Raw, date free, pecan pie bites . . .

Everything you love about a big ol’ slice of pecan pie, no baking required!!!

The buttery base, the deliciously sticky, pecan studded, caramel infused filling  complete with a dollop of whipped (coconut) cream and generous dusting of cinnamon, . . .

OOooOOOOo yes!

I don’t know about you but me, as much as I love a big ol’ piece of pie, I rarely ever make it because ;

1 –  I almost always ( ← read I actually ALWAYS, no almost about it!)  burn my mouth because I can not for the life of me wait for it to cool before I dive on in – will I ever learn?!  Then I can’t taste the delicious pie I slaved over, or anything else or that matter,  because my taste buds are now burnt to smithereens!

2 – I cut into it too soon and it all collapses into a giant mess, a delicious mess but still not the pretty pie I was hoping for –  again an issue with patience, clearly something I need to work on!

3 –   All that kneading, rolling, chilling, rolling, blind baking, pre-baking, re-baking, cooling . . . ugh – ain’t nobody got time for that!

But this . . .

These deliciously simple, no-bake pecan pie bites, this I can do!

Made with just a handful of ingredients that I bet you have on hand already and come together in a matter of minutes.

Simply;

✳️Toast ✳️ Blend ✳️ Press ✳️ Chill ✳️ Drizzle/sprinkle/dollop (if you want) ✳️ Devour 🤗

So good!

Honestly, I don’t know what more there is to tell you . . .

I mean, would you look at those layers!!!

🌟Vegan 🌟 Gluten Free 🌟Dairy free 🌟 DATE FREE 🌟Grain free 🌟 Refined sugar free 🌟 Paleo 🌟 Keto 🌟 delish 🌟

All natural, quick and easy, subtly sweet, deliciously buttery, soft and chewy, cinnamon spiked, DATE FREE pecan pie bites . . .

Like all things in life, best served with a cheeky drizzle of dark chocolate and sprinkling of flakey sea salt . . . extra cinnamon (or pumpkin spice) for me please!

7 main ingredients, 10 minutes in the making . . .

Stop what you’re doing, this needs to happen right, MEOW!

The the festive fun begin!!!!!

Make them. Eat them. Love, love, love them.

No-Bake {Date Free}  Pecan Pie Bites

{Vegan, Gluten Free, Dairy Free, Refined Sugar Free, Keto & Paleo Friendly}

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!!!

Ingredients –

For the base –

1/4 cup raw almonds
1/4 cup raw cashews
1 Tablespoon of hemp seeds – optional
1 teaspoon of vanilla
1 teaspoon of filtered water
1 Tablespoon of coconut oil
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 maple syrup
2 Tablespoons of coconut oil
1 Tablespoon of hemp seeds – optional
1/4 teaspoon of cinnamon
1 pinch of salt

Optional add-ins ;
1 teaspoon of maca – for hormone balance
1-2 scoops of Vital proteins unflavored collagen peptides optional for an extra boost of protein and gut healing goodness – omit if vegan (or sub marine collage if pescatarian)

Optional for serving –

Dark chocolate for drizzling
Whipped vanilla coconut cream – or vanilla spiked cashew cream

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, water, hemp seeds (if using)  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.

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 , salt along with  hemp seeds, collagen, maca , if using, 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 xo

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.