Blackberry Caramel Pie (Paleo and Vegan)
A sweet treat for your summer with a pecan crust base, a tart berry filling and a sweet caramel layer. Vegan and paleo friendly!
- Prep Time: 20 minutes
- Cook Time: 40 min
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: vegan, dairy free, paleo
Ingredients
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
Instructions
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.
Enjoy!
Notes
*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
Find it online: https://sweetlizzy.ca/blackberry-caramel-pie-paleo-and-vegan/