Grain Free Pecan Pie (Vegan and Gluten Free)

Grain Free Pecan Pie.  You guys!  I made you a grain free pecan pie!  If I had to pick a favorite dessert, pie would be high up on the list.

This time of year we think of apple pie, pecan pie and pumpkin pie.  So I decided to come up with a healthier version of pecan pie.  Grain free and vegan pecan pie to be exact.

 

Grain Free Pecan Pie ~ My Whole Food Life

 

This pie is healthier because it is only sweetened with dates.  If you like a super sweet and gooey pecan pie, you can add a bit of maple syrup to this.

I thought it was plenty sweet the way it was.  It’s also super easy to make!  Just like my pumpkin pie, I used the crust recipe from Elena’s Pantry. I just love the simplicity of it.  My pecan pie is slightly different than the classic recipe, but it’s very good!

Looking for more pie recipes?

Grain Free Pecan Pie

Grain Free Pecan Pie

Prep Time 20 min Cook Time 10 min Serves 8-12 slices     adjust servings

A delicious pecan pie with no added sugar!

Ingredients

    For the crust

    For the filling

    Instructions

      For the crust

      1. In a food processor combine the flour and salt.
      2. Then add in the egg and coconut oil.
      3. Once the dough forms, press it into a greased pie dish. I used a 9 inch pie plate .
      4. Bake at 350 for about 10-12 minutes.

      For the filling

      1. In a food processor , combine the pecans and spices, then add the dates, coconut oil and milk.
      2. Once everything is well combined, dump it into a pie shell.
      3. Top it with more pecans.
      4. Store in the fridge to set. About 30 minutes.

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      Recipe Notes

      This should last at least a week or maybe more in the fridge. Enjoy!

      Grain Free Pumpkin Pie

      Grain Free Pumpkin Pie.  Who doesn’t like pumpkin pie? I find people will scour the internet for a good pumpkin pie recipe this time of year too.

      I’ve been trying pretty hard to get a pumpkin pie recipe just right.  I have had several fails.  I am happy to tell you that this grain free pumpkin pie is delicious.

      This pumpkin pie is not only grain free, but it’s vegan, gluten free and soy free as well!  So I am happy to say I finally have a healthy grain free pumpkin pie recipe that is good enough to share!

       

      Grain Free Pumpkin Pie

       

      This pumpkin pie even got the thumbs up from my girls.  They both wanted to eat it before I had a chance to take photos!  Just for the record, they claim to not like pumpkin. 🙂

      For the crust, I decided to use a recipe from Elena’s Pantry.  Because, why mess with perfection?  Her crust recipe is amazing and so simple.

      I hope you enjoy this pumpkin pie recipe as much as we enjoyed eating it.

      Grain Free Pumpkin Pie

      Grain Free Pumpkin Pie

      Prep Time 20 min Cook Time 60 min Serves 1 pie     adjust servings

      Ingredients

        For the crust

        For the filling

        Instructions

        For the crust

        1. Preheat oven to 350.
        2. In a food processor, mix the flour and salt. Then add in the egg and coconut oil and mix until a dough starts to form.
        3. Once the dough forms, press it into a greased glass pie dish . I used a 9 inch. Bake it in the oven for about 9-11 minutes.

        For the filling

        1. In a food processor , blend all the filling ingredients until smooth.
        2. Pour into baked pie crust and bake in the oven at 350 for about 50-60 minutes.

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        Recipe Notes

        When mine was done cooling, it still felt slightly loose, so I put it in the fridge and it completely firmed up. That worked out great. I think that arrowroot is just a tad less stable than cornstarch. However, it is free of GMOs and that’s why I used it over cornstarch. Enjoy!

        Chocolate Pistachio Truffles

        A few weeks ago, my husband made some amazing pumpkin enchiladas.  They had a pistachio dust on top.  Well he ground up too many pistachios and I have been wondering what to do with them ever since.  So I decided to make chocolate pistachio truffles.

        chocolate truffles watermark

        These chocolate pistachio truffles remind me of chocolate ganache.  They simply melt in your mouth.  I think it is due to the pecan butter I added.  If you haven’t tried pecan butter, you need to!  Amazing stuff.  There are dates in these chocolate pecan truffles, but I honestly can’t even taste or detect them at all.  This easy dessert can be made in a matter of minutes.  Vegan, gluten free and grain free. 🙂

        Chocolate Pistachio Truffles

        Chocolate Pistachio Truffles

        Chocolate Pistachio Truffles

        Serves 10 truffles     adjust servings

        No fuss truffles that are melt in your mouth delicious!

        Ingredients

        Instructions

        1. In the food processor or blender , combine the pecan butter and dark chocolate.
        2. Once they are mixed well, add in the dates and salt and mix until well combined.
        3. A ball of dough will form.
        4. Spread your chopped pistachios onto a plate.
        5. Roll the dough into balls, then roll the balls through the chopped pistachios.
        6. Once that is done, place the balls on a lined baking sheet .
        7. Once all the balls are done, stick the baking sheet into the fridge to firm up.

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        Cashew Cookie Larabar Bites (Vegan)

        Cashew Cookie Larabar Bites.  So I have almost made every single larabar flavor there is now.  They are just so easy and taste way better than the store bought versions.

        I made the Carrot Cake Larabars the other day and my baby girl loved them so much!  This is huge because she has a G tube and eats a lot of her food through that.

        So to have her interested in orally enjoying those snacks was a big deal.  I have had many requests for the Cashew Cookie flavor so I whipped them up today.  I added 1 extra ingredient that I think takes these to the next level.

         

        Cashew Cookie Larabar Bites

         

        The ground vanilla beans really perk this recipe right up.  They are so good! You can also use vanilla extract, but I would only use 1 teaspoon instead of two.

        Looking for more cashew cookie recipes?

        Cashew Cookie Larabar Bites

        Cashew Cookie Larabar Bites

        Prep Time 10 min Serves 12 balls     adjust servings

        Ingredients

        Instructions

        1. In the food processor , grind the cashews into a fine consistency. 
        2. Then add in the remaining ingredients and pulse until a dough starts to form.
        3. Roll into balls and place on a parchment lined plate.
        4. Stick the balls in the fridge for about an hour to firm up. I got 12 balls out of my batch. Enjoy!

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        Carrot Cake Larabar Bites (Vegan)

        Carrot Cake Larabar Bites.  I know that you all love larabars.  I have had several requests for the carrot cake bar recipe, so I thought I would create you these carrot cake larabar bites.

        The flavor of these carrot cake larabar bites of reminded me of my Coconut Cream Larabars and also my No Bake Pumpkin Pie Cookies.

         

        carrot cake larabar bites

         

        I checked the ingredient list on Larabar’s website and created my recipe based on those ingredients.   I am hoping it tastes similar to the store bought version.

        I am not a huge carrot cake fan, but my husband is.  My baby daughter LOVED this recipe.  That was a surprise to me.  Very kid friendly. 🙂  They are also vegan, gluten free and grain free.

        Looking for more larabar recipes?

        Carrot Cake Larabars

        Carrot Cake Larabar Bites

        Prep Time 10 min Serves 12 balls     adjust servings

        Ingredients

        Instructions

        1. In the food processor , mix the carrots, walnuts and almonds and coconut.
        2. Then add in the cinnamon, salt, dates, pineapple and coconut oil. If the mixture seems slightly dry, add in a bit of water. I didn’t have to add any in mine.
        3. Once a dough forms, roll into balls and place in the fridge to firm up.

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        Recipe Notes

        I got about 12 balls out of my batch and I ended up flattening them into cookies. Enjoy!

        Pumpkin Coconut Mousse (Vegan and Paleo)

        Pumpkin Coconut Mousse.  Pumpkin and coconut.  The two flavors are very different, but they go so well together.  I whipped up this light and healthy pumpkin mousse in practically no time at all.

        It would be great for Thanksgiving.  A new twist on your typical pumpkin desserts and mousse recipe.  I used a mousse recipe very similar to my Grain Free Pumpkin Tart filling.

         

        pumpkin coconut mousse

        If you don’t care for the taste of coconut, you can certainly try this recipe using heavy whipping cream as well.

        I also already have an Almond Butter Mousse recipe on my blog that is equally delish!  It’s like pumpkin pie without the crust.

        Pumpkin Coconut Mousse

        Pumpkin Coconut Mousse

        Prep Time 20 min Serves 4 - 6 servings     adjust servings

        Ingredients

        Instructions

        1. The night before you go to make this, place an unopened can of coconut milk in the fridge.
        2. The next morning, pull out the can and open it.
        3. Scoop out the solid white part and place it in the mixture. You can save the leftover liquid for smoothies.
        4. Using the whipping attachment, whip the coconut into a cream. I did this with my KitchenAid mixer .
        5. While that is whipping, make the pumpkin mixture. In another bowl, combine the pumpkin, spices and maple syrup and mix well.
        6. Once the “cream” is done, gently fold it into the pumpkin mixture.
        7. Chill in the fridge until it is ready to be eaten. Enjoy!

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