The perfect bite-sized option of your favorite seasonal pie.
Whether you are planning to celebrate at home or head over to be with friends or family, the season wouldn’t be complete without this staple – pecan pie. Using organic ingredients from Watkins and Theo Chocolate, Casey, the creative behind The Mindful Hapa, has put together a gluten and dairy-free recipe for you to bake!
- 1½ cups oat flour
- ½ cup coconut sugar
- ½ cup vegan butter, melted
- ½ tsp Watkins Organic Ground Cinnamon
- ¼ tsp salt
- 1 cup coconut sugar
- ¼ cup coconut oil, melted & cooled
- ¼ cup maple syrup
- 2 tbsp coconut cream
- 2 eggs
- 2 tsp Watkins Organic Original Gourmet Baking Vanilla
- 1 tsp Watkins Organic Ground Cinnamon
- ¼ tsp salt
- 2 cups raw pecans (leave whole - do not chop)
- 1, 3oz bar, Theo Chocolate Sea Salt 70% Dark Chocolate, rough chopped
Preheat the oven to 300F and line a 9” x 9” pan with parchment paper.
In a large bowl, stir together the oat flour, coconut sugar, melted butter, cinnamon and salt until evenly combined.
Press into the 9” x 9” pan in a single, even layer.
Move to the oven and bake at 300F for 25 - 30 minutes, or until browned. Remove the crust, and increase the oven temperature to 350F.
While crust is baking, start on your filling. In a large bowl, whisk together coconut sugar, melted coconut oil, maple syrup, coconut cream, eggs, baking vanilla, cinnamon, and salt.
To the filling, stir in your pecans and chopped chocolate bar until evenly combined.
Pour filling over the warm crust.
Bake bars for 25 - 30 minutes (mine took 28 minutes), or until edges have hardened to touch and the middle filling is set.
Remove from the oven and let cool completely before cutting into 12 slices. Optional: top with chunky Maldon sea salt flakes. Enjoy!