Pecan Pie

This pecan pie was a huge hit. Maybe one of my most popular desserts yet! I made it last night for friends, none of whom follow my diet, and each one of them demolished it. They were all obsessed! I wish I could show you just how good it tastes, especially the insanely creamy pecan and date infused caramel middle.

Serves 15

For the crust

– 1 cup of almonds

– 1 cup of buckwheat flour

– 4 tablespoons of raw honey

– 4 tablespoons of coconut oil

– 2 teaspoons of cinnamon

– 6 medjool dates

– 2 teaspoons of cinnamon

For the middle

– 1 cup of pecans

– 1/4 of a cup of water

– 1 jar of cashew butter (170g)

– a dozen medjool dates

– 4 tablespoons of pure maple syrup

For the topping:

– 1 cup of pecans

– 2 tablespoons of pure maple syrup

– 1 teaspoon of cinnamon

Start by pre-heating the oven to 180C. Then make the crust. Place the almonds into a food processor and blend for a minute to form a flour, then add the buckwheat, cinnamon, honey, dates and coconut oil and blend again to form a sticky mixture.

Coat the bottom of your baking pie dish with coconut oil to prevent the pie from sticking, before using a spatula to cover the bottom with the mixture.

Bake for about 15 minutes, until the top becomes nicely browned and is hardening.

While this cooks make the middle layer. First place the pecans in the food processor for a minute to allow them to crush down into a cross between a nut butter and a flour, then add the cashew butter. Once those have mixed add the maple syrup and pitted dates. Allow these to blend as you gradually add the water. Keep this mix in the fridge until your ready to spread it over the base.

Finally place the pecans for the topping in a baking dish with the maple syrup and cinnamon, mix them all together and bake for 5 minutes at 180C, until they become a little browned and crunchy.

Once the pie base has cooked allow it to sit for a few minutes, before spreading the middle layer across it and adding the pecans on the top. You may need to leave it for an hour or so to set fully.