Plant-based Caramel Pecan Pie

Caramelized pecans and sweet pastry – a match made in heaven! This dessert is buttery, savoury and sweet at the same time, nutty, with the perfect crunch of pecans combined with the melt-in-your-mouth pastry.

 

Time and Serving Size:

Time: 15 minutes (+35 for tart base)

Serving size: makes enough for 8 tartlets

 

Ingredients:

For the caramel nut filling

– 80g coconut flower sugar

– 120 ml coconut milk (not cream, but the liquidy type of coconut milk)

– 60g of pecans

– Dried lavendar and crushed pistachios for decoration

For the pastry:

170g oat flour (we used gluten free)

80g rice flour

120g coconut oil

60g coconut flower sugar

50g almond butter

45g maple syrup

35ml water

a large pinch of salt

 

 

Method:

 

1. Place a pan on the stove on medium heat. Add in the coconut milk first, and then the coconut flower sugar, and heat on medium heat.

2. Stir gently without stopping (even for a second!)

3. Keep stirring for about 5-7 minutes until the mix gets thicker in appearance. 

4. The mix is ready when you can see the bottom of the pan as you stir because of the thick mixture.  You can test the mix by putting a drop of caramel on your kitchen counter. If it hardens in a few seconds it is ready. If the caramel is runny and easily pours off your spatula, it is not cooked enough to coat peacans.

5. If you have a cooking thermometer, the mixture should be at 104 to 106 degrees celcius.

6. Let the caramel cool to about 70 degrees celcius and mix in the pecans.

7. Fill the pecans in the sweet pastry base (see recipe here for the tart base).

 

The caramel lasts for 3 weeks in the refridgerator and coated pecans will last for 4 weeks

Tip: If you don’t use all the caramel to coat pecans, you can use it as a spread (this method won’t get you a runny caramel sauce but a spread). We love spreading this over our Chocolate Hazelnut biscuits, or adding a dollop to a porridge bowl, or even between two layers of cake

Leave a Comment