Ingredients
Pastry
60g soft coconut oil (not melted)
80g almond flour
100g mashed sweet potato (baking a sweet potato, removing the skin and mashing is the easiest, you could also steam)
10g psyllium husk
Pince of salt
Spiced Pecan Pie filling
100g almond butter
50g coconut milk or coconut cream
30g maple syrup (or honey or chicory syrup)
1 tsp ground cinnamon
½ tsp ground ginger
Opt. very small sprinkle of salt.
Approx 20 pecan halves
Method
Pastry
Mix together in a bowl the potato, almond flour, coconut oil and salt. Add in the psyllium husk. The mixture should be a soft dough, if quite wet, add a further 20g of almond flour. Place the pastry in the fridge for 20-30 mins until a firm feel.
Then remove and press into your greased tart tins, then press out into a circle and gently form a raised edge for the tart edge.
Spiced Pecan filling
In a small bowl mix together the almond butter, maple syrup and coconut milk. Add in the cinnamon and ginger and mix together well. Adjust seasonings to taste, if you would like it to have more ginger, add in a little more, or add a little mixed spice.
Spoon into your tart cases and top with your pecan nuts.
Bake for 18-20 mins (depending on the tart tin size)
NOTE – if you would like It sweeter add in a little more maple syrup or chicory syrup. You could replace the almond butter with hazelnut butter or a nut butter of choice.
ENJOY
