A year ago I would not have believed I would even try anything raw and vegan let alone make it.  With Thanksgiving around the corner and my love for all things pecan pie I searched the internet for a new recipe to try.  

This recipe has 7 (I was out of nutmeg so omitted  ingredients and is easy.  I am glad I have a food processor but  I am sure I could have made it in my Ninja also.  

Crust Ingredients:

• 1 Cup Pecans
• 1/2 Cup Pitted Dates
• 1 Tsp Cinnamon
• 1/4 Tbsp Vanilla Extract

Filling Ingredients:

• 1 Cup Pitted Dates
• 1 Cup Pecans
• 1 Large Ripe Banana
• 2 Tbsp Agave (can substitute stevia if you wish)
• 1 Tsp Vanilla
• 1 Tsp Cinnamon
• 1/8 Tsp Nutmeg
• Extra Pecans for Topping

Directions:

1. Using your small food processor bowl and blade blend all pie filling ingredients until smooth and set aside (except extra pecans).
2. Using your large food processor bowl and blade process all crust ingredients until dough like consistency with visible chunks of nut.
3. Grease an 8×8 baking pan or glass dish with a healthy oil.
4. Press crust mixture evenly into baking dish.
5. Top with pie filling using a spoon or spatula to make sure the filling is evenly distributed over the crust.
6. Add extra pecans evenly over the top.
7. Cover with saran wrap and freeze overnight.
8. When you’re ready to serve remove from the freezer, cut into squares and serve immediately.

Another plus for these is that they freeze well.  Thank you Amy Layne Paradigm Blog for creating these yummy Pecan Pie Bites!

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