Lauren Kuda

RAW PECAN BUTTER BITES

Ingredients:

Crust

• 1/2 cup pecans

• 1/2 cup cashews

• 1/2 cup gluten-free rolled oats

• 1/3 cup pitted dates, softened

• 1/2 teaspoon cinnamon

• pinch of salt

• 2-3 tablespoons warm water

Pecan Butter Layer

• 1 cup almond flour

• 1/3 cup pitted dates, softened

• 1/4 cup creamy pecan butter

• pinch of pink salt

• 1/2 cup pecans, roughly chopped

Directions:​​

1. Line a small baking pan with parchment paper.

2. For the crust, blend the nuts and oats in a food processor until they become a flour-like consistency.

3. Add the rest of the crust ingredients and blend until a smooth, sticky dough forms. If it's too crumbly, add a tablespoon of water at a time.

4. Press into the pan and place in the freezer to set.

5. Meanwhile, add the pecan butter layer ingredients (except for pecans) to the food processor. Blend until smooth. Press on top of the crust.

6.  Sprinkle the pecans on top and gently press them in.

7. Freeze for 1-2 hours to set.

8. Cut into squares. Store in the fridge or freezer.