Salted Chocolate Maple Pecan Bars

This layered chocolate bar recipe hits all the right notes with a cookie-like crust, gooey chocolate interior, and crunchy nuts on top.

These homemade bars are the perfect pick-me-up for that afternoon slump — skip the junk food and nibble on these salty-sweet, chocolatey, crunchy bars instead.

It looks like a fancy store-bought chocolate treat, but it’s actually pretty simple to make!

For the crust, all you have to do is blend almond flour, pecans, dates, sea salt, and coconut oil in a food processor to create the slightly sweet, cookie-like bottom layer.

For layer #2, blend almond butter, maple syrup, and Chocolate Shakeology for a creamy, chocolatey sweet hit and then top with crunchy pecan pieces and drizzled melted chocolate.

(Is anyone else’s mouth watering right now?!)

Pro tip: Get hundreds of delicious Shakeology recipes like this one on the BODi blog. Can’t get enough bar recipes? Try these 10 homemade bar recipes!

3.68 from 98 votes

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Salted Chocolate Maple Pecan Bars

This layered chocolate bar recipe hits all the right notes with a cookie-like crust, gooey chocolate interior, and crunchy nuts on top.

Course Dessert, Snack

Keyword Chocolate Shakeology

Prep Time 9 mins

Cook Time 1 min

Total Time 1 hr 10 mins

Servings 9 servings, 1 bar each

Calories 185 kcal

Ingredients

• FOR CRUST:
• ½ cup / 50 g almond flour
• ¼ cup / 30 g unsalted pecans
• 2 dates, pitted
• 1 Tbsp. extra-virgin coconut oil
• 1 dash sea salt (or Himalayan salt)
• Parchment paper
• FOR CHOCOLATE LAYER:
• ¼ cup / 60 g all-natural almond butter
• ¼ cup / 60 ml pure maple syrup
• 2 Tbsp. water
• 1 scoop Chocolate Shakeology
• FOR TOPPING:
• 2 Tbsp. chopped unsalted pecans
• 1 Tbsp. semisweet (or dark) chocolate chips
• ¼ tsp. extra-virgin coconut oil, melted

Instructions

1. To make crust, place almond flour, pecans, dates, oil, and salt in a food processor; process continuously until pecans are crushed into fine crumbs. Setaside.

2. Line an 8 x 8-inch (20 x 20-cm) baking dish with parchment paper. Using clean hands (or a rubber spatula) press crust mixture into dish to form an even layer. Set aside.

3. To make chocolate layer, combine almond butter, maple syrup, water, and Shakeology in a medium bowl; mix well.

4. Press chocolate mixture on top of crust to form chocolate layer.

5. Gently press chopped pecans into chocolate layer.

6. Place chocolate chips in a small bowl; microwave on high for 20 seconds. Stir; microwave on high for an additional 20 seconds. Stir. Repeat until chocolate is evenly melted (about three times). Add oil; mix well.

7. Using a fork, drizzle chocolate over prepared pan. Refrigerate for 1 hour before serving. Refrigerate in an airtight container for up to 3 days, or freeze for up to 1 month. If frozen, let sit out at room temperature for 10 minutes before serving. 

Recipe Notes

Gluten-Free (GF), No Dairy (ND), Vegan (V), Vegetarian (VG) 

The Nutrition Facts box below provides estimated nutritional information for this recipe.*

The estimated nutritional information for this recipe is based on the U.S. vegan formulation of 0g Added Sugar Shakeology. Nutrition information may vary in other markets.*

* Total Sugar: 10 g, Added Sugar: 6 g, Added Sugar from Shakeology: 0 g

Original Shakeology Formula

Estimated Nutritional Information (per serving): 

• Calories: 187 
• Total Fat: 12 g 
• Saturated Fat: 2 g   
• Cholesterol: 0 mg 
• Sodium: 73 mg 
• Carbohydrates: 16 g 
• Fiber: 3 g 
• Total Sugars: 11 g 
• Added Sugars: 7 g 
• Protein: 6 g 

Container Equivalents (Regular)
1 Yellow
½ Blue
1½ tsp.

Container Equivalents (Vegan)
1 Yellow B
½ Blue
1½ tsp.

2B Mindset Plate It!
Enjoy as an occasional treat. Be sure to track it.