PECAN SLICE

Gluten, egg and dairy free (there is butter in the recipe but you can use a dairy free alternative)

Makes about 22 pieces

INGREDIENTS:

BASE:

  • 1 Cup almond meal
  • 1 Cup gluten free plain flour
  • 1 Cup coconut
  • ½ Cup coconut sugar
  • 125g butter, melted

TOP:

  • 100g butter
  • 250g pitted medjool dates, chopped
  • ¹⁄³ Cup water
  • ¾ Cup Pecans, roughly chopped

 

METHOD:

  • Preheat oven to 170ºC. Grease and line a square slice tray.
  • Mix the dry ingredients of the base together in a large bowl.
  • Pour butter over the dry ingredients and mix together ensuring it is well combined.
  • Pour it into the prepared tray. Press down firmly and smooth with the back of a spoon. Make sure you get it into the corners of the tray.
  • Bake in the oven for 8 to 10 minutes until it just starts to go a light golden colour and is aromatic.
  • While that is baking, in a small saucepan on low heat, melt butter, dates and water together. Stir continuously until smooth and looks a bit like a caramel.
  • Gently pour it over the base, then evenly spread the pecans on the top. Push the pecans down a little to make sure they stay on the filling.
  • Bake in the oven for a further 10m to 12 minutes or until you can see the pecans browning and little and the edges of the slice are darker.
  • Once cooked, leave to cool for 20 minutes, then place in the fridge to set.
  • Cut into squares and serve as is or you could add cream on the side if you like.

 

 

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