Raw Pecan Pie

If you are a fan of our Little Bare raw caramel slice and pecans nuts alike, then this recipe is definitely for you. I decided to make them teeny weeny to stop me devouring the whole batch at once, but you could easily make them in normal size muffin tins or double the recipe for a decadent full size tart tin for dessert.

I gave Finn one as a special treat after his nap today and asked him if he liked it while he was munching away. With his mouth full, he grunted ‘mm’ in a boy-like fashion which indicated yes. However after he finished his mouth full, he exclaimed ‘I love it, mummy’! Hehe.

Gluten, dairy, refined sugar and egg free, paleo, raw vegan. Warning: full of deliciousness.



1/3 cup dates

1/4 cup almonds

1/4 cup pecans

1 tsp vanilla (check to ensure it does not have added sugar syrup etc)

1 Tbs coconut oil


1/4 cup dates

1 Tbs almond butter

1/4 tsp salt

A few drops of vanilla

1 Tbs coconut oil

1 Tbs coconut cream

Whole pecans to decorate


1. Blend base ingredients until ‘dough like’ in a mini food processor* (it should hold together firmly when pressed with the back of a spoon. If it is too crumbly, add some more dates or coconut oil.

2. Press base into mini muffin tins (silicone is easiest), pressing your thumb or fingers in the middle to form a crater.

3. Blend caramel ingredients in a mini food processor (no need to wash between making the base and caramel!) until thick and creamy.

4. Spoon caramel into the bases and top with a whole pecan. Put them in the fridge for at least half an hour.

Oooooooh my golly, so good.

x Aunty Bee


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