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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix the almond flour, maple syrup, water, and sea salt until it becomes a dough, adding the water gradually just until it comes together.
Spread the dough evenly onto a baking tray.
Add the pecans, roughly chopped and lightly toasted.
Add bicarbonate soda to the pitted Medjool dates, cover and set aside.
Blend the dates and add the full-fat cream cheese.
Bake for 45 minutes at 170 degrees Celsius.
Let it sit in the fridge for a couple of hours.
Slice and drizzle maple syrup on top.
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Use 3 to 4 tbsp maple syrup in the base.
Add the 2-3 tbsp water gradually, just until the dough comes together.
Can I use a different type of flour for the base?
Yes, you can try using other nut flours, but it may alter the texture and flavor.
How long should I chill the dessert?
Chill it for at least a couple of hours to enhance the flavors and texture.
Can I substitute the cream cheese?
You can try using a dairy-free cream cheese alternative if needed.
Is it necessary to toast the pecans?
Toasting the pecans enhances their flavor, but it's optional.
What can I use instead of maple syrup?
You can use honey or agave syrup as a substitute for maple syrup.
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