Hemp Pecan Pie (Vegan Friendly)

Posted by Tatiana Crichton on


½ cup protein powder or flour
½ cup almond meal
½ cup plain flour
½ tsp baking powder
1 flax egg (1 tbs flax meal with 2.5 tbs water)
6 tbs softened butter ( butter substitute)

Pie filling:
300 grams of pecans
1 cup of pitted dates
1tsp corn flour
1 tbs peanut butter
1 tbs honey (optional)
1 tbs cacao or coco powder
1 tsp butter ( butter substitute)
1 tsp vanilla
1 cup water

Preheat oven to 180c

Make flax egg then combine with softened butter. Then gradually mix in all flours and baking powder. It should be a very soft dough. You can put in the fridge for 20 min to harden a bit the roll it out between two sheets of baking paper. I was a little excited when I made mine though and pressed the dough directly into my greased pie tin and baked immediately. So that also works a treat.

Pie filling
Dry roast pecans in a pan or in the oven for 5 min. It gives them an extra nutty flavour

To make the caramel sauce for the filling blend dates with 1 cup of water. You could use a blender or stick mixer. Blend them until they are smooth and creamy. Then add in the peanut butter (or nut butter of choice). Then pour caramel mix into a pot or a pan with the honey, butter, corn flour, cacao and vanilla. Mix them together and   then simmer it down a little.   It should thicken and become more caramel like (yum).   Lastly mix through the pecans.

Then pour into ready pie crust and bake for 30-45 min or until it’s golden on top and firmed up.

Serve with whipped coconut cream or ice cream. Or just on its own. Every option is delicious.