If Pecan Pie...

...had to be wheat, dairy, and sugar free, this is the one I'd want to eat!  I was a bit skeptical when I found the recipe in The Spunky Coconut Cookbook (by Kelly V. Brozyna), but this pie held up to it's promise. A couple tablespoons of xylitol an 1 tablespoon of honey are what sweeten this pie, along with a handful of soaked prunes (really!) and dates.  

Here's the recipe:
Soak 1 cup cashews for 8 hours
Soak, in a separate bowl, 7 dates, 7 prunes and 1 1/4 c. water for 8 hours.

CRUST:
Rinse and strain soaked cashews three times.  Add cashews to the food processor with:  1 TBS ghee (I used Earth Balance), 1 TBS honey, 1/2 TBS xylitol, 1 tsp vanilla.  Puree. Scrape sides. Then add:  1/2 cup shredded coconut.  Puree to form ball. Using wet hands or spatula, press into pie dish.

FILLING:
Add dates, prunes and soaking water to blender, along with: 1 TBS xylitol, 1 TBS ghee (I used Earth Balance), 1/2 TBS vanilla, 1/4 tsp salt, 2 TBS quinoa flakes (I used quick oats). Puree in high powered blender until smooth.  Add 1 1/2 cups roughly chopped pecans (lightly toasted if you like) to the filling.  Pour the filling into pie crust. Bake at 400 for 10 minutes. Turn oven down to 350 and bake for another 10 minutes.  Chill in fridge for at least a few hours before serving.