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Sugar free, dairy free and gluten free. All the goodness without the guilt.




1 ¼ Cups Dates, soaked in water for an hour and pitted.

½ Cup Desiccated Coconut

1/2 Cup Almonds

½ Cup Walnuts

1 Cup Pecans

A Pinch of Sea Salt 




1 Cup Dates, soaked for an hour and pitted.

¼ Cup Coconut Oil, melted

1 Teaspoon Nutmeg

2 Teaspoon Cinnamon

2 Teaspoon Vanilla Extract

½ Cup Pecans, plus extra to decorate

A Pinch of Sea Salt



To make the pie base, place the almonds, walnuts, pecans, coconut and sea salt into a high speed blender or food processor. Add in the pitted dates and process until the mixture is well combined.


Line the base of a springform cake tin with baking paper, and then press the mixture evenly onto the base, pressing slightly further up the sides to make a wall for your pie crust.


To make the filling, drain the dates but reserve the water. Add the dates, pecans, coconut oil, vanilla extract, nutmeg cinnamon and sea salt to the blender and process. Slowly add in a small amount of water to the mixture until it is a nice smooth consistency, approximately 1/3 - 1/2 a Cup of water.


Pour the pie filling into the base, spreading evenly across. Use a spatula to smooth over the mixture, and then place the extra pecans over the pie filling to decorate.


Refrigerate for a few hours, or preferably over night.


Serves 8


Article by Angela Merrie, Supplied by Les Mills International