Almost raw coconut-pecan pie bars

Almost raw coconut-pecan pie bars

This post was created in partnership with Califia Farms.

Last week was a rough one, eh? I fell asleep at 10PM on 8 November and woke up early the next morning to news that the 45th president of the United States of America is, indeed, an unqualified p*ssy-grabbing xenophobe. My first thought: THIS IS A JOKE. My second thought, after I got off of Facebook and onto a more credible news source: HOW IS THIS NOT A JOKE? But that’s all I’m going to say about that because 1) you don’t come here for my political musings and 2) if you take a look at my sidebar, I’m pretty sure it’s clear how I feel about the outcome of the election considering I now have a donation section with links to Planned Parenthood and the ACLU.. because actions speak louder than words (and retweets and insta-hearts), my friends.

So, instead of a regular post today, I’m going to share some links. Some that I think are important (like calling your congresspeople every damn day and letting them know that Steve Bannon needs to GTFO) and a couple that juuust might make you laugh out loud (like that eight minute video of  Nonna MJ) (if it doesn’t make you laugh even a little, we’re probably going to need to reevaluate this whole friendship thing). Anyway.. big hugs, you guys. But especially to my US pals – we’re going to weather the impending shitstorm together. And who knows – in the end – we just might be better for it. <3

We’ve got our work cut out for us.

How to make your congressperson listen to you.

And here are their telephone numbers. Yes, each and every one of them.

All of this. The entire article. But especially the part about white privilege. *Gulp*

Do yourself a favor and read this bookThis one, too.

For the love of Buddha, check your sources before you share things on social media.


Why don’t white people ever season their food?


The future is bright.

Oh, and one last thing: because next week’s recipe is a non-traditional Thanksgiving dessert (it might have something to do with s’mores) that requires a few components, chill a can of coconut milk and make sure you’ve got some salted hot fudge sauce and (aquafaba) marshmallow creme on hand.

Pecan pie bars in the makingAlmost raw coconut-pecan pie barsAlmost raw coconut-pecan pie barsAlmost raw coconut-pecan pie barsAlmost raw coconut-pecan pie barsP E C A N SAlmost raw coconut-pecan pie barsAlmost raw coconut-pecan pie barsAlmost raw coconut-pecan pie bars

Notes: For those of you who don’t like dates, try using 1 1/2 cups of cashews, 1/4 cup pecan butter, and 1/2 cup of pure maple syrup (in addition to the amondmilk, maple flavor, etc.). If you’re not a fan of cashews (or if you don’t have a high powered blender), you can use 3/4 cup of pecan butter in place of the raw cashew pieces. To replace the coconut, simply substitute 1 cup (90g) of rolled oats – you’ll probably need to add a bit more liquid but only a tablespoon or two. If you want to replace the coconut oil, you can get away with using melted cacao butter. If you want to make these bars in a tart pan, knock yourself out. Just make sure you double the crust portion so you have enough to bring it up the sides of the pan. For 100% raw bars, replace the maple syrup with three dates (and a bit of water) and replace the toasted coconut almondmilk with raw almondmilk (or water).

More almost raw goodness: almost raw brownies with maple ganache, almost raw chocolate chunk cashew bites, and almost raw crunchy caramel slice.

This post is sponsored by Califia Farms, maker of my favorite non-GMO + carrageenan-free almondmilk (amongst other delicious beverages). All opinions are my own and I think Califia rules. 


Coconut-pecan crust
1 1/2 cups (170g) raw pecans
1 cup (70g) unsweetened shredded coconut
Pinch of fine sea salt
1 tablespoon (10g) unrefined coconut oil, melted (but not hot)
1-2 tablespoons (16-32g) pure maple syrup

Creamy date filling
1/2 cup (65g) raw cashew pieces
, soaked 4+ hours
14-16 (220g) medjool dates, pitted and soaked in hot water for 30 minutes
1/2 cup (112g) Califia Farms toasted coconut almondmilk, room temperature
1/2 teaspoon maple flavor
Heavy pinch of fine sea salt
1/4 cup (45g) unrefined coconut oil, melted (but not hot)

You’ll also need
1 1/2 cups raw pecans, divided
Flaked coconut
Sea salt flakes

In a food processor fitted with the S blade, blend the pecans, shredded coconut, and sea salt into a fine meal. While the processor is running, slowly drizzle in the coconut oil – followed by 1 tablespoon of the maple syrup – and blend just until combined; about 15-20 seconds. Press the mixture between your fingers to make sure it sticks together, if not add the additional tablespoon of maple syrup and blend until combined. Firmly press the mixture into a square 8″ pan (or two smaller pans) lined with parchment paper; set aside.

In a high powered blender, such as a Vitamix, blend the cashews (drained), dates (drained), almondmilk, maple flavor, and sea salt on high speed until smooth and creamy; about 1-2 minutes. Reduce the speed to low and slowly drizzle in the coconut oil, then increase the speed to high and blend for 30-45 seconds (using the tamper as needed). Once you’re finished blending, the filling will likely be full of air bubbles so pulse the mixture 20-30 times to ensure most of those get removed.

To assemble the bars, finely chop 1/4 cup of the pecans and sprinkle them over the crust. Cover with the creamy date filling then tap the pan on the countertop a few times to release any air bubbles. Top with remaining pecans, flaked coconut, and sea salt flakes. Chill bars in the freezer for at least eight hours before serving. Will keep frozen, in an airtight container, for up to one month.

When you’re ready to serve, use a sharp knife and quickly slice through the bars (if you slice them slowly, the pecans will smoosh – ha, smoooooooosh – the filling). Serve with Califia cold brew.

Yield: 9-12 bars

Chocolate coconut-pecan pie bars – Add 1/4 cup of cacao powder to the filling when you add the dates, cashews, etc. Drizzle the bars with maple ganache.
Pumpkin coconut-pecan pie bars – Add 1/2 cup of pumpkin puree to the filling. Finish bars with cinnamon.
Boozy coconut-pecan pie bars – Replace 2 tablespoons of the almondmilk with an equal amount of your favorite whiskey.

Almost raw coconut-pecan pie bars


  • Reply Abby @ Heart of a Baker 17 November 2016 at 7:30 AM

    I feel you, 100% girlfriend. I basically ate a lot of tortilla chips and chocolate and pizza last week and effort to fill the hole of sadness/anger, but this week and for the next how many ever days/years is all about being passionate against the bullshit. Gonna go eat a batch of these and think about how many pounds of potatoes I’m about to eat next week!

  • Reply Sarah F 17 November 2016 at 8:14 AM

    Thank you for sharing this gorgeous recipe– these look SO GOOD! Can’t wait to try. :-)
    As far as your “political musings” go, I say use your voice. This isn’t about liberal and conservative anymore. People are afraid for their lives, for others’ lives, for the planet. I agree that we must do what we can and support organizations that do good work. I think we also need to keep reminding ourselves that none of this is normal. From the stoking of hatred, to the (constant!) flat-out lies, to Russia’s involvement, to the politicization of the FBI, to the horrible track record and complete lack of qualifications of our now president-elect, this was not a normal campaign or election– and it sets a very dangerous precedent. I say we fight this as much as we can.
    (Also, <3 Nonna Marijuana!)

  • Reply hannah 17 November 2016 at 8:44 AM

    OHMYGOD. When she reads aloud, “Is anyone else thinking GILF?” Nonna pauses to ponder the meaning… “I hope that’s a positive, because if it isn’t positive I’m going to get pissed at you.” She is adorable and feisty and amazing in every way. GO NONNA.

  • Reply valentina | sweet kabocha 17 November 2016 at 9:36 AM

    This recipe is perfect to drown my sorrows – I hope this means the same thing that it does in Italian :P
    I’m living in California and I’m going to change my visa from a touristic to a dependent one – my husband has a temporary work visa and we just got married, so now I’m eligible – therefore you can understand my worries, as immigrant, when I saw that he was becoming the new President of the Usa. Let’s hope for the best <3

  • Reply Sal 17 November 2016 at 3:52 PM

    Praise the Lord! I am so burnt out on election talk so thank you for sparing us what I assume are the same anti Trump sentiments I’ve read on half a dozen other blogs this week. I get it, people are angry (I’m angry too) but there are far more productive ways to protest our president elect. Get out and engage with your community! Debate with people who think different from you! Protest! Donate! As often as possible.

    Now I’m off to hunt for the nonna marijuana link because I could use some laughs right about now.

    • Reply Sal 17 November 2016 at 4:03 PM

      I just finished watching nonna and had to come back to tell you I laughed out loud no less than five times.

  • Reply Sarah // The Sugar Hit 17 November 2016 at 3:54 PM

    If there is one thing that you have pulled from the steaming wreckage of this election, it’s obviously your great efforts at doing something practical to create change, and encouraging others to do so. But also, Nonna Marijuana.

  • Reply Katrina 17 November 2016 at 5:05 PM

    I feel for your country, girl. So fucked up!! Sending hugs!!

  • Reply Tori// 18 November 2016 at 2:29 AM

    These look amazing! I adore all of your photos!

  • Reply Genevieve 18 November 2016 at 12:26 PM

    These pecan pie bars look amazing but what I really came here to say was FUCK YES and THANK YOU for putting up those links. Both Trump and Mike Pence gross me out so I did them a favour and donated to PP on behalf of them, ha ha. We have a long four years ahead of us. Those Arundhati Roy books are on my to-read list, the only one from her I’ve read is Capitalism: A Ghost Story, which was reeaaaally good and I highly recommend it.

  • Reply Persimmon Apple Chia Drink (Raw, Vegan) | Will Frolic for Food 18 November 2016 at 2:44 PM

    […] is essentially the same list of resources Ashlae of Oh Ladycakes posted earlier this week. It’s so good I had to share it again. I’ve added some of my […]

  • Reply maya 18 November 2016 at 9:36 PM

    america will be fine because of people like you :) love the photos and can’t wait to see what you’ve got planned for thanksgiving! xo

  • Reply Rachel @ Baking Up Bliss 19 November 2016 at 1:45 AM

    These look so delicious! I love how you sprinkiled those pecans and coconut on top, it’s just so pretty! I’m so impressed by the effort you’ve put into learning about polotics and helping other become more aware of what’s going on and how to make a difference. It’s so essential that we’re all doing our best to make the world a better place, especially right now! Thanks for the recipe :)

  • Reply The Weekender 11/19 - Oats & Rows 19 November 2016 at 4:09 AM

    […] Almost Raw Coconut-Pecan Bars via Oh, Ladycakes Roasted Veggie Enchilada Casserole via Cookie & Kate No Bake Crème Fraiche Pumpkin Mousse via Broma Bakery Peas and Pancetta with Lemon via What’s Gaby Cooking Cheesecake-marbled Pumpkin Slab Pie via Smitten Kitchen Sweet and Savory Medjool Date, Bacon, and Brie Tarts via Andie Mitchell November Seasonal Produce List via Uproot Kitchen Vegan Sushi Bowls with Spicy Dressing via Love & Zest Shrimp Tacos with Apple Pomegranate Salsa via Nutmeg Nanny Healthy Thanksgiving Round-Up via Lexi’s Clean Kitchen […]

  • Reply Kathryn 30 December 2016 at 11:12 AM

    These sounds delicious! Your photography is fab by the way. Thanks for sharing :)

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