Maple Pecan Pie
100 g almond flour
50 g coconut flour
100 g cold butter or chilled coconut oil
1 egg
1 Tbsp coconut sugar
pinch of salt
Filling
½ cup pitted dates, soaked in 1 cup hot water
for about 10 minutes
¼ cup nut butter (I use macadamia or cashew)
¼ cup coconut flour
¼ cup maple syrup (or rice malt syrup)
¼ cup ground almonds
1 tsp vanilla paste
1 tsp ground cinnamon
2 eggs
1 cup pecan nuts, roughly chopped
Type of dish
Baking
Desserts
Cooking appliance
Oven
PreparationPreheat the oven to 180 °C. Lightly grease a 15 cm tart tin.
To make the pastry, blitz the ingredients together in a food processor
until the mixture forms a dough. Press into the prepared tart tin, using
the back of a tablespoon to smooth out the dough if necessary. Prick
the base a few times with a fork and blind bake for 15 minutes, or until
lightly golden. Remove and allow to cool for about 10 minutes before
adding the filling.
To make the filling, drain the dates (reserve the liquid), then add all
of the ingredients, except the pecan nuts, to a food processor. Add
2 Tbsp date liquid and blitz for about 2 minutes until fairly smooth.
Add the pecans and mix gently using a spoon until all of the nuts are
well coated. Pour the mixture into the slightly cooled tart shell and
bake at 180 °C for 30 minutes, or until the pastry is golden and the
filling is fragrant and cooked through.
To make the pastry, blitz the ingredients together in a food processor
until the mixture forms a dough. Press into the prepared tart tin, using
the back of a tablespoon to smooth out the dough if necessary. Prick
the base a few times with a fork and blind bake for 15 minutes, or until
lightly golden. Remove and allow to cool for about 10 minutes before
adding the filling.
To make the filling, drain the dates (reserve the liquid), then add all
of the ingredients, except the pecan nuts, to a food processor. Add
2 Tbsp date liquid and blitz for about 2 minutes until fairly smooth.
Add the pecans and mix gently using a spoon until all of the nuts are
well coated. Pour the mixture into the slightly cooled tart shell and
bake at 180 °C for 30 minutes, or until the pastry is golden and the
filling is fragrant and cooked through.