No-Bake Pecan Pie

Holiday No-Bake Pecan Pie

This Thanksgiving inspired recipe was created by our in-house chef, Ananda Johnson.

This rich and delicious version of pecan pie is vegan, gluten and refined sugar-free. A simple cashew cream dollop on top makes the perfect holiday coffee or tea accompaniment. For an extra treat, double the crust recipe and use half of it to make energy balls rolled in toasted coconut or hemp hearts. Enjoy and Happy Giving Thanks!

For the Crust

—1 3/4 cups almond flour
—1 cup unsweetened shredded coconut
—1/4 cup pure maple syrup
—1/2 cup almond butter, or other nut butter
—1/2 teaspoon ground cinnamon
—1/4 teaspoon sea salt

For the Filling

—1 cup Medjool dates, pitted
—1/3 cup coconut oil, melted (for oil free, use tahini)
—1 1/2 teaspoon vanilla extract
—1/2 teaspoon salt
—2 teaspoons pumpkin pie spice
—1/4 teaspoon ground nutmeg
—3/4 cup warm water
—1 cup almond flour
—1 1/2 cups pecans, chopped roughly + 1 cup pecan halves for the top

INSTRUCTIONS

For the Crust

1. Line an 8 inch tart pan with parchment. If the parchment hangs over the edge it will be handy when removing from the pan. (Tip: to make the parchment paper "relax" wad it up into a ball then spread it.) If you don't have a tart or pie pan available, this can be made in a rectangular shaped baking pan.

2. In a food processor, using the "S" blade, combine the 1 3/4 cups almond flour, the shredded coconut, cinnamon, and salt. Pulse a few times to evenly distribute the dry ingredients.

3. Add the almond butter (or other nut butter) and pulse until roughly mixed.

4. As the processor is running, drizzle in the maple syrup. Scrape the sides a few times and pulse, mix until it starts to form a ball.

5. Press dough over the bottom and up the sides of the prepared pan. Have a little bowl of water to dip your fingers in if it gets sticky. Refrigerate while making the filling.

For the Filling

1. No need to wash the food processor. Add the dates, coconut oil, (or tahini), vanilla, pumpkin pie spice, nutmeg, and salt. With the food processor running, slowly drizzle in the warm water and mix until it becomes a smooth caramel. (Tip: this alone is a marvelous drizzle over vegan ice-cream, or into holiday coffee, just saying.)

2. Transfer the date-caramel to a mixing bowl and add the 1 cup of almond flour, and chopped pecans. Stir until well combined and almond flour is thoroughly incorporated.

3. Scrape the filling into the chilled crust. Use the back of a rubber spatula or your fingers to smooth it to the edges.

4. Press the pecan halves decoratively into the top. Tip: Tossing them in a little maple syrup first will create a praline effect.

5. Refrigerate for at least an hour, or freeze for 30 minutes before serving. Cut in thin slices and top with a dollop of cashew cream.

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If you want to go above and beyond, add in the cashew cream topping! You won’t regret it!

Ingredients for the Cashew Cream:

• 1 cup cashews, soaked in warm water for at least 20 minutes, drained

• 1/2 cup water

• 1 tsp vanilla

• 1 Tablespoon pure maple syrup

• 1/4 teaspoon ground cardamom

Instructions for the Cashew Cream:

1. Drain the cashews.

2. Combine cashews, fresh water, vanilla, maple, and cardamom into a blender and blend until smooth, about 1 minute.

3. Store in the refrigerator.