I admit I used to think Valentine’s Day was a bit cheesy, yet there’s always a little thrill — will there be flowers (usually only once a year!), a pretty card, breakfast in bed? In my younger days I loved the anticipation.
I remember once a postman who fancied me left a card and a necklace. It was sweet, if a little embarrassing. Another year I received flowers from an anonymous admirer — delightful and mysterious.
This year I’ve created a new recipe for the man in my life. Because I run a blog, he’ll get to try it today rather than on Valentine’s Day itself. It’s a straightforward pudding and, to be honest, more for me than him — he can eat almost anything. Still, he loves me, so he’ll be happy to share a dessert that suits us both.
He had a taster last night and was impressed. Traditional pecan pie is one of my favourites, but the classic version is loaded with sugar and carbs, so it’s off the menu for now. My version keeps the decadence but swaps in cleaner ingredients to make it grain-free, dairy-free, egg-free and refined sugar-free. I made four small tarts, but you can easily make one large pie.
If I’d found my heart-shaped tin I would’ve used it, but my cluttered cupboards foiled that idea. Any leftover caramel sauce is amazing spooned straight from the jar.
Serve the tarts with vanilla cashew cream, whipped coconut milk (the thick part only), dairy-free ice cream or — if you tolerate dairy — clotted cream, double cream or regular ice cream. Just thinking about it makes my mouth water.
Happy Valentine’s Day, friends. I hope your day is special.
Pecan Pie With A Difference (Grain-Free, Dairy-Free, Egg-Free, Refined Sugar-Free)
Pin Recipe
Ingredients
- FOR THE CARAMEL:
- 350 g dates – soaked
- 60 g almond butter – made in a blender
- 30 g melted coconut oil
- 2 tsp good quality vanilla extract or powder (sugar-free)
- Sea salt to taste
- FOR THE BASE:
- 200 g pecan nuts – toasted
- 40 g coconut oil (plus a pinch of salt) or 50g salted goat’s butter, melted
- 20 g runny honey – or maple syrup if not following SCD/GAPS
- 1 tsp ground cinnamon
Instructions
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For the base, toast the pecans in a dry frying pan until they begin to colour and smell nutty.
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Place the toasted pecans in a small food processor or chopper with the melted coconut oil or butter, runny honey and cinnamon.
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Blend until the pecans are finely chopped and the mixture sticks together.
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Press the mixture into your chosen dish or tart tins and chill in the freezer to set (or in the fridge if you have more time) for around 45 minutes.
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Meanwhile, prepare the caramel topping.
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Soak the dates in boiling water for about 30 minutes to soften them.
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Drain the dates and add them to a blender with almond butter, melted coconut oil, vanilla and a pinch of salt. Add a little water and blend to a thick, smooth caramel — adjust water until you reach the desired consistency.
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Spread the date caramel over the chilled base, decorate with extra pecans and serve with your preferred topping: vanilla cashew cream, whipped coconut milk, dairy-free ice cream or, if you prefer, dairy cream or ice cream.
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