With the holidays fast approaching, you might already be on the lookout for the best recipes to round out your feast. From experience, the dessert table is definitely something to look forward to, but it can also be daunting if you’re working hard to eat healthy.
Good news! Not all desserts have to bust your healthy eating streak, as long as you enjoy them in moderation, of course. This pecan pie is full of heart healthy nuts from the crust to the topping and sweetened only with dates and a touch of maple syrup.
DATE CARAMEL PECAN PIE
Filling adapted from This Rawsome Vegan LifePrep time: 20-30 minutes
Bake time: 25 total minutes (crust 10 minutes + pie 15 minutes)
IngredientsCrust 1 1/4 cup raw pecans 1 1/4 cup coconut, unsweetened, flaked or shredded 2 tbsp maple syrup 1 tbsp coconut oil, melted
1/8 tsp saltFilling 2 cups Medjool dates, pitted 1/2 cup water, room temperature 3 tbsp coconut oil, melted 1 tsp vanilla extract 1/4 tsp salt 2 cups raw pecans, whole
1/2 cup pecans, chopped for topping
Preheat oven to 375 degrees Fahrenheit.
Crust: in a food processor, process all ingredients until they just start sticking, about 30 seconds. Press crust into a pie pan greased with coconut oil and bake for 10 minutes.
Filling: in the same food processor (no need to clean in between making the crust and filling), process dates, water, coconut oil, vanilla extract and salt until smooth and creamy, about 1-2 minutes. Fold in whole pecans, pour over crust, then top with chopped pecans, pressing them into the filling just slightly. Cover with foil to prevent topping from burning and bake for 15 minutes. Allow to cool at room temperature for at least 10 minutes so the filling can set.