Ingredients:
- 1 pie base (ready-made or recipe)
- 200 g glucose syrup
- 130 g light brown bark
- 2x vegetable egg substitute
- 30 g (vegan) margarine, melted
- pinch of salt
- 1 tbsp vanilla extract
- 2 tbsp maple syrup
- 300 g pecans
- 2 tbsp La Vida Vegan almond spread
The instructions:
- Preheat the oven to 180°C.
- Cover the cake tin with pie dough if you haven’t already prepared it.
- Use a big bowl and add your 2 vegetable egg substitutes.
- Add the glucose syrup, light brown caster sugar, melted margarine, pinch of salt, vanilla extract, So Vegan So Fine almond spread and maple syrup.
- Mix until everything is well combined.
- Stir the pecans into the mixture so that they are well coated with the syrup and sugar.
- Pour the pecan mixture into the cake base and spread the nuts evenly.
- Bake the pie for 45-60 minutes, or until the filling is firm and the crust is golden brown.
- Let the cake cool completely before cutting it to allow the filling to set.
