Hiya Steemit foodies. These gluten-free and 100% plant-based pecan pie squares are SO delicious! I am pretty sure they would make a perfect dessert even your non-vegan table guest will love.

I hope the beginning of the new year has been treating you well. Though we already faced a big challenge (more about this in another post), we are already looking forward to the second half of the year. Big changes coming up. The big move to the other side of the world when have been dreaming about for quite a while now.

I literally can’t wait to move. Until recently we lived in a very peaceful, quiet, beautiful little coastal paradise in Cambodia. Unfortunately, a greedy, non-nature-loving government is destroying all its beauty at a fast rate.

They are destroying mountains to fill up trucks with the mountain soil to raise the land a few meters elsewhere. All trees have to make way for new roads, highrises, resorts, and sadly enough casinos are on their way too.

It is very sad to see what has been happening here the past few months. If it wasn’t for covid we should have left already with a beautiful memory of this little town. We didn’t want to see its destruction.

Luckily we live on the other side of the mountain so our little paradise is still untouched but for how long? Time to wrap up our lives here and move on. Time for a new adventure.

🎄 NO-BAKE PECAN CARAMEL PIE SQUARES - THE PERFECT XMAS DELIGHT

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Often mistaken for walnuts, pecan nuts are generally less bitter than walnuts. Though they make a very good pair in the crust of this recipe. Pecans have a distinctly sweet and buttery flavor, and a mildly floral, foresty aroma that pairs well with the mild tangy and sharp notes the walnuts bring to this recipe.

Topped with date caramel, chocolate sauce, and roasted pecans… a heavenly snack that didn’t last very long at our home. Nom Nom Nom.

Ingredients (makes 9 squares)

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FYI: the box I used to make my squares was 16.5x16.5 cm or 6.5x6.5 inch

For the crust

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• ¾ cup toasted walnuts
• ¾ cup toasted pecans
• 1¼ cup pitted dates, soaked
• ¼ cup cacao powder
• ¼-½ tsp vanilla extract
• 1 tbsp extra virgin coconut oil
• ⅛ tsp Himalayan pink salt

For the caramel layer

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• 1 cup pitted dates, soaked
• 2 tbsp extra virgin coconut oil
• Water as needed
• ½ tsp vanilla extract
• Pinch Himalayan pink salt

Chocolate sauce

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• ¼ cup cacao powder
• ¼ cup extra virgin coconut oil

FYI: this makes a little too much. Store leftover in the fridge. Next time you are eating vegan ice cream or pancakes, take it out of the fridge and allow it to liquify so you can use it as a topping. Or just add it all for an extra thick chocolate layer.

Pecan topping

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• ¼ cup roasted pecans, crushed

Directions

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Soak all dates for 10 minutes in boiling water. Drain and pat dry. Remove their pits.

Toast the pecans for the crust and topping and walnuts for the crust separately in a dry pan.

Add all crust ingredients to a blender and process until it all comes together and no big nut or dates pieces are left.

Line a baking pan or plastic square container (16.5x16.5 cm or 6.5x6.5 inch) with baking paper. Press the crust mixture firmly into the pan or container. Put it in the freezer while making the caramel filling.

To make the caramel filling, add all ingredients with 1-2 tbsp of water to start into a small blender or food processor. Process until smooth. Add more water as needed.

Pour the filling over the crust in an even layer and pop it back into to freezer while making the chocolate sauce.

Combine the cacao and coconut oil in a small jar. Stir well until you get a nice and smooth chocolate sauce.

Pour over the caramel filling and immediately top with the crushed pecans.

Let set in the freezer for 1 hour before serving. If you don’t eat it straight away you can keep it in the freezer for a tougher consistency. I put mine in the fridge after 1 hour as we like the caramel layer to be creamy and gooey. Cut into squares.

Enjoy with a nice cup of coffee or tea!

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WISHING YOU ALL A HAPPY AND HEALTHY DAY ღ ღ ღ

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