This Gluten-Free Vegan Pecan Pie has a crispy, buttery, flaky crust and a fudgy, gooey filling and is loaded with toasty pecans.

For the pastry:

▢30 g (⅛ cup) coconut oil
▢75 g (⅔ cup) gluten-free flour blend (or sub rice flour, or plain all-purpose flour if not gluten-free)
▢75 g (⅔ cup) ground almonds (almond meal) *
▢7 tablespoons water
For the filling:
▢260 g (1 ½ cup) pitted dates soaked overnight in cold water or 10 minutes in boiling water
▢170 g (⅔ cup) smooth almond butter (or sub pecan butter or sunflower seed butter)
▢4 tablespoons unsweetened almond milk (or sub any other plant-based milk)
▢1 teaspoon vanilla extract
▢Pinch salt
▢Splash brandy (optional – ensure vegan/gluten-free if necessary)
▢250 g (2 cups) pecan nuts , roughly chopped


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