Recipe – Vegan Pecan Pie with Coconut Whipped Cream

I have never eaten Pecan Pie before, but now I know that I was missing out.  I really like the taste and
being a bit nutty myself ! I love the nuts (crazy). It is also gluten free and also free from refined
sugar too… To add to this dessert make some Vegan Coconut Whipped Cream.. This is so easy to make
and it is crucial to have this coconut cream to accompany the Pecan Pie !! Even non-vegans will enjoy
this meal very much !!! (I have tried it on omnivores and they loved it !)
Vegan Pecan Pie
Vegan Coconut Whipped Cream
Ingredients
400g (1 tin) of Coconut cream (leave this in the fridge overnight as this will ensure the coconut cream solidifies
and separates from the coconut water)
1 Tbsp Xylitol (or Icing Sugar)
1/2 tsp vanilla essence

Instructions
Spoon the coconut cream out of the tin (not the water, but this will be sitting at the bottom of the tin)
and place in a blender Also add the Xylitol and vanilla essence in the blender and blend for 2 minutes
or until it becomes thick Serve with your dessert or in my case the Vegan Pecan Pie !! Yum !
Coconut Whipped Cream
Vegan Pecan Pie
Ingredients
For the Crust
2 C Almond Meal
1 C Ground Flax Seeds
1/2 C Cornmeal
1/2 tsp Cinnamon
1/2 tsp Salt
2 Tbsp Maple Syrup
1 Tbsp Water

For the Filling
2 C Raw Pecan Halves
3/4 C Maple Syrup
1/2 C Brown Rice Syrup
2 Tbsp Arrowroot or Unmodified Potato Starch
1/2 C Soy Milk
3 Tbsp Ground Flax Seeds
1 tsp Vanilla
1/4 tsp salt

Instructions
Preheat the oven to 180C/350F
Mix the almond flour, flax seed and cornmeal in the food processor to mix.
With the motor running, slowly add in the salt and cinnamon. Continue blending until the mixture
becomes forms crumbly clumps, scraping down the sides of the bowl as necessary. Then slowly add
drizzle in the water and maple syrup.
Transfer the mixture to a 9 inch pie plate and press it into the bottom and
sides to form the crust. It is important to make sure the tops of the sides are not to thin,
as that it the part that will be exposed to the most heat.
Bake the crust for a 10 minutes, then promptly remove and set aside.
Lightly toast the pecans by spreading them out on a baking sheet and baking them at 180C/350F
for 10 minutes. Remove and let cool.
Take one half of the pecans and chop coarsely, leaving the other half in tact.
Whisk together the maple syrup, brown rice syrup and arrowroot in a medium saucepan,
then bring up to a boil, stirring often. Once boiling, reduce to a simmer and stir continuously
for 5 minutes. Remove from heat.
Blend together the soy milk, vanilla, salt and flax seed until smooth, about a minute.
Let the mixture sit for about 5 minutes. It will become quite thick.
Whisk the soy milk mixture into the maple syrup mixture until well combined. Fold in
the pecans until well incorporated. Pour the mixture into the prepared pie crust and a level out with
spatula.
Bake for 50 minutes at 180C/350F until deep golden brown on top. The syrup may still be bubbling.
Let cool thoroughly before serving.

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