Ingredients

Maple Caramel filling

• 1/4 cup Mayver’s Almond Spread
• 1/4 cup Mayver’s Tahini
• 200g Medjool Dates, (soak and peel off the skins if you want it super smooth)
• 1/4 cup Maple Syrup
• 1/4 cup melted Coconut Oil
• 1/2 Tbsp Mesquite Powder, optional
• Extra Pecans for topping, optional

Crust

• 1/2 cup Pecans
• 1/4 cup Almonds
• 1/2 tsp Vanilla Bean Powder
• pinch of Himalayan Pink Salt
• 175g pitted Medjool Dates
• 1/2 Tbsp Maple Syrup

Method

1. Pulse the nuts, vanilla bean and salt together in a food processor until the nuts from a coarse meal. Add the medjool dates and maple syrup and continue to process until it forms a dough.
2. Divide the dough between moulds and press it down and up the sides firmly to form the crust.*If you’re making a regular sized pie and not mini pies,  you will only have enough for a base. Double the recipe if you would like the crust to go up the sides too.
3. Blend all ingredients together in a high-powered blender until smooth.
4. You can either spoon the filling into the crusts or, for a cute piped effect like in the photo you can fill a piping bag with the maple caramel and pipe it into the crusts.
5. Place them in the refrigerator to set for about an hour or so to make removing them from the moulds a bit easier. Top with Pecans if desired and store in the fridge until ready to enjoy.

This yummy raw vegan recipe was provided by the amazing @mindful_moose