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!
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.
Notes
4-8 servings