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No-Bake Cholaca Pecan Pie
liquid cacao
Servings
Ingredients
Crust
  • 2 cups raw pecans halves or pieces
  • 1/2 cup medjool dates, pitted
  • 1/4 tsp vanilla extract
  • 1/4 tsp cinnamon
  • pinch sea salt
Filling
  • 1/2 cup Pecans
  • 1/2 cup macadamia nuts
  • 1 1/2 cups medjool dates, pitted
  • 1 cup Cholaca original or unsweetened
  • 1/3 cup Maple Syrup
  • pinch course sea salt
Optional for Garnish
  • 12 raw pecan halves optional for garnish
  • pinch Cacao Powder
Servings
Ingredients
Crust
  • 2 cups raw pecans halves or pieces
  • 1/2 cup medjool dates, pitted
  • 1/4 tsp vanilla extract
  • 1/4 tsp cinnamon
  • pinch sea salt
Filling
  • 1/2 cup Pecans
  • 1/2 cup macadamia nuts
  • 1 1/2 cups medjool dates, pitted
  • 1 cup Cholaca original or unsweetened
  • 1/3 cup Maple Syrup
  • pinch course sea salt
Optional for Garnish
  • 12 raw pecan halves optional for garnish
  • pinch Cacao Powder
liquid cacao
Instructions
  1. First, blend 2 cups pecans in food processor until finely ground.
  2. Add 1/2 cup dates, vanilla, cinnamon, and sea salt to food processor and blend until well combined.
  3. Use your hands to press crust mixture into a pie dish until it is spread evenly, then place in fridge while you prepare the filling.
  4. Blend remaining 1/2 cup pecans in food processor until finely ground.
  5. Add macadamia nuts, remaining 1 1/2 cups dates, Cholaca, maple syrup, and sea salt to food processor and blend until smooth and creamy.
  6. Transfer filling into pie dish and use a spatula to spread it out evenly.
  7. Optional: Garnish with raw pecan halves and dust with cacao
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