This healthy vegan pecan pie is made with no refined sugars, no dairy, no eggs and without gluten. The perfect holiday dessert!
Makes: 8-10 mini pies
Serving size: 1 mini pie
For the pie crust
Ingredients:
- ¾ cup almond flour
- ¾ cup tapioca starch
- ¼ tsp baking powder
- ½ tsp monk fruit
- ¼ tsp salt
- 3 tbsp coconut oil
- 1 vegan egg (1 tbsp ground flax seed + 3 tbsp water)
- ½ tsp apple cider vinegar
- ¾ tsp vanilla extract
- 1 tbsp cold water, or more if needed.
Instructions:
- Preheat the oven at 350 ˚F
- In a bowl combine almond flour, tapioca starch, baking powder, monk-fruit (or stevia) and salt.
- In a small mixing bowl, combine the vegan egg, vinegar and vanilla together. Set aside.
- Add coconut oil into the dry ingredients and combine with a fork, the dough will look crumbly.
- Add the wet ingredients into the dry ones and mix the dough with your hands, if looks too dry, add cold water, one tablespoon at a time, and continue to test the dough. If is too wet and sticky, add some tapioca starch and knead into a ball.
- Fill a muffin pan with the dough, mend any cracks with your finger, then add the filling, garnish with pecan halves
- Bake for approximately 30 to 40 minutes, or until lightly brown
For the filling
Ingredients:
- 2 ½ tbsp coconut oil
- ½ cup monk fruit
- ¾ tsp vanilla extract
- ¼ cup chocolate chips
- 1 vegan egg (1 tbsp ground flax seed + 3 tbsp water)
- 1/3 cup date syrup (see recipe)
- ¾ cup chopped pecans
- Pecan halves to garnish
Instructions:
- In a saucepan add, coconut oil, monk fruit, vanilla extract, chocolate chips, vegan egg and date syrup until melt, add chopped pecans and combine.
- Use this mixture to fill the pie crust.
