Monday, March 3, 2014

Gluten-Free Pecan Pie Bites

From Kristi's Kitchen

For topping:

1 stick (½ cup) unsalted organic butter
1 c.coconut palm crystals
1/3 c. coconut nectar OR organic/local honey
2 tablespoons organic half-n-half
3/8 tsp. sea salt
2 c. chopped pecans
1 1/4 tsp. pure vanilla extract
2 organic eggs, beaten


-While the crust bakes, prepare the filling by combining the 1st 5 topping ingredients in a saucepan and stir over medium heat. Simmer the mixture for 1 minute, then stir in the vanilla.
-Temper the eggs with a small amount of the topping mixture and then combine them into the whole mixture
-Fold in pecans
-Remove the crusts from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface (about 1 tbsp. in each)
-Return the pan to the oven and bake an additional 18-20 minutes.
-Remove the pan and allow the bites to fully cool in the pans.

For the Crust:

1 1/2 c. blanched almond flour
1/2 tsp. sea salt
10 California dates
1/2 a stick of organic unsalted butter
1/2 tsp. pure vanilla extract


-Preheat oven to 350 degrees
-Combine flour, salt and dates in food processor
-Process until fine
-Add in butter and vanilla
-Continue processing until dough forms
-Drop by the teaspoonful onto parchment muffin tin liners
-Spread evenly over the center of each liner and gently place in individual muffin tins
-Bake in preheated oven for 8-10 minutes; until crust is golden
-Cool Completely and assemble

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