Vegan Pecan Pie
Ingredients
The filling
-
¾
cup
Medjool dates, pitted
-
¾
cup
maple syrup
-
2
tablespoons
ground flax seeds
-
1 ½
cups
pecan halves, chopped
-
¼
teaspoon
fine sea salt
The crust
-
1
unbaked
vegan pie crust
Instructions
- Preheat the oven to 350ºF and prepare a 9-inch pie crust.
- In a food processor, combine the pitted dates, maple syrup, ground flax seeds, ½ cup of pecans, and salt. Process until smooth.
- Pour ¾ cup of chopped pecans into the pie crust and spread evenly.
- Pour the blended filling over the pecans and smooth it out with a spatula.
- Sprinkle the remaining ¼ cup of pecans on top and gently press them into the filling.
- Bake at 350ºF for 45 minutes until the top is dry and edges are firm.
- Let the pie cool for at least 1 hour at room temperature, then chill in the fridge before serving.
Nutrition Facts (estimated)
Servings
8 slices
Calories
372
Total fat
21g
Total carbohydrates
46g
Total protein
4g
Sodium
178mg
Cholesterol
0mg
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