Healthy Pecan Pie


  • For the crust
  •  1 cup of almonds
  • 1 cup of buckwheat flour
  • 2 tbsp of cinnamon
  • 4 tbsp of honey
  • 6 medjool dates
  • 3 tbsp of coconut oil
  • ½ sea salt
  • ¼ tsp nutmeg
  • For the filling
  • 1 cup of pecans
  • 1 jar of cashew butter (150g)
  • 4 tablespoons of pure maple syrup
  • 12 medjool dates
  • 1/4 of a cup of water
  • For the topping:
  • 1 cup of pecans
  • 2 tablespoons of pure maple syrup
  • 1 teaspoon of cinnamon

Nutritional Info

  • Per serving
  • Calories 309
  • Protein 6g
  • Carbohydrates 29g
  • Sugar 17g
  • Fibre 5g
  • Fat 21g


  • Preheat the oven to 180C. For the crust place the almonds into a food processor and blitz for a minute to form a flour, then add the buckwheat, cinnamon, honey, dates, coconut oil, sea salt and nutmeg. Blend again to form a sticky mixture.
  • Coat the bottom of your pie dish with coconut oil to prevent the pie from sticking. Then add the mixture to the bottom of the dish and spread evenly to coat the bottom.
  • Bake for about 15 minutes, until the top becomes nicely browned and is hardening.
  • For the filling pulse the pecans in a food processor for a minute until it forms a ground texture, then add the cashew butter. Once combined add the maple syrup and dates. Allow these to blend as you gradually add the water. Keep this mix in the fridge until your ready to spread it over the base.
  • Finally place the pecans for the topping in a baking dish with the maple syrup and cinnamon, mix them all together and bake for 5 minutes at 180C, until they become a little browned and crunchy.
  • Once the pie base has cooked allow it to sit for a few minutes, before spreading the middle layer across it and adding the pecans on the top.
  • Refrigerate until served
  • Serves 16