Paleo Pecan Pie Squares

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Makes 16 Squares

Ingredients:

  • 2 cups Pitted Dates (divided)
  • 1 1/2 cups Cashews (soaked for 1 hour and drained)
  • 1 cup Coconut Flakes, Unsweetened
  • 3/4 cup Water
  • 2 cups Pecans
  • 1 teaspoon pure vanilla extract

Directions:

  1. Preheat oven to 350.
  2. Create the crust by combining half of the dates and all of the cashews and coconut flakes together in a food processor. Process until a thick, evenly distributed mixture forms.
  3. Line a square brownie pan with parchment paper and press the crust mixture down evenly into the dish. Take some time to really pack it in there so the crust doesn't crumble.
  4. Take the remaining dates and finely chop them. Place chopped dates in a saucepan with the water and vanilla and place over medium-low heat, stirring continuously until a thick gooey mixture forms. Remove from heat and stir in about 3/4 of the pecans. Then transfer mix into the baking dish over top of the crust. Press the remaining pecans evenly into the top to make it pretty.
  5. Place in the oven and bake for 20 minutes.
  6. Remove from oven and let cool completely before lifting the parchment paper out of the dish and cutting into squares. Enjoy!

Variations:

Make it Boozy: Add 1-2 tablespoons bourbon, or dark rum

Carrot Cake Chia Pudding

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Chia Pudding is a great make ahead breakfast or snack and this is a yummy variation for Fall. For all you carrot cake lovers, this is a great way to make a healthy breakfast double as a sweet treat without the sugar.

Ingredients:

  • 1 Carrot (medium, grated)
  • 1/2 tsp Cinnamon
  • 1/8 tsp Ground Cloves
  • 1/4 tsp Ground Ginger
  • 1 tsp Stevia Powder (add more or less to taste)
  • 2 cups Unsweetened Almond Milk
  • 1/2 cup Chia Seeds
  • 1/4 cup Walnuts (chopped)
  • 2 Tbsp Unsweetened Coconut Flakes

Directions:

  1. In a medium sized mixing bowl, combine the shredded carrot, cinnamon, cloves, ginger and stevia. Add the almond milk, then whisk in the chia seeds. Let sit for 5 minutes, then stir again to redistribute the chia seeds. Cover the bowl and refrigerate for 3 hours or overnight.
  2. Divide into bowls or mason jars and garnish with shredded coconut and chopped walnuts. Enjoy!

Keeps well in the fridge for 3 to 4 days.

Variations:

  • Extra Creamy or Keto Friendly: Replace half of the almond milk with full-fat canned coconut milk.
  • No Stevia: Use about 1 Tbsp Lakanto Monk Fruit sweetener instead or use liquid stevia instead of stevia powder, adding drop by drop until desired sweetness is achieved.