this salted caramel chocolate pecan pie rice cake sandwich is gluten free, dairy free, and refined sugar free, and perfect for the holidays!
caramel ingredients
•1 tbsp cashew butter (or other nut/seed butter, if preferred)
•1 tbsp pure maple syrup or raw honey
•1/2 tsp pure vanilla extract
•1/8 tsp salt (if using unsalted cashew butter)
other ingredients
•2 tbsp chopped pecans
•2 rice cakes (i like square rice cake thins)
•1.5oz (1/4 cup) dark chocolate (i use dairy free and refined sugar free)
•1 tsp coconut oil (optional, but recommended)
•flakey sea salt (optional, but recommend)
instructions
1. mix together the caramel in a small dish then add in 2 tbsp chopped pecans.
2. spread the pecan caramel on two rice cakes and press them together to create 1 giant rice cake sandwich (or simply top each one with a plain rice cake to make 2 thinner rice cake sandwiches).
3. next, melt your chocolate. i like to add 1 tsp coconut oil to the chocolate to help it melt smoothly and to thin it out.
4. coat the rice cake sandwich with melted chocolate then place on a small plate or tray lined with parchment paper. sprinkle with sea salt and chopped pecans.
5. place in the fridge until the chocolate hardens, or for at least 30 minutes, then dig in and enjoy!
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