Easy Date Caramel Pecan Pie
An easy oat and pecan crust filled with creamy date caramel. Top with a sprinkle of sea salt and a dollop of coconut whipped cream for a healthy refined sugar-free treat!
Servings 8
Ingredients
Crust
- 2 cups rolled oats
- 1 cup pecans
- 1/4 cup low-fat coconut milk + 2 tablespoons
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine grain sea salt
Caramel
- 2 cups Medjool dates, pitted
- 1 cup low-fat coconut milk
For Topping
- Coconut whipped cream
- Sprinkle of sea salt
- Pecans
Instructions
Make the Crust
- Preheat oven to 350F. Line a pie dish with parchment paper or lightly grease the bottom of the dish.
- Add the oats and pecans in a food processor. Process about 30 seconds. Add 1/4 cup of coconut milk and vanilla. Process until the dough sticks together. Add 1-2 more tablespoons of coconut milk if it's too dry.
- Press the dough on the bottom and the sides of the pie dish. Bake for 10 minutes.
Make the Date Caramel
- In the same food processor, add dates and coconut milk. Blend until smooth, about 2-3 minutes.
- Spread the caramel evenly on the crust.
- Chill in the fridge 1-2 hours if desired to make it easier to cut and hold together.
- Serve with a dollop of coconut whipped cream, pecans and a sprinkle of sea salt if desired.
Notes
Store in the fridge or freezer in an airtight container. It's actually good to eat right out of the freezer.