Raw Pecan Slice

Raw Pecan Slice

  • Serves: 15 squares
  • Prep Time: 00:15
  • Cooking Time: 00:00
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This yummy slice tastes like Pecan Pie, except better, as it's topped with chocolate. No baking and lightly sweetened with delicious moist Medjool dates, it will hit the spot.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 10 Lge/1 cup Medjool date(s), pitted
  • 1/3 cup almond butter/spread, pour off any excess oil sitting on top before adding
  • 2 cups pecans
  • 2 tsp vanilla extract (organic)
  • 2 tsp honey (unprocessed), optional
  • 2 tsp cinnamon
  • 3/4 tsp allspice
  • 1/2 tsp ground ginger
  • 1/4 tsp fine pink Himalayan salt, or sea salt
  • TOPPING:
  • 100g 70% dark chocolate, broken into even size pieces
  • 2 Tbsp coconut cream
  • 1/3 cup chopped pecans

Directions

Line a 27 x 17cm slice tin with baking paper.

Add the dates and almond butter to a food processor and process until you have a crumbly and moist mixture that looks like brown sugar (this takes approximately 40 seconds).

Add pecans, vanilla, honey (if using), cinnamon, allspice, ginger and salt. Process for approximately 35 seconds or until you have a sticky mixture with little pieces of pecan still visible.

Transfer the mixture to the prepared tin. Spread out evenly and press down making sure the mixture is packed firm. I like to place a piece of baking paper over the mixture and use my hands to press on it and make a smooth surface. Set aside at room temperature while you make the topping.

To make the Topping: Add chocolate pieces to a small saucepan on low heat and continue stirring while it gently melts. Remove from heat and add in the coconut cream, stir well to combine.

Pour the chocolate mixture over the Pecan Slice, spread evenly using the back of a spoon, then top with the chopped pecans. Press lightly onto the nuts to make sure they will set firm in the chocolate once chilled.

Place in the fridge to set, then remove by using the baking paper and transfer to a chopping board. Use a large knife to cut into squares.

Store sealed in the fridge and suitable to freeze.

Medjool date(s)

I use Medjool dates in my recipes, I like the flavour and softness of these dates. A bonus, there are no preservatives used with these dates. They blend easy when adding to recipes and give a slight caramel flavour.

Medjool dates are an excellent source of dietary fiber, rich in potassium, copper, manganese, magnesium and vitamin B6.

almond butter/spread

Almond butter may also be called almond spread. It is finely ground down almonds to a texture resembling a paste. In my cookbook I have a recipe for roasted almond butter, which has extra flavour due to the roasting and a little organic salt added. If purchasing a commercial almond butter in a jar, make sure it's 100% almonds.

pecans

Pecans are a rich source of dietary fibre, manganese, magnesium, phosphorus, zinc and thiamin. Nuts are a great protein snack. Eat them raw or activated and it's best to avoid store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

cinnamon

I am sure you will notice as you read my recipes that cinnamon appears quite frequently. It lends itself to savoury and sweet dishes. I have used ground cinnamon in my recipes if not stated otherwise. The best cinnamon to use is Ceylon (Verum). It has huge health benefits in regulating blood sugar levels. Cinnamon has antifungal properties and candida (yeast overgrowth) cannot live in a cinnamon environment. Added to food it inhibits bacterial growth, making it a natural food preservative and these are just a few of the benefits.

allspice

Allspice is a dried fruit and gets it's name from its flavour, which seems to be a blend of cinnamon, nutmeg and cloves. The fruit is picked when green and ripped in the sun, when dried they are brown and look similar to a peppercorn, it is then ground for use in cooking.

ginger

Ginger root is widely used as a spice but also for medicinal purposes. It is a hot spice which you will find in many commercial curry powders. It's often used to prevent motion sickness and nausea. Some studies have shown joint swelling in people suffering with arthritis experience less pain and swelling when taken daily. I like to use fresh minced ginger in my meals and dry ground ginger in baked goods.

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.

dark chocolate

In some of my recipes I have used Paleo approved dark chocolate chips, they are dairy, soy, and gluten-free (the brands I like are 'Absolute Organics' 70% chips or ‘Enjoy Life’ (48%), purchased online or at health food stores). I also used 70 - 85% organic dark chocolate blocks broken into pieces or I make my own chocolate from: coconut oil or cacao butter, raw cacao powder and sweetened with 100% maple syrup, pinch of sea salt and vanilla extract.

coconut cream

I use this extensively throughout my recipes; from soups to dinners to desserts and cakes. I think it is the best dairy-free alternative. It gives so much flavour and creaminess to a wide variety of dishes. When purchasing in the can read your labels, even some organic brands contain gums and thickeners, choose full-fat not low-fat versions. I use Honest To Goodness organic cream 400ml and Ayam which isn't organic but has no additives or thickeners and is much creamier and thicker than other brands (that's why I love it), it comes in 400ml, 270ml and 140ml size cans.

pecans

Pecans are a rich source of dietary fibre, manganese, magnesium, phosphorus, zinc and thiamin. Nuts are a great protein snack. Eat them raw or activated and it's best to avoid store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils.

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