These Pecan Pie Protein Bars are chewy, filling, and taste like pecan pie - only five ingredients needed! These collagen-packed protein bars require no baking and they're gluten-free, Paleo, and Whole30-approved.

Pecan Pie Protein Bars (No-Bake, Gluten-Free + Paleo)

Prep Time 20 minutes
Total Time 20 minutes
Servings 8 bars
Calories 220 kcal
Author Rachel Conners


  • 1 cup dates pitted (about 10-12)
  • 1 teaspoon cinnamon
  • ½ cup (about 5 scoops) Vital Proteins Grass-fed Collagen
  • 1 cup raw pecans
  • ½ cup raw almonds you can also just use more pecans, if desired


  1. Before starting, soak the dates in hot water for about 10 minutes.
  2. Add the dates to a food processor or high-powered blender (I used my Vitamix) and blend until they’re broken up. Add the cinnamon and collagen and blend to incorporate.
  3. All the almonds and pecans and pulse until combined - there should be small bits of nuts remaining, but not too big. Be careful not to over-process so it doesn’t get too sticky or greasy.
  4. Alternatively, if you don’t have a high powered blender or are scared of your motor burning out (it’s a super thick mixture), you can pulse the nuts into small bits first, pour them into a bowl, then blend the dates. Then add the date paste to the nuts and knead the nuts in with your hands.
  5. Press the dough into a small pan lined with parchment paper, or just place the date dough on the parchment paper and press into a square/rectangular shape, then use a rolling pin or glass bottle to flatten the top. Cut into squares or bars - I made 8 bars.
  6. Store in a sealed bag or small lidded container in the fridge for up to a month, or in the freezer for longer term storage.
Nutrition Facts
Pecan Pie Protein Bars (No-Bake, Gluten-Free + Paleo)
Amount Per Serving (1 g)
Calories 220 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Total Carbohydrates 19g 6%
Sugars 13g
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.