Pecan Tart
During Thanksgiving dinner this always comes up when I bring the Pecan Tart for dessert. What’s the proper pronunciation PUHCAHN OR PEECAN? To me it doesn’t really matter how it’s pronounced as long as it delicious
Ingredients
1 unbaked vegan pie crust
3/4 cup medjool dates , pitted
1/3 cup coconut cream
3/4 cup maple syrup
2 tablespoons ground flax seeds
1 1/2 cups pecan halves , divided
1/4 teaspoon Himalayan salt
Method
Preheat your oven to 350ºF.
Press your unbaked pie crust in a 9-inch pan or in a tart pan.
In a food processor or in a high speed blender combine the dates, coconut cream, maple syrup, flax seeds, 1/2 cup of the pecans, and the salt. Process until the dates are broken down and you a smooth batter.
Pour the batter inside the crust and smooth it out evenly. Top the pecan pie filling with the remaining of pecans.
Place the pie in the oven to bake at 350ºF for 45 minutes. When it's done baking the top should look toasty and the edges of the filling will be firm to a light touch.
Allow the pie to cool completely, for at least for one hour before slicing.
Enjoy!
