recipe November 17 2016 by Ellie
Pecan pie has to be one of our favorite Thanksgiving desserts! We knew we could whip up a better-for-you recipe though so our taste experts got creative in the kitchen and whipped up this gluten-free and dairy-free mini pecan pie recipe! We created a mini pie which is perfect for 4 people or triple the ingredients for a larger pie for more people. Enjoy!skip to the recipe
Preheat the oven to 350°F. Add the cashews, pecans & dates to a food processor and blend until you have a coarse flour.
Add the rest of the base ingredients into a mixing bowl with the ground cashew, pecan and date mix and stir everything all together. (Tip: the base might look crumbly and a little dry but don’t panic, you can add a little more coconut oil if necessary!)
Press the base mix into the bottom and sides of a pie dish. Poke a few shallow holes into the crust with a fork to keep it from bubbling during baking. Bake for 10 minutes and allow the base to cool slightly.
Meanwhile, make the date paste by putting chopped dates in a bowl and adding enough boiling water to cover. Leave for 5 minutes then blend.
Heat maple syrup, coconut oil, date paste and vanilla extract in a pan until it begins to bubble slightly. Take off heat and whisk in the pecan nuts and egg. Pour this mixture into your pre-baked base and bake for a further 30 mins.
Use some of the reserved pecan nuts to decorate the top of the pie and enjoy!
By Ellie, chief taste expert.
Armed with her £3 million taste buds (yep, that’s genuinely what they’re worth) head honcho Ellie tries every new recipe from the graze kitchen, and works with our nutritionist Jess to make sure every snack reaches her high standards.
view all posts by Ellie