It has been a while since I have written. Life took a turn into chaos as we got a new puppy and I suddenly became incredibly busy at work so had very little time to cook anything new or exciting. We lived off soup and oatcakes for a few weeks, which I must admit was good for the waistline but rubbish for my sweet tooth!
So to combat both issues I have created something sticky, gooey and crunchy that really hits the sweet tooth spot! I needed to be inspired a little too as it is easy to get out of the way of cooking sometimes. So, when a friend last week asked me what my ‘go to cupboard essentials’ were, it got me thinking again. I realise that there are a few items I always try to keep in stock and that is a selection of nuts, dates, nut butters and eggs. It is pretty amazing what you can make out of these simple ingredients and to just have a handful of nuts with a couple of medjool dates is such a good pick me up and the inspiration to my Caramel Pecan Slice.
1/2 cup of brazil nuts
1/2 cup pecan nuts
1 1/2 tbsp melted butter or coconut oil
pinch salt if using coconut oil
3/4 cup chopped dates
3 tbsp cashew butter (I used the pip and nut with cinnamon and honey)
2 tbsp date syrup
1/4 cup pecans
For the base, in a food processor blend the two nuts, don’t let them get as fine as flour, leave them a little chunky. Then add dates and butter and blitz till combined. If not sticky, add a little more melted butter. Then press into a pre-lined dish and put into the fridge for an hour. You can also make this into a tart with a loose bottomed tin as the base holds itself well. I would also recommend it as a cheesecake base.
Top layer, don’t worry about cleaning out the food processor, just add in the nuts and blitz till they are almost a powder. Then add cashew nut butter and date syrup and blend into a thick paste. Add this onto the base and leave to set in the fridge for another hour and top with pecans. If you really want to add extra crunch, place several pecans into a nonstick frying pan and a large drizzle of maple syrup with a tiny pinch of salt. Keep the nuts moving in the pan so they don’t burn/ stick. Once cool, chop up and scatter over the top.