I bought the new Deliciously Ella book a couple of weeks ago and I am slowly working my way through some of the recipes. Here is her original: Pecan Pie
This has proved a new favourite in our house, and a real hit at a recent dinner party for those who were lactose intolerant.
Rather than making one big tart, I made individual ones and halved the ingredient list as this is rather an expensive list of ingredients unless you are feeding 8-10 people. See below for my version of Deliciously Ella’s mini Pecan pies!
Tart base: (makes 4 individual pies)
75g almond flour
63g buckwheat flour
1 tsp cinnamon
1 tbsp honey
2 medjool dates (or 5 normal dates)
1 tbsp coconut oil
Oven to 180 degrees and grease the tartlet cases with a little coconut oil. In a food processor blend dates then add rest of mixture and blend till sticky. Divide this mixture into your 4 tart cases and bake for about 12 minutes, you will notice it firms up and starts to brown a little.
85g almond butter (or cashew)
1 tbsp maple syrup (Ella suggested more but I already found this sweet with the dates)
6 medjool dates (or 15 normal dates)
Whiz up the pecans till they are a flour consistency and starting to turn into a nut butter. Then add your almond butter and blend. finally add your chopped dates and maple syrup. You can add more syrup if you feel this mixture isn’t already sweet enough.
Once tartlet cases have cooled, spoon this mixture inside and put into fridge to set.
If you wish to top the pecan pie with a little extra crunch then place 40g of pecans on a baking tray with a drizzle of maple syrup (1 tbsp) and half a tsp of cinnamon and bake for 5 minutes. Leave to set in the fridge for an hour and take out 20 minutes before serving. They are sticky and sickly and could probably be shared but I’m greedy and gobbled it all up myself!