INGREDIENTS: (crust):
2 cups of raw unsalted pecans
2 cups of pitted dates
1 tablespoon alcohol free vanilla
1. Place pecans in a dry food processor fitted with the “S” blade and process into a flour like consistency. Do not over-process or you will get nut butter.
2. Add the cinnamon and nutmeg and pulse briefly. Add the dates and process until a ball forms. You may need to add more dates.
3. Once the crust is at the proper consistency, add the vanilla and pulse briefly. Press the crust evenly into a 9-inch spring-form pan covered with a piece or parchment paper.
12 ounces of raw, unsalted pecans (approximately 3 cups), finely ground into a powder
INGREDIENTS: (Filling):
12 ounces of raw, unsalted pecans (approximately 3 cups), finely ground into a powder
16 ounces of pitted sates soaked in 16 ounces of water until soft
1 tablespoon alcohol-free vanilla
1. Place dates, soaking liquid and vanilla into a large food processor fitted with the “S” blade and puree until smooth.
2. Add the finely ground pecans and process again until creamy.
3. Pour over the crust and freeze until firm. Decorate the top with pecan halves before freezing.
Chef AJ has been devoted to a plant-based diet for almost 40 years, and is proud to say that her IQ is higher than her cholesterol. She is the host of the television series Healthy Living with Chef AJ, which airs on Foody TV, and also hosts a weekly podcast of the same name. As a comedienne as well as a chef, she has made appearances on The Tonight Show Starring Johnny Carson, The Tonight Show with Jay Leno, and The Late Show with David Letterman. She is the author of the popular books The Secrets to Ultimate Weight Loss: A Revolutionary Approach to Conquer Cravings, Overcome Food Addiction and Lose Weight Without Going Hungry, and Unprocessed, the co-producer of Healthy Taste of L.A., and the creator of the Ultimate Weight Loss Program, which has helped hundreds of people achieve the health and body they deserve. Chef AJ was also the executive pastry chef at Santé Restaurant in Los Angeles, where she was famous for her sugar-, oil-, salt- and gluten-free desserts, which used the fruit, the whole fruit, and nothing but the whole fruit. Chef AJ holds a certificate in Plant-Based Nutrition from eCornell University and is a member of the American College of Lifestyle Medicine.
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