A decadently indulgent dessert - salted caramel pecan pie! A gorgeous crust made from pecans, then a sticky caramel filling and toasted pecans. Amazing!
Prep time: 1 hourhr20 minutesmins
Cook time: 5 minutesmins
4-8 servings
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Ingredients
For the crust
1cuppecans
1/2cupground almonds
2tbspflax seeds
2tbsporganic peanut butter
2tbspraw cacao
8medjool dates
Pinchsalt
For the caramel layer
1cupmedjool dates
2tbsppeanut butter or nut butter of choice
1/2cupalmond milk
2tbsporganic coconut oil–I like to use flavourless
1tspsea 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.