Pecan Pie

As promised, I am finally sharing my healthy pecan pie recipe. As I'm sure you can understand, it needed a few attempts (and taste tests!) before I was happy with the end result.

So here is my favourite version to date... enjoy!

Ingredients:

For the base:

2 cups mixed raw nuts
6 - 8 pitted medjool dates

For the filling and topping:

2 - 3 cups whole pecans, toasted
15 pitted medjool dates, soaked in hot water for 10 minutes and drained (reserve the liquid)
2 tbsp extra virgin coconut oil
1 tsp vanilla extract
1/4 cup maple syrup
Generous pinch of good quality rock salt

1 can coconut cream, refrigerated overnight
3 or 4 drops stevia
1/2 tsp vanilla extract

Method:

 To make the base, process the raw mixed nuts in a food processor till resembling coarse crumbs. With the motor running, add the pitted dates one at a time until the mixture starts to hold together and you can press it into a springform tart pan. Once you have evenly spread the base into the pan (use damp hands), pop the base into the fridge to set.

Take 1 cup of toasted pecans and add to the food processor. To this add the drained dates, the coconut oil, vanilla extract, maple syrup and salt. Process until very smooth - be patient, as this may take a few minutes. Keep scraping down the sides regularly as you go. If the mixture is very thick you can add some of the reserved soak water from the dates. You want a caramel consistency that you can spread on the tart base.

Spread the pecan and date caramel onto the tart base and smooth the top. Decorate with the remaining toasted pecans and return to the fridge for a couple of hours to set.

To make the coconut cream, add the contents (water and all) of the refrigerated tin to a blender. Add the stevia and vanilla and blend till thick and smooth - think whipped cream in consistency.

Serve the pecan pie with lashings of cream and let me know what you think. Hope you like it as much as we do!