Recipe courtesy of the ever-talented Emma Swanston from Better With Cake.

Makes approx 9 – All natural, quick and easy, subtly sweet, deliciously buttery, soft and chewy, cinnamon spiked, DATE FREE pecan pie bites – no baking required!
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INGREDIENTS

For the base –

1/4 cup raw almonds
1/4 cup raw cashews
1 Tablespoon of shredded coconut
1 teaspoon of vanilla
1 teaspoon of filtered water
1 Tablespoon of Niulife Organic Coconut Ghee
1 pinch of salt

For the “pie” filling –

1/4 cup raw almonds
1/4 cup raw cashews
1/2 cup raw pecans
1 teaspoon of vanilla
2 Tablespoons of Niulife Organic Coconut Syrup
2 Tablespoons of Niulife Organic Coconut Ghee
1/4 teaspoon of cinnamon
1 pinch of salt

Optional for serving –

Dark chocolate for drizzling
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METHOD

For the base –

1.  Optional – lightly toast cashews and almonds – either on a lined baking tray at 175’C/350’F for 5-10 mins or just throw them into a dry fry-pan/skillet (make sure you toss them around occasionally so they don’t catch and burn on one side) until lightly golden and deliciously fragrant.

2.  Place almonds and cashews into your food processor or blender and process until they break down into a fine, sandy looking crumb.

3.  Add vanilla, coconut oil/ghee, water, and a pinch of salt salt then process again until a sticky “dough” forms.

4.  Press base mixture into a lined dish then pop it into the freezer while you make your filling.

Note – I have a little 13x13cm dish that was the perfect size) – or, if you don’t want to have to bother with cutting your slice you could just spoon it into little chocolate moulds or even line a mini muffin tin with paper cupcake cakes – either will work just fine.
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For the filling –

1.  Again, Optional – lightly toast your nuts – either on a lined baking tray at 175’C/350’F for 5-10 mins or just throw them into a dry fry-pan/skillet (make sure you toss them around occasionally so they don’t catch and burn on one side) until lightly golden and deliciously fragrant.

2.  Place nuts into your food processor or blender and process until they break down into a fine, sandy looking crumb.

3.  Add vanilla, maple syrup, coconut oil, cinnamon and salt along and process again until a sticky “dough” forms.

4.  Press on to your base then pop it in the fridge or freezer to set.

5.  If adding the chocolate drizzle, melt chocolate by your preferred method – I like to do mine over the stove, double broiler style, drizzle over your pecan base, sprinkle with sea salt

6.  Slice – Devour – Enjoy!
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Note: this slice is best kept refrigerated and will keep well for at least 7-10 days, although I highly doubt it will last that long, and can be frozen for 3-6 months.