Description
So nutritious and super-delish! The plant-based 6g of protein and 5g of fiber in every bite will help you to fuel up fast with this ultimate no-bake snack.
Ingredients
- 1 cup almond butter
- 1/3 cup coconut flour
- 3 medjool dates, pitted
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- Optional: 2 tablespoons unsweetened coconut flakes
- Optional: 10 unroasted whole almonds
Instructions
- Combine almond butter, coconut flour, medjool dates, maple syrup, vanilla extract, ground cinnamon, and salt into a food processor or blender and combine until the mixture is super-smooth (Tip: pause the food processor/blender several times to pull all the ingredients to the middle using a spatula while mixing).
- Scoop mixture onto parchment paper and hand-roll into 10 evenly-sized balls.
- If desired, roll the balls in unsweetened coconut flakes and top each ball with a whole almond for added texture and crunch!
- Chill balls in fridge for at least an hour.
Description
Created by Chef Christine Farkas of IHeart Food Consulting on behalf of the Almond Board of California. Perfect for enjoying as is, including in snack packs!
Ingredients
- 2 teaspoon coconut oil, melted
- 1 cup slivered almonds
- 1 cup sliced almonds
- 1 cup pumpkin seeds
- 3 tablespoons sesame seeds
- 3 sheets of roasted sushi nori, crushed into small pieces, reserve some for garnish
- 6 tablespoons brown rice syrup
- 3 tablespoons honey
- 3 tablespoons tamari
Directions
- Preheat oven to 320F. Prepare nonstick baking mat on baking traying, ready for use.
- Coat a large mixing bowl with the melted coconut oil, along with a spoon you plan to use for mixing.
- Lightly toast almonds and seeds and combine fully in bowl with the crushed nori.
- In a small saucepan combine brown rice syrup, honey, and tamari with a whisk. Heat, bring to a controlled gentle boil and cook for 5-6 minutes, or until the base has thickened, whisking often.
- Pour the thickened syrup over the almond mixture and combine thoroughly, ensuring that all the nuts and seeds have been coated and combined well.
- Pour the mixture immediately on top of a non-stick baking mat and tray, press firmly down, evenly, approximately 12” by 9” for the length and width. Sprinkle remaining garnishing nori on top.
- Bake for 8-10 minutes, or until golden. Remove from oven and cool until easy to manage with hands.
- Cut into pieces and allow to cool fully. Enjoy immediately, or store in airtight container and enjoy later as a snack.
DESCRIPTION
Blogger Dani Breiner of Dani’s Healthy Eats creates a sensational vegan and gluten-free treat that will excite your summertime taste buds – Peach Pecan Crumble Muffins!
INGREDIENTS
Muffin Ingredients
- 3/4 cup pecan meal
- 1 1/2 cups oat flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup applesauce, room temperature
- 1/2 cup fresh peach, diced into cubes
- 1/4 cup coconut oil, melted
- 1/4 cup coconut sugar
- 1 flax egg (1 tablespoon flaxseed meal and 3 tablespoons water, blended and let sit for 5 minutes)
- 1 1/4 teaspoon vanilla
- 1 teaspoon cinnamon
- Pinch of salt
Crumble Ingredients
- 1 cup raw pecan pieces
- 3 tablespoons vegan butter or melted coconut oil
- 2 tablespoons coconut sugar
- 2 teaspoons cinnamon
- White chocolate for drizzling, optional
Instructions
- Preheat oven to 350F and line a cupcake tin with liners.
- Mix all of the wet ingredients together until well combined. Then stir in the dry just until combined, don’t over-mix. Fold in the peaches.
- Divide the batter amongst the cupcake tins.
- Combine all of the crumble ingredients in a bowl. Divide the crumble amongst the muffins, sprinkling it over the tops, slightly pressing it on to ensure it sticks.
- Bake for 18-22 minutes or until set and a toothpick inserted comes out clean. Let cool. Drizzle with melted white chocolate.
- Store in an air right container in the fridge!
Description
Blogger Dani Breiner of Dani’s Healthy Eats shares a delicious vegan and gluten-free treat that is perfect for breakfast or anytime snacking – Banana Pecan Chia Parfaits!
Ingredients
- 1/3 cup pecan pieces
- 1/4 cup chia seeds
- 1 1/2 cups plant milk
- 1 teaspoon cinnamon
- 1 1/4 teaspoon vanilla
- 1 banana
- 1-2 tablespoons pecan butter, optional
- 1-2 tablespoons maple syrup, optional
Instructions
- Blend the milk, half the banana, half of the pecan pieces, vanilla, maple (if using), & cinnamon in a blender until smooth. Then pulse in the chia seeds.
- Divide amongst two jars & place in the fridge for 45min-an hour to thicken.
- Then layer with remaining 1/2 sliced banana & pecans.
- Top with a little vanilla coconut yogurt if you want a little extra somethin’ somethin’! Enjoy!
Description
Blogger Tati Chermayeff of Healthful Blondie shares a simple, 4-ingredient treat that’s gluten-free, vegan and will satisfy your sweet tooth – No-Bake Pecan and Raspberry Bark!
Ingredients
- 1/2 cup pecan halves
- 9 ounces of chocolate chips
- 1 tablespoon coconut oil
- 2 tablespoons dehydrated raspberries
Instructions
- Line a small baking sheet with parchment paper.
- In a microwave-safe bowl, add chocolate chips and coconut oil. Heat in 20-second intervals, stirring in between until melted.
- Pour pecans into the melted chocolate and spread across the lined baking sheet.
- Sprinkle some dehydrated raspberries on top and place in the fridge or freezer for 20-30 minutes until firm.
Description
Blogger Liz Moody shares how delicious, nutritious and easy it is to create your own vegan Pecan Pie Nut Butter. It’s like stepping into a winter-wonderland full of flavor!
Ingredients
- 3 cups raw pecan pieces
- 1/2 teaspoon cinnamon
- 1/4 teaspoon fine grain sea salt
- 2 tablespoons maple syrup
Instructions
- Toast the pecans on a parchment-lined pan at 350F until fragrant and golden, about 10 minutes.
- Add to a food processor and process until very smooth, scraping down the sides if necessary, about 3-5 minutes.
- Add in the cinnamon, salt, and maple syrup and process for 30 seconds.
- Transfer to a small jar and store in the fridge for up to a month…Enjoy!
Description
Blogger Andie Mitchell shares a delicious and nutritious vegetarian (and dairy free) treat everyone will love – Chewy Coconut Pecan Granola Bars with Cranberries!
Ingredients
- 1/2 cup pecan pieces
- 2 cups old fashioned rolled oats
- 1 cup crispy rice cereal
- 1/2 cup dried cranberries
- 1/3 cup unsweetened coconut flakes
- 1/3 cup coconut oil
- 1/3 cup honey
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 325F. Line a 9-inch square baking pan with foil. Spray the foil with cooking oil spray.
- In a large bowl, combine the pecan pieces, oats, cereal, cranberries, and coconut flakes.
- In a small saucepan, heat the coconut oil, honey, brown sugar, vanilla, and salt over medium heat until the coconut oil is melted and the sugar has dissolved.
- Pour the honey mixture over the oat mixture and stir well to coat all of the dry ingredients.
- Transfer the granola mixture to the prepared pan and use a rubber spatula to firmly press the mixture into the pan. Moisten your fingers with water and press again to really pack the bars down (this will help prevent them from crumbling later).
- Bake for 10 minutes. Remove the pan from the oven and use a rubber spatula to pack the mixture down once more. Bake for an additional 7 minutes. Let cool on a wire rack, then refrigerate for at least 2 hours.
- Cut into 12 bars.
- Bars will keep for 5-7 days in an airtight container at room temperature, but they hold their shape better if stored in the refrigerator!
Description
Blogger Liz Moody shares a fun, flavorful spin on an all-time party favorite, Vegetarian Spiced Pecan Taquitos.
Ingredients
- 2 cups pecan pieces, finely chopped
- 1 tablespoon olive oil and more to brush tortillas
- 3 cups fresh or frozen cauliflower rice
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/4 cup tomato paste
- 3/4 cup water
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon fine grain sea salt
- 3 cups shredded cheddar
- 20 small corn tortillas
- Salsa, sour cream, or other condiments of choice
Instructions
- Preheat oven to 425F.
- In a skillet over medium heat, warm with a drizzle of olive oil.
- Add the cauliflower rice and sauté until brown at edges, about 5 minutes.
- Add the chopped pecan pieces, chili powder, and cumin and toast until fragrant, 1-2 minutes.
- Add tomato paste, water, garlic powder, onion powder, and salt, and stir until well combined and warmed through.
- Warm tortillas in the oven until pliable, about 30 seconds.
- Add a thin line of pecan mixture down one side of the tortilla, followed by a sprinkle of cheese.
- Roll tightly and place seam-side down on a parchment-lined baking sheet.
- Brush with olive or avocado oil to lightly coat the side facing up and bake for 15-20 minutes, until golden at edges.
- Serve with salsa, sour cream, or condiments of choice.
Description
Pop these peppers into your Instant Pot (or your oven) for a quick and flavorful weeknight dinner. Pecans serve as a plant-based protein taking vegetarian stuffed peppers to the next level. Spicy quinoa and black beans mixed with zesty pecan pieces, tomatoes and corn combine for a delicious meal for the whole family.
Ingredients
- 1 cup cooked quinoa
- 1 1/2 cups (1-15 ounce can) cooked black beans
- 1 cup frozen corn kernels
- 2/3 cup raw pecan pieces
- 1 to 2 tablespoons taco seasoning
- 2 cups fire roasted tomatoes
- 1/2 yellow onion, diced
- 1/2 cup chopped fresh cilantro, plus more for garnish
- 4 multicolor bell peppers
- 1 ripe avocado, diced (for garnish)
- 1 lime, sliced (for garnish)
- 2 radishes, sliced (for garnish, optional)
Instructions
- In a large bowl, stir together the quinoa, beans, corn, pecan pieces, taco seasoning, tomatoes, onion, and cilantro.
- Cut the tops off the peppers and use a spoon to scrape out the seeds and veins. Fill the hollowed peppers with the filling.
- If making in the Instant Pot: Pour 1 cup of water into the Instant Pot liner. Fit with the trivet or large steamer basket. Place the peppers onto the trivet. Lock the lid, with valve sealing. Select manual/pressure cook (high) and set for 5 minutes. When the cook time is finishes, naturally release the pressure for 5 minutes before manually releasing any remaining pressure. Carefully remove the lid and ensure the peppers are fork-tender. If making in the oven: Place peppers into a casserole dish, cover with foil, and bake at 350F for 30 minutes, or until peppers are tender.
- Remove the peppers and enjoy warm topped with avocado, lime, radish slices, and fresh cilantro.
Description
Here’s a fun spin on a holiday staple! With cheddar and ricotta cheeses, sour cream and cavatappi noodles, this macaroni and cheese is extra creamy, extra creative and extra delicious. Sprinkle with a mixture of blended pecans and cheddar cheese to add a crunchy finish to this family favorite dish.
Ingredients
- 1/2 cup raw pecan pieces
- 8 ounces cavatappi pasta
- 1 tablespoon butter
- 8 ounce block of cheddar cheese
- 15 ounces part skim ricotta cheese
- 4 tablespoons sour cream
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 large egg, lightly beaten
- 2 to 4 tablespoons pasta cooking water
Instructions
- Preheat oven to 375F.
- Cook cavatappi in salted boiling water. Drain, reserving ½ cup pasta cooking water. Return pasta to cooking pot and stir in butter.
- While pasta is cooking, shred cheddar cheese on a box grater.
- Using a food processor, combine ¼ cup of shredded cheese with pecans. Process until a coarse breadcrumb consistency.
- Add remaining cheddar cheese, ricotta, sour cream, salt and pepper to the warm pasta. Stir until thoroughly combined. Add egg, stir. Add 2 to 4 tablespoons pasta water to loosen mixture, stir until smooth.
- Pour into a buttered 9-inch square or round casserole dish and top evenly with pecan/cheddar topping.
- Bake for 30 minutes.
