Healthy Vegan Pecan Pie

By Mari Welleats
September 7, 2015
1 Comment


Author Notes: This pecan pie is made of dates, pecans, almond milk and water. The crust is made out of oatmeal and almonds. Just awesomeMari Welleats

Makes: 6 mini pies in cupcake tin

Ingredients

Filling

  • 20 Dates pitted and chopped
  • 1/4 cup almond milk
  • 1 cup water
  • 1/4 cup pecan
  • 1/2 tablespoon vanilla
  • dash salt
  • 1 tablespoon coconut oil

No graham cracker crust

  • 1 cup oatmeal
  • 1/2 cup almonds
  • 1/4 cup flaxseed
  • 2 tablespoons coconut butter
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla

Directions

Filling

  1. Coconut oil in sauce pan, add dates with half a cup of water
  2. Allow to simmer add 1/4 cup of milk and vanilla stirring constantly
  3. add 1/2 cup of water and turn off burner.. mix well
  4. pour into cooled 6 non gram cracker crust. Adorn with 2 pecan, Refrigerate for 4 hours.

No graham cracker crust

  1. Pulse until the consistency is course
  2. Firmly press into a well oiled 6 cupcake tin bake for 10 minutes at 350
  3. With a small spatula make sure to loosen sides so that the mini pie crust are free from the tin.

More Great Recipes:
Make Ahead|Christmas|Thanksgiving|Gluten-Free|Vegan|Snack|Dessert

Reviews (1) Questions (0)

1 Comment

Jenny November 10, 2016
Can this be made one day ahead? Can i make the crust now and freeze for use later in the week?