Gluten-Free Vegan Pecan Pie

October 16, 2017

For the filling:
350 ml (1 1/2 cups) unsweetened cashew milk (or sub unsweetened almond milk)
1 teaspoon vanilla
Pinch of salt
3 heaped teaspoons cornflour (cornstarch)
Optional: splash of brandy or Bourbon if not gluten-free (ensure vegan if necessary)
10 small dates
50 g (1/3 cup) pecan nuts, chopped into small pieces
For the pastry:
30 g (1/8 cup) coconut oil
75 g (3/4 cup) gluten-free flour (or sub rice flour, or plain all-purpose flour if not gluten-free)
75 g (3/4 cup) ground almonds
To decorate:
40 g (1/4 cup) pecan nuts

https://www.rhiansrecipes.com/2017/10/16/gluten-free-vegan-pecan-pie/
See the full directions on my site

Nutritions

Calories
42836

Sodium
51944mg
2164% DV

Fat
1370g
2108% DV

Protein
2359g
4718% DV

Carbs
4379g
1489% DV

Fiber
218g
875% DV