Black Bottom Pecan Pie

Hard  |  Time: 13 hours  |  Servings: 8
Black Bottom Pecan Pie
What you'll need:
  • Crust:
  • 1/2 cup Almonds*
  • 1 1/2 cups Pecans*
  • 1/4 cup Coconut Sugar or evaporated Cane Sugar
  • 6 soft pitted Dates
  • 1/2 tsp Cinnamon
  • Chocolate Bottom:
  • 3/4 cup Cocoa Powder
  • 3/4 cup Maple Syrup
  • 1/3 cup Coconut oil, warmed to liquid*
  • Filling:
  • 1/2 cup Coconut oil, warmed to liquid*
  • 3/4 cup soft pitted Dates
  • 2 tbsp Maple Syrup
  • 1 tbsp Vanilla
  • 1 1/4 cups chopped Pecans*
  • Candied Pecans:
  • 1/2 cup Maple Syrup
  • 1 tsp Cinnamon
  • pinch Nutmeg
  • 1 cup Pecan halves*
  • Chocolate Drizzle:
  • 1/2 cup organic Cocoa Powder
  • 1/3 cup Olive Oil
  • 1 1/2 cups Maple Syrup
  • 2 tbsp Vanilla

How to make it:

Notes: *To soak and dehydrate nuts, cover nuts with water and allow them to soak at room temperature for 8 hours. Then rinse and drain. Dehydrate on 105 degrees F on an unlined mesh sheet for 12 hours or until crisp. **To warm coconut oil to liquid, measure the recommended amount into a glass jar. Cover the jar and place in a warm Excalibur Dehydrator 105-125 degrees F for 30 minutes.

  • 1. Place almonds, pecans, dates, evaporated cane sugar and cinnamon in the food processor using the S blade and process until crumbly, yet sticky
  • 2. Press mixture firmly into a 9-inch plate and set aside
  • 3. Blend ingredients into a high-speed Omega blender to achieve a smooth consistency
  • 4. Pour 3/4 cup of mixture into the pie crust and refrigerate until firm, about 2 hours
  • 5. Save any chocolate mixture that remains to roll into chocolate truffles
  • 6. Place dates and coconut oil in the food processor and blend until smooth
  • 7. Add the rest of the ingredients and continue to blend until smooth
  • 8. Fold in the chopped pecans by hand and spread on top of the chilled chocolate bottom
  • 9. Mix together syrup, cinnamon and nutmeg
  • 10. Coat the pecan halves with the mixture and use to decorate the pie
  • 11. Arrange the nuts in asymmetrical fashion around the edge of the pie
  • 12. CHILL THE PIE FOR A MINIMUM OF 4 HOURS BEFORE SERVING
  • 13. Blend ingredients in an Omega high-speed blender until smooth
  • 14. Drizzle over pie and serve
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Since 1973, Excalibur has manufactured dehydrators in Sacramento, California.

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