{5-minute raw dessert} Buttery Pecan Blondie

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in Raw Food Recipe

So sure, these may be an obvious change, but you know what? I get this kind of question all the time: “Can I substitute pecans for walnuts?”

It’s not always a great substitution, but here. Oh. My. Gracious. It’s DIVINE!

 

Makes 1 cake with 6 small servings

INGREDIENTS (STEP 1)
1/4 cup cashews
1/4 cup pecans
1-2 Tbsp coconut crystals or date sugar

INGREDIENT (STEP 2)
3 medjool (or moist, fresh) dates

INGREDIENTS (STEP 3)
1/8 tsp vanilla extract
pinch finely ground sea salt

INSTRUCTIONS

  • Food process only the cashews, pecans, and coconut sugar until they are a powder almost like the consistency of the coconut crystals or like brown sugar.
  • Add the dates, one at a time. Make sure to remove the pit first!
  • Finally, add the vanilla and salt.
  • To shape as pictured, I patted the mixture down (tight) into a small bowl, then turned it over onto a separate plate and tapped the bowl to release the cake. Voila!
  • To cut the pieces, I used a sharp paring knife which I rinsed in warm water before cutting.

Info for further drooling & enjoyment
{Eva’s full 5-minute recipe series}
{All of Amber Shea’s recipes}

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