Join me and Drew on this culinary adventure!
Bottom Layer:
- 7 pitted dates
- ½ cup unsalted, natural nut butter
- 1 ½ cups unsalted pecan halves, divided
- ¼ teaspoon salt
Chocolate Layer:
- ½ cup vegan chocolate chips
- ¼ cup unsalted nut butter
- 1 tsp vanilla extract
Instructions:
Line an 8-inch square baking pan with parchment paper and set aside. Add dates and almond butter to a food processor. Blend until mixture forms a sticky mixture. About 1 minute. Add in 1 cup pecans and salt. Blend until the pecans are fully-incorporated and mixture can be pinched and hold a shape. Add in remaining ½ cup pecans. Pulse processor a few times until pecans are incorporated with pieces still visible. Pour and pack mixture into pan.
Melt chocolate in microwave or double boiler. Add in the 1/4 cup nut butter along with vanilla. Pour over pecan base. Top with pecans, flake salt, and chocolate pieces. Freeze for 10-20 min until chocolate firms. Remove using the parchment, cut, and enjoy!!!
