Cranberry Pecan Torte
9th April 2015
No Bake Pumpkin Bars
9th April 2015
Ingredients
- 1/4 raw whole pecans shelled
- 1 can organic full-fat coconut milk
- 1 can organic pumpkin puree
- 2 1/2 tsp pumpkin pie spice
- 2 tsp Cinnamon
- 3 tbsp all natural maple syrup + 2 tbsp
- 2 heavy pinches Himalayan Crystal Salt
Servings:
Instructions
- In a dry pan, roast pecan over medium low heat until the aromas are released and they turn slightly darker in color. Let cool completely.
- In a large bowl, whisk together coconut milk, pumpkin, pumpkin spice, syrup, and salt until well combined. Add additional spice and salt if needed. In a separate bowl, combine 2 tbsp syrup plus 2 tsp cinnamon until well combined.
- Chop half of the pecans and place in the bottom of four separate cups or bowls, then top with pumpkin mixture, then top with cinnamon mixture.
- Wrap with plastic wrap, and refrigerate for a minimum of 1 hour.
- Once set, remove plastic wrap, top with remaining pecans, and serve.
- Enjoy!
