Ah, Thanksgiving dinner. One of the few days of the year where the counting of calories go out of the window, lots of pies are consumed and belts are loosened. Last years dinner was a complete stonker and this year you wish to top it! What’s a better way to do so than serving up a pie with a twist? Yep – a salted caramel pecan pie that’s vegan and gluten free!
How long will it take?
Prep: 80 minutes
Cook: 5 minutes
How many will it feed?
4-8 hungry people
What will I need?
- 1 cup pecans
- 1/2 cup organic coconut flakes
- 2 tbsp flax seeds
- 2 tbsp organic peanut butter
- 2 tbsp raw cacao
- 8 medjool dates
- Pinch salt
- 1 cup medjool dates
- 2 tbsp peanut butter or nut butter of choice
- 1/2 cup almond milk
- 2 tbsp organic coconut oil
- 1 tsp pink Himalayan salt
- 1 cup mixed nuts and seeds – (pecans, walnuts and sunflower seeds)
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- 1 tbsp coconut sugar
How do I do it?
- To make the crust add the pecans to your food processor or high speed blender and blitz until you get a crumb. Add in the rest of the crust ingredients and blitz again until everything comes together.
- Press the crumbly mixture into your pie tin (10 inch) with your hands then pipit into the freezer while you mane the caramel.
- Wash out your mixer and add in the caramel ingredients. Blitz until smooth and creamy – it will be a few minutes before all the dates are thoroughly blended in.
- Dollop the caramel on the base and smooth out. Return to the freezer for at least 1 hr to firm up.
- Caramelise the nuts by adding the coconut oil, maple syrup and coconut sugar to a small pan and heating on a low heat until everything combines. Add in the nuts and seeds and toss thoroughly so that they are well coated.
- Cook for a few minutes until caramelised and nice and toasted. Allow to cool.
- Remove the pie from the freezer and top with the caramelised nuts.
- Store in the freezer.
Lets us know how you get on! #saltedcaramelpecanpie
I stumbled across this beauty of a recipe here and couldn’t resist but share.