Pecan pie

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:

1. Preheat the oven at 350 ˚F
2. In a bowl combine almond flour, tapioca starch, baking powder, monk-fruit (or stevia) and salt.
3. In a small mixing bowl, combine the vegan egg, vinegar and vanilla together. Set aside.
4. Add coconut oil into the dry ingredients and combine with a fork, the dough will look crumbly.
5. 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.
6. Fill a muffin pan with the dough, mend any cracks with your finger, then add the filling, garnish with pecan halves
7. 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:

1. In a saucepan add, coconut oil, monk fruit, vanilla extract, chocolate chips, vegan egg and date syrup until melt, add chopped pecans and combine.
2. Use this mixture to fill the pie crust.