Whole Foods Pecan Pie (vegan and refined sugar-free)
Okay, so technically it’s not a “perfectly healthy” pie because I cheated and used a store-brought crust, but depending on your dietary restrictions, you could make your own crust and make it vegan, whole foods, and even gluten-free if desired! When my husband said he wanted a pecan pie for Thanksgiving (the most unhealthy pie there is!) I was determined to find a healthy recipe. This one, from the Keep it Clean blog, fits the bill. I still like the Chocolate Pecan Pie, but this one is even healthier and my husband liked the flavor better.
Whole Foods Pecan Pie (vegan and refined sugar-free)
Recipe type: Dessert
Cuisine: American
Ingredients
- 1 lb dates
- 8 oz raw pecan halves
- 1 tbsp vegan butter (optional)
- ⅓ cup - ⅔ cup canned coconut milk (depending on moistness of dates. I used ⅔ cup)
- 1 tsp cinnamon
- 1 tsp vanilla
- Pie crust of choice
Instructions
- Prepare and bake pie crust and set aside.
- Toast the pecans on a greased cookie sheet in a 350 degree oven for about 5 minutes.
- Pit and roughly chop dates. Place dates, coconut milk, vegan butter, vanilla, and cinnamon in a med saucepan over med-low heat. Stir frequently until dates become very soft and caramel-like (about 10 min). Once done, puree mixture until nice and smooth. Set aside.
- Chop about two thirds of your pecans and fold into date mixture. Pour this mixture into prepared pie crust.
- Top with remaining pecans and allow to cool. Store completed pie in fridge.
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