Pecan pie with chocolate crust and amaranth filling. Sweetened with dates.
- 80 g spelt flour
- 55 g vegan butter
- 3 tbsp brown sugar
- 1 tsp cocoa powder
- 1 small flax egg (1tsp ground flax seeds+2tsp water)
- 100 g cooked amaranth
- 50 g dates
- 100-150ml plant milk of choice
- 50 g chopped pecans + more for topping
- 4 extra dates
Prepare the crust: knead flour with butter, sugar, cocoa powder and flax egg. Press to the baking trays and put into the fridge or freezer until you preheat the oven to 180C. Before placing into the oven, pierce the dough with a fork. Bake for 12-15 minutes.
Meanwhile prepare the filling. If you’re using cooked amaranth, mix it with dates and plant milk in small sauce pan. Cook for few minutes on low heat, then blend to make smooth paste. If you’re using dry amaranth, cook it on almond milk with dates and blend while still hot.
Chop pecans and few more dates and mix with the cream. Pour the filling on pre-baked crust, decorate with few more pecans and bake another 15-20 minutes.
Let it cool on the rack before removing from the baking pans.
The recipe is for 2 small 12cm pans. Double the ingredients if needed.