Salted Caramel Pecan Pies
  • Bases
  • 1 cup dried dates
  • 1 cup pecan nuts
  • ¼ cup desiccated coconut
  • ¼ teaspoon sea salt
  • ½ teaspoon vanilla extract
  • 1 tablespoons of coconut oil
  • Filling
  • 12 medjool dates
  • 3 tablespoons coconut oil, melted
  • ½ teaspoon sea salt
  • ½ teaspoon vanilla extract
  • 16 whole pecan nuts, topping
  1. Bases
  2. Set aside a mini muffin tray. Place the dates, pecan nuts and desiccated in a food processor. Whiz on high until all the ingredients resemble crumbs. Add the salt and vanilla extract into the crumbs and mix together. Add coconut oil and blend together until it makes a cookie dough like mixture. Spoon a small amount into each muffin pan and press down and up the sides with your fingers, leaving a small indent in the middle. If you would like the bases to be extra salty then grind a little salt over the bases. Place in the fridge while you make the filling.
  3. Filling
  4. Remove the seeds from the dates and place in a bowl. Cover with boiling water for 5 minutes. Place in a blender or food processor along with the melted coconut oil, vanilla extract and salt. Whiz on high in the blender until the salted caramel mixture is very smooth. Remove the bases from the fridge using two teaspoons, spoon the mixture into the bases. Top with a pecan nut and place back in the fridge to set for a minimum of one hour.
  5. Serves 16
Recipe by Real Food Pledge at