Another potluck has come and gone, and this time it was Pecan Pie on the menu. Specifically, raw vegan superfood pecan pie. As usual, it was a little of this and a little of that to get the right flavour. I was really pleased with it and the feedback was excellent.
These quantities are very approximate and it was to make an oversized pecan pie.
Pecan Pie Filling:
- 1/2 c. Coconut butter
- 1/2 c. Yacon syrup
- 1/2 c. Coconut syrup
- 1/2 c. Coconut sugar
- 3 to 4 tbsp of Mesquite powder
- 2 tbsp of Maca powder
- 2 tbsp of Cinnamon
- 1/4 tsp Himalayan Salt
- 1/4 c. water (or as needed)
- And my secret ingredient… 2 scoops Sun Warrior Raw Vanilla Protein Powder
Blitz the coconut butter in the food processor, then add the other ingredients slowly, in the order listed, blending every time you add something and tasting frequently. Adjust according to the consistency you want and the thickness that you’re going for. This makes a super yummy caramel kind of sauce.
Coat the pecans (about 8 cups) in the sauce. I tossed them in a separate bowl and made sure that each pecan was thoroughly coated in the caramel. Then I pressed the mixture into the pie crust and let it set in the refrigerator.
For the pie crust I made my usual almond & date crust. You can read more about pie crust options here. In this case, I used about 4 to 6 cups of almonds blitzed in the food processor with about 1 cup of dates, then pressed into a pan. You can dehydrate this for a firmer crust or leave as is. I dehydrated mine this time.
My husband couldn’t make it to the potluck but he did ask that I sneak him a piece to bring home. It’s a good thing that I set it aside at the beginning because it went really quickly!