egglife wraps are made with cage-free eggs, not flour.
4 Original egglife® wraps
1 cup raw pecans
1 tbsp olive oil
Pinch of salt
8 oz cream cheese, softened
7 oz sweetened condensed milk
2 tbsp molasses
½ tsp vanilla extract
½ tsp nutmeg
½ tsp allspice
½ tsp ground cloves
½ 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 egglife® Original egg white wrap.
Top with ¼ cup of the chopped toasted pecans, and roll it up.
Top wrap with additional pecans and enjoy!
NEW egglife wraps are made with eggs, not flour.
