Chocolate Pecan Crumble Snack Bars

These chocolate pecan crumble snack bars are rich, satisfying, and made with simple, nourishing ingredients. A soft, nutty base topped with a thick coconut oil chocolate layer and finished with a salty crumble, they are the perfect freezer treat for everyday snacking.

I have a sweet tooth, and I like having something on hand that feels like a treat but is still made with good ingredients. These bars are one of those recipes I come back to again and again because they are easy, no bake, and work really well straight from the freezer.

I usually make these when I want something sweet in the evenings or a quick snack my kids can grab after school. They are filling, rich, and satisfying, and every ingredient in them serves a purpose. I keep them cut into small bars in a container in the freezer, and we just grab one whenever we want something sweet.

Main Ingredients & Swaps

• Rolled oats – Add structure to the base and make the bars filling.
• Pecans – Provide richness and healthy fats. Walnuts can be used instead.
• Ground flax meal – Helps bind the mixture and adds fiber. If you don’t have ground flax seed, you can replace it with more oats.
• Medjool dates – Naturally sweeten the bars and help everything stick together. Make sure they are large, soft, and pitted.
• Coconut oil – Used in both layers and helps the bars firm up in the freezer. Do not substitute with liquid oils.
• Almond extract – Adds a subtle flavor that pairs beautifully with chocolate. Vanilla extract also works.
• Cocoa powder – Creates the rich chocolate topping. Add more if you prefer a thicker chocolate layer.
• Honey – Sweetens and smooths the chocolate layer. Maple syrup is an easy substitute.
• Flaky sea salt – I like using this Maldon Sea Salt, it just balances the sweetness and brings everything together.

How I Make Them

Start by adding the oats and pecans to your food processor, and give them a few pulses until they are chopped down but still have some texture. You want them broken up, not completely ground.

Next, add the dates, melted coconut oil, almond extract, flax meal, and a pinch of salt. Let the processor run until everything comes together into a crumbly dough that holds when you pinch it between your fingers.

Line a 9×5 inch loaf pan with parchment paper, then set about a 1 cup of the mixture aside for later. Press the rest firmly into the pan to form the base, taking a minute to really pack it down so it holds together.

For the chocolate layer, stir together the melted coconut oil, cocoa powder, and honey until smooth and glossy.

Pour it over the base, spread it gently, then sprinkle the reserved crumbles on top and finish with a pinch of flaky salt.

Transfer the pan to the freezer for about 2 hours, then slice and store the bars in an airtight container in the freezer.

👇🏻 If you want to see exactly how these come together, including the texture of the dough and chocolate layer, you can watch the full step by step video below:

Chocolate Pecan Crumble Snack Bars

5 from 2 votes

These chocolate pecan crumble snack bars are a no bake freezer treat made with oats pecans dates and a rich chocolate coconut oil topping. An easy nourishing snack for sweet cravings.

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Prep Time 15 minutes mins

Freeze Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 12 Bars

Course: Dessert, Snack

Cuisine: American

Ingredients Method Video

Ingredients

  

Base

• 1 cup rolled oats
• 1½ cups pecans
• ¼ cup ground flax meal
• 9 whole pitted Medjool dates
• ½ cup melted coconut oil
• ¼ teaspoon pure almond extract
• Pinch of sea salt

Chocolate Filling

• ¼ cup melted coconut oil
• ½ cup cocoa powder
• ¼ cup honey

Method

 

1. Add the rolled oats and pecans to a food processor, and pulse for about 30 seconds until lightly chopped.
2. Add the dates, melted coconut oil, almond extract, flax meal, and salt. Process until the mixture is well combined and forms a crumbly dough.
3. Line a 9×5 inch loaf pan with parchment paper. Reserve 1 cup of the mixture, then press the remaining dough firmly into the pan to form the base.
4. In a bowl, whisk together the melted coconut oil, cocoa powder, and honey until smooth. The mixture should be thick but still pourable.
5. Pour the chocolate mixture over the base, spreading it evenly. Sprinkle the reserved crumbles on top and finish with flaky sea salt.
6. Freeze for at least 2 hours, or until fully set. Slice into bars and store in an airtight container in the freezer.

Video

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