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Salted Caramel Pecan Pie
Ingredients
Crust
- 1 cup cashews, soaked for 3 hours, rinsed, and strained
- 1 tablespoon coconut oil or ghee
- 1 tablespoon honey
- 1 teaspoon vanilla
- ½ cup shredded coconut
Filling
- One packed cup pitted Medjool dates, soaked for 3 hours in 1 cup of water (save the soaking water)
- ¼ cup coconut oil or ghee
- 1 tablespoon vanilla
- ½ teaspoon pink salt
Fold-In
- 2 cups salted roasted pecans, plus more to garnish
Instructions
- Preheat oven to 400° F.
- Purée the cashews, oil, honey, and vanilla crust ingredients in a food processor fitted with the S-blade for about 1 minute. Add the shredded coconut and purée to form a ball. Using wet hands, press the crust into a greased 9-inch glass pie dish. Do not pre-bake the crust.
- Add all of the filling ingredients, including the soaking water, to a blender and purée until smooth. Fold in the pecans, then add the filling to the unbaked crust. Garnish the pie with more pecans.
- Bake for 10 minutes, then reduce the heat to 350° F and bake for 10 minutes more. Allow to cool on the counter, then refrigerate to set.
- Serve with whipped coconut cream.
Reprinted from Our Journey with Food Cookery Book, 2nd ed., by Tammera J. Karr, PhD, BCHN®, CNW™, CGP, with Chef Benjamin Qualls and Chef Christine Wokowsky, CN, CGP (Summerland Publishing, 2022). Tammera is an author, educator, researcher, and clinician whose books are used in nutrition programs and natural health college programs, and by nursing professionals. For more info, visit yourwholenutrition.com.
Published in the Journal of Health and Healing™
Fall 2023 | Volume 47, Number 3
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