Black Bottom Pecan Pie


  • Prep: 1 hrs 30 mins
  • Dehydrate: 5 hrs



1 1/2 cups Pecans*

6 soft pitted Dates

Chocolate Bottom:

3/4 cup Maple Syrup


3/4 cup soft pitted Dates

1 tbsp Vanilla

Candied Pecans:

1 tsp Cinnamon

1 cup Pecan halves*

1/2 cup organic Cocoa Powder

1 1/2 cups Maple Syrup

1/2 cup Almonds*

1/4 cup Coconut Sugar or evaporated Cane Sugar

1 tsp Cinnamon

3/4 cup Cocoa Powder

1/3 cup Coconut oil, warmed to liquid*

1/2 cup Coconut oil, warmed to liquid*

2 tbsp Maple Syrup

1 1/4 cups chopped Pecans*

1/2 cup Maple Syrup

pinch Nutmeg

Chocolate Drizzle:

1/3 cups Olive Oil

2 tbsp Vanilla


1Notes: *To soak and dehydrate nuts, cover nuts with water and allow them to soak at room temperature for 8 hours. Then rinse and drain. Dehydrate on 105 degrees F on an unlined mesh sheet for 12 hours or until crisp. **To warm coconut oil to liquid, measure the recommended amount into a glass jar. Cover the jar and place in a warm Excalibur Dehydrator 105-125 degrees F for 30 minutes.

2Place almonds, pecans, dates, evaporated cane sugar and cinnamon in the food processor using the S blade and process until crumbly, yet sticky

3Press mixture firmly into a 9-inch plate and set aside

4Blend ingredients into a high-speed Omega blender to achieve a smooth consistency

5Pour 3/4 cup of mixture into the pie crust and refrigerate until firm, about 2 hours

6Save any chocolate mixture that remains to roll into chocolate truffles

7Place dates and coconut oil in the food processor and blend until smooth

8Add the rest of the ingredients and continue to blend until smooth

9Fold in the chopped pecans by hand and spread on top of the chilled chocolate bottom

10Mix together syrup, cinnamon and nutmeg

11Coat the pecan halves with the mixture and use to decorate the pie

12Arrange the nuts in asymmetrical fashion around the edge of the pie


14Blend ingredients in an Omega high-speed blender until smooth

15Drizzle over pie and serve