I’m a complete nut freak, plus I’ll never say no to a sweet treat, which is why I couldn’t say no when this healthier pecan caramels recipe came across my desk. Who can ever resist anything pecan?
Today also happens to be Pecan Cookie Day – which is apparently a thing. While I can’t quite pass these pecan caramels off as a cookie, they are very close. They are shaped like a cookie and are definitely just as satisfying as a cookie. So pecan caramels seem like a nice way to celebrate such an auspicious day.
It’s best to eat these pecan caramels as soon as they are thawed as they will very quickly turn too oozy if there’s any kind of heat in the day. Right now, there is plenty of September heat where I live. So, keep them in the freezer until you’re ready to enjoy them, then serve and devour.
They make a really nice treat mid-afternoon with a cuppa. They melt in your mouth so beautifully. Which makes any treat an instant hit in my book.
Better yet, get the kids to make a batch of pecan caramels during the school hols for an after-dinner treat. They are sugar-free, vegan, and gluten free yet still taste the biz.
More yummy school hol bakes:
- These are the BEST peanut butter biscuits
- Wholesome pumpkin rock cakes for happy snacking
- Festive blossoms cupcakes
Healthyish pecan caramels
Makes 12 cookies
Takes 15 mins plus freezing time
1 cup raw pecans
100g sugar free dark chocolate
⅓ cup cashew butter (raw or roasted)
⅓ cup Lakanto Golden Malt Syrup, or Lakanto Monkfruit Sweetener (see Notes)
2 tsp pure vanilla extract
½ tsp flaky sea salt
Find a baking sheet or tray that will fit in your freezer, then line it with baking paper.
In a medium sized bowl, stir together the cashew butter, malt syrup or sweetener, vanilla and flaky salt until thoroughly combined.
Scoop a teaspoon of the caramel onto the lined baking sheet, using another spoon to help remove it – this stuff is sticky!
Press a whole pecan on one side of the caramel blob, then add two halves to the sides. Repeat until you’ve used all the caramel. Place in the freezer for at least one hour, and up to 24 hours.
Once the caramels have chilled, melt the chocolate.
Remove the caramels from the freezer and drizzle chocolate over them, using a piping bag or spoon.
Place the cookies back in the freezer until set, then transfer them to an airtight container and store in the freezer or fridge until ready to serve.
Notes
Lakanto Monkfruit Sweetener won the 2021 Product of The Year award as a consumer favourite, but you can substitute the malt syrup or sweetener of your choice.