Ingredients
-
3 cups coarsely chopped unsalted Pecans
-
¼ cup chopped pitted Medjool Dates
-
¾ cup pure tupelo Honey
-
¾ cup chopped unsweetened Pineapple
-
1½ cups diced unsweetened Peach
-
1 cup fresh pitted Cherries
-
1 cup sliced Banana
-
¼ cup Lemon Juice
-
¾ cup unsweetened deseeded Orange
-
1 cup unsweetened flaked Coconut
Directions
Steps
|
1
Done
|
Preheat oven to 350 degrees. |
|
2
Done
|
In a large mixing bowl combine pecans, dates, & ¾ cup of honey; mix well. |
|
3
Done
|
Place onto a greased cookie sheet; bake for 15 minutes or until the nuts are light brown in color. |
|
4
Done
|
Remove from the oven and allow to cool to room temperature; set aside. Combine the remaining ingredients in a large mixing bowl. |
|
5
Done
|
Spread the ambrosia in a decorative serving dish such as a shallow casserole. |
|
6
Done
|
Top with the pecan-date topping and serve chilled or at room temperature. |
|
7
Done
|
Serve over your favorite vegan ice cream. |
