Decadent Vegan Pecan Pie
Ingredients
Crust
- 2 cups spelt flour
- 6 tbsp coconut oil (solid)
- 1 tsp sea salt
- 1 tsp ground cinnamon
- 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
Prepare the crust by adding spelt flour, solid coconut oil, sea salt, and ground cinnamon to a food processor. Pulse until the mixture is crumbly.
Gradually add cold water while pulsing until the mixture sticks together between your fingers. If needed, add a little more water.
Wrap the dough and let it chill in the fridge.
In a pan, melt vegan butter and add 2 tbsp coconut sugar. Stir in chopped pecans to coat them well.
Preheat the oven to 180°C (350°F) and grease a 9-inch tart tin.
Blend dates, maple syrup, 1/4 cup coconut sugar, cornstarch, and vanilla extract in a food processor until a smooth paste forms. Add this mixture to the warm pan of pecans, stir well, and gently simmer for 5 minutes until thick.
Roll out the chilled pastry between baking paper to a thickness of 4mm. Line the tart tin and trim off excess dough.
Pour the pecan filling into the tart crust and top with the remaining pecan halves.
Bake for 35-40 minutes until the filling is bubbling and the pecans are starting to brown.
Allow the pie to cool completely before enjoying; it will firm up as it cools.
