Pecan Pie with White Beans Caramel

Pecan Pie is one of my favorite desserts, specially at this time of the year that Nuts and Caramel is all around!

This is the better for you version of the classic American Pecan Pie. Don’t be afraid of the white beans, thy add amazing creamy texture and sweetness to the recipe.

I Served for Christmas but you can use any excuse to make this beauty. Serve it with some vanilla vegan Ice Cream or some coconut Whipped Cream.

WHAT YOU WILL NEED:
Serves 6-8 people

CRUST:

• 90g oats
• 70g almond flour
• 2 tablespoon corn or potato starch
• Pinch of salt
• 40g coconut oil
• 30g maple syrup
• 2-3 soft medjool dates, without the stones

FILLING:

• 115g apple purée
• 100g dates, without the stones
• 100g cooked white beans
• 25g muscovado sugar
• ¼ cup nut milk
• ½  teaspoon corn starch
• ½ tablespoon coconut oil
•  pinch of salt
•  pinch vanilla powder or 1 tablespoon vanilla extract
• ½ cup crumbles pecans
• 1 cups whole pecans for decoration

HOW TO:

CRUST:

Blend everything in the food processor until it becomes a thick dough and mold it to a baking quiche tarte;

Bake it for 15 minutes at 180°C

FILLING:

Blend the apple purée + beans + dates + nut milk until it becomes a thick paste;

Add the muscovado sugar + salt + vanilla + coconut oil + corn starch and the crumbled nuts;

Dispose the paste to the pre baked tarte and top it with the whole pecan nuts;

Bake it at 180°C for about 15-20 minutes