Salted Caramel Pecan Pie (Vegan and Gluten Free)

I’m laid up on the sofa at the moment after twisting my ankle running in a 10k race yesterday – it’s really hard for me to sit still and the thought of not being able to exercise for a while is a bit stressful for me! On the upside its means I’ve got time to write up this recipe – and it’s a goodie!

Ok so this is a bit of a decadently indulgent dessert for me but you when you’ve been thinking about something for a while.. Namely salted caramel – I just had to create a salted caramel dessert.

So here it is my salted caramel pecan pie.. A gorgeous crust made from pecans, raw cacao, coconut flakes and of course medjool dates to stick everything together.

I love the combination of sweet and salty it’s incredibly moorish and this salted caramel filling is so good! It would also be amazing spooned over nice cream – yum!

I decided to top my pie with caramelised pecans and walnuts for a delicious crunch. But you could top with fresh fruit and that would be delicious too and I little lighter.

This may be a rich dessert and would be perfect for a dinner party served with vegan icecream but it’s also completely vegan and naturally sweetened by the dates and protein packed from the delicious nuts.

I love this one so I would love to hear what you think…

salted caramel pecan pie

 

Salted caramel pecan pie

 

Salted caramel pecan pie

I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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Info

 

  4-8 servings
  80 minutes preparation time
  5 minutes cook time

Ingredients

  • Crust ingredients;
  • 1 cup pecans
  • 1/2 cup organic coconut flakes – I used coconut merchant
  • 2 tbsp flax seeds
  • 2 tbsp organic peanut butter
  • 2 tbsp raw cacao
  • 8 medjool dates
  • Pinch salt
  • Caramel layer;
  • 1 cup medjool dates
  • 2 tbsp peanut butter or nut butter of choice
  • 1/2 cup almond milk
  • 2 tbsp organic coconut oil  – I used coconut merchant
  • 1 tsp pink Himalayan salt
  • Topping;
  • 1 cup mixed nuts and seeds – I used pecans, walnuts and sunflower seeds
  • 1 tbsp coconut oil
  • 1 tbsp maple syrup
  • 1 tbsp coconut sugar

Directions

  1. To make the crust add the pecans to your food processor or high speed blender and blitz until you get a crumb. Add in the rest of the crust ingredients and blitz again until everything comes together.
  2. Press the crumbly mixture into your pie tin with your hands then pipit into the freezer while you mane the caramel. I used a 10 inch pie tin.
  3. Wash out your mixer and add in the caramel ingredients. Blitz until smooth and creamy – it will be a few minutes before all the dates are thoroughly blended in.
  4. Dollop the caramel on the base and smooth out. Return to the freezer for at least 1 hr to firm up.
  5. Caramelise the nuts by adding the coconut oil, maple syrup and coconut sugar to a small pan and heating on a low heat until everything combines. Add in the nuts and seeds and toss thoroughly so that they are well coated.
  6. Cook for a few minutes until caramelised and nice and toasted. Allow to cool.
  7. Remove the pie from the freezer and top with the caramelised nuts.
  8. Store in the freezer.

14 Comments

  1. Pauline Op de Beeck on March 17, 2016 at 11:53 am

    Is it ok to make this recipe in advance and keep it in the freezer for 24 hours?

    • Niki on March 17, 2016 at 11:57 am

      Hi Pauline
      You can…it stores well in the freezer for a few days.
      Love, Niki xxx

      • Niki on March 20, 2016 at 11:17 am

        Thank you so much Emmie! On the mend now…
        Let me know if you make the pie lovely xxx

  2. Emmie on March 17, 2016 at 8:24 pm

    Oh dear, hope your ankle is better soon – its so frustrating when you’re waiting to heal and can’t exercise. This pie looks so good, lots of stuff I don’t have in it but hope to have a go soon

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