Vegan Pecan Pie Recipe
This vegan pecan pie recipe is perfect for the holiday season. It's made with healthier ingredients, and tastes so delicious!
Equipment
- small sauce pan
Ingredients
- 1 store bought pie crust
- 1 can full fat coconut milk
- ¼ cup almond butter
- ¼ cup maple syrup
- ½ cup coconut sugar
- 3 tablespoon cornstarch
- 1 + ¾ cup chopped pecans 120 g
- + more whole pecans to top
- 2 tablespoon chopped chocolate
- 2 tablespoon coconut shreds
- 2 teaspoon vanilla
- ½ teaspoon salt
Instructions
- Start by chopping up the pecans and chocolate and preheating your oven to 350*F/ 175*C.
- To a saucepan over medium heat, add the coconut milk, almond butter, maple syrup, coconut sugar, vanilla, and salt.
- Stir the mixture well and continue to stir until it starts to bubble. Then add the cornstarch and stir until all of the clumps are broken up.
- Cook the filling for 2-3 more minutes until the cornstarch starts to thicken the mixture.
- Next, add the chopped pecans, followed by the chocolate and coconut. Mix well and remove from heat.
- Pour the filling into the prepared pie crust and level out the top. You can decorate the top with whole pecans, but that's optional.
- Bake the pie for 30 minutes.
- Remove from the oven and allow the pie to cool off at room temperature for 1-2 hours, to give it time to fully harden and set. I even like placing it in the fridge for a few hours to harden, but this isn't necessary, especially if you like your pie warm.
- Top with coconut whipped cream or vanilla ice cream and enjoy!
Video
Nutrition
Calories: 153kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 169mgPotassium: 74mgFiber: 1gSugar: 9gVitamin A: 0.3IUVitamin C: 0.01mgCalcium: 29mgIron: 1mg
Tried this recipe?Let us know how it was!