I admit to thinking that Valentines Day is a bit naff. However, there is an element of excitement about it too; will I get some flowers (it generally only happens once a year!)? A pretty card? Breakfast in bed?
I remember in my younger days being very excited by Valentines Day.
One year, the postman who had a crush on me, gave me a card and a necklace. To be honest, it was rather embarrassing!
Another year I received some flowers from an unknown gentleman…
This year I’ve devised a new recipe for the man in my life. Unfortunately because I own a blog, he’ll get it today rather than on Valentines Day itself!
It’s a simple recipe, and to be honest, it is more for me than him. He can pretty much eat whatever he likes. But he loves me, so he’ll be happy that I’ve devised a pudding that we can both enjoy together (she says with confidence).
He did get a taster last night and seemed pretty pleased (there are no surprises in this house any more!). Pecan pie is one of my favourite recipes but it is so crammed full of sugar and carbs that it is certainly a no-no for me at the moment.
My version is far more virtuous but still decadent. You can serve it any way you like. I decided to make 4 small tarts, but you could make one big one.
If I could have found my heart shaped tin, it would have been made it that. Alas the state of my cluttered cupboards mean that it could not be found.
If you have any leftover caramel sauce it is pretty darn amazing on a spoon.
I digress. Serve it with vanilla cashew cream like me, whipped coconut milk (the thick part only), dairy-free ice cream or, if you tolerate dairy, clotted cream, double cream or ice cream. My mouth is watering at the thought.
Happy Valentines Day friends. I hope it’s an exciting one.
Serves: Enough for 4-6 people
- FOR THE CARAMEL:
- 350g dates, soaked
- 60g almond butter (I make mine in my blender)
- 30g melted coconut oil (I use Coconut Merchant)
- 2 tsp good quality sugar free vanilla extract or powder
- Sea salt of rock salt to taste
- FOR THE BASE:
- 200g pecan nuts (toasted)
- 40g coconut oil plus a pinch of salt OR 50g salted goats butter both melted
- 20g runny honey (maple syrup if you're not on the SCD or GAPS diet)
- 1 tsp ground cinnamon
- To make the base toast the pecans in a dry frying pan until just turning colour and smelling delicious
- Place the pecans in a small food processor or chopper along with the melted oil or butter, runny honey and cinnamon
- Blend until the pecans are finely chopped and sticking together
- Press the mixture into your desired dish and place in the freezer to set (or fridge if you have longer) for around 45 minutes.
- Meanwhile make the topping.
- Soak the dates in boiling water for around 30 minutes
- Once soaked, drain and add to a blender with the topping ingredients. Add a little water and blend until smooth. You want the mixture to be like a thick caramel so adjust the amount of water accordingly
- Spread the caramel sauce onto the base, decorate with pecans and serve with your choice of topping...vanilla cashew cream, whipped coconut milk, dairy-free ice cream or dairy cream or ice cream
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