How NOT to make a pecan pie

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Anyone can make a dish taste great using butter and sugar, but the REAL challenge is recreating a favourite into….
1. A dish that is wholesome and healthy and 
2. A dish that tastes great and leaves you feeling even better!
I had all but banished this post to the back burner, but thought hay, I’m sure there is a blog post in this, even if it is at my expense of unfortunate occurrences that lead this to be a disaster!!
This raw pecan pie has no sugar (except for naturally occurring in fruit) or gluten but it is full of antioxidant rich pecans and walnuts.
What you will need is a food processor that works..(mine carked it halfway through, which led me to my blender who’s blade detached leaving me to resort to my bamix…)
Anyways, with the correct equipment this is how it is done…
Crust Ingredients:
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+ 2½ cups dates

+ 1 cup finely ground coconut flakes

+ 1½ cups walnuts, soaked in water for 4 hours


Pit the dates yourself by extracting each pit and discarding it. Add the dates, coconut flakes, and walnuts to a food processor and blend on high until thoroughly mixed. Press the mixture into the bottom and sides of a 9-inch round pie plate. Set the pie plate to the side.

Filling Ingredients:

+ 2/3 cup water

+ 1 cup raw pecans, soaked in water for about 15 minutes, plus extra to garnish

+ 1 cup sultanas

+ 1 Tbsp vanilla extract

+ 1 tsp nutmeg

+ 1/3 cup maple syrup

Mix all ingredients together in a blender until smooth. Pour the filling into the pie shell and garnish with raw pecans. Chill the pie in the freezer overnight, or for at least 5 hours before serving. Slice it up, serve, and enjoy!

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So there you have it, it does taste great which ever way you make it…

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