Pecan, caramel, and a hit of pu’erh tea with its natural deep, rich, smooth taste which compliments the final bite beautifully.
Pecan Pie Pu’erh Tea Bar Recipe
Preparation Time - 45 minutes + Setting Time
Servings - 15
Ingredients
For the Base
-
100g ground almonds
-
150g pecans
-
2 tbsp coconut flour
-
80ml maple syrup
-
60g coconut oil, melted
For the Caramel Pecan Layer
-
100g pecans roughly chopped
-
2 -3 tsp Pu’erh Tea
-
120g coconut oil, melted
-
200g roast smooth cashew butter
-
1 tsp vanilla extract
-
80ml maple syrup
For the Topping
-
150g vegan friendly dark chocolate
-
Pecans
Directions
-
Line an 8 inch square tin with baking paper and lightly grease with spray oil.
-
Blend pecans to a fine crumb in a blender or food processor.
-
Mix together all base ingredients in a large bowl. Transfer to you prepared tin, spread evenly with the back of a spoon and place into the fridge while you make the filling; leave it for 15 -20 minutes to firm up before putting the caramel layer on top.
-
Mix together pu’erh tea and coconut oil in a bowl.
