Gluten-Free, Refined Sugar-Free Pecan Cups
Hi guys! Let me know what you think of the new site! And how about our new ad for Flipbox? It was created and produced by Muskrat Content, an LA-based production company. Thank you to them for capturing the true heart and soul of Our Flip Side Life & FlipBox! Check out our new video below.
And while I’m giving credit where credit is due, I wanted to give Nathaniel Allen from The Proud Path a huge thank you for taking my vision to life to the next level!
Credits & Follow Now!
We are celebrating the launch of the new site and our first commercial with bubbles and these delicious Pecan Cups!
1 1/4 cup gluten-free graham crackers (or 1 sleeve gluten-free graham crackers)
1/4 cup coconut oil
1/4 tsp cinnamon
2 cups toasted pecans, coarsely chopped
1 1/2 cup coconut palm sugar
1 tbsp water
3 tbsp coconut oil
1/2 cup dairy-free chocolate chips
1 tsp vanilla extract
3 eggs, room temperature
1/4 tsp sea salt
Crust: Preheat oven to 350 degrees. Line a standard muffin tin with 12 paper liners and spray with cooking spray. Add graham crackers to a food processor and pulse until you achieve a fine meal. Add 1/4 cup coconut oil and pulse to combine. Using a spoon distribute among muffin tins and press down using a spice jar. Bake 7-10min or until golden brown. Remove from oven and let cool.
Filling: In a small saucepan over medium heat add the coconut palm sugar, water, and melt (be patient it takes a few mins). Once the sugar has melted and starts to bubble, add the rest of coconut oil, chocolate chips, vanilla, and salt. Stir using a whisk until all the ingredients are combined. Transfer the mixture to a bowl and let cool, 1-2 min. Add the eggs and mix using an electric mixer, then fold in the toasted pecans using a spatula. Pour the filling evenly into muffin tins and top with extra pecans (optional). Bake 25-30min or until center is mostly set. Remove from the oven and let cool completely before serving. Enjoy!
Karla A Salinari
Wife, mother, creator of OurFlipSideLife