When I shared my carrot juice waffles, there was just as much interest in what was on the waffles.
This saucy goodness was born while coming up with photography ideas for the waffle. Pecans would make a complimentary topping for added crunch, but what to use in place of syrup? A warm spicy sweet blanket of pecan butter. In sauce form. Which now gets used on everything from fresh from the oven muffins to cool scoops of ice cream.
The first time I made this, I added maple syrup. It was delicious. The second (and third, fourth…) time, I omitted it and was happy with the subtle sweetness.
sweet chai pecan butter sauce
gluten free, vegan, amazing
makes ~2 1/2 cups, minus tasting spoonfuls
2 cups raw pecans
3 tablespoons chai concentrate (Richi Tea)
3 tablespoons – 1/2 cup almond milk*
2 tablespoons maple syrup (optional)
In food processor, blend pecans until crumbly. Add chai concentrate, 3 tablespoons milk, sweetener if using. Continue to blend until smooth, adding milk to reach desired consistency.
*depending on consistency desired, use more milk for a pourable sauce, less for a nut butter.
This holiday weekend, as we take time to honor those who serve this country, I am in awe at what that actually means. I am incredibly thankful for and have great admiration for each and every brave man and woman who has served, and is serving.
Have a great weekend.