Pecan Pie

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Well.. Thanksgiving has come and gone. Does getting older become more and more difficult for anyone else? I feel like I wake up and weeks have gone by. Anywho, enough about that. Let’s get down to pie business.

This pie was dang amazing. Seriously. I don’t even care if I was the only one on Thanksgiving that thought so… I’ve had the rest all to myself.

My mom put me in charge of the healthy dessert and it honestly took me a while to come up with this. I knew I wanted to stear clear of pumpkin pie, and I had never attempted pecan pie back in the days when I could stomach pounds of butter and sugar, so this is where I landed. It’s raw, minus the crust, but free of most anything you would normally see on a table during the holidays. Soo… you’re welcome digestive systems!

What’s your favorite holiday dessert?


    For the crust:

    • 2 cups almond flour
    • 1/2 tsp sea salt
    • 1/2 tsp baking soda
    • 1/2 tsp cinnamon
    • 1/4 cup unrefined coconut oil, melted
    • 2 T honey
    • 1 egg, room temperature

    For the filling:

    • 1 1/4 cup dates, soaked for one hour with soaking water reserved
    • 1/2 cup pecans
    • 1/4 cup unrefined coconut oil, melted
    • 2 tsp vanilla
    • 1 tsp cinnamon
    • 1/4 tsp nutmeg
    • pinch of sea salt

Preheat the oven to 350.

In a mixing bowl, combine all of the dry ingredients for the crust. In a separate bowl, combine the wet ingredients.
Mix all ingredients together and pour into a glass pie pan.
Smooth with your fingers to evenly distribute over the pan.
Bake for 10-15 minutes, poking holes in the bottom halfway through cooking, until the crust is slightly golden brown.

For the filling, blend the dates and pecans slowly adding the soaking water to keep it creamy. I used about 1/4 cup.
Add the rest of the ingredients and blend until very smooth.

Once the crust has cooled, pour in the filling and top with pecans.
Chill in the refrigerator for 4 hours and serve with coconut cream.

You won’t want to share!

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