Clean Eating Pecan Pie

by Sherri on June 21, 2014 · 31 commentsThis post may contain an affiliate link. Read my Disclosure Policy here

Clean Eating Pecan Pie

I’m from the South and holiday get-together’s were never without a Pecan Pie present.  I absolutely could not wait to dig in when I saw it.   And I loved every minute of devouring all that corn syrup and sugar.

But now that I have been eating more clean, I hesitate when I see one.  It’s sad.  Really sad I’m telling you.  I won’t say that I have gone without completely but the little fork full I do taste just isn’t enough to satisfy a pecan pie lovin’ girl like me.

So, my research began, there has to be a way to made a clean eating version of Pecan Pie.  So I scoured the internet for ideas but there was still a lot of brown sugar being used.

Then I thought about dates! They are so naturally sweet.  And they have kind of a pecan pie kind of texture when I pulse them in the food processor making my homemade Lara Bars. I am SO happy with how this recipe turned out! I could literally eat the entire thing. Had some for breakfast this morning actually. It’s actually like one big ole’ Lara bar on a yummy crust.   Oh my!


For the crust: (Recipe from Elena’s Pantry)

2 cups almond flour (I use Red Mill Almond Meal Flour)

2 TBSP coconut oil

1 egg

For the filling

2 cups pecans

1 1/2 tsp cinnamon

2 tsp vanilla extract

1/2 tsp nutmeg

12 medjool dates (remove pits and soak in water for 1-4  hours)

2 TBSP coconut oil

1/4 cup milk


**For the crust:

In a food processor combine the flour, egg and coconut oil.

Once the dough forms, press it into a greased 9 inch pie plate.

Bake at 350 for about 10-12 minutes.

**For the filling

In a food processor, combine the pecans and spices,

Then add the dates, coconut oil and milk.

Once everything is well combined, dump it into a pie shell.

Top it with a few more pecans.

Place in the refrigerator for about 30 minutes to set

Store in the refrigerator for up to a week.


Clean Eating Pecan Pie2

Clean Eating Pecan Pie1

I am sharing this recipe at some of these great Weekly Linky Parties.


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