• Nikki Busuttil

Sticky chewy pecan slice with peanut butter icing & cacao nibs

Who doesn't love a peanut butter and chocolate combo?? And who doesn't crave a healthier way to indulge?! Madness, if you don't! ;)

The name says it all for this incredible delight, except to say that it is also raw food, vegan, gluten-free, dairy-free, and insanely delicious! Must love nuts!! The sticky, chewy pecan-ness is matched perfectly with the sweet peanut butter icing, all balanced by the addition of salt, and the slight bitterness of the cacao nibs. Beware though, once you have one slice, a second is hard to resist!

Since too many recipe blogs are ramblingly, excruciatingly long-winded, before you get to the good stuff, i.e. the recipe, I'll keep this short and sweet!



2 cups pecans

⅔ cup raw cacao powder

½ cup coconut flour

1 tsp flax seeds

½ tsp pink himalayan salt

1½ cups soft pitted dates

¼ cup pure maple syrup (or raw honey, if not vegan)


½ cup roasted peanut butter (100% peanuts)

¼ cup coconut cream

2 tbsp melted coconut oil

¼ pure maple syrup (or raw honey, if not vegan)


1 tbsp cacao nibs (alternative 70%+ dark chocolate shavings)

Getting Started...

Prepare your tin, by lining with wax proof paper, I used a round tin with a removable bottom, but you can use a shallow square- or rectangular-shaped tin. The size of the tin will determine how thick your raw brownie mixture base is.

Making the Base:

From the base ingredients, blend the nuts, coconut flour, flaxseeds, cacao and salt on high in a food processor, until fully combined. If your dates are on the drier side, pre-soak them in a little water to soften them up, for a couple of hours. (Retain the water, this makes a good partial sugar syrup substitute!) Then, add in the dates and maple syrup, and pulse into a sticky ball. (If the mixture doesn't hold, then add a little of the date water.) You will then press this mixture into a prepared tin and chill in the freezer, while you prep the icing.

Preparing the Icing:

Make sure your coconut oil is liquid (mine is always liquid in thanks to the Thailand climate!). If you do have to melt it, be gentle and allow to cool, but not re-solidify, before using. Whip it up together with all of the other icing ingredients, on high, until fully combined. When it has an even, light consistency, pour it over your base, and ensure the entire surface area is fully covered. Sprinkle lightly with the cacao nibs and return the tin to the freezer to set. (If you're not a fan of cacao nibs, use shaving of a really good dark chocolate instead, but be sure that it's minimum 70% dark, so as not to add more sweetness).

Once set, slice up and be sure to keep the slices in the fridge or freezer. If frozen, allow to defrost for a few minutes, before serving. Enjoy and happy eating!

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© 2019 created and curated by Nikki Busuttil.