COMPLEX AND SUPER INDULGENT with out anything “bad for you”… unless, of course, you eat them ALL yourself–but Thank goodness THANKSGIVING does say GIVING –You will be thankful you made these and your recipients will give THANKS, too!!! I promise… my hard to please parents actually said, “oh! these are tasty” (In Korean, of course!) ENJOY… My version is inspired by the amazing NouveauRaw.com site… one of the best online resources of raw foodies!
NUTS FOR PECAN PIE BITES
1.5 cups raw macadamia nuts, 3/4 cup raw buckwheat groats, 3/4 raw walnuts & dashes of salt
2 cups of date paste (I get mine from my farmers market. Soften with some warm water if not already moist enough)
1/8 cup of raw honey or use agave if you prefer (totally optional… it’s sweet enough without adding)
1 cup of raw pecans soaked
dashes of cinnamon, cayenne, ground ginger, & salt
Splashes of rum and almond extract
PUTTING IT TOGETHER
Put your crust ingredients into the food processor and work only until it’s crumbly and you still have some whole buckwheat groats.
Place in your parchment lined and lightly greased springform pan. Press down to bind ingredients more compactly.
This is the tough part
For the filling, food process the soaked pecans into a moderate powder–not too fine;not too coarse.
In your high powered blender (I like my Vita-mix.), blend up date paste, your water drizzles if you need it to mix, honey, spices, and extracts.
Add in your pecan powder and blend through.. Don’t make it too mushy and watery b/c your gooey center will not set and be too runny to be giftable!!!
cross section after chilling
Layer your gooey goodness on top of your crust and smooth out top.
Layer the top with your chopped and whole pecans to finish.
Chill in fridge. Cut when cooled after a few hours. Place in freezer…eat and share!
The buckwheat groats really give this soft-middle dessert a nice crunch that’s even more delightful than the pecan texture!
Dessert for breakfast folks~ 🙂 or at least for me !