This is my favorite Thanksgiving dessert—a vegan pecan pie. Tahini gives it an extra creaminess, and the sweetness comes from barley malt and maple syrup. Enjoy!
Prep Time: 15 minutes | Cook Time: 45 minutes | Yields 8 servings
3.25 cup pecans
0.75 cup maple syrup
0.5 cup barley malt
1 tsp cinnamon
2 tbsp arrowroot
4 tbsp roasted sesame tahini
1 pre-made pie crust or pie crust of your choice
Preheat oven to 350 degrees.
In a food processor, mix until smooth all ingredients except the pecans.
Then add the pecans and process until the nuts are chopped and mixed with the other ingredients.
Pour this concoction into the pie shell. You can add extra pecans on top before baking for decoration.
Bake for 45 mins to one hour, until the top browns slightly.
Photo: Deryn Macey