This chocolate pecan maple pie is a sweet seduction, which not only tastes excellent for Thanksgiving, but also for Christmas or for the afternoon coffee party. The pie is dairy and egg free - completely vegan - and really creamy. With a tasty chocolate base, the creamy maple-cream filling and the crunchy pecans nuts, the pie is a hit with young and old as well as non-vegans.
Course Dessert, sweets
Cuisine American
Keyword maple pie, pecan maple pie, vegan pie
Prep Time 50 minutesminutes
Cook Time 30 minutesminutes
Author Velvet & Vinegar
Ingredients
dough*
150gspelt flourorganic
25gcocoa powderorganic
50gcoconut blossom sugarorganic
50gvegan butterorganic
1pinchsaltorganic
75mlwater
a little coconut oil or vegan butter to grease the baking tin, organic
filling
150mlmaple syruporganic
200mlvegetable creamorganic
1pinchnutmegorganic
1pinchof ground cinnamonorganic
½tspBourbon Vanilla Powder or Pasteorganic
3tbspstarchapprox. 20 - 25g, organic
2tbspwater
1pinchsaltorganic
toppings
100gpecansorganic
somemaple syrup to brush on, organic
Instructions
Mix all ingredients except the water for the dough in a bowl to a crumbly mass. Add the water and form a dough. Place the covered dough in the fridge for 30 minutes.
Remove the dough from the fridge and roll out thinly on a floured surface. Transfer the dough to the cake tin and press down well. Remove excess dough with a rolling pin. To do this, simply roll the wood over the baking tin. Place the cake tin in the oven again for 15 minutes.
Preheat the oven to 180° Celsius.
Place maple syrup and vegetable cream in a bowl and whip a little with a hand mixer or a blender (does not have to become stiff). Add the spices and stir.
Mix the starch in water to a paste and fold it under the filling. Continue mixing thoroughly so that no lumps form.
Pierce the cake base tightly with a fork and pour in the filling.
Bake the cake for approx. 20 minutes on the lowest groove of the oven. Then take it out, spread the pecans on the filling, spread it with maple syrup and bake again for about 10 to 15 minutes.
Notes
*the dough recipe makes one round pie for a 28 up to 30cm diameter pie tin. Or two rectangular pies for a 30cm x 11cm tin.