Raw Pecan Pie

The first #raw thing I’ve ever made. I am not a model of health. 😛 But I must say it’s nice making a tart that’s healthy enough to eat for breakfast. With caramel made from pulsed dates, a coconut flour and nut base full of protein and the whole thing full of loads of healthy fats, immense amounts of fibre and zero refined sugar, this is a keeper.

THE STATS

Approximate cost to buy everything: $15

Will serve: 10-12 people

Time taken: 15 minutes, plus 30 minutes setting time

The protein, iron and calcium I’m not getting from meat? Weirdly enough, a serve of all three 👌

Ingredients:

Base

1/2 cup pecans
1/2 cup oats
3/4 cup coconut flour
125ml coconut oil, melted

Caramel Filling

450g fresh dates
4 tbsp water (swap with plant milk for added creaminess)
1 tsp raw cacao powder
1/2 tsp ground cinnamon

Topping

100g whole pecans

Method

Grease a 30cm springform tart tin. Blitz base ingredients in a food processor and pat into the base and sides of tin. Refrigerate for several minutes to set coconut oil.

Wipe out the food processor and add the filling ingredients. Blitz these until very smooth and creamy. Spread inside tart, then top with pecans.

Let set in the fridge for half an hour then serve.

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