Pecan Pie 


2 Cups of almond flour
1 Tapioca starch (or arrowroot)
3 Tbsp of coconut sugar
1 Tbsp of baking soda
2 eggs (or egg replacer)
2 Tbsp coconut oil (melted)

1 ⅓ Cup dates (pitted and soaked in water while making crust)
⅓ Cup water ( suggested to use the water the dates are soaked in for flavor)
2 level scoops of fitppl Cocoa & Blueberry protein
½ Tbsp of cinnamon
1 Tbsp coconut oil (melted)
2 Tbsp maple syrup
½ bar 100% unsweetened chocolate
½ Tbsp vanilla
¼ Tbsp sea salt
1 Cup pecan pieces
Whole pecans ( optional for topping)


For crust:
1. Set oven to 350
2. Beat eggs in small bowl. In a separate bowl combine dry ingredients.
3. Add coconut oil and eggs, mix well until blended.
4. Place dough ball on wax paper/ parchment paper and refrigerate until cool ( 30- 1 hour in refrigerator or roughly 10 min in freezer)
5. Grease cupcake pan filling approximately 12 holes with dough (pressing firmly to create a pie crust shape)
6. Bake at 350 for 12- 15 min or until crust edges are lightly browned
** will possibly have extra dough depending on how thick you like the crust**

For filling:
1. Place dates in water to soak ( for minimum 1 hour, or while making crust)
2. Melt chocolate and coconut oil together on low stirring constantly (MAKE SURE IT DOESN’T BURN)
3. Place dates, water, fitppl protein, cinnamon, maple syrup, vanilla, sea salt, and chocolate & oil blend in food processor and blend until smooth.
4. Place pecan pieces in mixture and pulse 4-5 times ( without completely breaking down the pecans)
5. Using a spoon fill each tart (top with pecans to make it look pretty)
6. Refrigerate until ready to serve
*** tarts can be kept for up to two weeks if refrigerated***

Plant Protein
Superfood +

Created by

Join our mailing list for more recipes!