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Vanilla Pie with Caramel Pecan Topping
Dani
And it ended up being really good, mostly raw, and totally vegan. Which is surprising, because making a vegan pie was not at all my intention. Also if you consider honey an animal food, I guess it’s not vegan. But you could sub maple syrup.
5
from 1 vote
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Prep Time
25
minutes
mins
Total Time
25
minutes
mins
Course
Dessert
Cuisine
American
Servings
12
servings
Calories
377
kcal
Ingredients
1x
2x
3x
Crust
1.5
cups
almond flour
8
dates
soaked overnight
Vanilla Pie
2
cups
cashews
soaked overnight
1/2
cups
honey
2-3
tbsp
coconut butter
1
tbsp
vanilla
a little water to thin it out
if necessary
Caramel Topping
one batch of my caramel recipe
1-1.5
cups
pecans
Instructions
Blend the almond flour and dates in a food processor.
Press the crust evenly over a springform pan.
In a Vitamix, blend all of the pie ingredients until smooth.
Pour over the crust and refrigerate overnight, or for at least 3-4 hours.
Make the caramel according to directions.
Pour the caramel over the pie and top with the pecans.
Notes
Use maple syrup instead of honey to make this totally vegan.
Nutrition
Serving:
1
slice
Calories:
377
kcal
Carbohydrates:
38
g
Protein:
8
g
Fat:
23
g
Saturated Fat:
3
g
Sodium:
69
mg
Potassium:
229
mg
Fiber:
3
g
Sugar:
16
g
Vitamin A:
20
IU
Vitamin C:
0.2
mg
Calcium:
56
mg
Iron:
2.4
mg
Keyword
healthy pecan pie, vanilla cream pie, vanilla pie with caramel
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