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Nothing says time for gathering and tradition is here more than pumpkin spice, except for maybe pecan pie.

My date-sweetened vegan version of a classic pecan pie combines pecans AND walnuts for their anti-estrogenic and anti-cancer benefits.

Make these nutty sweet (but not too sweet) treats for your next fall or winter holiday, or enjoy them year-round.

You can go with just one of the two nuts if you prefer, especially if that’s all you have available. They are both good healthy nut choices with anti-inflammatory properties. As phyteoestrogens they have the ability to bind to estrogen receptors which can reduce the estrogenic activity.

Pecans tend to be a bit softer and less bitter which is why you’ll see them more commonly used in desserts.

If I had to pick one of the two my pick would be walnuts, which according to research reports “have the most advantages for breast cancer patients and survivors. Walnuts have the highest total phenolic content, flavonoid content, and antioxidant activity of all common nuts.”

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Now let’s get a good close look at these nutty treats:

vegan-walnut-pecan-pie-date-sweetened-dessert-bars

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maple-walnut-pecan-pie-vegan-bard-healthy-dessert

Maple Walnut Pecan Pie Bars

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  • Author: Heather
  • Total Time: 1 Hour
  • Yield: 16 Bars
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Ingredients

Crust*

  • 3/4 cups pecans, chopped
  • 3/4 cups walnuts, chopped
  • 1 cup unsweetened shredded coconut
  • 6 pitted medjool dates

Filling

  • 8 pitted medjool dates
  • 1 1/4 cup non-dairy milk (I used organic oat milk, sub almond milk to make it more paleo)
  • 3 tbsp arrowroot starch
  • 1 tsp organic pure vanilla extract
  • 1/8 tsp pure maple extract
  • 1/4 tsp sea salt
  • 3/4 cups pecans, halves
  • 3/4 cups walnuts, chopped

Instructions

  1. Preheat the oven to 350F.
  2. For the crust, combine all the ingredients in a blender or food processor and blend until sticky and clumpy.
  3. Line 8×8″ pan with parchment paper.
  4. Press crust firmly into a square pan (8×8″) and set aside.
  5. For the filling, blend the medjool dates, milk, arrowroot, vanilla, and salt until smooth.
  6. Add 1/2 cup of the pecan halves and 1/2 cup of the walnuts and pulse them in.
  7. Pour filling on top of the crust and spread evenly.
  8. Sprinkle the remaining 1/4 cup of pecans and 1/4 cup walnuts on top and press them in lightly.
  9. Bake for 35-40 minutes at 350F or until the pecans on top are golden brown.
  10. Remove from the oven. Let cool completely, then refrigerate overnight.
  11. Slice into 16 squares and enjoy!
  • Prep Time: 20
  • Cook Time: 35-40 mins

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