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Recipe:
BASE:
Dry:
1/2 cup almond flour
1/2 cup unflavored vegan protein powder ( If you don’t want to use protein powder, you can instead add another half cup of almond flour for a total of one full cup of almond flour )
3 tbsp arrowroot powder
3 tbsp oat flour
⅛ tsp baking soda
⅛ tsp salt (optional)
Wet:
3 tbsp nut or seed butter
⅓ cup date paste
½ tsp vanilla extract
FILLING:
¼ cup pecans
10 medjool dates
2 tbsp nut or seeds butter
½ cup plant milk
2 tbsp cocoa powder
½ tsp vanilla extract
Pinch of salt (optional)
TOPPING:
1 cup pecan pieces
Melted chocolate (I use date sweetened)
Instructions:
Prepare the base by combining dry ingredients in a bowl. In a separate bowl combine wet ingredients. Add dry ingredients to wet and mix to form a dough. Press dough mixture into an 8×8 inch pan. Bake at 350F for 8-10 minutes.
In a blender combine all of the filling ingredients and blend until smooth. Spread filling evenly over base. Top with pecan pieces and lightly press the pecans into the filling. Bake for 25 minutes. Allow to cool completely. Drizzle with melted chocolate. Enjoy!
