This vegan pecan pie is the perfect special treat without the guilt. A healthy spin on a classic, it's made with organic dates and pecans that give the filling structure and sweet dates, as well as coconut sugar, spices, and flaked sea salt to give it that traditional pecan pie flavor.
And don't worry, the texture is there too! Toasted pecans and coconut oil bring crunch and richness, while almond milk creates a creamy, custard-like texture.
No refined sugar or processed ingredients, just whole food goodness. And, you get a bonus of fiber, vitamins, minerals, and antioxidants. And, best of all, you don't have to feel guilty indulging this season! Dig in and enjoy!
Ingredients18 pitted and soaked dates
1.5-2 cups of pecans (enough to cover the surface of the pie)
1/2 cup of non-dairy milk
2 teaspoons of vanilla extract (natural)
1 tablespoon of tahini
1/4-1/2 teaspoon of coarsely ground sea salt
1 whole food plant based pie crust (or use the crust for this Pumpkin Pie)
1. Soak dates until soft in warm water
2. Blend together all ingredients until smooth
3. Fill a pie crust with the mixture, and top with pecans
4. Bake in the oven on 350 for about 45 minutes, or until your pie crust looks cooked.