Carrot Pie

This delicious vegan Carrot Pie recipe is sweetened with coconut sugar and maple syrup and baked in a gluten-free oat-pecan crust.

Carrots Almond butter Coconut sugar Maple syrup Arrowroot starch Pecans Oats Spices Almond milk


STEP 1: Place pecans in the bowl of a food processor and process until a fine meal is achieved.

STEP 2: Add oats, baking soda, and salt to the pecan meal and blitz again to a course oat flour texture is achieved. Add the coconut oil then pulse until a dough has formed. Add maple syrup.

STEP 3: Transfer the dough to the prepared pie plate. Place the unbaked pie crust in the refrigerator to chill for 30 minutes. Bake for 9-10 minutes.

STEP 4: Place carrots in a medium saucepan with enough water to cover the veggies. Add a pinch of salt and bring to a boil, cooking until soft.

STEP 5: Puree carrots, then add spices, coconut sugar, and arrowroot. Add maple syrup, almond butter, and almond milk. Process until smooth and creamy.

STEP 5: Pour pie filling into the cooled crust and bake for 50-55 minutes. Cool at room temperature and then chill in the refrigerator.

Click the link below for this sweet carrot pie recipe!

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