I really like that this pecan spread is as healthy as possible, with no dairy products and no added sugar, the spread being naturally sweetened with dates only.
I have sweet memories around this pecan spread and they are strongly connected to the US. I actually first tried pecan spread in Chicago when visiting my boyfriend David (actually my fiancé!) right after he moved there.
While entering the flat, I remember that I first saw the breathtaking view over Chicago’s skyscrapers. The flat was also very cozy and surprisingly very similar to our apartment in Stockholm in its layout; maybe it explains why I almost felt home immediately. A second home after our home in Stockholm. Yes, life could be worse!
The following morning, David wanted to surprise me with a good breakfast, with organic products he had found on a local market, not far from Chicago. Among all these good things, I remember the scrumptious pumpkin spice granola, some delicious bagels AND a wonderful pecan spread, that really amazed my taste buds. For the little story, as the moving in was recent, the flat was still quite empty and David didn’t recieve his table yet, so we sat on the sofa and used chairs instead of coffee table to enjoy our breakfast. Very uncomfortable indeed, but I keep very good memories of this sunny morning around our breakfast
As I’m obsessed with recipes of the food I taste and love, I immediately checked the list of ingredients behind the pecan spread jar and found it quite simple in the end, with natural ingredients only and no added sugar. I usually make spread from hazelnuts or almonds (see my chocolate hazelnut spread “Newtella), but never tried with pecans before. It’s hard to describe pecan taste, just imagine eating a sweet pecan pie (go check my best American pecan pie), with a pinch of cinnamon.
Pecans are actually a rich source of energy, but they contain health benefiting nutrients, mineral, antioxidants and vitamins that are essential for wellness. The nuts are actually rich in monounsaturated fat (the healthy fat) and are an excellent source of phenolic antioxidants.
There are many possibilities to enjoy this pecan spread. You can spread it generously onto a slice of bread, or simply add one or two tablespoons to your smoothie instead of other nut butter (to try in my vegan carob smoothie bowl or in my raw chocolate almond smoothie instead of almond butter for instance). You can even replace nut butter with this pecan spread in your energy balls (like in my healthy no bake energy bites instead of peanut butter). Or just dig your spoon into the jar, as I often do!
- ¼ cup (40g) cashews
- ¼ cup (40g) almonds
- ½ cup (75g) pitted dates
- 1 cup (150g) pecan nuts
- ¼ cup (60 ml) vegetal oil neutral in taste (rapeseed, sunflower oil...)
- 1½ Tablespoons cocoa powder, unsweetened
- ½ teaspoon ground cinnamon
- ¼ cup (60ml) water, to adjust
- Soak cashews and almonds in separate shallow dishes for at least 4 hours (or overnight). If you don't use fresh dates, soak them as well in a third separate dish.
- Mix all the ingredients in a food processor until you get a smooth texture. Add more water if needed.
- Pour the pecan paste into a glass jar and store in the refrigerator. Spread on a toast and enjoy!