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Perfect Bar Paleo-ish Pecan Pie Recipe

Stray away from that boring pumpkin pie this Christmas and wow guests with this mouthwatering, no-bake Perfect Bar Paleo-ish pecan pie. This gluten free dessert will have everyone begging for seconds and dying to know the recipe. And guess what the secret ingredient is? A Peanut Butter Perfect Bar! No matter how full everyone is after dinner, they will definitely make room for this heavenly pie.

Ingredients (makes 2 small pies)

Pie Base & Lid

  • 4 cups raw organic pecans
  • 2 tbsp. chia seeds
  • 4 tbsp. coconut oil
  • 2 tbsp. maple syrup
  • Sprinkle of pink Himalayan sea salt

Chocolate Center

  • 2 frozen bananas (sliced into pieces)
  • 4 tbsp. raw cacao
  • 4 tbsp. unsweetened coconut milk (alternatively use unsweetened almond milk)
  • Sprinkle of mesquite or maca powder (optional)
  • 1 peanut butter Perfect Bar (sliced into small squares)


Pie Base (Layer 1)

  • Place the pecans in the food processor and mix for 30 seconds (The mixture will be half butter, half crumble like).
  • Add the remainder of pie ingredients and mix until it resembles moist cookie dough.
  • Split the dough in half.
  • Using 2 x 4 inch springform tins, firmly press half of the mixture at the base of both tins.
  • Place the tins in the freezer for approximately 1 hour.
  • Leave the remaining cookie dough at room temperature to avoid it drying out to use as your pie lid.

Chocolate Center (Layer 2)

  • Place all ingredients EXCEPT the Perfect Bar in the food processor or a high-speed blender.
  • Mix until it has a smooth and creamy texture.
  • Add the Perfect Bar squares and gently mix through with a spoon.
  • Remove cake tins from freezer and spoon in the chocolate cream.
  • Place back in the freezer for approximately 1 hour or until hard.

Pie Lid (Layer 3)

  • Remove tins from freezer and press the remaining dough firmly on top of the chocolate cream.
  • Place in the freezer for approximately 1 hour to allow each layer to set and harden.


  • Remove the pie from the freezer 30 minutes prior to serving to allow the Perfect Bar and chocolate cream to thaw.
  • Alternatively, store the pies in the fridge if you prefer a chocolate mousse or molten lava center.
  • Cashews or hazelnuts can be used in the pie dough as a substitute for pecans.

Images: Live Fit Forever Well

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About me

Dustin is the Wholesale Manager at Perfect Bar.


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