Paleo & Vegan Pecan Pie

Pecan PieA couple of weekends ago we had a little get together with friends, the house was full of playing children (and a very tolerant cat) and I thought I’d finally try a recipe that I had been wanting to try for a while now.

The result was delicious and tasted like the pecan pies I remembered as a child, without all the gluten and sugar so I could enjoy it without the guilt (and the uncomfortable side effects).

Apparently I wasn’t the only one who enjoyed the taste, even the non-paleo guests enjoyed it. This is definitely on the favourites list. I adapted it from a recipe for paleo vegan pecan pie cookies http://www.allergyfreealaska.com/2012/12/06/guilt-free-pecan-pie-cookies/.

Prep Time: 20 mins | Cook Time: 20 mins | Difficulty: Medium

Ingredients:

For the filling:
  • 2/3 cup dates, chopped
  • 1/2 cup maple syrup or coconut sugar
  • 1/2 cup coconut oil
  • 2 tablespoons almond milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1 1/2 cups pecans, chopped
For the cookie base:
  • 2 1/4 cup blanched almond flour, gently packed
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 5 tablespoons coconut oil, at room temperature
  • 3 tablespoons maple syrup
  • 1-2 tablespoons almond milk
  • 1 1/2 teaspoons vanilla extract

Directions:

To make the filling:

Cover the chopped dates in 2 cups of hot water and set aside for at least 10 minutes.

In a small saucepan over low heat, combine the maple syrup, coconut oil, almond milk, and vanilla extract. Stir until the coconut oil is just melted and then remove from heat.

Drain and discard the hot water from the dates, and place the dates in a blender with the saucepan contents. Blend until smooth, pour back into the saucepan (so you don’t dirty another bowl) and then stir in the sea salt and chopped pecans. Set aside.

To make the pie base:

Preheat oven to 180° C and line a cookie sheet with parchment paper.

In a large mixing bowl, combine the almond meal, sea salt, and baking soda. Whisk in the coconut oil until the dough resembles coarse crumbs.

Stir in the maple syrup, vanilla, and almond milk. Start with 1 tablespoon of almond milk and add another tablespoon only if the dough needs more moisture to pull it together.

Press the dough evenly into the base of a spring form cake tin. Bake for 5-10 minutes until the crust is a light golden colour.

Fill the tin with the pecan filling. Bake for a further 10 minutes.

Allow the pie to cool before taking out of the cake tin (otherwise they will fall apart).

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Comments

One Response to “Paleo & Vegan Pecan Pie”
  1. Fiorella says:

    I’m trying to get off wheat and sugar, so I’ve been lnoikog for a starter recipe using almond flour, this one turned out pretty well, despite a lot of substitutions I used half chickpea flour, I added cocoa instead of chocolate chips, subbed earth balance for the fat and sweetened with a little coconut sugar and stevia. Still pretty delicious, so thanks great recipe, really simple and flexible!

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