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CANDIED PECAN CRUST
2 1/2 cups of pecans
1/2 cup of dates (chopped and soaked for 20-30 minutes)
1 1/2 tablespoons of maple syrup
1/2 teaspoon of maple syrup extract (I use Frontier brand)
2 dashes of cinnamon
1 tablespoon of coconut oil (not melted)
3 cups of cashew pieces (soaked; a little more than 2 1/2 cups dry)
2 cups of homemade almond milk (lightly sweetened with maple syrup)
1 cup of pure maple syrup
1 tablespoon of lemon juice
1 teaspoon of vanilla extract
2 1/2 teaspoons of maple syrup extract
3 1/2 teaspoons of granulated maple sugar
3 tablespoons of organic soy lecithin
3/4 cup of cacao butter (melted)
About 24 pecan pieces (pick out the best looking ones)
1/2 cup of maple syrup
2 to 3 teaspoons of granulated maple sugar
Couple dashes of cinnamon
1. Process the pecans in the food processor until they have formed crumbs.
2. I like to start melting the cacao butter used in the filling while I make the crust. Using the dehydrator works like a charm!
3. Add the remaining ingredients and process until well incorporated. This should make a nice moist and sweet crust.
4. Lightly grease the springform pan with coconut oil. Then press the crust into the pan.
5. Place crust in freezer while making the filling.
6. For the filling, using a Vitamix, blend all the ingredients except the lecithin and melted cacao butter until smooth. Then add the lecithin and melted cacao butter and blend again until smooth.
7. Pour on top of the crust and place in freezer for 6-7 hours. The batter is very thin and will need time to set up in the freezer.
8. In a small bowl, mix up all of the candied pecan ingredients except the pecans. Coat the pecans with the mixture and place on Teflex sheets. Dehydrate over night.
9. In the morning, turn pecans over and dehydrate a few more hours. Use them to decorate the cake when it’s firm enough. After 3+ hours, place the candied pecans on top of cake in a decorative manner.
10. Once completely frozen, take the cake out of the freezer and remove the sides of the springform pan. Place cake in the fridge.
JoyceH's ThoughtsBy JoyceH
Spring in Vermont means maple sugar season and lots of fresh maple syrup!
Having purchased 2 gallons of grade A maple syrup from our neighbors down the road, I wanted to experiment with a maple dessert this past Saturday.
I was aiming for a maple flavored cheesecake or a cake that tasted like local maple fudge. However, when we tried the cake on Saturday night, we discovered that it tasted more like a very sweet, yet mild tasting coffee ice cream.
Remember eating coffee ice cream as a kid? So although my cake didn’t achieve the main goal in mind, I was left with a pleasant surprise! Here's the recipe.
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