Precious Vegan Pecan Pie recipe

The festive gingerbread spice scents will meet you during this period. Delicious, spicy, sweet with a light spicy edge. Pecans also belong in the list for me. For the variation, to make something different than gingerbread, ginger nuts or other December sweet, I have now made a delicious pecan pie. Pinch of ginger for the edge, coconut milk for the creaminess and a gluten-free shortbread base to lick your fingers off. Your house smells really good and your taste buds will thank you too, enjoy!

Of course this recipe has been created from my heart and with love according to the Chinese 5 Elements so that you get the maximum chi from the food and it automatically provides the umami taste, because all flavors are incorporated in it. Bitter, sweet, pungent, salty and sour. Do you want to know more about the Chinese 5 Elements or have you been looking for resonating workshops and beautiful healing retreats for a while? Look here for more information.

Love, Shemara

~ adv. ~

What do you need to cook Precious Vegan Pecan Pie recipe

FOR THE BOTTOM

  • 100 g almond flour
  • 50 gr coconut flour
  • 7 gr cornflour
  • 1 tsp ginger
  • 4 g baking powder
  • Pinch of Himalayan salt
  • 30ml agave
  • 75 ml coconut oil

  • FOR THE PECAN FILLING

    • 85 ml coconut cream or coconut milk
    • 40 ml maple syrup
    • 40ml agave
    • 1 tsp cinnamon
    • 1 tsp ginger
    • Pinch of Himalayan salt
    • 30 gr coconut blossom sugar
    • 100 g pecan nuts
    • 60 gr cashew nuts
    • 1 tsp vanilla
    • 1 tbsp coconut oil


    Kitchen supplies


    Preparation of Precious Vegan Pecan Pie recipe

    1. Preheat the oven to 180 degrees
    2. Make the base by mixing all the ingredients for the base in a mixing bowl until you have a firm dough
    3. Grab a baking dish (I used a 12 by 8 baking dish) and put a piece of baking paper in it
    4. Flatten the dough in the dish until evenly distributed
    5. Place the dish in the oven for 5-7 minutes to lightly bake
    6. Meanwhile, make the nut topping, put a saucepan on the fire
    7. Pour in the coconut milk together with the coconut sugar, coconut oil, cornflour, pecans and cashews, vanilla, salt and a nice pinch of ginger and cinnamon
    8. Let it simmer for 5 minutes and then pour it on the bottomZ
    9. put the baking dish in the oven for another 8-10 minutes
    10. Let cool well, cut into 12 pieces and enjoy!


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