Usually pecan pies are made with tons of high-fructose corn syrup which is just so unhealthy and linked to a number of health problems including weight gain, type 2 diabetes, metabolic syndrome and high triglyceride levels. In order to avoid those nasties, this recipe is based on a combination of flavorful pecan butter and organic date syrup. What’s the difference you ask? Organic date syrup is made from 100% organic dates, and provides amino acids, vitamins, minerals and antioxidants in every serving. Although the extraction process leaves most of the health-promoting fiber behind, date syrup still contains more minerals, particularly potassium and calcium, than other sweeteners.
Pecan Pie [Vegan]
- 1 1/2 cup almond flour (half almond half oat flour)
- 6 tablespoons KoRo pecan butter
- 1 tablespoons maple syrup
- pinch of sea salt
- 1 cup pecan butter
- 1 cup date syrup
- 1/2 cup soy milk
- 1/3 cup flax meal
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract/powder
- 2 cups pecans, chopped
- 1 cup pecans
- 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.
- Preheat your oven to 350°F.
- 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 into the oven.
- Bake at 350°F for 30 minutes. Make sure to not let the top pecans burn, otherwise cover with foil.
- 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!