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No Bake Vegan Pecan Pie with Date Syrup

Servings 24 cm round tart pan
Author Natalie

Ingredients

For the crust:

  • 300 grams of oats
  • 200 grams of pressed dates
  • Pinch of salt
  • 2 tbsp. of natural date syrup silan

For the pecan cream:

  • 200 grams roasted pecans
  • 100 grams natural peanut butter
  • 2 tbsp. of natural date syrup silan
  • 45 ml. 3 tbsp. water

For decoration:

  • 100 grams roasted pecans
  • 2 tbsp. of natural date syrup silan

Instructions

Crust:

  1. In a food processor with a steel blade, put oats, pressed dates, salt and date syrup and blend until a uniform, slightly sticky mixture is obtained. If the mixture is too soft - add a little more oats. If the mixture is too crumbly - add a little water.
  2. Transfer the mixture to the pie pan and press it tightly to the sides and base to form a crust.
  3. Cool the crust in the freezer for about an hour.

Pecan cream:

  1. In a food processor, grind pecan nuts, peanut butter, date syrup and water to a uniform mixture in a very creamy, thick texture.
  2. Pour the cream over the crust and straighten the top.
  3. Arrange pecans in the upper part densely.
  4. Cool in the refrigerator for 3-4 hours for stabilization.
  5. Before serving, brush the pecans with a little date syrup to add some sweetness.

Recipe Notes