Vegan Pecan Pie




1/3 cup Coconut oil (should be the consistency of softened butter)

3 tablespoons maple syrup

½ cup coconut flour, sifted

¼ cup almond meal/flour

Pinch of salt

Pecan Topping

2 tablespoons flax meal

5 tablespoons warm water

1 cup pecan, roughly chopped

1 ½ tablespoons coconut oil

3 tablespoons maple syrup

½ cup coconut sugar

2 tablespoon dark brown sugar

1 ½ teaspoons vanilla extract

¼ teaspoon salt



Preheat oven to 180 C. Line the bottom and sides of a 8 by 8 inch baking tray with parchment paper.

Using an electric beater, whisk the maple syrup and coconut oil until well combined. Stir in the coconut flour, almond meal and salt until it forms a soft dough.


Press the dough evenly into the prepared baking pan and bake until the edges are golden brown and the middle is slightly brown.


Let cool for about an hour.

Meanwhile, mix the flax meal with the warm water and refrigerate until the mixture gels up. About 30 minutes.

Place the pecans in a cookie sheet in a single layer and bake in the oven for about 8-10 minutes. Set aside and let it cool.

Once the crust is completely cooled, combine the remaining coconut oil, maple syrup, coconut sugar, brown sugar and salt in a sauce pan over medium heat and bring it to a boil. Let the mixture stand at room temperature for about 5 minutes.


Add the chilled flax egg to the mixture and mix well.

Finally stir in the chopped pecans and vanilla extract.

Pour the topping over the crust. Use a spoon to spread it out until they are evenly distributed over the crust. Press the pecans lightly to flatten them.


Bake until the filling looks set, about 20 – 25  minutes. Cool to room temperature.


Refrigerate for at least 6 hours or overnight.

Once chilled, slice and enjoy.




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