Vegan, gluten-free and sugar free
pecan pie!
Base
300ml neutral cashews
10 medjool dates
1 tbsp maca powder
1 tsp mesquite powder
A pinch of salt
Filling
2 cans of condensed coconut milk (about
200g each)
2 vegan milk chocolate bars (100g
each)
100ml pecans
Topping
100ml pecans
Sea salt flakes
In a food processor, mix together the
ingredients for the base until it sticks together. Press out the base evenly in
a springform pan. Put in the fridge to set. In a pan, melt together the coconut
milk and the chocolate on low heat. Stir frequently, so it doesn’t burn.
Roughly chop the pecans for the filling. Take the pan off the stove and let it
cool. Stir in the pecans. Take the base from the fridge and pour the coconut
mix onto the base. Put it in the fridge to set (for a couple of hours). Lastly,
decorate the pie with the pecans for the topping and sprinkle the sea salt
flakes over the pie.
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