Vegan Pecan Pie!

Crust:

1½ cup almond flour (half almond half oat flour)
6 Tbsp pecan butter
1 Tbsp maple syrup
pinch of sea salt

Filling:

1 cup KoRo pecan butter
1 cup date syrup
½ cup of soy milk
⅓ cup flax meal
2 Tbsp cornstarch
1 tsp vanilla extract/powder
2 cups KoRo pecans, chopped
Topping:
1 cup KoRo pecans

Instructions

1. Place the crust ingredients into a bowl and mix well with a spoon or your hands until you have a sticky dough. Grease a pie tin and place the dough inside. Press down evenly with your fingers and up on the sides of the tin. Set aside and prepare the filling.
2. Preheat your oven to 175°C/350°F.
3. Add all ingredients, except for the pecans, into a bowl and whisk to combine. Add in the pecan pieces and stir until combined. Pour the pecan mixture on top of the crust and spread evenly. Place your remaining pecans on top in a decorative manner and place it into the oven.
4.Bake at 175°C/350°F for 30 minutes. Make sure to not let the top pecans burn, otherwise cover with foil.
5. Once baked, let the pie cool down completely. If you want the pie to be more firm, let it chill in the fridge for another 2 hours. Serve with vanilla ice cream or coconut whipped cream!

credits go to @n.vegan.h on Instagram

https://www.instagram.com/p/CBuBxbupIyh/?utm_source=ig_web_copy_link

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