So the base is actually made from a secret ingredient… that is the humble cauliflower! By blitzing the cauliflower in my #magimix food processor, it basically disappeared and essentially turned into a “flour”! Then top that with a creamy sweet caramel – whats not to love!?
I whipped up these healthified pecan pie bars because I was madly craving something sweet but I also wanted to use up the last bit of my cauliflower before my weekly grocery shop I must say, it worked out fab!
I’m not going to lie, you can definitely taste a bit of the cauliflower-ness in the base so if ithat’s not for you, then you can try substituting it for oats or almond meal!
Here is the recipe:
6-INGREDIENT HEALTHY PROTEIN PECAN PIE
(gluten-free, refined sugar-free, oil-free, macro-friendly)
SERVES: 6 ( per slice: Cal: 218, P: 13, C: 23, F: 8.5g )
INGREDIENTS:
Base:
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1 1/2 cups cauliflower
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1/4 cup dates, pitted & soaked
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1 scoop vegan caramel protein powder ( I used @macr0mike snickerdoodle )
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1 tablespoon water
CARAMEL:
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3/4 cup dates, pitted & soaked
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1/2 cup plain coconut yoghurt
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1/2 cup almond butter
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1 scoop vegan caramel protein powder
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1/4 cup water
TOPPING:
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Pecans
METHOD:
1. Line a small tin with non-stick paper ( mine was ~ 10 x 15 cm)
2. Make the BASE: Chop the cauliflower in the food processor until it becomes a cauliflower rice. Add in the remaining ingredients and process until the mixture sticks together like cookie-dough. Transfer the base as an even layer into the lined container. Freeze for 1 hour until solid
3. Make the CARAMEL: Using the food processor, blend the dates with the water until a paste forms. Add in the rest of the caramel ingredients and blend until smooth and creamy. Transfer the date caramel on top of the base as an even layer. Decorate with pecans. Freeze for at least 2 hours until the caramel is set.
*Storage tips: in the freezer and thaw at room temp for 5-10 mins before serving
ENJOY!!!