Have you ever thought about what you’d like your last meal to be? Now, I’m not planning on landing on death row anytime soon (although, morbid as it may be, I find this list fascinating), but I’ve given the last meal question ample consideration. I’d begin with an appetizer of hummus and pita. For my entrée, I struggle to decide between Thai Place’s cashew tofu stir fry (second pic here) and Touch of Asia’s dal makhani (right smack in the middle of this entry). Dessert, without a doubt, would be pecan pie.
I don’t know what it is about pecan pie that sings to my heart so, but I don’t believe there’s anything more luscious than the syrupy symphony of sweetness that is pecan pie filling, knitted to the fragrant crunch of fresh pecans and married to a delicate, melt-in-your-mouth crust. Somebody get me a fan. Ahem. Anyway. This recipe comes courtesy of the legendary Ani Phyo, and the words “pecan pie” instantly landed it on my must-make list. Plus, it’s not only raw, but outrageously easy, so there was no excuse not to give it a try.
Per cookie: 124 calories, 7.9g fat (.5g sat), 14.8g carbs, 2g fiber, 1.4g protein
- 1 cup pecan halves
- 1 tsp ground cinnamon
- 1 tsp lemon juice
- 1 cup dates, pitted
- Unsweetened flaked coconut, optional
- Combine the pecans, cinnamon, and lemon juice in the bowl of a food processor.
- Pulse until the nuts are finely chopped. Add the dates...
- ...and pulse to form a mixture that can stay pressed together. The smell of the pulverized pecans is heavenly.
- Line a baking sheet with parchment or wax paper. Divide the mixture into 10 equal portions and roll into balls. If desired, roll in unsweetened coconut.
- Flatten each to form a round cookie (I used the bottom of a glass, misted with cooking spray, to help). Place on the lined baking sheet.
- (The four at the bottom I rolled in coconut.) Refrigerate (or freeze) the cookies to firm them up.
- Keep refrigerated to store.
It’s remarkable that with so few ingredients, these do taste rather pecan pie-like. It’s not a dead ringer, of course, but the essence is there. The cookies are a little oily, quite chewy, and super-nutty. Until I can perfect a vegan pecan pie, these are a suitable swap to quell the craving.