Base (aka crust):

¾ cup of Pecans (soaked overnight and drained)

¾ cup of pitted Dates

2 Tbsp raw cacao powder

1 tsp water (optional)

Filling:

2 cups Raw natural Cashews (soaked overnight and drained)

1 cup pitted dates

3 Tbsp coconut oil

1 tsp vanilla extract

2 cups diced fresh Bosc Pears

Toppings:

1 Bosc Pear (sliced thin with a mandoline)

2 Tbsp Coconut Nectar

2 tsp Cinnamon powder

2 Tbsp

Dehydrated Pears

Slice 2 medium Bosc Pears using the thinnest setting on a mandoline. Set half of the slices on a rack that has plenty of ventilation but small enough gaps where the pears will not fall through. Place in oven at the lowest setting possible, with the door propped open for 10 hrs.

In a small container that has a lid, pour in the coconut nectar, cinnamon, and water and mix. Then layer in the un-dehydrated sliced pears into the mixture, making sure each slice gets coated. Let the pears sit in the mixture overnight.

Soak 2 cups of raw unsalted cashews in water overnight, Soak ¾ cups raw pecans in water overnight. Drain before blending.

In a high-speed blender, blend all the filling ingredients, starting on the lowest setting and slowly working your way to a higher setting. Use a spatula to help the mixture move along. Blend until very finely smooth.

In a high-speed blender, blend all the crust ingredients (minus the water), using the lowest setting. Blend until the pecans are chopped up but not all the way blended. Use a spatula to help the mixture move along, add small amounts of water if needed.

Place cupcake liners in molds and add in about 1 tbsp or more of the filling mixture in. Pat down with our hands to create the crust about ¼ of the mold. Pour in cashew filling and even out the top. Refrigerate overnight.

Before serving, layer in the marinated pears on top, garnish with a dehydrated pear and sprinkle some coconut nectar to finish.