1-1/2 cups broken pecan pieces, toasted 1 cup sugar free, gluten free low carb vanilla cookie crumbs (Recipe follows, grind cookies in food processor to form crumbs.) 2/3 cup granulated erythritol (I used this brand) 1/4 tsp. unrefined sea salt or less, to taste (I used this brand) 1/4 tsp. ground nutmeg 1/4 cup rum or 1/4 cup water plus 1 teaspoon rum flavoring or almond extract 2 tbsp. maple flavored low carb syrup such as Lankanto brand or coconut nectar 2 tbsp. almond butter Or tahini or sunflower seed butter (I used this brand) 1 tsp. vanilla extract 7 oz. stevia/erythritol sweetened chocolate chips or 85% dark chocolate, broken Coarse Sea Salt, optional
Vanilla Cookies 1 cup scooped almond flour (115gm) Or sesame seed flour or sunflower seed meal 1/8 tsp. unrefined sea salt (I used this brand) stevia equivalent to 2 tbsp. sugar Or other zero carb. sweetener 3 tbsp. softened coconut oil or 2 tablespoons palm shortening 2 tbsp. aquafaba (liquid from canned garbanzo beans) or other vegan egg substitute like flax "egg" (egg white may also be used) 1/2 tsp. vanilla extract
1. Combine pecans, cookie crumbs, erythritol, salt and nutmeg in a food processor, pulse to combine but not until nuts are finely ground. Add rum, maple flavored syrup, almond butter, and vanilla. Pulse until mixture sticks together, adding water one tablespoon at a time if mixture doesn't stick together. It should not be sticky/wet though.
2. Roll tablespoon amounts in hands to form balls. Place balls on cookie sheet lined with parchment paper. Place cookie sheet in the freezer for 2 hrs. Melt chocolate in a double boiler or microwave per directions on package. 8. Dip frozen balls into chocolate; placing on the parchment paper lined cookie sheet. Sprinkle a few grains of coarse sea salt on each before the chocolate sets, if desired. Chill.
3. Vanilla Cookie Directions: Combine almond flour, salt, and baking soda in a food processor. Add coconut oil or shortening, erythritol and stevia, aquafaba or egg white, and vanilla until dough forms Scoop dough one level tablespoon at a time onto a parchment lined baking sheet Press balls of dough down so they are very flat, (I used plastic wrap and a glass to press them down) Bake at 350° for 10-12 minutes. Cool for 15 minutes (do not handle prior or cookies will break) Makes 12 cookies
4. Notes: You can substitute your favorite vanilla cookie for the recipe used here, but nutritional analysis will be different. Check ingredient statement on chocolate chips for allergens. Lily's brand uses shared equipment at the time of this posting. You can substitute a combination of seeds like hemp and pumpkin for the pecans and sesame flour or sunflower seed meal if you have nut sensitivity.
Nutrition Facts Serving size: 1/28 of a recipe (1 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. coconut nectar, stevia sweetened chocolate chips and egg white was used in the nutrition data. The erythritol was not calculated in the nutritional information since it doesn't affect blood sugar.
Amount Per Serving Calories 122
% Daily Value Total Fat 10g 16% Saturated Fat 3g 15% Cholesterol 0mg 0% Sodium 16mg <1% Potassium 35mg <1% Total Carbohydrates 11g 4% Fiber 2g 8% Sugar 1g Protein 2g 5%