GIANT BAKED PECAN PIE

GIANT BAKED PECAN PIE

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    Servings

    4
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    Prep Time

    15 minutes
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    Cook Time

    30 Minutes
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    Total Time

    45 Minutes
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    Difficulty

    Medium

Ingredients

BASE (makes 6)

62g coconut oil (melted)
62g agave syrup or maple
120g oat flour
2 tbsp coconut sugar

FILLING

400g pitted dates (medjool)
600g plant milk
6 tbsp tapioca flour (or cornstarch)
110g pecan halves
Pinch of salt

Our tiny pocket sized pies blown up and baked in the oven. A crumbly oat base, filled with pecan date caramel, topped with lots of crushed pecan nuts.

METHOD

  • Preheat the oven to 180C. Melt the coconut oil and mix the base ingredients in a bowl until you have a sticky dough
  • Line a baking tray and press the dough into a baking tray and up the edges
  • Blend the filling ingredients excluding the pecans until smooth and stir in half the pecan nuts
  • Pour the filling into the pie crust and top with remaining pecans
  • Bake for 35 minutes or until the toppings are golden. Cool, refrigerate, serve. I like my warm with a scoop of icecream.
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