Salted Caramel Pecan Pie (Gluten Free)

A decadently indulgent dessert — salted caramel pecan pie! A gorgeous crust made from pecans, then a sticky caramel filling and toasted pecans. Amazing!

I’m laid up on the sofa at the moment after twisting my ankle running in a 10k race yesterday!

It’s really hard for me to sit still, and the thought of not being able to exercise for a while is stressful for me!

On the upside, it means I’ve got time to write up this recipe, and it’s a goodie!

OK, so this is a bit of a decadently indulgent dessert for me, but when you’ve been thinking about something for a while.

Namely, salted caramel; I just had to create a salted caramel dessert.

So here it is, my salted caramel pecan pie.

A gorgeous crust made from pecans, raw cacao, coconut flakes and, of course, medjool dates to stick everything together.

I love the combination of sweet and salty. It’s incredibly more-ish, and this salted caramel filling is so good! It would also be amazing spooned over nice cream–yum!

I topped my pie with caramelised pecans and walnuts for a delicious crunch.

But you could top with fresh fruit; that would be delicious too, and a little lighter.

This may be a rich dessert and would be perfect for a dinner party served with vegan ice cream, but it’s also completely vegan and naturally sweetened by the dates and protein packed from the delicious nuts.

I love this one, so I would love to hear what you think, Niki xx

The Recipe

Prep time: 1 20

Cook time: 5

4-8 servings

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Ingredients

For the crust

1 cup pecans
1/2 cup ground almonds
2 tbsp flax seeds
2 tbsp organic peanut butter
2 tbsp raw cacao
8 medjool dates
Pinch salt

For the caramel layer

1 cup medjool dates
2 tbsp peanut butter or nut butter of choice
1/2 cup almond milk
2 tbsp organic coconut oil–I like to use flavourless
1 tsp sea salt

For the toppings

Pecans
Sea salt flakes

Instructions

To make the crust, add the pecans to your food processor or high-speed blender and blitz until you get a crumb. Add in the rest of the crust ingredients and blitz again until everything comes together.
Press the crumbly mixture into your pie tin with your hands, then pipit into the freezer while you mane the caramel. I used a 10 inch pie tin.
Wash out your mixer and add in the caramel ingredients. Blitz until smooth–it will be a few minutes before all the dates are thoroughly blended in.
Dollop the caramel on the base and smooth out. Return to the freezer for at least 1 hr to firm up.
Add the pecans for a pan and dry toast on a medium heat for a few minutes until lightly toasted. Set aside.
Remove the pie from the freezer and top with the toasted nuts.
Store in the freezer.

Print Recipe

I'd love to hear your comments…

Emmie

8 years ago Reply

Oh dear, hope your ankle is better soon – its so frustrating when you’re waiting to heal and can’t exercise. This pie looks so good, lots of stuff I don’t have in it but hope to have a go soon
Pauline Op de Beeck

8 years ago Reply

Is it ok to make this recipe in advance and keep it in the freezer for 24 hours?
- Niki
  
  8 years ago Reply
  
  Hi Pauline
  You can…it stores well in the freezer for a few days.
  Love, Niki xxx
  - Niki
    
    8 years ago Reply
    
    Thank you so much Emmie! On the mend now…
    Let me know if you make the pie lovely xxx