Blackberry Caramel Pie (Paleo and Vegan)

blackberry caramel pie #paleo #vegan #glutenfree

A sweet treat for your summer with a pecan crust base, a tart berry filling and a sweet caramel layer. Vegan and paleo friendly!



For the Crust:

1 cup pecans

1 cup almond flour

2 tbsp coconut oil

2 tbsp maple syrup

1/2 tsp cinnamon

1/4 tsp salt

For the Blackberry Filling:

3 cups blackberries

1/4 cup coconut sugar

2 tbsp arrowroot flour

1 tbsp lemon juice

2 tsp lemon zest

1/4 tsp cinnamon

1/4 tsp salt

For the Caramel

3/4 cup fresh medjool dates

1/2 cup full fat coconut milk

1 tbsp almond butter

1/4 tsp salt

water to thin


Preheat the oven to 350 F

For the Crust:

Pulse the pecans in a food processor until finely ground. Add the almond flour, cinnamon and salt and pulse again. Add the maple syrup and coconut oil and process until a dough forms. Press the crust into a standard 9 inch pie pan evenly covering the bottom and up the sides.

For the filling:

In a bowl add all of the filling ingredients, gently mixing and mashing up a few blueberries. Let sit for 5 minutes before pouring over the crust and baking for about 35 minutes.

While the pie is baking make your caramel:

Add all of the ingredients into a high speed blender and blend until smooth, adding water as needed to thin.

Once the pic has baked, remove and spread the caramel over top. Bake for another 5 minutes.  Let the pie cool completely before cutting.



*This pie could easily be made with other berries or fruit. I think that a raspberry caramel pie would be delicious!

Keywords: paleo, vegan, pie, blackberry, caramel, gluten free

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