Along with the delicious gingerbread cookies I made this year, this rich and decadent pecan pie was one of my contributions for dessert after Christmas dinner. Since this sweet and salty pecan crust recipe I used made enough for two pies, I also made a gluten free vegan pumpkin pie as well. I’ll try to post that recipe soon!
Sweet & Salty Pecan Crust
- 1 cup rolled oats, processed into a fine flour
- 2 cups raw pecans
- 2 tbsp coconut sugar
- 3 tbsp ground flax
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
- 1/4 cup maple syrup
- 1 tbsp coconut oil
Grind pecans in a food processor until finely ground. If the pecans aren’t processed enough, the crust will be too dry. If you take a small amount and roll it in your hand, you should be able to easily form a ball. If the mixture is too dry, add more coconut oil.
Mix all remaining ingredients together.
Crumble into a greased pie plate, pressing down firmly to create your crust. Pre-bake for 10 minutes at 350° F.
Let cool for at least 10 minutes before continuing on and filling with your pie mixture.
- 18 pitted medjool dates
- 3 tablespoons Maple Syrup
- ½ cup coconut milk
- 3 tablespoons ground chia seeds
- 1 cup chopped pecans
In a food processor, add dates and maple syrup and process until the mixture is thoroughly blended.
Add the coconut milk and ground chia seeds and run until smooth. Stir in pecans.
Add filling to pie crust and bake for 25 minutes at 375° F.
Allow to thoroughly cool and enjoy!