Vegan Almost Raw Coconut-Pecan Pie Bars
[Vegan, Gluten-Free]

For the Crust:

1. 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.
2. 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.
3. Firmly press the mixture into a square 8 inch pan (or two smaller pans) lined with parchment paper; set aside. ​

For the Filling:

1. In a high-powered blender, blend the cashews, dates, almond milk, maple syrup, 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).
2. 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.
3. 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 or shredded coconut, and sea salt. Chill bars in the freezer for at least eight hours before serving.​
4. When you're ready to serve, use a sharp knife and quickly slice through the bar.