One of my Mums favourite treats is pecan pie, and as I recently got given a ridiculous amount 0f chopped pecans I couldn’t resist the chance to try and make a healthy version. A dull Saturday afternoon presented the perfect opportunity to experiment, and I am pretty pleased with the result. The dairy free and refined sugar free pies are the perfect clean treat to enjoy at the weekend!
The crust is light and cinnamonny, whilst the filling is a super creamy, sweet caramel with crunchy pecan pieces. They truly are an autumn indulgence that are delicious and won’t make you feel tired and bloated after eating. Make a batch ahead of time and keep in the fridge to snack on during the week. They are really easy to make and don’t require many ‘special’ ingredients. Anyway, lets skip right to the recipe, because they are too good to wait around for!!
For the crust –
- 1 cup Spelt Flour
- 1 1/2 cups Ground Almonds
- 2 tbsp Date Nectar
- 1/2 Coconut Oil
- 2 tsp Cinnamon
- 1 tsp Vanilla
- Pinch of Salt
For the pecan caramel filling –
- 2 cups Dates – That have been soaked in boiling water for 20 mins
- 1 cup Chopped Pecans + extra for sprinkling on top
- 1 tbsp Coconut Oil
- Pinch of Salt
- Preheat the oven to 150 degrees
- Put all of the ingredients for the crust in a food processor and blend until the mixture clumps together and is all combined.
- Press the mix into pre-greased mini pie tins. (you can also use a loaf tin for a pecan pie slice, or a large pie tin.)
- Bake in the oven for 12-15 mins or until golden brown.
- Whilst the pie crust is cooling, place all the caramel ingredients, apart from the pecans, in the food processor and blend until smooth and it resembles a caramel consistency.
- It may help to add some of the water that the dates were soaked in, I used about 6tbsp.
- Stir in the pecans, leaving some for the top.
- Spoon the caramel filling into the crust and sprinkle some chopped pecans on top.
- Chill in the fridge for around 10 mins before digging in!!
- Store in the fridge in an airtight container.
NB. Any excess caramel can be stored in the fridge for up to a week.
Hope you enjoy these, and as ever comment below or tag me on Instagram if you like my recipes!