Moderation, substitutions key to healthy ways of enjoying those holiday favorites _lowres

Photo by COLETTE DEAN -- No-Bake Pecan Pie

No Bake Pecan Pie

Makes 16 servings. Recipe adapted from


1 cup pitted dates

1 cup raw pecans

1 cup shredded coconut

1 tablespoon almond butter

¼ teaspoon salt

¼ teaspoon cinnamon


1 cup pitted dates

2 tablespoons almond butter

1 cup raw pecans

¼ cup water

¼ teaspoon salt

Optional: 1 cup dark chocolate chips and additional pecans to top

1. Add all ingredients for the crust to a food processor and process to a crumb-like consistency. The mixture should stick together easily when you press it together. (NOTE: chop the dates into small pieces before adding them to the food processor; this will help the mixture come together more easily.) Transfer crust into a pie dish, and press it down.

2. Optional: Add ½ cup dark chocolate chips to microwave safe bowl and microwave in 30-second increments until melted. Pour over crust and spread out into an even layer.

3. Add all ingredients for the filling into a food processor and process until combined. Once chocolate layer has cooled, pour filling on top and spread into even layer. Top with additional pecans and chocolate as desired. Pie can be eaten immediately, but refrigerating for one hour will make serving easier.

Nutrition information per serving: 165 cals, 2g protein, 13.5g carbohydrate, 2.4g fiber, 12.8g fat (6.3g monounsaturated fat, 3.1g polyunsaturated fat).