We seriously can’t believe it’s that time of year already, but Thanksgiving is upon us again… and just like that, the holiday season has officially begun. While we love what thanksgiving represents and are more than happy to spend a day giving gratitude to all of the beautiful things we’re blessed with, we don’t love the belly ache that inevitably ensues the decadent (and not to mention seriously over catered) spread your nearest and dearest put on year after year. Between the turkey, the cornbread and the creamy mashed potato – it’s not hard to get a little carried away before you remember dessert… and thanksgiving without a pie is no thanksgiving at all! But this year, why not give thanks to your body with a nourishing take on the traditionally not so nourishing pie?
We’re big believers in dessert and think it would be wrong to go without, so we’ve come up with an MNB’ified version… a raw salted caramel, sweet potato and pecan pie. Stop drooling, print out the recipe and hit the kitchen, because this recipe is too good not to be shared.
Salted Caramel Pecan & Sweet Potato Pie
Makes: 12-14 slices Preparation time: 20 minutes Set time: 3 hours
You will need:
For the base
- 1-cup cashews
- ½ cup almonds
- ½ macadamias
- ¼ cup cacao butter, melted
- 40 ml/1.5oz maple
- 3 medjool dates
- 1-teaspoon cinnamon
- Pinch salt
For the filling
- 1 medium sweet potato, roasted whole at 180C/350F for 30 minutes
- 400ml/13oz coconut milk
- 1-teaspoon agar agar powder
- 1-teaspoon corn flour
- ¼ cup coconut oil
- ¼ cup maple syrup
- 2/3 cup roasted pecans
- 3 medjool dates
- ½ teaspoon salt
- 1 teaspoon lemon juice
- 1-teaspoon vanilla
- 1-teaspoon cacao powder
- ½ teaspoon ginger
- ½ teaspoon all spice
- ½ teaspoon nutmeg
- 1-teaspoon cinnamon
For the topping:
- 200/7oz grams pecan halves roasted 5 minutes
Let’s make it:
For the base
- Line a 30 cm flan tin with baking paper and grease sides.
- Place nuts in food processor and blend until breadcrumb consistency.
- Add remaining ingredients and blend until just combined.
- Press into pan and place in freezer to set.
For the filling
- Preheat oven to 180C/350F and roast sweet potato whole skin on for 30 minutes or until soft. Cut in half and squeeze out cooked sweet potato into blender.
- In a medium saucepan whisk coconut milk and agar agar.
- Heat over low to medium heat for 5 minutes, whisking to keep smooth. Dissolve corn flour in 1 tablespoon of water and whisk into coconut milk mixture.
- Stirring over heat for another 2 minutes until thickened. Pour into blender with sweet potato and all remaining ingredients and blend until smooth and creamy.
- Pour over base and top with roasted pecans. Place in refrigerator to set for 3 hours or overnight.
What are you making for this year’s Thanksgiving?