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