[.feature]4[.feature] original egglife® wraps
[.feature]1[.feature] cup raw pecans
[.feature]1[.feature] tbsp olive oil
pinch of salt
[.feature]8[.feature] oz cream cheese, softened
[.feature]7[.feature] oz sweetened condensed milk
[.feature]2[.feature] tbsp molasses
[.feature]½[.feature] tsp vanilla extract
[.feature]½[.feature] tsp nutmeg
[.feature]½[.feature] tsp allspice
[.feature]½[.feature] tsp ground cloves
[.feature]½[.feature] tsp ginger
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Toss the pecans with olive oil and a generous pinch of sea salt.
Arrange pecans on the lined baking sheet, place in oven and cook until lightly toasted, 7-10 minutes. Allow to cool, then chop the pecans and set aside.
While pecans are baking/cooling, place the cream cheese, condensed milk, molasses, vanilla and all of the spices in a food processor and process until smooth and well mixed, scraping down sides as necessary.
Place in refrigerator for 20 minutes until set.
To assemble the dessert, place a quarter of the cream cheese mixture on an original egglife wrap.
Top with ¼ cup of the chopped toasted pecans, and roll it up.
Top wrap with additional pecans and enjoy!
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