Desserts, Granolas & Trail Mixes
Crust:
Chocolate Bottom:
Filling:
Candied Pecans:
1/4 cup Coconut Sugar or evaporated Cane Sugar
1/3 cup Coconut oil, warmed to liquid*
1/2 cup Coconut oil, warmed to liquid*
Chocolate Drizzle:
1Notes: *To soak and dehydrate nuts, cover nuts with water and allow them to soak at room temperature for 8 hours. Then rinse and drain. Dehydrate on 105 degrees F on an unlined mesh sheet for 12 hours or until crisp. **To warm coconut oil to liquid, measure the recommended amount into a glass jar. Cover the jar and place in a warm Excalibur Dehydrator 105-125 degrees F for 30 minutes.
2Place almonds, pecans, dates, evaporated cane sugar and cinnamon in the food processor using the S blade and process until crumbly, yet sticky
3Press mixture firmly into a 9-inch plate and set aside
4Blend ingredients into a high-speed Omega blender to achieve a smooth consistency
5Pour 3/4 cup of mixture into the pie crust and refrigerate until firm, about 2 hours
6Save any chocolate mixture that remains to roll into chocolate truffles
7Place dates and coconut oil in the food processor and blend until smooth
8Add the rest of the ingredients and continue to blend until smooth
9Fold in the chopped pecans by hand and spread on top of the chilled chocolate bottom
10Mix together syrup, cinnamon and nutmeg
11Coat the pecan halves with the mixture and use to decorate the pie
12Arrange the nuts in asymmetrical fashion around the edge of the pie
13CHILL THE PIE FOR A MINIMUM OF 4 HOURS BEFORE SERVING
14Blend ingredients in an Omega high-speed blender until smooth
15Drizzle over pie and serve