrounded by ingredients used to make them
Soaking dates in bourbon to make Boozy Pecan Pie Bars

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.

Bowl of dates and food processor of nuts for making Boozy Pecan Pie Bars
Food processor and pan filled with a batch of our vegan Pecan Pie Bars recipe

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

Batch of cut Boozy Pecan Pie Bars on a cutting board surrounded by almonds and pecans
Bowl of pecans for making Boozy 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.

Cutting board filled with a batch of Raw Pecan Pie Bars
Stack of our Boozy Pecan Pie Bars recipe topped with sea salt

Boozy Pecan Pie Bars with Sea Salt

A simple, no-bake dessert that’s reminiscent of pecan pie, only it’s vegan and loaded with bourbon flavor.
Author Minimalist Baker
Batch of our Boozy Pecan Pie Bars with Sea Salt for a simple vegan dessert
4.86 from 7 votes
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 (bars)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 1 1/2 cup raw almonds
  • 1 1/2 cup raw pecans
  • 1 heaping cup pitted dates (1 heaping cup yields ~10-12 large medjool dates)
  • 2 pinches sea salt (2 pinches equals ~1/4 tsp)
  • 1/2 tsp pure vanilla extract
  • 1/3 cup bourbon (such as Bulleit Frontier Bourbon Whiskey)


  • 1/2 cup raw almonds
  • 3/4 cup raw pecans
  • 1 pinch sea salt
  • 1/4 tsp pure vanilla extract
  • 1 cup pitted dates (1 cup yields ~8-12 large medjool dates)


  • If making with bourbon, start by soaking your pitted dates in bourbon. I recommended 1/3 cup (as original recipe is written), but just use enough to cover your dates when pressed down firmly into a shallow bowl. Set aside and soak for 15 minutes.
  • In the meantime, add your almonds and pecans to the food processor and blitz until only small bits remain – nearly a fine meal.
  • Add in vanilla extract and a healthy pinch sea salt and pulse a few times more to disperse throughout.
  • Next, turn onto mix and drop in dates one at a time until a dough forms (reserve the bourbon for adding later only if the dough looks dry // if not needed, add to cocktails or enjoy straight). 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.
  • 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.
  • Pop in the freezer for 15 minutes to set, then remove and cut into 12 equal squares (amount as original recipe is written // adjust if altering batch size). 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.
  • To make the version without bourbon, simply add your dates to the food processor 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 (amount as original recipe is written // adjust if altering batch size). Store in fridge or freezer for optimum freshness.


*Nutrition information is a rough estimate calculated with bourbon.

Nutrition (1 of 12 servings)

Serving: 1 bars Calories: 226 Carbohydrates: 18 g Protein: 4 g Fat: 15 g Saturated Fat: 1 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 4 g Sugar: 13 g

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My Rating:

  1. Megan says

    Easy and tasty – the perfect vegan treat for this unusual Thanksgiving year! Bonus, since it’s just the two of us, we get them all to ourselves, haha. We mixed the post-soak bourbon with TJ’s ginger beer and lime for a delightful beverage to accompany turkey-day cooking. thanks for another great recipe!

  2. Tari says

    I want to make these for Thanksgiving, but I do have a question. You say to add the dates one at a time, but what about the soaking liquid, ie bourbon? Does it get absorbed by the dates? If not, do I just add it with the dates? I certainly don’t want to waste it. 😉
    I promise I’ll rate it after I make the recipe.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Great question. Reserve the bourbon and either add it back in if the mixture appears dry. Or enjoy it straight / add to cocktails :D

  3. Sheila Datt says

    All day my guy was jonesing for pecan pie, even though we’re both gluten & dairy free.
    I stumbled across this recipe and we absolutely love it! Did the bourbon free version,
    can’t be easier or more delicious! I did press it into a parchment covered pie plate so
    I could cut slices of pecan pie;:))
    Dana thanks so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vanessa, we find that blenders tend to have difficulty blending dates. You could potentially chop them finely before adding to the blender, but that might be fairly labor intensive. Let us know if you give it a try!

  4. Millican Pecan says

    I love pecan pie bars. The bourbon option is wonderful as the bourbon-pecan duo is spot on. The sea salt is a nice touch. Well done! It is nice to have a gluten-free recipe for our gluten intolerant daughter! – Robert @

  5. Risa says

    If you don’t freeze them…is it ok to leave them out of the counter in an air tight container or should they go into the fridge?

  6. Annalise says

    I just made these maybe a year after first bookmarking the recipe. I only have a little food processor so had to prepare in batches. They were delicious. Delicious. They reminded me of my favorite recipe for fruitcake, so the next time I make these I will add a splash of orange liquor and some orange zest, Christmas spices, and small handful of dried fruits that have also been soaked in booze. Thank you so much for the recipe – I love your site and it’s one of the few food blogs I return to regularly!

  7. Lisa says

    Can I make this into an actual pie? I just love the ingredients and am wondering if it’d work in a pie shell and baked?

  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? ;(

  9. 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 :)

  10. 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!

  11. 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?

  12. Kristen 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 :)

  13. 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?

  14. Tieghan 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!

  15. Katy @ KatysKitchen 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.