Bowl & Basket Chopped Pecans, 6 oz

Bowl & Basket Chopped Pecans, 6 oz

Recipe

No-Bake Pumpkin Pecan Pie Bites
Ingredients
For the crust
• 1 1/2 cups bowl & basket™ chopped pecans
• 12 bowl & basket™ pecan halves for topping
• 3/4 cup pitted medjool dates (about 7 dates), soaked in hot water for 10 minutes
• 1/4 tsp pink salt, to taste
For the filling
• 1/3 cup pumpkin purée
• 1/3 cup full fat coconut milk
• 1 tsp pumpkin spice
• 1/3 cup full fat pecan or coconut milk or milk of your choice
• 1/4 tsp pumpkin spice
• 1/4 cup maple syrup
• 1/4 tsp pink salt, to taste
• 1 scoop collagen peptides (optional)

Preparation
1. In a food processor, combine the pecans, drained dates and salt. Process until combined and the dough" starts to form into a ball.
2. In a separate bowl, combine the pumpkin purée, coconut milk, pumpkin pie spice, maple syrup, pinch of salt and collagen peptides, if desired. Whisk until smooth.
3. Line a cupcake tin and evenly distribute the crust mixture, about 1 1/2 tbsp in each cupcake. Use your fingers to press the crust to an even layer.
4. Evenly divide the pumpkin pie filling among each tin, until the tins are about halfway full.
5. Top each with a pecan and place in the freezer for at least one hour. Makes 12 bites, 2 per serving.

Store in Cool, Dry Place

Gluten Free, Keto Friendly, Kosher, No Artificial Ingredients, No High Fructose Corn Syrup, No Added Sugar, Non GMO, Paleo, Vegan

Serving size: 30 gram

Ingredients: Shelled Pecans

Contains: Nuts / Tree Nuts, Pecan Nuts

Calories: 210 calorie
Total fat: 21 gram (32%)
Saturated fat: 2 gram (10%)
Trans fat: 0 gram
Cholesterol: 0 milligram (0%)
Sodium: 0 milligram (0%)
Total carbohydrate: 4 gram (1%)
Dietary fiber: 2 gram (8%)
Total sugars: 1 gram
Added sugars: 0 gram (0%)
Protein: 3 gram (6%)
Vitamin d: 0 microgram (0%)
Calcium: 20 milligram (2%)
Iron: 1 milligram (4%)
Potassium: 130 milligram (3%)