Raw Cinnamon Pecan Caramel Pie
[Vegan, Gluten-Free]
Author Bio
Raw vegan desserts and quick, meat-free dinners that anyone can make.
Heidi Turunen is a self...
Raw vegan desserts and quick, meat-free dinners that anyone can make.
Heidi Turunen is a self taught raw vegan chef, food photographer and the owner of Rawlicious Delicious. She is passionate about real food and specialises in raw desserts. Since Heidi was a kid, she wanted to build a career, that she is passionate about, so she would never be working. And that is exactly what she did. Heidi now owns raw food business in Queensland Australia, supplying cafes, catering and making raw treats to order. Read more about Heidi Turunen
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Discover more recipes with these ingredients
Raw Cinnamon Pecan Caramel Pie [Vegan, Gluten-Free]
Impress your guests with this raw pecan caramel pie. Set on a cinnamon-y pecan base and filled with a deliciously decadent date-tahini cream, it’s delightfully sweet, beautiful, and quick to make which is great if you're crunched for time around the holidays. And the best part is, it's completely raw,...
Impress your guests with this raw pecan caramel pie. Set on a cinnamon-y pecan base and filled with a deliciously decadent date-tahini cream, it’s delightfully sweet, beautiful, and quick to make which is great if you're crunched for time around the holidays. And the best part is, it's completely raw, so no need to wait around for it to bake, just pop it in the freezer, go about your day, and return to a gorgeous pie.
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Ingredients You Need for Raw Cinnamon Pecan Caramel Pie [Vegan, Gluten-Free]
How to Prepare Raw Cinnamon Pecan Caramel Pie [Vegan, Gluten-Free]
- Place all the base ingredients into a food processor and run until a sticky and crumbly mixture is formed. You don’t want to over-process it. Press the mixture in the bottom of small tart pans or silicone moulds.
- Process all the filling ingredients until smooth. Spread the filling mixture over the crust and pop the tarts in the refrigerator to set.
- Mix pecan pieces with maple syrup, cinnamon, and vanilla. Spread the mix evenly on a dehydrator sheet (or in the oven on a low temperature) for an hour or two. Sprinkle on top of the tarts and serve.
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Its great that this desert recipe has no sugar included and no baking involved. The pies look so decadent and full of rich ingredients, textures and flavors and the single serving option is ideal for me.