Stray away from that boring pumpkin pie this Christmas and wow guests with this mouthwatering, no-bake Perfect Bar Paleo-ish pecan pie. This gluten free dessert will have everyone begging for seconds and dying to know the recipe. And guess what the secret ingredient is? A Peanut Butter Perfect Bar! No matter how full everyone is after dinner, they will definitely make room for this heavenly pie.
Ingredients (makes 2 small pies)
Pie Base & Lid
- 4 cups raw organic pecans
- 2 tbsp. chia seeds
- 4 tbsp. coconut oil
- 2 tbsp. maple syrup
- Sprinkle of pink Himalayan sea salt
- 2 frozen bananas (sliced into pieces)
- 4 tbsp. raw cacao
- 4 tbsp. unsweetened coconut milk (alternatively use unsweetened almond milk)
- Sprinkle of mesquite or maca powder (optional)
- 1 peanut butter Perfect Bar (sliced into small squares)
Pie Base (Layer 1)
- Place the pecans in the food processor and mix for 30 seconds (The mixture will be half butter, half crumble like).
- Add the remainder of pie ingredients and mix until it resembles moist cookie dough.
- Split the dough in half.
- Using 2 x 4 inch springform tins, firmly press half of the mixture at the base of both tins.
- Place the tins in the freezer for approximately 1 hour.
- Leave the remaining cookie dough at room temperature to avoid it drying out to use as your pie lid.
Chocolate Center (Layer 2)
- Place all ingredients EXCEPT the Perfect Bar in the food processor or a high-speed blender.
- Mix until it has a smooth and creamy texture.
- Add the Perfect Bar squares and gently mix through with a spoon.
- Remove cake tins from freezer and spoon in the chocolate cream.
- Place back in the freezer for approximately 1 hour or until hard.
Pie Lid (Layer 3)
- Remove tins from freezer and press the remaining dough firmly on top of the chocolate cream.
- Place in the freezer for approximately 1 hour to allow each layer to set and harden.
- Remove the pie from the freezer 30 minutes prior to serving to allow the Perfect Bar and chocolate cream to thaw.
- Alternatively, store the pies in the fridge if you prefer a chocolate mousse or molten lava center.
- Cashews or hazelnuts can be used in the pie dough as a substitute for pecans.
Images: Live Fit Forever Well