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Hiya Hive foodies. These gluten-free and 100% plant-based pecan pie squares are SO delicious! I am pretty sure they would make a perfect Christmas dessert even your non-vegan table guest will love.

While most of you are getting into the Christmas vibe, I keep forgetting it’s that time of the year. My hubby and I were never big on celebrating Christmas when we lived in Belgium. Though, back home we couldn't escape it at all as my mom is kinda a Christmas freak. When you think you overdid your Christmas decorations, I am sure it's still ok if you would see my parents' house. It drives my dad crazy.

Here in Cambodia, it is easy to forget all about it. Unless you visit an expat bar or restaurant where you might find a Christmas tree or Santa welcoming you at the door or in the garden.

Though we might not be in the same Christmass zone as most of you, we are getting very excited to welcome the new year. I am so looking forward to 2022. Big changes coming up.

Homegrown veggies and the big move to the other side of the world.

Yesterday we spend almost the whole day weeding, preparing veggie raised beds, and sowing tomatoes, eggplant, peppers, and much more. We also added the compost to the raised beds so we can sow our carrots, radishes, rocket lettuce, etc in the coming days. Exciting times coming up… And these squares were the perfect treat after a big day of work in the garden.

The bottle gourds we planted earlier this week are already sprouting 🌱🌱🌱

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What we are growing is nowhere near the amount of veggies we need but it is fun and we are learning so much. Once we have our own land in South America the idea is to try and grow larger amounts to provide us with veg and fruit for the whole year.

I literally can’t wait to move. Until recently we lived in a very peaceful, quiet, beautiful little coastal paradise in Cambodia. Unfortunately, a greedy, non-nature-loving government is destroying all its beauty at a fast rate.

They are destroying mountains to fill up trucks with the mountain soil to raise the land a few meters elsewhere. All trees have to make way for new roads, highrises, resorts, and sadly enough casinos are on their way too.

It is very sad to see what has been happening here the past few months. If it wasn’t for covid we should have left already with a beautiful memory of this little town. We didn’t want to see its destruction.

Luckily we live on the other side of the mountain so our little paradise is still untouched but for how long? Time to wrap up our lives here and move on. Time for a new adventure.

This post is my entry for the CHRISTMAS DELIGHTS Plant-Based Challenge which you can find in the Hive account@plantpoweronhive community.

Although we are constantly forgetting about the Christmas vibe, we are certainly getting ready to welcome a new and exciting year! I think I might add these pecan squares to our New Years’ celebrations. We invited a few friends over for food, fun, dancing, and lots of love. We are not the only ones planning on making a big move and changing our lives.

For the new year's celebrations, however, I am thinking to make it a little more festive by adding a few more things to the plate to make a dessert board... I am thinking pecan pie square, homemade vegan vanilla and choc chip ice cream... and something fruity... not sure what this will be yet! I am working on a kiwi mousse. Recipe coming soon!

🎄 NO-BAKE PECAN CARAMEL PIE SQUARES - THE PERFECT XMAS DELIGHT

Often mistaken for walnuts, pecan nuts are generally less bitter than walnuts. Though they make a very good pair in the crust of this recipe. Pecans have a distinctly sweet and buttery flavor, and a mildly floral, foresty aroma that pairs well with the mild tangy and sharp notes the walnuts bring to this recipe.

Topped with date caramel, chocolate sauce, and roasted pecans… a heavenly snack that didn’t last very long at our home. Nom Nom Nom.

Ingredients (makes 9 squares)

FYI: the box I used to make my squares was 16.5x16.5 cm or 6.5x6.5 inch

For the crust

¾ cup toasted walnuts
¾ cup toasted pecans
1¼ cup pitted dates, soaked
¼ cup cacao powder
¼-½ tsp vanilla extract
1 tbsp extra virgin coconut oil
⅛ tsp Himalayan pink salt

For the caramel layer

1 cup pitted dates, soaked
2 tbsp extra virgin coconut oil
Water as needed
½ tsp vanilla extract
Pinch Himalayan pink salt

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Chocolate sauce

¼ cup cacao powder
¼ cup extra virgin coconut oil

FYI: this makes a little too much. Store leftover in the fridge. Next time you are eating vegan ice cream or pancakes, take it out of the fridge and allow it to liquify so you can use it as a topping. Or just add it all for an extra thick chocolate layer.

Pecan topping

¼ cup roasted pecans, crushed

Directions

Soak all dates for 10 minutes in boiling water. Drain and pat dry. Remove their pits.

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Toast the pecans for the crust and topping and walnuts for the crust separately in a dry pan.

Add all crust ingredients to a blender and process until it all comes together and no big nut or dates pieces are left.

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Line a baking pan or plastic square container (16.5x16.5 cm or 6.5x6.5 inch) with baking paper. Press the crust mixture firmly into the pan or container. Put it in the freezer while making the caramel filling.

To make the caramel filling, add all ingredients with 1-2 tbsp of water to start into a small blender or food processor. Process until smooth. Add more water as needed.

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Pour the filling over the crust in an even layer and pop it back into to freezer while making the chocolate sauce.

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Combine the cacao and coconut oil in a small jar. Stir well until you get a nice and smooth chocolate sauce.

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Pour over the caramel filling and immediately top with the crushed pecans.

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Let set in the freezer for 1 hour before serving. If you don’t eat it straight away you can keep it in the freezer for a tougher consistency. I put mine in the fridge after 1 hour as we like the caramel layer to be creamy and gooey. Cut into squares.