Vegan Pecan Pie Recipe

Gluten-free, dairy-free, egg-free

Filling Ingredients

  • 2 cups of pecans
  • ½ cup of dried apricots
  • ½ cup of dates
  • 2 cups of apple juice
  • 2 tablespoons of agar-agar
  • Pinch of sea salt
  • 1 ½ tablespoons of arrowroot
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of cinnamon

Pie Crust Ingredients

  • 1 ¼ cups of almond meal
  • ¼ teaspoon of sea salt
  • ¼ teaspoon of baking soda
  • 2 tablespoons of grape seed oil
  • 2 tablespoons of agave nectar
  • ½ cup chopped dark chocolate
  • 1 tablespoon of coconut oil

Directions for the Pie Crust

  1. Preheat the oven to 180°
  2. Melt the chocolate (stirring frequently) in a bowl suspended over a pot of boiling water
  3. In a separate bowl, combine the almond flour, salt, and baking soda.
  4. In another bowl, whisk together the grape seed oil, agave nectar, coconut oil and chocolate
  5. Stir the wet ingredients into the almond meal mixture until combined
  6. Press the dough into a tart-tin or pie dish
  7. Bake for 8 minutes
  8. Take out of the oven and using the back of a spoon, push the tart back down into the sides and base of the pie tart
  9. Return to the oven for a further 4 minutes
  10. Remove from the oven and let it cool while you prepare the pecan filling

Directions for the Pecan Filling

  1. Preheat the oven to 180° and lightly grease a tart tin or pie dish
  2. Toast the pecans in a frying pan for 5 mins
  3. Chop about ¾ of the pecans (saving the rest for decoration)
  4. In a saucepan, bring the dates, apricots, juice, agar-agar and sea salt to the boil
  5. Reduce the heat and simmer for 20 minutes
  6. Dissolve the arrowroot in ¼ cup of cold water with vanilla and add to the mixture
  7. Simmer for another 2 minutes
  8. Allow the mixture to cool before pouring into a food processor and whizzing until smooth
  9. Stir through the chopped pecans and cinnamon
  10. Spoon the mixture into the pastry case and arrange the whole pecans on top. Chill in the fridge for at least 1 hour before serving

Serves approx 10

 

Article by Renée Leonard-Stainton, Naturopath & Nutritionist

Renée Naturally – www.reneenaturally.com

 

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