Pecan pie is a classic dessert that I admit to being pretty nervous about ‘messing’ with. Pecan pie purists will think I’m nuts for creating this staple without the obligatory sugar, butter, and white flour. My hero substitutes, Medjool dates, are the key to the ‘caramel’ and agar-agar to set the filling just so. I serve it with a soy milk custard, but if you’ve got a pie purist at your table, you may want to have a dollop of whipped cream on hand. You know, just in case.
Base Ingredients
2 cups almond flour
¼ teaspoon of sea salt
¼ teaspoon of baking soda
3 tablespoons of grapeseed oil
2 tablespoons of maple syrup
1/3 cup cocoa powder
1 tablespoon of coconut oil
Topping Ingredients
2 cups of pecans
½ cup of dried apricots
½ cup of Medjool dates (pitted)
2 cups of apple juice
2 tablespoons of agar-agar
Pinch of sea salt
1 ½ tablespoons of arrowroot
1 teaspoon of vanilla extract
1 teaspoon of cinnamon
Directions
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