A decadently indulgent dessert – salted caramel pecan pie! A gorgeous crust made from pecans, then a sticky caramel filling and toasted pecans. Amazing!
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I’m laid up on the sofa at the moment after twisting my ankle running in a 10k race yesterday–it’s really hard for me to sit still and the thought of not being able to exercise for a while is stressful for me!
On the upside, it means I’ve got time to write up this recipe–and it’s a goodie!
Ok, so this is a bit of a decadently indulgent dessert for me, but you when you’ve been thinking about something for a while.. Namely salted caramel–I just had to create a salted caramel dessert.
So here it is, my salted caramel pecan pie.. A gorgeous crust made from pecans, raw cacao, coconut flakes and, of course, medjool dates to stick everything together.
I love the combination of sweet and salty. It’s incredibly more -ish, and this salted caramel filling is so good! It would also be amazing spooned over nice cream–yum!
I topped my pie with caramelised pecans and walnuts for a delicious crunch. But you could top with fresh fruit and that would be delicious too and I a little lighter.
This may be a rich dessert and would be perfect for a dinner party served with vegan ice cream, but it’s also completely vegan and naturally sweetened by the dates and protein packed from the delicious nuts.
I love this one, so I would love to hear what you think…
A decadently indulgent dessert - salted caramel pecan pie! A gorgeous crust made from pecans, then a sticky caramel filling and toasted pecans. Amazing!
Prep time: 1 hour hr 20 minutes mins
Cook time: 5 minutes mins
4-8 servings
No ratings yet
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.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Caramel or Pecan Nuts
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Salted Caramel Pecan Pie (Gluten Free)
Salted Caramel Choc Tarts with Raspberry Coulis
Spiced Apple, Ginger Cake with a Pecan Crumb Topping
Discuss this Recipe with Niki
4 Responses
Oh dear, hope your ankle is better soon – its so frustrating when you’re waiting to heal and can’t exercise. This pie looks so good, lots of stuff I don’t have in it but hope to have a go soon
Reply
Is it ok to make this recipe in advance and keep it in the freezer for 24 hours?
Reply
Hi Pauline
You can…it stores well in the freezer for a few days.
Love, Niki xxxReply
Thank you so much Emmie! On the mend now…
Let me know if you make the pie lovely xxxReply
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