This is quite simple to make and is a great SCD or GAPS pie for the Holiday Season. It is quite rich and sweet–very delicious! Pecans are very high in antioxidants so this pie is good for you too.
- 2/3 c raw cashew butter
- 1 1/2c chopped pecans
- 3 cardamom pods, seeds removed and ground
- 5-7 fresh dates, seeded and chopped
- pinch salt
- 1/4 c almond flour
- 2 T butter or coconut oil
- 2/3 c honey
- 2 eggs
- 1 1/2 – 2 c broken pecan pieces
- dash salt
For the crust, mix all the ingredients together and press out into a greased pie pan. When pressing the dough into the dish, you will probably need to oil your fingertips to keep the dough from sticking to them. Bake on a slow oven (around 300 F) for 6-10 minutes, until very lightly brown (you will cook it again so don’t cook it too much).
For the filling, mix it all together and pour it into the lightly baked pie crust. Place whole pecan halves around the outside and more around the middle if you like. Bake at 300 for 35 – 50 minutes. Be careful not to bake it too long or the bottom will burn.