Caramel Pecan Pie

Name: Caramel Pecan Pie
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: brazilian
Ingredients: 1 cup pecans; 1/2 cup desiccated coconut; 1 cup sultanas; 1 tsp cinnamon; 1/2 tsp vanilla powder; pinch of salt; 1 1/2 cup dates; 2 Tbsp tahini; 1 tsp vanilla powder; 2 Tbsp coconut oil ((melted)); pinch of salt; 1/2 cup pecan; 3 Tbsp maple syrup; 1/2 tsp cinnamon

Posted on February 2, 2016 by Heidi Turunen in Desserts

Serves

Level

Easy

Ingredients

Ingreds.

Total

20min

Serves

Level

Easy

Ingredients

Ingreds.

Total

20min

These great little mini-pies are awesome for entertaining. Quick to make, super-duper delicious, and not too bad to look at, either! This impressive caramel pecan pie has a high payoff for just a little bit of effort. It’s sound economics, people! Or is that taste economics? You decide! Treat yourself and your friends to a little caramel pecan pie!

Ingredients

Base

Filling

1 1/2 cup dates
2 Tbsp tahini
1 tsp vanilla powder
2 Tbsp coconut oil (melted)
pinch of salt

Toppings

1/2 cup pecan
3 Tbsp maple syrup
1/2 tsp cinnamon

Servings:

Units:

Directions

Prep

20 min

Total

20 min

Place all the base ingredients into a food processor and run until sticky and crumbly mixture is formed. You don’t want to over process it. Press the mixture in the bottom of small tart pans or silicone moulds (I used 4 small tart pans and lined them with cling wrap).
Process all the filling ingredients until smooth. Use fresh medjool dates. If you use dried dates, soak them for few hours beforehand. Spread the filling mixture over the crust and pop them in the fridge to set.
If you want to, you can serve them without any toppings or just sprinkle on some raw pecans. If you want to go all fancy, mix pecan pieces with maple syrup, cinnamon and vanilla. Spread the mix evenly on a dehydrator sheet (or in the oven on a low temperature) for an hour or two. Sprinkle on top of the tarts and enjoy.