Easy Vegan Pecan Pie Recipe

For Filling
2 cups pecan halves
1/2 cup organic golden cane sugar
1/2 cup canned coconut cream (can use vegan heavy cream, coconut milk or dairy free milk of choice)
1/4 cup maple syrup
3 tbsp ground flaxseed with 1/2 cup water
4 tbsp arrowroot starch or powder
1 tsp vanilla extract
1/2 tsp sea salt

Crust
190 grams One Degree Organics Sprouted Oat Flour 
40 grams arrowroot starch
1/8 tsp finely ground sea salt
115 grams vegan butter, cubed + chilled
2 tbsp maple syrup
6–7 tbsp chilled water

Line a baking tray with tin foil before laying the pecan halves onto the sheet. Toast the pecan halves in the oven for 7 minutes. Remove the pecans from the oven and let them cool (Leave the oven on at 350°F).

In a medium saucepan over medium heat, whisk coconut cream, vanilla, sugar, arrowroot powder, and maple syrup together until there are no more clumps of arrowroot starch.

Continue mixing until the mixture begins to thicken. After 4-5 minutes, the mixture should have thickened. You can then remove the sugar mixture from the heat and pour it into a large bowl.

Let cool down for a few minutes before adding the flaxseed mixture and mixing well. Fold in the pecan halves into the mixture until the pecans are evenly coated.

Remove the pie crust from the fridge, and pour the mixture into the pie crust. Option to add pecan halves to the top to decorate. Bake the pie for 30 minutes while covering the crust. Covering the crust with tin foil will prevent burning. Remove the tin foil cover and bake for an additional 15-20 minutes or until the pecan filling has set.

Let the pecan pie cool down for 1-2 hours before serving with a scoop of coconut ice cream.

Enjoy!