Tag Archives: pecans

MEXICAN WEDDING CAKE BITES

I can remember the first time I tried a Mexican Wedding Cake cookie.  If I remember correctly, my mom was baking holiday cookies and got the recipe for them from one of our neighbors.  I was an instant fan.  I loved the intensely pecan flavor of this cookie and its sugar-coating.

I recently held a vegan cooking (although there was no “cooking” involved) demonstration as part of NEXT Week.  I am a Brand Ambassador for NEXT by Athena and the company put on a great event.  During NEXT week there were tons of free classes held at the Swimspot store at the Irvine Spectrum… everything from pilates, yoga, Pure Barre classes, to my cooking demonstration.  I decided to keep the cooking demonstration easy and made three varieties of my Cookie Dough Bites; PB and C Cookie Dough Bites (click here for the recipe), Mexican Wedding Cake Bites, and Gingerbread Bites.

My kids love my cookie dough bites.  Most everyone I know likes to have something sweet from time to time and these are great for those occasions because there really isn’t anything in them that is too “bad.”  Yes, you do want to make sure you don’t get too much fat in your diet, but I would MUCH rather have the fat in your diet come from nut butters than animal products.  While my version of these Cookie Dough Bites does not have the traditional powdered sugar-coating, you could definitely opt to do so.

Falling back on my simple is best philosophy, these are crazy easy to make and come together in a snap.

The Mexican Wedding Cake Bites are my son’s favorite Cookie Dough Bites, so without further ado…

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COOKIE BASE
1 cup roasted cashew butter
½ cup Somersweeet **
2 tsp Frontier vanilla flavor ***
1 cup toasted pecans (blended into a meal)
 
** As an alternative you can use sucanut, coconut sugar, date sugar, or powdered sugar
***DO NOT use vanilla extract.  Since these are not cooked, the alcohol in the extract won’t taste good.
 
SUGAR COATING
¼ cup Somersweet **
¼ tsp cinnamon

On the stove over medium-low, toast the pecans (watch carefully to prevent burning).  Once tasted, remove them to cool.

Place the cooled toasted pecans in the food processor and process into a meal.

With a hand blender, cream together the cashew butter, ½ cup Somersweet and vanilla flavor.  Once the mixture is creamed, mix in the toasted pecan meal (I use my hands).

Once the mixture is creamed, mix in the toasted pecan meal (I use my hands while wearing non-latex gloves I bought at Costco).

Form the dough into small rounds (about 1Tbs. each).  In a separate bowl, combine ¼ cup Somersweet with ¼ tsp. cinnamon.  Roll the rounds in the cinnamon/sugar mixture.

Place in an airtight container in the refrigerator to firm-up.  The cookies should keep in the fridge for a week.

For a printable version of this recipe click here.

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Filed under Cookies / Bars, Dessert, Gluten Free, Kid Friendly, Nuts, Recipes, Vegan, Vegetarian

APPLE PIE INFUSED PECANS

Apple Pie Infused Pecans

Apple Pie Infused Pecans

If you have ever soaked nuts in an attempt to destroy their enzyme inhibitors and increase their digestibility, then I am sure you have noticed that they swell to twice their original size.  It was this observation that inspired my latest nut recipe.  I thought, if nuts are able to absorb such vast quantities of water, then surely they are able to absorb any liquid…and boy did they!  The result is subtle, but oh so good.

INGREDIENTS

2 cups pecans

3 cups fresh squeezed apple juice

1 cup crock pot applesauce OR apple juice concentrate*

1 Tbs. honey or agave syrup

1 tsp cinnamon

½ tsp allspice

*to make this recipe completely raw, you can either eliminate the applesauce or add date paste for sweetness

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Blend the fresh squeezed apple juice, applesauce, honey, cinnamon, and allspice in a high speed blender.

Blend in Your Vitamix

Blend in Your Vitamix

Add Spices and Sweetener into the Blender

Add Spices and Sweetener into the Blender

Place the pecans in a large Glasslock™ container and cover with the apple juice mixture.  Allow the pecans to soak overnight in the refrigerator.

Pour Spiced Juice Mixture Over Pecans

Pour Spiced Juice Mixture Over Pecans

Ready for the Fridge

Ready for the Fridge

In the morning pour the pecans into a colander and rinse them.

Pour Pecans and Juice Mixture into a Colander

Pour Pecans and Juice Mixture into a Colander

Rinse the Soaked Pecans

Rinse the Soaked Pecans

Place the soaked pecans on a mesh dehydrator tray (not a Teflex sheet) and dehydrate at 115 ° for 6-8 hours.  To ease clean-up, I place a Teflex sheet on the tray below the pecans so it can catch any drips.

Place Pecans on Mesh Tray

Place Pecans on Mesh TrayDehydrate in Excalibur...Tray Below Has a Teflex Sheet

These pecans are so good on their own.  I keep mine in the freezer and eat them straight out of the freezer (they are extra crunchy that way).  The Apple Pie Infused Pecans would also be a great trail mix ingredient!

 

Apple Pie Infused Pecans

Apple Pie Infused Pecans

For a printable version of this recipe click here.

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Filed under Gluten Free, Kid Friendly, Nuts, Raw, Recipes, Sides, Snacks, Vegan, Vegetarian

SWEET VALENTINE – Raw Chocolate Peanut Butter Molten Cake

Raw Chocolate Peanut Butter Molten Cake

Raw Chocolate Peanut Butter Molten Cake

In daily life we really do want to minimize / eliminate sweets, but who can resist a little chocolate on Valentine’s Day?  Make this raw molten cake with peanut butter lava for your honey and I guarantee they will be feeling the love.  This is sooooooo yum!

INGREDIENTS – Makes 6 individual molten cakes

Cake

2 cups raw pecans (best result if frozen)

2/3 cup raw agave

1/2 cup raw cacao powder

1/2 cup coconut flour

Filling

1 Tbs. organic peanut butter for each cake

Toppings

Fun Fresh Foods chocolate agave nectar 

powdered sugar for dusting

fresh sliced bananas

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Take the frozen pecans and place them in the food processor (I use a Cuisinart I purchased at Costco).  Turn on the processor and process until the nuts become meal.  Do not process too long or it will turn into nut butter.

Frozen Raw Pecans

Frozen Raw Pecans

Process Into a Meal

Process Into Meal

Pour the raw agave into the nuts while processing.  The nuts and agave will turn into batter.

Batter

Batter

Add the raw cacao and process to incorporate.  The processor will begin working very hard…you may have to stop and scrape down the bowl. 

Add the Cacao Powder

Add the Cacao Powder

Scrape Down the Sides

Scrape Down the Sides

When well mixed, take the batter out and transfer it to a bowl.  Wearing latex-type gloves (to avoid sticking), mix in the coconut flour with your hands.

Transfer to a Bowl

Transfer to a Bowl

Add the Coconut Flour

Add the Coconut Flour

Use Hands to Incorporate

Use Hands to Incorporate

Line your mini cake molds with saran wrap.

Mini Bundt Molds

Mini Bundt Molds

Line With Plastic Wrap

Line With Plastic Wrap

Once mixed well, use a 2 Tbs. ice cream scoop to fill each of the 6 molds.  Wrap the remaining cacao batter in Saran Wrap and place it as well as the filled molds in the fridge for 30 minutes to harden.

Scoop in Batter

Scoop in Batter

Wrap-up Remaining Batter and Chill

Wrap-up Remaining Batter and Chill

Once hardened take the molds out and wearing gloves press the batter into the molds making a well in the middle.  Make sure you spread the cacao mixture as evenly as possible so it dehydrates evenly.  Fill the wells with 1 Tbs. of organic peanut butter (or chocolate sauce). 

Press Into Molds Evenly Then Create Wells

Press Into Molds Evenly Then Create Wells

Add Filling (Peanut Butter or Chocolate)

Add Filling (Peanut Butter or Chocolate)

Take the remaining batter that was in plastic wrap out of the fridge and pinch off enough (approx. 1 Tbs.) to make a disc that will cover the bottom of each PB filled mold.  Gently press the disc onto the bottom of the filled cakes.

Shape Disc for Bottom

Shape Disc for Bottom

Ready to Chill Again

Ready to Chill Again

Put the cakes in the fridge for another hour to harden.  Keep the cakes in the fridge until 2 hours before you plan on serving them.

2 hours before serving time place the cakes on your dehydrator’s mesh tray and dehydrate for 2 hours (It takes longer than that for the Excalibur dehydrator get to 115°, so rest assured those enzymes will still be alive and kicking).

Place on Mesh Dehydrator Trays

Place on Mesh Dehydrator Trays

Dehydrated Cakes

Dehydrated Cakes

When the 2 hours is up you will notice that the cakes are no longer shiny, they will look matte as if they have been cooked.  Top each cake with some chocolate sauce, a very thin sprinkling of organic powdered sugar, and sliced bananas.  Serve IMMEDIATELY since these cakes are best warm…it will allow the peanut butter to ooze out when cut into.

Raw Chocolate Peanut Butter Molten Cake

Raw Chocolate Peanut Butter Molten Cake

I also made an all chocolate version using the Fun Fresh Foods chocolate agave nectar as the filling…topped with powdered sugar and strawberries!

Raw Chocolate Molten Cake

Raw Chocolate Molten Cake

For a printable version of this recipe click here.

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Filed under Dessert, Gluten Free, Holiday, Nuts, Raw, Recipes, Vegan, Vegetarian