A Pecan Pie With A Difference
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 tsp ground cinnamon
- for the caramel:
- 350 g dates soaked
- 60 g almond butter (i make mine in my blender)
- 30 g melted coconut oil (i use coconut merchant)
- 2 tsp good quality sugar free vanilla extract or powder
- sea salt of rock salt to taste
- for the base:
- 200 g pecan nuts (toasted)
- 40 g coconut oil plus a pinch of salt or 50g salted goa melted
- 20 g runny honey (maple syrup if you're not on the scd
- Carbohydrate 2.09534 g
- Cholesterol 0 mg
- Fat 0.03224 g
- Fiber 1.38059996032715 g
- Protein 0.10374 g
- Saturated Fat 0.00897 g
- Serving Size 1 1 recipe (703g)
- Sodium 0.26 mg
- Sugar 0.714740039672852 g
- Trans Fat 0.015106 g
- Calories 6 calories
To make the base toast the pecans in a dry frying pan until just turning colour and smelling deliciousPlace the pecans in a small food processor or chopper along with the melted oil or butter, runny honey and cinnamonBlend until the pecans are finely chopped and sticking togetherPress the mixture into your desired dish and place in the freezer to set (or fridge if you have longer) for around 45 minutes.Meanwhile make the topping.Soak the dates in boiling water for around 30 minutesOnce soaked, drain and add to a blender with the topping ingredients. Add a little water and blend until smooth. You want the mixture to be like a thick caramel so adjust the amount of water accordinglySpread the caramel sauce onto the base, decorate with pecans and serve with your choice of topping...vanilla cashew cream, whipped coconut milk, dairy-free ice cream or dairy cream or ice cream
