No-Bake Pecan Pie Bites by @emsswanston

For the base –

1. Optional – lightly toast cashews and almonds – either on a lined baking tray at 175’C/350’F for 5-10 mins or just throw them into a dry fry-pan/skillet (make sure you toss them around occasionally so they don’t catch and burn on one side)  until lightly golden and deliciously fragrant.
2. Place almonds and cashews into your food processor or blender and process until they break down into a fine, sandy looking crumb.
3. Add vanilla, coconut oil, water, dukkah and a pinch of salt then process again until a sticky “dough” forms.
4. Press base mixture into a lined dish then pop it into the freezer while you make your filling.

Note – I have a little 13x13cm dish that was the perfect size) – or, if you don’t want to have to bother with cutting your slice you could just spoon it into little chocolate moulds or even line a mini muffin tin with paper cupcake cakes – either will work just fine.

For the filling –

1. Again, Optional – lightly toast your nuts – either on a lined baking tray at 175’C/350’F for 5-10 mins or just throw them into a dry fry-pan/skillet (make sure you toss them around occasionally so they don’t catch and burn on one side)  until lightly golden and deliciously fragrant.
2. Place nuts into your food processor or blender and process until they break down into a fine, sandy looking crumb.
3. Add vanilla, maple syrup, coconut oil, cinnamon, salt and process again until a sticky “dough” forms.
4. Press on to your base then pop it in the fridge or freezer to set.
5. If adding the chocolate drizzle, melt chocolate by your preferred method – I like to do mine over the stove, double broiler style, drizzle over your pecan base, sprinkle with sea salt
6. Slice – Devour – Enjoy xo