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 you 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 and that would be delicious too and I 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…
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.
4 Responses
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
Is it ok to make this recipe in advance and keep it in the freezer for 24 hours?
Hi Pauline
You can…it stores well in the freezer for a few days.
Love, Niki xxx
Thank you so much Emmie! On the mend now…
Let me know if you make the pie lovely xxx