Sugar Pie - no sugar added

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0% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

1 cup macadamia nuts 5 oz
2 cups grated coconut 5.7 oz
3 pitted dates, mashed mash (crush dates with a little hot water) 2 1/2 tbsp
1/4 tsp coarse salt 0.1 oz
1/2 tbsp vanilla extract 0.3 fl.oz
4 cups walnuts 14.5 oz
32 pitted dates, mashed (crush dates with a little hot water) 1 1/2 cup
1/3 cup coconut oil 2.9 oz
1/2 tbsp vanilla extract 0.3 fl.oz
1/4 tsp salt
1/2 cup pecans 1.8 oz

Method

Preparing the crust:

  1. Process the macadamia nuts in the food processor, add coconut, and then the remaining ingredients.
  2. Arrange this crust in a 9-inch (23 cm) pie plate.

Preparing the filling:

  1. Powder the nuts in the food processor and add the mashed dates, coconut oil ( (melted beforehand if not already liquid), vanilla and salt to get a creamy texture.
  2. Decorate with whole pecans.

Nutrition Facts Table

per 1 serving (150 g)

Amount

% Daily Value

Calories

900

Fat

83 g

127 %

Saturated 31.8 g
+ Trans 0 g

159 %

Cholesterol

0 mg

Sodium

210 mg

9 %

Carbohydrate

41 g

14 %

Fibre

12 g

50 %

Sugars

25 g

Net Carbs

29 g

Protein

14 g

Vitamin A

0 %

Vitamin C

3 %

Calcium

9 %

Iron

25 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Phosphorus, Potassium, Vitamin B1, Vitamin B6, Zinc
Good source of  :
Niacin, Selenium
Source of  :
Calcium, Omega-3, Omega-6, Pantothenic Acid, Vitamin B2, Vitamin E
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 1 ½
Fats 16 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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