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  • Writer's pictureAnthony DeNovellis

Sugar-free Pecan Pie

Updated: Nov 14, 2020

All of the sweet, crunchy, gooey goodness of  traditional pecan pie, except nutritious, and a  lot less prep work.


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● 1 Cup pitted and chopped dates 

● 4 eggs 

● ¼ cup almond milk 

● ½ tsp salt 

● 1 cup chopped pecans, toasted 

● 1 9-inch blind baked pie crust


In a blender, combine the dates, eggs,  almond milk, and salt, and process until  smooth. The mixture should look like a thin  paste - if there are still some small chunks of  date, thats ok.   In a mixing bowl, combine the date  mixture and toasted pecans, and pour the  whole mixture into the prepared pie crust.   Place the pie on the middle rack of a  COLD oven. Close the door and heat the  oven to 350 degrees. As soon as the oven  alerts you that it has reached temperature,  turn the oven off, and allow the pie to cool  inside the closed oven for 30 minutes.   Remove the pie from the oven and  chill in the refrigerator overnight.  

Tips:  For a more decorative pie, you can toss  toasted whole pecans in a small amount of  maple syrup, and arrange them artful on top  of the pie before baking. 

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