Healthier Pecan Pie with Spelt Crust
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
Preparation
Add spelt flour, coconut oil, salt, and cinnamon to a food processor and pulse until crumbly.
Slowly add cold water and pulse to combine until the mixture sticks together between your fingers.
If the mixture does not stick, add a little more water, a tablespoon at a time.
Wrap the mixture and set it aside to chill in the fridge.
Add vegan butter and 2 tablespoons coconut sugar to a pan and melt over low heat.
Add in chopped pecans and stir to coat well.
Preheat oven to 180°C and grease a 9-inch tart tin.
Add dates, maple syrup, 1/4 cup coconut sugar, cornstarch, and vanilla extract to the food processor and blend well to a smooth paste.
Add this paste to the warm pan of 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 off the excess.
Pour in the pecan filling and top with the remaining pecan halves.
Bake for 35-40 minutes until bubbling and the pecans are starting to brown.
Allow to cool fully before enjoying; it will firm as it cools.
Tips
Serve with a dollop of whipped coconut vanilla cream for added flavor.
