Pecan Pies
Recipe type: Snacks, Puddings
A guilt free and indulgent winter treat. Pecans are bursting with antioxidants help to keep your heart happy and healthy. Dates are highly alkalizing while the coconut oil, also rich in antioxidants and other essential vitamins, helps to promote supple and healthy skin by boosting cell regeneration. Try using coconut oil as a moisturizer as well!
Makes 4 Pies
For the crust.
  • 200g ground almonds
  • 50g rolled oats
  • ¼ tsp. cinnamon
  • 5 pitted Medjool dates or 100g
  • 2 tbsp. coconut oil
For the filling.
  • 12 (200g Medjool dates, pitted and soaked in hot water for 15 minutes
  • 250g pecans
  • 5 tbsp. homemade almond milk (please see separate recipe *link *)
  • 1 tsp. cinnamon
  • 1 tsp. ground vanilla beans or vanilla extract
  • A pinch of nutmeg
  • 1 tbsp. coconut oil
  • ½ tsp. sea salt
  1. Begin by making the crust.
  2. Place the ground almonds, oats, cinnamon, dates and coconut oil in a food processor and blitz for about 30 seconds until you have a rough, doughy texture.
  3. Divide the ‘dough’ into 4 and press into 10cm fluted pastry cases.
  4. Chill in the fridge for at least 30 minutes to firm up.
  5. Preheat the oven to 160ºC fan/ 180ºC conventional.
  6. To make the filling place the dates, 220g of the pecans and the remaining ingredients in a food processor and blitz until glossy and smooth.
  7. Spoon the filling into the 4 prepared shells and smooth the tops with the back of a spoon.
  8. Place a few of the reserve pecans on each pie for decoration and bake in the oven for 15-20 minutes or until the filling is set.
  9. Leave to cool in the tins for a few minutes before carefully turning out and serving.
  10. Delicious served with banana ice cream or yogurt.
Recipe by EPJHealth at