Healthier Pecan Pie with Spelt Crust and Dates
Ingredients
Crust
- 2 cups spelt flour
- 6 tbsp coconut oil (solid)
- 1 tsp sea salt
- 1 tsp cinnamon, ground
- 1/3 cup cold water
Filling
- 1/2 cup vegan butter
- 2 cups pecans, coarsely chopped
- 1/4 cup pecan halves, for topping
- 1/4 cup plus 2 tbsp coconut sugar
- 1 cup medjool dates, pitted
- 3/4 cup maple syrup
- 1/4 cup cornstarch
- 1 tbsp vanilla extract
Coconut vanilla cream
- 1 can full fat coconut milk, chilled overnight
- 2 tbsp icing sugar
- 2 tsp vanilla extract
Preparation
Add spelt flour, coconut oil, salt and cinnamon to a food processor. Pulse until crumbly. Add cold water slowly and pulse to combine until the mixture sticks together. Wrap and chill in the fridge.
Melt vegan butter and 2 tbsp coconut sugar in a pan over low heat. Add chopped pecans and stir to coat.
Preheat oven to 180°C and grease a 9 inch tart tin.
Blend dates, maple syrup, 1/4 cup coconut sugar, cornstarch, and vanilla extract in a food processor to a smooth paste.
Add the paste to the warm pan with pecans, stir well, and simmer gently for 5 minutes until thick.
Roll out the chilled pastry between baking paper to 4mm thick. Line the tart tin and trim excess.
Pour the pecan filling into the tart and top with remaining pecan halves.
Bake for 35-40 minutes until bubbling and pecans are browning. Allow to cool fully.
For the coconut vanilla cream, scoop out the fat from the chilled coconut milk, whisk with icing sugar and vanilla extract, and chill until ready to serve.
