So, full disclosure. This is a recipe that came from a mistake I knew I was making in the moment, but it is still beautiful to serve and tasty!!! So I’m humbly offer you my learn-from-my-goof goodie and the adjusted recipe.
Basically, I used too many dates (1.5 cups) because I was excited I got so many from the farmers market. Thus, it became a date (fruit and nut) cake instead of the pie I intended. All this to say, that’s why I am adjusting the ingredients to only have no more than 1/2 cup of date paste involved and more maple syrup. Sometimes, I get overzealous about cutting out the sweeteners and subbing whole foods instead, but it doesn’t always work as well as I want! Note to self: less dates (in this case)!
2 cups fine almond flour
1/2 teaspoon Himalayan pink salt
2 tablespoons ghee of coconut oil melted
1 egg-organic, pastured-raised please
8 tablespoons monkfruit granules (or muscavado sugar or coconut crystals)
3 tablespoons raw cacao (or skip if you want straight forward pecan pie)
1/2 cup maple syrup -unrefined, grade B
1/2 cup moistened date paste (do not use more unless you want a date cake!)
1/4 cup fair-trade molasses (of if the rich flavor of molasses is not your thing, just use 1/4 cup coconut palm sugar, especially, if you want to skip the cacao twist altogether.) Here’s why I like molasses .
3 tablespoons ghee or coconut oil
1/2 tablespoon arrowroot starch
1 teaspoon vanilla paste
2 cups pecans, chopped and whole
dollop of vanilla paste
handful of unbroken pecan to decorate top
dashes of cinnamon, ginger, and cloves
WHAT TO DO:
1- Heat oven to 350 degrees and spread coconut oil on sides of your 8-9″ springform pan after placing parchment paper on bottom.
2- Combine all of the ingredients for the crust and press into bottom of pan. Bake 10 minutes.
3- In a stovetop bowl, mix all the filling ingredients (molasses, maple syrup, date paste,) bring to boil and let sit for minutes.
4- Whisk in eggs, ghee or coconut oil, arrowroot starch, vanilla paste, and dashes of spices. Mix in pecans.
5- Pour into crust and bake for 45 minutes. Depending on how much date you used (1/3-1/2 up), you may need more baking time. Check check with toothpick on how set it is while not over baking so that it’s too dry.
6- After popping out of oven, place stevia sweetened chocolate chips in pattern you want your unbroken dates to make. The chips will melt enough to be like glue to hold the pecans. Decorate as you wish! I like using soaked and dehydrated pecans for this so up the nutritional value as much as possible.