Black Bottom Pecan Pie

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.

Serves: 8
Prep Time: 13 hours
Dish Type: 8

Ingredients

Directions

  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