Pure Delicious Pecan Pie
with dates & fresh ginger
If you flip through the pages of the holiday edition of a fitness magazine, pecan pie is usually on the disaster list for dessert choices. Copious amounts of butter, sugar, and flour are not exactly healthful complements to hearty mineral-rich pecans. Pecans are not exactly light in calories themselves but nutritious, satiating, and rich in heart-healthy monounsaturated fat, they offer indulgers many worthwhile health benefits. Just stick to about an ounce (19 pecan halves) and you’ll stay within and easy-to-burn-off 200 calorie range. Pecans are the star of this deliciously creamy, sweet, and nutty pie recipe but the ingredients are strikingly pure and simple.
Makes 10 servings
-20 dates (pitted)
-1 and 1/2 cups raw pecan halves
-1/2 cups almond meal
-1 tsp coconut oil
-pinch of salt
-1 tsp fresh grated ginger
-2 tbsp coconut milk
-dash of ground cinnamon & cloves
Two-ingredient option: While I recommend the mix of ingredients above for best, most delicious version of this recipe, you can shortcut down to simply dates & pecans for an incredibly simple version of the recipe that still captures the primary flavors & textures.
1) Using an immersion blender or food processor, blend all ingredients EXCEPT for 1/2 cup of pecan halves (to save as topping) until your pie filling reaches desired smoothness.
2) Spread filling evenly in pie pan (or into muffin tins for mini pies). Use remaining 1/2 cup pecan halves to form the top of the pie, pressing halves firmly into the filling.
3) Keep refrigerated and serve cold. This recipe also freezes beautifully. Pop pre-cut slices or mini pies in the freezer in a sealed container to enjoy throughout the season… if, that is, you have any left.