Do you love pecan? Or, I should probably ask: Who doesn't? Here is my Vegan Pecan Pie which is naturally sweetened and made with a whole wheat pie crust. They are caramely yet not so sweet. With the holiday season arrives, you know you need this pie! :)
Prep Time15 minutesmins
Cook Time35 minutesmins
Resting Time5 minutesmins
Total Time55 minutesmins
Course: Dessert
Cuisine: American
Keyword: 10 ingredients or less, dairy-free, dessert, holiday, sweets, vegan
First, soak the pitted dates in the water and set it aside.
To make the crust
Preheat oven at 175 C / 350 F.
In a food processor, add the rolled oats, wholewheat flour, baking powder, and salt. Process for about 10 seconds to break down the oats.
Add maple syrup, coconut oil, and 1 Tbsp of cold water. Use "pulse" to bring them all together. The mixture should stick together when pressed between your fingers. Otherwise, add 1 tsp of water at a time to process again until it gets to the consistency. Be careful not to over blend.
Grease a 6" pie pan with coconut oil. Transfer the mixture to the pan and press it to form the pie crust.
Use a fork to poke a few holes on the crust. Then bake the pie crust at 175 C / 350 F for 10-12 minutes.
To make the pecan pie filling
While the crust is in the oven, make the filling: In the same food processor, add the soaked dates along with the soaking water, maple syrup, ground flaxseed, and salt. Blend until smooth. Stop and scrape down the side if needed.
Then add 50 g (½ cup) pecans in and "pulse" for 5-10 times to mix the pecans in.
Carefully remove the half-baked crust from the oven. Keep the oven on.
Transfer the caramel filling onto the crust and spread it out evenly. Then sprinkle the left 12 g (⅛ cup) pecans onto the top.
Return it to the oven to bake for 25-30 minutes until the filling is firm.
Transfer it onto a wire rack to cool for 10 minutes before removing from the pan. Slice and eat!
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Video
Notes
*If you have date paste at hand, you can use 145 g date paste instead of the dates and water.
Storage: Store the pie in an air-tight container in the fridge for 4 days or 2 weeks in the freezer. You can serve it cooled or reheat it in the oven.