An easy fall dessert that’s quick to make! Our flaky phyllo shells are filled with an irresistible sweet pecan blend. Recipe by Ciarra from Peanut Butter Plus Chocolate blog.
- 1/2 cup coconut sugar
- 1 1/2 tablespoons unsweetened almond milk
- 1/2 tablespoons molasses
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 1/3 cup pecans, chopped
- 1 package (15 count) Athens® Graham Cracker Flavor Phyllo Shells (or Chocolate Flavor Phyllo Shells or Traditional Phyllo Shells)
Preheat oven to 350°F. Line a cookie sheet with the phyllo shells.
In a small saucepan, bring the coconut sugar, milk, molasses, vanilla and salt to a boil while stirring continuously (about 2-3 minutes). At this point, the mixture should start to get very thick. Stir in the chopped pecans.
Distribute the filling between the phyllo shells and bake for 6-8 minutes. Remove and let cool before serving with whipped cream if desired.