Sweet Chili Crisp

1/2 cup caramelized pecans, finely chopped
1/2 cup toasted buckwheat (recipe below)
2 medjool dates, pitted + finely chopped
1 cup Brightland Ardor oil
1/2 tsp Maldon salt
Vanilla ice cream, for serving

In a medium bowl, combine first three ingredients, then mix in Ardor. Drizzle a hefty spoonful on top of ice cream, and finish with a few flakes of salt.

Toasted Buckwheat:

1/2 cup buckwheat
1 tbsp unsalted butter

In a small pan melt the butter, then add the buckwheat. Cook on medium-low heat until the buckwheat is golden brown and crispy, about 7-10minutes. Set aside on a paper towel lined plate and let cool.