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5.3 oz date paste (or processed pitted dates)
3 1⁄2 pecans
3 very ripe bananas
2 tbsp ground flax seeds
1⁄2 cup oat-based yogurt
1⁄4 cup oat milk
2 tbsp date syrup
1⁄4 cup coconut oil, melted (+ more for greasing pan)
1⁄2 cup unrefined coconut sugar
3⁄4 cup almond flour
3⁄4 cup oat flour
1 cup buckwheat flour
1⁄2 tsp salt
1⁄2 tsp vanilla bean powder
1 tsp ground cinnamon
1⁄2 tsp baking powder
1 tsp baking soda
Roll the date paste into chickpea-sized balls and place in freezer. If your paste is too soft to roll, chill in the fridge first. Mix wet ingredients in a blender until smooth and place in a bowl.
Combine dry ingredients well and add to the wet ingredients while stirring. You should have a thick batter.
Roughly chop half of the pecans and add to the batter. Remove date balls from freezer, save 10 for topping and add the rest to the batter.
Grease a loaf pan and pour in the batter. Top with remaining pecans and date balls.
Bake at 350°F for 45-50 minutes; it’s done when a toothpick comes out clean. Let cool before slicing.