I think this dessert has been my biggest success so far. I made it for friends at Thanksgiving who aren’t into eating this way and they absolutely loved it. They couldn’t believe it was only full of nutritious ingredients and didn’t contain any dairy or refined sugar. I have to say the star of this recipe is the sweet potato. People are so shocked when I tell them it contains this mystery ingredient. Combined with the pecans and dates, it creates a delicious caramel-buttery texture….it’s amazing!
The ingredients list is incredible compared to a traditional pie and it tastes so much better- all of which are low GI including maple syrup in it’s pure form. You’ll be getting tons of wonderful vitamin A and potassium from the sweet potato, lots of skin-nourishing vitamin E from the almonds, fibre from the dates and blood sugar balancing goodness from the cinnamon. I can’t wait to make this for my family at Christmas!
- 1/2 cup buckwheat flour
- 1 & 1/2 cups almonds
- 10 medjool dates
- 5 tbsp coconut oil
- 2 tbsp almond butter
- 3 tsp cinnamon
- 2 tbsp maple syrup
- 1 medium sweet potato (300g)
- 1 & 1/3 cup pecans
- 12 medjool dates
- 2 & 1/2 tbsp maple syrup
- 1/3 cup water
- 1 & 1/4 cup pecans
- 2 & 1/2 tbsp maple syrup
- 1 tsp cinnamon
Pre-heat the oven to 180C. Make the base by placing the almonds into a food processor and blend for a couple of minutes until a flour forms. Then add the buckwheat flour, cinnamon, maple syrup, dates, almond butter and coconut oil and blend again to form a sticky mixture.
Cover the bottom of your baking dish with coconut oil to stop the pie from sticking. Then pour in your base mixture and smooth with a spatula.
Cook in the oven for about 12 minutes, until the top becomes nicely browned. (N.B. Once the pie base has cooked allow it to sit for an hour or so to cool down before spreading the middle layer)
While the base cooks make the middle layer. Peel the sweet potato and cut into chunks before placing into a steamer for about 15-20 minutes, until they become really soft.
Whilst they’re cooking, place the pecans into the food processor for approximately 5 minutes until you have nut butter consistency.
Once the sweet potato chunks are perfectly soft, add them to a food processor with the pecan mixture, pitted dates and maple syrup. Mix together for several minutes until completely combined. Once thoroughly mixed, gradually begin to slowly add the water. Keep this mix in the fridge until your ready to spread it over the base.
Finally place the maple syrup and cinnamon for the topping in a dish and stir until combined. Then add the pecan nuts and mix together well so they are covered completely with the maple syrup and cinnamon. Transfer to a baking tray and cook for 3-5 minutes at 180C until they pecans nice and glazed.
Once the pie base has cooled, spread the middle layer across before adding the maple-glazed pecans. Store in the fridge but serve at room temperature for the best flavour.
Date posted: December 12th, 2016