Perfect Bar Paleo-ish Pecan Pie Recipe

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

Chocolate Center

• 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)

Directions

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.

Tips

• 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