Coffee and Pecan Butter Bars
No-bake vegan coffee and pecan butter bars that are rich, chewy, espresso-kissed, and ridiculously simple to make. Sweet, nutty, and energizing.
Ingredients
Base Layer:
- 1 cup rolled oats
- 1/2 cup pecan butter
- 1/4 cup maple syrup
- 2 tbsp espresso cooled
- 1 tsp vanilla extract
- Pinch of salt
Top Layer:
- 1/3 cup melted vegan dark chocolate
- 1 tsp espresso powder optional but fierce
- 2 tbsp crushed pecans for garnish
Instructions
- Line your pan with parchment paper like the organized queen you are.
- In a bowl, stir oats, pecan butter, maple syrup, vanilla, salt, and espresso until thick and clingy (like your ex).
- Press the mixture firmly into the lined pan—channel your inner gym strength.
- Melt the dark chocolate and stir in espresso powder if using.
- Pour chocolate over the base and spread evenly using a spatula with main-character energy.
- Sprinkle crushed pecans on top because we’re classy like that.
- Chill in the fridge for one hour or until the chocolate sets and sass solidifies.
- Slice into bars. Serve cold or at room temp. Hoard unapologetically.
Notes
🔬 Nutritional Info (Per Bar)
- Calories: 195
- Total Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
🌱 Vitamins & Minerals (Per Bar)
- Magnesium: 9%
- Iron: 7%
- Zinc: 5%
- Vitamin E: 6%
- Copper: 8%
💡 Tips & Notes
- Want extra crunch? Add crushed espresso beans to the topping.
- Swap pecan butter for almond or peanut if pecans ghost you.
- Make a double batch if you're hosting or just emotionally preparing for Monday.
- Store in fridge up to 7 days—or freeze and hoard like the snack sorceress you are.
- Great for meal prep, breakups, and passive-aggressively ignoring your neighbor’s diet tips.