I love pecan pie. The gooey, sugary, nutty confection that results from the culmination of less than 5 ingredients.
Truth be told when I was pregnant with the triplets, I pretty much ate an entire pecan pie (I actually ate) all by myself and justified that I had three little men I was growing. I still make a pecan pie once a year for Thanksgiving and enjoy every and savor bite.
So you can imagine my excitement when I found this recipe in the Eating Well web site.
Imagine, a healthy-fixed pecan pie.
Count me in.
I made a few changes to the original recipe. I made it gluten free by using coconut flour in place of whole wheat flour.
The Dark chocolate chips are optional.
Quite honestly I had a jones-en for some dark chocolate. 😉
You can not add them and end up with a more traditional pecan pie taste.
Gluten free crust
1 cup pecans
1/2 cup brown sugar
6 tablepoons coconut flour
1 tablespoon butter
2 tablespoon Coconut oil
8 oz dates
1 1/2 cup water
1/2 cup brown sugar
4 oz cream cheese
1 teaspoon vanilla
2 tablespoon dark chocolate
Preheat oven to 375°F. Coat 24 mini muffin cups with cooking spray.
To prepare crust:
Pulse coconut flour, brown sugar,pecans, 2 tablespoons butter, coconut oil and salt in a food processor until the mixture resembles a smooth cookie dough.
Scoop the mixture into the prepared mini muffin cups and press evenly into the bottoms. I used about 2 teaspoons.
Combine dates, water, brown sugar and 2 1/2 tablespoons butter in a small saucepan. Bring to a boil over medium-high heat and cook, stirring frequently, until majority of the liquid has cooked away, 8 to 12 minutes.
Let cool slightly, then process the date mixture in a blender or food processor until processed into a paste. Add cream cheese and vanilla; blend or process to combine. Transfer to a medium bowl. Stir in pecans and cashews. Divide the date-nut filling among muffin cups like 1 heaping teaspoon, use top of teaspoon to level filling evenly.
Bake until the crust is golden brown and the filling is lightly cooked, 15 to 17 minutes. Let cool in the pans for 10 minutes.
Loosen the edges of the crust with a small spatula or butter knife and transfer the tassies to a wire rack to cool. Sprinkle with confectioners’ sugar or serve with homemade whipped cream. That is how my husband eats them. 😊