Ingredients
Directions
Place pecans and vanilla bean powder in a dry food processor fitted with the “S” blade and process into a flour-like consistency. Do not overprocess or you will get nut butter.
Add dates and process until a ball forms.
Press crust evenly into a 9-inch round springform pan lined with a piece of parchment paper.
Place dates, soaking liquid, and vanilla bean powder into a large food processor fitted with the “S” blade and purée until smooth.
Add the finely ground pecans and process again until creamy.
Pour over crust and freeze until firm. Decorate the top with pecan halves before freezing.
If you want your pie to look glossy like a traditional pecan pie, simply pour date syrup evenly over the top before freezing.
Chef’s Notes
Storage Instructions
For best taste and texture, store in an airtight container in the freezer, and serve frozen or slightly thawed.
Do not store in the fridge.
12 servings
Ingredients
Directions
Place pecans and vanilla bean powder in a dry food processor fitted with the “S” blade and process into a flour-like consistency. Do not overprocess or you will get nut butter.
Add dates and process until a ball forms.
Press crust evenly into a 9-inch round springform pan lined with a piece of parchment paper.
Place dates, soaking liquid, and vanilla bean powder into a large food processor fitted with the “S” blade and purée until smooth.
Add the finely ground pecans and process again until creamy.
Pour over crust and freeze until firm. Decorate the top with pecan halves before freezing.
If you want your pie to look glossy like a traditional pecan pie, simply pour date syrup evenly over the top before freezing.
