Pecan Pie

This Paleo Pecan Pie is a delightful twist on a classic dessert, featuring a rich, nutty filling and a gluten-free crust. Perfect for a cozy dinner, it's both satisfying and wholesome.

Ingredients

• Pecan halves - 100g
• Medjool dates - 6 pieces, pitted
• Almond flour - 50g
• Coconut oil - 30g, melted
• Maple syrup - 2 tablespoons
• Vanilla extract - 1 teaspoon
• Egg - 1 large
• Sea salt - 1/4 teaspoon

Steps

1. Preheat your oven to 180°C (350°F).
2. In a food processor, combine the almond flour, melted coconut oil, and a pinch of sea salt. Pulse until the mixture resembles crumbs.
3. Press the mixture into the bottom and sides of a small tart pan or pie dish to form the crust.
4. In the same food processor, blend the pitted Medjool dates until they form a sticky paste.
5. Add the maple syrup, vanilla extract, egg, and a pinch of sea salt to the date paste and blend until smooth.
6. Stir in the pecan halves until well coated with the filling mixture.
7. Pour the pecan filling into the prepared crust and spread evenly.
8. Bake in the preheated oven for 25-30 minutes or until the filling is set and the crust is golden.
9. Remove from the oven and let it cool for about 10 minutes before slicing and serving.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 10 g
• Sodium: 50 mg
• Cholesterol: 70 mg
• Total Fat: 24 g
• Saturated Fat: 7 g
• Unsaturated Fat: 16 g
• Water: 0.1 L

Health Benefits

• Pecans are high in healthy fats and fiber, promoting heart health.
• Medjool dates provide natural sweetness and are rich in antioxidants.

Tags