PECAN PIE
INGREDIENTS
CRUST
- 100 g pecan nuts
- 50 g almonds
- 90 g pitted dates
FILLING
- 100g cashew nuts
- 2 tablespoons coconut oil
- 1 large banana
- 4 tablespoons agave nectar or pure maple syrup
- 30 g cocoa powder
- 1 teaspoon vanilla extract
- pinch of sea salt
- 25-50 ml soya milk
- 1 tablespoon cacao nibs (optional)
METHOD
CRUST
- Soak the dates in water for 20 minutes
- Place the almonds in a food processor and mix for a few seconds until coarse. Add the pecans and mix for a few seconds
- Drain the dates and add them to the food processor. Continue blending until the mixture is coarse but sticks together when pinched with your fingers
- Cover the base of a 21 cm (8.3 inches) spring form cake tin with cling film or baking parchment. If you are not going to serve the cake on a cake stand/cake plate you can simply use a pie dish without cling film or baking parchment
- Press the crust into the bottom of the cake tin and let it reach about two third up the side. Place in the fridge
FILLING
- Place the cashew nuts in the food processor and blend for about 2 minutes. Scrape the sides of the bowl and continue blending for 1 minute. Add the coconut oil while the food processor is running and continue blending for about 1 minute or until the texture resembles peanut butter (the length of time depends on how good your food processor is)
- Break the banana into 3-4 pieces and add it to the food processor with the agave syrup, cocoa powder, vanilla extract and salt. Blend for a few seconds and then add 25 ml of soya milk. Scrape the insides of the bowl and continue blending until you have a smooth texture. Add more soya milk if the filling is too thick
- Remove the crust from the fridge and pour the filling into the crust. Spread evenly with a spatula and place in the fridge for 2-3 hours
- Sprinkle the cacao nibs on top if you use them
- Remove the pie carefully from the cake tin and place it it on a cake stand/cake plate
- Serve slightly chilled with whipped cream