Salted caramel pecan pies 


I’ll tell you something – I hate politics. I don’t watch the news, I don’t get involved in family dinner table debates (of which there are many, snore) and I sure as hell am glad that the 2016 US election has now been and gone. Even I couldnt get away from that one, and I must say I spent far more time afterwards than I would have liked thinking (and being scared) about the outcome. I mean what has happened to the world? It’s a sad state of affairs, but that’s all I’ll say on the matter.

It seems ironic therefore that this rather unfortunate outcome comes just weeks before the American super-holiday that is Thanksgiving. Im guessing many of our friends across the pond might be feeling like they don’t have too much to be thankful for, which is where I’d like to help out. So here are my top tips for staying thankful when you’re feeling a little bit less than awesome…

  1. Be thankful for pecan pie. I mean what an invention. Delicious crunchy pecans plus gooey caramel equals autumn/fall dessert heaven
  2. Be thankful for mini pecan pies – you get to eat all the crust, all the filling and you can feel like a giant whilst doing it
  3. Be thankful for raw mini pecan pies – no need to even own an oven let alone turn it on, no faffing around with baking trays or oven gloves and no risk of burning your hands. Winning
  4. Be thankful for guilt-free raw mini pecan pies. No gluten, no dairy, no refined sugar going on here my friends, just some amazingly delicious desserts that will knock your proverbial socks off
  5. All of the above. Now go make these pies – you’ll feel better for it, I promise!

For the base

  • 1 cup pecans
  • 1 1/2 cup oats
  • 1 1/2 cup medjool dates
  • 1 tsp cinnamon
  • Pinch of Himalayan salt

For the salted pecan caramel

  • 1 cup medjool dates
  • 2/3 cup almond milk
  • 1 cup pecans
  • 1/2 cup cashew butter
  • Pinch of Himalayan salt
  • Optional – additional pecans, to decorate

To make the base, just combine the ingredients in a food processor and whizz until they form a smooth, sticky mixture. Spoon this into mini pie tins or one large one and use a spoon to flatten it down and make it even on the base and around the edges. Pop in the fridge while you make the caramel filling.

For the filling, add all the ingredients to a food processor and blend for about five minutes until a smooth caramel forms. Spoon this into the pie tins evenly, then top with additional pecans to decorate. Place the pies in the fridge for an hour to set, then get eating, and get thankful!

Love, Mrs H xx

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