My favourite pie from our range, blown up and baked in the oven. A crumbly oat base, filled with pecan date caramel, topped with lots of crushed pecan nuts.

Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka



BASE (makes 6)

  • 62g coconut oil (melted)
  • 62g agave syrup or maple
  • 220g oat flour
  • 2 tbsp coconut sugar ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀


  • 400g pitted dates (medjool)
  • 600g plant milk
  • 6 tbsp tapioca flour (or cornstarch)
  • 110g pecan halves
  • Pinch of salt


      • Preheat the oven to 180C. Melt the coconut oil and mix the base ingredients in a bowl until you have a sticky dough
      • Line a baking tray and press the dough into a baking tray and up the edges
      • Blend the filling ingredients excluding the pecans until smooth and stir in half the pecan nuts
      • Pour the filling into the pie crust and top with remaining pecans
      • Bake for 35 minutes or until the toppings are golden. Cool, refrigerate, serve. I like my warm with a scoop of icecream.

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