maple date pecan slice 01

OMG. There is something about toasted pecans, and then combine that with maple syrup? All I have is OMG.

My mother baked a pecan tart when we were growing up. It had a caramel middle with a nutty pie crust and pecans laid on on the top with that distinctive taste. This recipe takes me back to those hot Summer Sunday afternoons where the pecan tart took pride of place on the table for dessert. And then all the cousins vied for the largest slice!

This is a decadent recipe so would not be a casual mid morning tea and biscuit type of thing. It’s meant as the finale to an amazing dinner or a special Saturday morning treat with your almond latte. I know I say all the recipes I put up here are delicious because they are….but this one takes paleo deliciousness to a new level. Forget dry and overly coconut-y or almond-y and say hello to caramelised pecan moist and delicious!

This does need to be kept in the fridge as the top is crumbly. I would then heat it up in the oven to ignite that caramel and give a little ooze. I ate one straight out of the oven after baking and it was heaven.

Ok, enough raving, here is the recipe. This is from Paleo Sweets and Treats by Heather Connell. God bless Heather is all I can say- she saved my baking mojo when we moved to Paleo. The only issue for me now is that the cafes that serve half decent paleo baking are few and far between as thanks to Heather, I can rock out a slice, cake or biscuit better than most of them… it’s a bit like trying to find a decent almond milk latte…needle in a haystack, my friends.

Anyway first world problems…let’s go with the recipe!

maple date pecan slice 02

paleo maple date pecan slice

paleo maple date pecan slice


    For the Crust
  • 1 1/2 cups Almond Flour
  • 2 Tbsp Maple Syrup
  • 2 Tbsp Coconut Oil (no need to melt)
  • 1 drop of dōTerra Cinnamon oil
  • 1 drop of dōTerra Ginger oil
  • 1 drop of dōTerra Clove oil
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Baking Soda
  • 1/4 tsp Seal Salt
    For Filling:
  • 6 Tbsp Coconut Oil
  • 3 Tbsp Maple Syrup
  • 1/3 cup of Coconut Milk
  • 7 Medjool Dates (pitted and chopped)
  • 2 cups of Pecans (coarsely chopped)
  • 1 drop of dōTerra Cinnamon oil
  • Pinch of Sea Salt


  1. Preheat the oven to 180°C (350°C). Line a 20x20 cake tin and line with cooking paper- allow the paper to extend over the edges of the tine.
    To make the Crust:
  1. Combine the almond flour, maple syrup, coconut oil, cinnamon oil, ginger oil, nutmeg, baking soda and salt in a bowl. Stir with a fork until a dough forms.
  2. Press the dough evenly into the bottom of the cake tin.
  3. Bake for 10 to 15min or until golden. Allow to cool.
    To make the Filling:
  1. In a pot over medium heat combine the coconut oil and maple syrup until melted and combined.
  2. Bring to a light boil and remove from heat. Immediately add the coconut milk.
  3. Stir in the pecans, dates, cinnamon oil and salt.
  4. Pour the hot filling over the cooled crust, spreading it evenly.
  5. Bake until the filling is set when you give the cake tin a gentle shake, about 20 to 25min.
  6. Let the slice cool on a wire rack before cutting.
  7. Store in an airtight container in the fridge.
  8. The slice can be frozen.

Enjoy x