Sweet Laurel Bakery


Pecan pie is a decadent holiday classic and has always been one of my favorites. The dates add a wonderful sweetness that is not as heavy as refined sugar, but still just as scrumptious. Make sure your crust is nice and golden before taking it out of the oven. Enjoy!


pecan pie


pecan pie


pecan pie


Date Pecan Pie

250 grams pecans
1 cup maple syrup
3/4 cup date paste
3 eggs
1/4 cup coconut oil
1 tablespoon vanilla extract
1 teaspoons Himalayan pink salt
1 prepared pie crust

Preheat oven to 350°F

Mix together the maple syrup and date paste in mixer until blended. Add eggs coconut oil, vanilla extract and salt. Add pecans and pour into pie shell. Bake for about 30 minutes, or until the filling has puffed up a bit and the crust is golden brown. Allow the pie to cool completely to set, then slice and enjoy.

Crust recipe:

2 1/2 cups almond flour
1/4 teaspoon Himalayan pink salt
1/4 cup coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla extract

To assemble Crust: Blend almond flour and salt in a bowl. Add coconut oil and maple syrup, stirring until dough is formed. Using parchment paper to prevent sticking, gently press dough into the bottom and sides of a pie plate.


pecan pie





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