-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
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.