living abroad, traveling and fresh food inspirations

Petite Pecan Pies

I remember my first pecan pie at a truck stop in Montana.  I was amazed that a pie with no fruit could be so sweet and flavorful.   These Ani Phyo cookies are just like the pie with a rich pecan flavor, a hint of cinnamon and citrus fruit and a wonderfully dark maple syrup like sweetness from the dates. They are gooey, sticky and are the perfect individual treat to enjoy immediately.  Just ask Patrick, he ate 5!

Petite Pecan Pies

  • 1 c Pecan halves
  • 1/3 c very stick Dates pitted, if hard soak for 30 min in room temp water
  • 1 1/2 tsp Clementine, Tangerine or Orange juice
  • 1/2 tsp Cinnamon or Pumpkin Pie Spice

If the dates are not soft and mushy, pit and soak for 30 min in room temperature water.  Then drain and squeeze out all of the excess water, set aside.  Pulse the pecans in a food processor until a course meal forms.  Add the dates, citrus juice and cinnamon and continue to process.  Once it starts to stick to the sides of the food processor empty into a bowl and form into cookie shapes by hand.  Or if you like an even cookie as shown above, roll out with a rolling pin on wax paper and cut out with cookie cutters.  The natural oils from the nuts prevents the rolling pin from sticking to the cookies (no need for flour).  Eat right away or let set in fridge for 1 hour.  If you want a chewier cookie dehydrate at 115 F for 1 hours.

Makes 10-12 cookies


6 responses

  1. These are yummy and warm. I added ginger because I wanted gingerbread. This is so yummy. You have some lovely creations here. I like how the ingredients are easy to find.

    June 9, 2010 at 04:35

    • Carla

      Hi Psalm, thank you for the kind words:-) Gingerbread cookies sound delicious! How much ginger did you add?

      June 9, 2010 at 21:17

  2. OE

    Would it be possible to write the quantity & type of dates you use instead of cups? dates vary so much and it’s hard to measure them.

    PS. Love your blog- the recipes look awesome 🙂

    June 23, 2010 at 12:10

    • Carla

      I have made this recipe several times and tried 2 different type of dates, Medjool and Sukhal. Both times I used 1/3 c and regardless of the type they came out delicious. Medjool (use about 3) was the best as they were stickier and had a richer maple syrup taste but the Sukhal (used about 12) tasted good too 🙂

      June 23, 2010 at 16:15

  3. That sound absolutely wonderful! I have to try that!

    September 14, 2010 at 17:46

  4. Gayla

    These are so good! And very simple. I do not have a food processor, so I made them in my hand cranked salsa maker…but I had to finish them in the magic bullet. Delicious!

    October 30, 2010 at 22:49

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