Welcome to Heart Healthy Recipes' Newsletter!

This month’s newsletter features holiday pies with healthier ingredients - including a pecan pie, purple sweet potato pie, and a decadent, no-bake chocolate pie - all with heart healthy ingredients.

Paleo Pecan Pie

Crust Ingredients:

3 tablespoons grapeseed oil

1½ tablespoons maple syrup

1 tablespoon cashew butter

1 tablespoon water

Filling Ingredients:

2 cups water

¼ cup maple syrup

1 teaspoon vanilla extract

1½ cups pecans, toasted

pecan pieces, for topping

Pecan Pie Instructions:

For crust, add flour in a mixing bowl. Next, add the grapeseed oil, maple syrup, cashew butter and water. In a lightly oiled pie pan, with grapeseed oil, press the dough evenly into pie pan. Bake approximately 17-20 minutes, until lightly golden. Set aside to cool completely.

For filling, add cashew butter in a saucepan and some of the water to loosen the cashew butter mixture. Stir with a whisk and then add the remaining water. Heat over medium high heat. Add maple syrup. Whisk and bring to a boil. Reduce to a low boil, stirring occasionally for 30-40 minutes until caramelized. Remove cashew mixture from heat, whisking in vanilla.

In a dry skillet cook pecans over medium heat for 7-10 minutes, stirring occasionally. Take skillet off heat and add toasted pecans to the filling mixture. Next, spread filling over prepared crust. Top with pecans.

Bake at 350°F for 12 minutes to lightly set. Allow to cool for approximately 2 hours or chill overnight in refrigerator.

Makes 6-8 servings.

Purple Sweet Potato Pie

Crust Ingredients:

1 cup almonds

½ cup cocoa powder, unsweetened

½ cup ground rolled oats

¼ cup grapeseed oil

pinch of sea salt, optional

Crust Instructions:

Sweet Potato Filling Ingredients:

¼ cup orange juice

⅓ cup cashew butter

½ cup water

⅓ cup Medjool dates

2 teaspoons vanilla extract

1 teaspoon pumpkin spice

1½ tablespoons arrowroot powder

Sweet Potato Filling Instructions:

Peel sweet potatoes and chop. In a medium pan, add potatoes and fill with about an inch of water. Cover pan and cook approximately 25-35 minutes or until tender when pierced with a fork. Allow to cook for a few minutes.

In a high-speed blender, add sweet potatoes, orange juice, cashew butter, water as needed, dates, vanilla, pumpkin, and arrowroot powder. Blend until smooth.

Pour filling into pie crust pan and smooth with a spatula. Bake for 15-20 minutes. If needed, cover the edges with foil for the last 5-10 minutes of baking to prevent burning. Take out of oven and allow to cool for approximately 2 hours before cutting.

Top with a dollop of low-fat, lightly honey-sweetened whipped cream, if desired.

Makes 6 servings.

Chocolate Avocado Mousse Pie

Chocolate Crust - Recipe Ingredients:

½ cup ground rolled oats

2 tablespoons cocoa powder, unsweetened

¼ cup maple syrup

¼ cup grapeseed oil

Chocolate Crust - Recipe Instructions:

Place the dough into an 8-inch pie pan. Next, place plastic wrap or parchment paper over the pie pan. Gently press the dough down evenly, with the bottom of a measuring cup or spoon, so as to cover the bottom and sides of pan. Next, remove plastic wrap or parchment paper.

Refrigerate the pie crust for approximately 2 hours, or until set.

Chocolate Avocado Mousse Filling Ingredients:

½ cup almond milk, unsweetened

½ cup dark chocolate (85% or higher), unsweetened

¼ cup maple syrup or honey

2 tablespoons grapeseed oil

dark chocolate, chopped, shaved or shredded for topping (optional)

Chocolate Avocado Mousse Filling Instructions:

Take the refrigerated pie crust from refrigerator and pour the chocolate mousse filling into the pie pan. Refrigerator for 4 hours.

Lightly sprinkle extra dark chocolate pieces on top, if desired.

Makes 6 servings.

For more healthy pie and dessert recipes, including classic apple and pumpkin pie, please visit:

www.HeartHealthyRecipes.com/desserts.html

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