Wednesday, November 20, 2013

Happy Early Thanksgiving

It's almost Thanksgiving so I thought I'd kick of the celebration with two throw back recipes! Both are indulgent, but it's a holiday so why not? Enjoy sipping these Pumpkin Pie Martini's along with my favorite dessert: Pecan Pie Bars.

Pumpkin Pie Martini

Preparation time: 5 minutes
Serves: 4 

6 ounces vodka
2 cups coconut milk
 cup canned pumpkin, unsweetened
 cup honey
½ teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 cup ice cubes

1. Add the vodka, coconut milk, pumpkin, honey, vanilla, pumpkin pie spice, and ice cubes to a blender. Blend on high until smooth.

Pecan Pie Bars
1 ¾ cup blanched almond flour
1 egg
1 tablespoon coconut oil
½ teaspoon arrowroot powder
¼ teaspoon sea salt

8 ounces pitted dates
2 eggs
¼ cup maple syrup
½ teaspoon vanilla
1 cup pecans, chopped

1. Preheat the oven to 350 degrees. Add the almond flour, egg, coconut oil, arrowroot powder, and sea salt to a food processor. Pulse it until the dough forms a ball. Press the dough into a 12-inch glass casserole dish. Bake for 15 minutes.

2. Add the dates to the food processor and blend on high for 1 minute. Add the eggs, maple syrup, and vanilla. Process on high until the filling is smooth. Pour the filling mixture over the partially cooked crust. Evenly sprinkle the pecans over the top. Bake for another 30 minutes. Allow the bars to cool before cutting.

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  1. Wow! Luv the pecan pie bars. That's my favorite thanksgiving treat and now I can make it Paleo!

  2. I found this recipe yesterday and made the pecan bars last night! They are so delicious!! This might be my new favorite "non-chocolate" sweets recipe!!

    1. Glad you liked them! I love them as well :)