Скачать или смотреть 3 Easy Vegan Pies! Chocolate Hazelnut Tart, Pumpkin Pie and Pecan Pie

All delicious and all easy! See below for full recipes and tips!
Links to things I love and used here
Mixing bowls https://amzn.to/3UUOjgn
Prep bowls https://amzn.to/40RkXmO
Organic cane sugar https://amzn.to/40QbFHN
Pecans https://amzn.to/4hTEk4H
Blender https://amzn.to/4hTIjP0

Chocolate Tart
Crust:
1 cup-soaked dates
1 cup almond flour
1/2 cup chopped hazelnuts
1 cup oats
1 tbls coconut oil
2 tbls cocoa powder
pinch of salt
pulse all ingredients together in a blender or food processor and press into tart shell or pie tin, bake at 350 for 15 minutes then set aside to cool completely.
Filling
1 1 block ( about 1 1/4 cups) silken tofu
1&1/4 cups dark chocolate chips
1/4 cup maple syrup
add all ingredients to a medium saucepan and stir until chocolate is melted, then add to a bowl and mix with an electric mixer until completely smooth, pour into cooled tart shell and chill in the fridge until set.... about 2 hours or over night

Pumpkin Pie
1 & 1/2 cups pumpkin puree ( or one can)
1/4 cup maple syrup
1/4 cup dark brown sugar
1 tablespoon molasses
3 tablespoons cornstarch
1 can full fat coconut milk
1 tablespoon vanilla extract
1/2 teaspoon each salt, ground ginger, & cinnamon
1/4 teaspoon clove & nutmeg
1 tablespoon pumpkin pie spice
blend all ingredients together and pour into prepared raw pie crust, bake at 350 for 55-60 minutes

Pie
2 cups chopped pecans plus 1 cup pecan halves
1/4 cup maples syrup
2 tablespoons melted vegan butter
1/2 cup organic cane sugar
3 tablespoons corn starch
1 tablespoon vanilla (rum or bourbon also work!)
1 flax egg (1 tablespoon ground flax plus 3 tablespoons water)
1/2 teaspoon each cinnamon and salt
mix all ingredients together except the pecans
pour the chopped pecans into prepared raw pie crust, then arrange the pecan halves on top. pour the custard mixture over the pecans the bake at 375 for 45-55 minutes, let set up in the refrigerator over night

classic pie crust
3 cups all-purpose flour
1/2 teaspoon each salt and cinnamon
1/4 cup maple syrup (or sugar)
1 stick cubed cold vegan butter
1 cup ice water
add salt and cinnamon to the flour and mix, if you are using sugar also add it here, next add butter cubes and cut in with a pastry cutter or your hands until crumbly, add maple syrup and ice water and mix until you have a shaggy dough. turn out onto a floured surface and knead a few times until it comes together, then divide in half and chill for about 1 hour. roll out into rounds on floured surface and place into pie pans or place in parchment paper and freeze for later use..

Whole Foods Friendly Pie crust for sweet or savory pies!
3 Cups oat flour
1 teaspoon salt
1/3 cup cold tahini, almond butter or cashew butter
1 cup ice water
add salt to oat flour, if you are using it for sweet pies, feel free to add cinnamon and 1/4 cup of maple syrup, cut in tahini or nut butter of your choice until crumbly, then add ice water and mix until you form a dough, roll out onto a floured worksurface and chill or use right away. I have never tried to freeze this recipe, but it should also work.