Pecan pie: an evocative autumnal treat.
This version is raw, vegan and refined sugar free. I made this for a bring and share lunch and was astounded and delighted to see it devoured by many people there, even with decadent dairy and sugar filled desserts on offer too… I love the stickiness of the centre topped with the crunch of the pecans. Pour on a cool finishing touch of coconut cream and it puts it into dessert heaven for me!
The base for the pie is from Ani Phyo’s recipe book ‘Ani’s Raw Food Desserts’ where she uses it as the base for her strawberry cheesecake (a recipe I adore and ate a lot before discovering that I can no longer eat cashew nuts!).
Servings |
|
Ingredients
Base
- 1 cup ground almonds
- 1/4 tsp salt
- 1/2 cup dates
Filling
- 1 1/4 cups dates
- 1/4 cup extra virgin coconut oil
- 1 tsp pure vanilla powder
- 1 tsp cinnamon
- 1 170g jar almond butter
- 1/8 tsp salt
- 1 tbsp coconut sugar optional
- pecan nuts to decorate
Ingredients
Base
Filling
|
|
Instructions
Making the base
- Blitz the almonds and salt and sprinkle a little into your pie dish (I use a loose-bottomed cake tin so that it can be lifted out and keeps its shape well.
- Add the dates to the remaining mixture and blitz again until the dates are very small and the texture is crumbly but sticky.
- Sprinkle all of the mixture into the pie dish and press into the base and up the sides so that it sticks together.
- Chill this in the fridge while making the filling.
Filling
- Place all of the ingredients except for the pecans into a food processor and blend until well combined.
- Spoon this all into the base and smooth over.
- Decorate with pecans - any design you like!
This is one amazing pie. I love it. And I’m not even on a restricted diet.