Do you believe in signs? I do. Well, sometimes. Actually, I only believe in them when it’s convenient, to be quite honest. Like, when someone gives you a beautiful bottle of delicious bourbon, a couple weeks before Thanksgiving.
Any normal person would most likely save it to share with their guests. Food geeks such as ourselves? Immediately see it as a sign.
Let’s see… Bourbon… Thanksgiving… This has dessert written all over, does it not??
Last year we slam dunked it with a super decadent, super nutty vegan Maple Bourbon Pecan Pie . That pecan/maple/bourbon combo is just out of this world, so we HAD TO use it again, somehow. This year however, we’re doing it in a slighter easier/smarter/budget friendlier way: with a super simple bourbon spiked pecan cream and store bought crescent rolls. Quick (you can prepare the filling ahead of time), easy (all you need is a food processor and an oven) and most importantly, you won’t have to sell your left kidney to afford those pecans.
Just a warning though: you may wanna have a few extra tubes of rolls in hand, because they will be devoured the second they come out of the oven 🙂
- 8 pitted dates
- 1/2 cup raw pecans
- 1/3 cup raw cashews
- 3 tbsp maple syrup
- 3 tbsp unsweetened non dairy milk
- 1 tsp pure vanilla extract
- 1/2 tbsp bourbon (or to taste)
- 2 tubes vegan crescent rolls (such as Trader Joe’s brand or Immaculate Baking Co)
- Combine dates, pecans and cashews in a bowl. Add warm water (enough to cover) and let soak for 30 minutes
- Preheat oven to 375F. Line a large baking sheet with parchment paper
- Discard the soaking water and transfer nuts and dates to a food processor. Add maple syrup, milk, vanilla and bourbon and pulse until creamy ( make sure to occasionally scrape the sides and bottom with a spatula )
- Unroll the dough and separate the precut triangles. Place about a tablespoon of filling towards the center and roll it to form a crescent roll
- Transfer to the lined baking sheet and bake for 18-20 minutes until golden brown. Best if served warm!