Raw Caramel Pecan Pies
Pecan Pie reminds me of my Dad. He wasn't much of a baker, but for some reason used to pull out all the stops at Christmas time and make a Pecan Pie! Now that I think about it, I really must ask why! That, and bread in the bread maker was the extent of his baking capabilities, but golly gosh he could make a mean Pecan Pie! I decided to try and recreate it without the sugar and butter.
I think I can safely say these raw caramel-filled versions rival my Dad's. And can you believe there are only 6 ingredients in this whole recipe? I used dates and cashew butter for the caramel filling and a combination of oats and nuts in the base.
They hold together really well, and are best eaten straight out of the fridge with a spoon of coconut yoghurt if you wish. Fell free to make these ahead of time and pull them out of the freezer Christmas Eve to save yourself time on Christmas Day.
With only 6 ingredients, these mini pecan pies are vegan and refined sugar-free, but you'd never know!
Crust
1 + 1/2 cups rolled oats
1 + 1/2 cups almond flour
2 Tbsp rice malt syrup
Filling
2 cups dates (soaked in boiling water for 10 minutes)
3 Tbsp cashew butter
Topping
125 g pecan nuts
Directions:
Add dates to a bowl and cover with boiling water. Leave to sit for 10 minutes.
In a food processor place oats and almond flour and blend until oats are a flour-like consistency.
Slowly drizzle in the rice malt syrup and the mix should form a lump of dough. If it has not, add a little bit more syrup.
Divide the dough into four and press 1/4 of the dough into each mini quiche dish (or if using one large pie dish ~ press all dough into the dish, ensuring it goes up the sides evenly.
Place pie dish(s) in the fridge while you blitz your dates.
Clean your processor bowl, then place dates and cashew butter in the bowl and blend until smooth and creamy. You may have to use a spatula to scrape the contents back down onto the blades.
Spoon 1/4 of the mixture into each dish and smooth with the back of a spoon.
Decorate the top of the pie with pecans in whatever pattern you like. Eat it immediately OR store in the fridge to let the caramel cool and set.
These are best kept in the fridge and will last up to a week. They also freeze really well for up to two months.
