Peanut butter pecan pie
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Ingredients
For the crust:
100g pecans
50g ground almonds
2 tbsp peanut butter
2 tbsp cacao powder
2 tbsp maple syrup
3 medjool dates pitted
Pinch salt
For the filling:
5 medjool dates, pitted
2 tbsp peanut butter
1 tsp almond extract
1 tsp vanilla extract
1 tbsp coconut oil
Pinch sea salt flakes
300g soft silken tofu
2 tbsp cacao powder
2 tbsp maple syrup
For the topping:
200g pecans
2 tbsp maple syrup
Sea salt flakes
Method
Grease a 25cm loose bottom pie tin.
To make the crust, add the pecans to your food processor or high-speed blender and whizz until crumbly.
Add in the rest of the crust ingredients, and blitz again until everything comes together.
With your hands, press the mixture onto the bottom and sides of your pie tin.
Wash out your mixer and add in the filling ingredients. Blitz until smooth and creamy – it will be a few minutes before all the dates are thoroughly blended in.
Dollop the filling onto the base and smooth it out.
To toast the nuts, add the pecans to a small pan and heat to medium. Dry toast until the pecans are a little toasted.
Turn off the heat and tip into a bowl. Now add the maple syrup and sea salt. Stir to combine.
When the nuts have cooled down, top the tart with the toasted nuts.
Transfer to the fridge for at least 1 hour to firm up.
Store in the fridge until it’s time to eat.
My Vegan Year by Niki Webster published by Welbeck is out now, find more of Niki's recipes at rebelrecipes.com
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