My husband and I LOVE, LOVE pecan pie! We think it’s the best dessert of the season. It has, however, a mountain of sugar, carbs, fat, gluten and the list goes on and on. Recently I’ve come up with a recipe that has a lot less fat, carbs and sugar than the original and were also allergy friendly (gluten free, casein free). Now it’s important to tell you that this version may taste slightly different than the original recipe. Nonetheless, it tastes great, is good for you, and there’s no baking involved! Hope you guys enjoy it! Have a wonderful weekend!

Crust Ingredients:

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt

Pie Filling Ingredients:

  • 1 cup dates (soaked in water for 1 hour)
  • 1 cup pecans
  • 1 banana
  • 3 teaspoons vanilla extract
  • 1 tablespoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon chia seeds
  • 1/4 cup maple syrup
  • Few tablespoons vanilla almond milk (if needed)
  • Pecans to garnish on top

Put all of the crust ingredients into a food processor and blend until it has a dough like consistency. Spread the crust evenly (press it down till it is evenly spread) into an 8 inch spring form pan. Put all the pie filling ingredients in a blender and blend until smooth (I added a few tablespoons of vanilla almond milk to help it blend smoother and stopped in between to scrape down the sides. Taste the mixture if adding almond milk, add more vanilla extract and/or cinnamon if needed). Pour the mixture over the crust evenly. Garnish with pecans on top as desired. Cover and freeze for 3 hours or overnight. Enjoy!

Ambreen Khawaja

Co-founder, Mandala Integrative Medicine