Who knew that gluten free, dairy free, refined sugar free & vegan Pecan Pie could taste just as good, or perhaps better than regular one. My recipe is here and you definitely need to try it this Holiday season. Make it at home for a healthy yet delicious desert!
Document it and tag us at @dearmoosh.
2/3 cup coconut cream
1 1/2 cup chopped pecans
1/3 cup coconut sugar
3 tbsp potato starch
2 tbsp hot water
1 flax egg
2 tbsp vegan butter (I use miyokos)
1/2 tsp vanilla extract
dash of cinnamon
1 cup oat flour
1 1/4 cup almond flour
1 flax egg
4 tbsp coconut oil or vegan butter
Preheat your oven to 350 F. Make the pie crust. Combine ingredients together and kneed the dough until full incorporated. Next roll and shape the dough in a pie mold. Once done brush with melted vegan butter and bake for 5 minutes in the oven.
Mix full fat coconut cream with 3 tbsp potato starch.
Chop the dates and soak them in 2 tbsp hot water until soft. Blend to create a date paste.
In a saucepan mix 2 tbsp vegan butter and lightly toast the chopped pecans on low heat. Then, mix in coconut sugar, date paste, cinnamon, vanilla extract, and flax egg.
Add in the coconut milk mixture slowly over low heat and stir.
Pour into pie dish with crust and add extra pecans on top for decoration. Extra bonus: top with 1 tbsp vegan butter with a dash of cinnamon and coconut sugar.
Bake for 25-30 minutes.With love & in good health,