A rich, buttery crumble that’s naturally sweetened with Medjool dates and full of healthy omega fatty acids from pecans. You won’t believe this guiltless crumble hasn’t been baked! It will keep for at least a week in the fridge.
Serving tip:Use this to top your favorite sliced fruit, like peaches, mangos, nectarines, persimmons, or apples; or sprinkle over your favorite vegan ice “cream.” It’s even delicious all by itself.
3/4 cup raw pecans
1/8 teaspoon sea salt
1/2 teaspoon ground cinnamon
1 teaspoon alcohol-free vanilla extract (or 1/2 tsp vanilla bean powder)
2 tablespoons coconut oil, softened
1/2 cup pitted Medjool dates, packed
Place pecans, salt, and cinnamon into a food processor. Pulse lightly to mix, making sure to leave large chunks of nuts. Add vanilla, coconut oil, and dates and pulse into small pieces. Be careful not to overmix into a butter. You want to end up with a chunky texture that resembles that of the crumbles on cooked cobbler.
Serves 6 / PER SERVING: 170 cal, 67% fat cal, 14g fat, 5g sat fat, 0mg chol, 2g protein, 13g carb, 2g fiber, 48mg sodium
Recipe courtesy of NewHoep360.com, written by Ani Phyo, and found here.