Ingredients
- 1 Toasted Pecan Butter:
- 1/2 cup raw pecans
- 1 tablespoon brown sugar
- 1 tablespoon pure maple syrup
- 1 cup salted butter, softened
- 1 Creamy Peanut Butter Sauce:
- 1/4 vanilla bean Greek yogurt
- 3 tablespoons creamy natural peanut butter
- 1-2 tablespoons of milk
- 1 Lemon Glaze:
- 1/4 cup freshly squeeze lemon juice
- 1 tablespoon lemon zest
- 1 cup natural powdered sugar
- 1 Blueberry Compote:
- 2 cups frozen blueberries
- 2 tablespoons water
- 3 tablespoons sugar
- 2 tablespoons fresh squeezed lemon juice
Recipe by Nastassia of Let Me Eat Cake.
Preparation
- Heat oven to 325. Place pecans on a lined baking sheet and bake in the oven for 10-15 minutes until fragrant and slightly darkened.
- Remove from oven and allow to cool.
- When the pecans are cooled, chop pecans.
- Mix brown sugar and maple syrup together until brown sugar is dissolved.
- Mix together chopped pecans, brown sugar maple syrup mixture and softened butter.
- Mix yogurt and peanut butter together until smooth.
- One tablespoon at a time, add milk to yogurt peanut butter mixture until you get your desired consistency. Should be easy to spread or pour over waffles.
- Place powdered sugar in a mixing bowl. Slowly incorporate lemon juice a tablespoon at a time, mixing until smooth.
- Add as much lemon juice to get powdered sugar to a nice thick, but pourable consistency.
- Add in lemon zest and mix to incorporate.
- In a medium saucepan over medium heat, combine blueberries, water, sugar and lemon juice.
- Cook over medium heat for 10 minutes.
- Add remaining blueberries and continue cooking, stirring frequently for another 5 minutes.
- When blueberry sauce is thick enough to coat the back of a spoon you are done.
- Serve warm.
- Enjoy!
