Just popping in with a quick post for you today! Mostly because bedtime snuck up very suddenly, and I need to prioritize sleeeep.
But also raw desserts. Those need to be prioritized as well.
What we have here are some raw lemon bar bites that I whipped up with the leftover dates from last week’s smoothie. I mean, I went through a fair bit of awkwardness to get those dates… don’t want to let them go to waste! These raw lemon bars were the perfect way to put them to use.
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Happy Monday! I often post healthy recipes on Mondays, but I think today deserves some chocolate.
Not only chocolate… chocolate and pecans.
I have a slight pecan obsession. I’m actually surprised I don’t have more pecan recipes on this site. But it’s tiiiime to fix that! And it doesn’t hurt to add to the chocolate archives, either.
Remember the cashew-macadamia nut butter I posted a few weeks ago? Well, it’s probably one of my favorite recipes on this site. It’s a pretty solid rule that anything I can’t stop eating is blog-worthy! And in that post I wrote about the time or two that I’ve tried to make pecan butter… with horrible results. As I was writing that, I was thinking, hmmm, that doesn’t make any sense. There must be a way to fix that. So naturally… this happened.
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Can we talk about recipe fails for a minute?
A few weeks ago I posted my latest recipe fail on Facebook – I was trying to recreate the blueberry vanilla cashew Kind bars that I love (and that you can no longer get at Starbucks – wahhhh!). Unfortunately, I was far from successful.
They looked pretty and tasted delicious, but they just wouldn’t firm up. And when I tried to cut them… well, they didn’t look so pretty anymore.
I had to take a picture because it was so hilarious.
They didn’t stick together at all, and were basically like eating globs of raisins and nuts covered in honey. Not terrible, but not exactly something I could recommend to you all.
But listen, I love those Kind bars, and I am seriously bummed that Starbucks doesn’t sell them anymore! (At least the Starbucks I’ve been to…) So despite failed attempt #1, I decided to bring my food processor to the rescue. And that’s why today we have, not bars, but balls.
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Welcome to this week’s edition of Erica’s Food Addictions. And the food I can’t stop eating this week is… drum roll please…
Maple Vanilla Macadamia Nut Butter.
Succinct? No. Unbelievably cram-it-in-your-face, spoon-it-from-the-food-processor, lick-the-spoon, decadently deliciously amazing? Yes.
(Oh and P.S. it also has cashews. Hence the picture of cashews. But Maple Vanilla Cashew-Macadamia Nut Butter was a little too long of a title, even for me. And “Cashew” was the only part of it I could bear to part with? I don’t know.)
This nut butter is the inevitable result of last week’s carrot butter. While I had my carrots simmering on the stove, I was blending up the macadamia nuts, maple syrup, and vanilla, and sneaking a taste (of course) from the food processor, I thought, Holy crap, this is good. Maybe I should stop right here? But I really wanted to make carrot butter for you, so I forged on, and I wasn’t disappointed with the result. I knew, though, that the macadamia nut butter was something I’d have to revisit. And by revisit, I mean have another excuse to spoon it out of my food processor straight into my mouth.
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I’m glad you were all so intrigued by Monday’s carrot butter recipe! Sarah brought up a good point – that carrots in a sweet recipe aren’t that foreign of a concept after all… just think of carrot cake. Duh! Why didn’t I think of that? So none of you are allowed to be skeptical of carrot butter any more. Carrot cake in vegan dip form! :)
Today, though, we’ve still got some orange in our food, but it’s not cake (or even carrots). It’s a chopped salad with roasted butternut squash! Mmmm.
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