Pecandy

Heat 1 cup pecan pieces; ½ cup ground almonds; ¼ cup coconut flakes; 2 tablespoons butter, coconut oil, or pure cocoa butter; and ¼ teaspoon salt until very lightly toasted. Add ¼ cup honey and continue heating until simmering. Remove from heat. Add ¼ cup ground sesame seeds or tahini. Flatten and spread in pan or dish and cut into squares.

Options: Heat cocoa bits with butter and pecans for a chocolate cookie; toast shredded coconut before adding butter and pecans to have a crunchy coconut taste; stir in chopped dates; vary the type of nuts (walnuts, pistachios, hazelnuts).

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