Category: Desserts

British Scones (Vegan | Dairy-Free)

Coconut Whipped Cream (Vegan / Dairy-Free)

Published on by SharonLeave a comment

Jump to Recipe

Lightly sweetened with a hint of vanilla, this dreamy coconut whipped cream is a delicious dairy-free alternative to traditional clotted cream. It’s quick and easy to make, and perfect for topping scones, fresh fruit, and all your favourite desserts.

We especially love serving it as part of a Vegan Cream Tea, alongside freshly baked scones, strawberry jam, and a pot of tea. It’s also wonderful paired with strawberries for a plant-based twist on the classic Strawberries & Cream dessert.

This recipe was first published in the Bit of the Good Stuff Cookbook (back in 2016), and it’s still my go-to dairy-free cream to this day. I’m so happy to finally be sharing it on the blog!

British Scones (Vegan | Dairy-Free)

Top Tips & FAQs

Where can I find coconut cream?
In the UK, coconut cream is available in larger supermarkets—usually in the world food aisle near the coconut milk. My favourite is Sainsbury’s own-brand coconut cream (which comes in a handy tetra pak).

Why chill the coconut cream?
Chilling allows the cream to separate from the water and firm up—essential for that rich, clotted cream-style texture. Once chilled, the solid cream rises to the top, and that’s the part we want! Just be sure not to shake the container before opening, or the cream and water may remix.

How do I stop the cream from melting?
If your kitchen is warm, pop your jug (or small bowl) and beaters in the freezer for 5–10 minutes before you begin. This helps keep the coconut cream cool and prevents it from softening as you whip. Once whipped, store the cream in the fridge until needed.

Coconut Whipped Cream

Recipe Card

British Scones (Vegan | Dairy-Free)

Coconut Whipped Cream (Vegan | Dairy-Free)


This whipped coconut cream is a dreamy dairy-free alternative to clotted cream – perfect for topping scones, strawberries, and all your favourite desserts!
Print Recipe Pin Recipe
Prep Time 1 day
Hands on time 5 minutes
Total Time 1 day 5 minutes
Course Afternoon Tea, Dessert
Servings 5 servings

Ingredients
 

  • 250 ml / 8½ fl oz coconut cream see Top Tips & FAQs above
  • 1 TBSP icing (powdered) sugar
  • ½ tsp vanilla extract

Instructions
 

  • Chill the coconut cream in the refrigerator for at least 24 hours (this helps the cream separate and firm up). Do not shake the container.
  • Carefully open and scoop the solid cream into a measuring jug or small bowl. (You can discard any water or save it for a smoothie.)
  • If the cream is very firm, break it up with a fork, then beat with an electric hand mixer until smooth and fluffy.
  • Sieve in the icing sugar, add the vanilla extract, and beat again until combined. Taste and add a touch more sweetener or vanilla if needed.
  • Chill until ready to serve. The cream will keep in the fridge for up to a week. If it firms up too much, just whisk it with a fork before serving.

Notes

If your kitchen is warm, chill your jug (or bowl) and beaters in the freezer for 5–10 minutes before starting.
Keyword Coconut Cream, Dairy-Free Cream, Easy Vegan Desserts, Vegan Afternoon Tea, Vegan Cream Tea
Tried this recipe?Let us know how it was!

Pin for Later ⬇️

Coconut Whipped Cream Collage

If you make this Coconut Whipped Cream, I’d love to hear your feedback and any suggestions for adaptations. Feel free to tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

Sharon xx

You might also like…

Easy British Vegan Scones

British Scones (Vegan | Dairy-Free)

Vegan Crepes with chocolate sauce

Vegan Crepe-Style Pancakes

Published on by Sharon4 Comments

Jump to Recipe

* This recipe was originally posted in March 2014. The page was updated in February 2020.

It’s Shrove Tuesday tomorrow and I am really looking forward to making a big pile of my family’s favourite vegan crepes. They are so easy to make and use basic pantry ingredients. We don’t even use an egg replacer! I’ve always loved French-style crepes but I love this vegan version even more. They taste amazing and they’re cruelty-free too ❤️

Continue reading “Vegan Crepe-Style Pancakes” →
Easy Vegan Chocolate Torte

Easy Vegan Chocolate Torte [No Bake]

Published on by Sharon52 Comments

Jump to Recipe

If you’re looking for a special occasion dessert that is super easy to make but has the ‘wow’ factor, then today’s recipe is for you! It’s a rich chocolate torte, consisting of a silky smooth ganache set on top of a biscuit base. There is no baking involved and it only takes around 20 minutes to prepare. The hardest part is waiting for it to set before you can dive in!

Easy Vegan Chocolate Torte

The inspiration for today’s recipe was a Dark Chocolate & Coconut Tart that I spotted in this month’s Vegan Life magazine. It looked so decadent and inviting! As I love playing around with recipes and creating my own take on them, I decided to switch the pastry for a biscuit base (to make it a ‘no bake’ recipe) and I experimented with different ingredients for the chocolate filling. I’m not personally a big fan of the chocolate coconut flavour, so I opted to use soya cream instead of coconut milk, and it worked really well! 

For the biscuit base (aka cookies for our overseas friends!) I chose to use Lotus Biscoff biscuits. The sweet caramel flavour of these biscuits worked beautifully with the rich dark chocolate ganache. I added a little sprinkle of Biscoff crumbs on top to finish off the torte and it looked so pretty… like little flecks of gold! 

Easy Vegan Chocolate Torte

If you’re gluten-free, you can easily switch the Lotus biscuits for a gluten-free biscuit/cookie instead. One of my favourites are the Nairn’s Gluten Free Biscuit Breaks and I think their Stem Ginger Biscuit could work well in this recipe. I’ll definitely have to give it a try.

I made this torte to share with friends and family over the festive holidays and so far, it’s going down a treat. Everyone that’s tried it has given it a big thumbs up!

Easy Vegan Chocolate Torte 5

It is pretty rich and filling, so be sure to slice modestly. (The recipe below will easily serve twelve). I love to serve the torte with some fruit compote on the side. The fruit helps to cut through the richness of the chocolate. Cherry or raspberry compote are my favourites as I find their flavours pair really well with chocolate. Adding the compote also helps to ‘dress’ the serving plate (though I really need to work on my plating skills! 😂)

Easy Vegan Chocolate Torte 8

Recipe Card

Easy Vegan Chocolate Torte

Easy Vegan Chocolate Torte [No Bake]

This vegan chocolate torte is perfect for special occasions. It is really easy to make but looks impressive! It is rich, so a little goes a long way. I love to serve it with some compote on the side as the fruit helps cut through the richness of the chocolate. Cherry and raspberry are my favourites.
4.79 from 28 votes
Print Recipe Pin Recipe
Hands-on Time 20 minutes
Total Time 2 hours
Course Dessert, Treat
Cuisine French
Servings 12

Ingredients
 

Base

  • 175 g Lotus Biscoff biscuits (or other vegan biscuits/cookies like digestives or ginger nuts. Use GF biscuits/cookies if needed)
  • 75 g / 5 TBSP vegetable spread/vegan butter

Filling

  • 300 g / 10½ oz dairy-free dark chocolate* chopped into small pieces
  • 250 ml / 8½ fl oz soya cream** (or other plant-based cream)
  • 1 tsp vanilla extract (or use some orange extract if you’d like to make a chocolate orange torte)

Suggested Decorations

  • Lotus Biscoff biscuit crumbs

Suggested Accompaniments

  • cherry or raspberry compote

Instructions
 

  • Line the bottom of a loose-bottomed 20 cm / 8 inch flan tin with non-stick baking paper.
  • Whizz the biscuits in a food processor until they resemble sand (alternatively place them in a sealed bag and bash with a rolling pin). Transfer to a mixing bowl.
  • Gently melt the vegetable spread/vegan butter in a saucepan. Pour into the mixing bowl with the biscuit crumbs and stir through until thoroughly combined. Transfer to the tin and press down firmly using the back of a metal spoon. Place in the fridge while you prepare the chocolate.
  • Gently heat the cream in a medium size saucepan. When it starts to simmer, remove from the heat. Stir in the vanilla extract and the chocolate. Continue stirring until the chocolate has fully melted. Taste test and add a touch more extract or some liquid sweetener, if needed.
  • Pour the chocolate filling over the biscuit base and tap the tin on the worktop to remove any air bubbles. Refrigerate until solid (about 1½ hours).
  • I like to decorate the torte with a sprinkling of Lotus biscuit crumbs round the edge and some cherry or raspberry compote on the side.
  • The torte will keep for 5 days in the fridge. It is also freezes well.

Notes

* I used Waitrose Belgian Dark Chocolate made with 72% cocoa.
** I used Alpro Single Soya Cream. Readers have also had success using oat cream and coconut cream.
Keyword Easy Vegan Desserts, Gluten-Free Option, Vegan Chocolate Dessert, Vegan Treats
Tried this recipe?Let us know how it was!

Pin for later ⬇️

Easy Vegan Chocolate Torte

If you make this Easy Vegan Chocolate Torte, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

Sharon xx

P.S. A huge thank you to everyone who has left a comment or review on this recipe! Your feedback honestly means the world to me, and I love hearing about the creative twists and adaptations you’ve tried. It’s also so helpful for others in the community who come to make this torte, so please do keep sharing your experiences — I truly appreciate it! ❤️

Vegan Mince Pie Tart

Family-Size Festive Mince Pie [Vegan]

Published on by Sharon3 Comments

Jump to Recipe

* This recipe was first published in December 2017. The page was updated in December 2019

Hello everyone! I hope your preparations for the festive holiday are going well. Hopefully you’ve been a bit more organised than me. As usual, I’ve left a lot of shopping and food preparation to the last minute, so today – Christmas Eve – is going to be one very busy day for me! However, before I crack on with the preparations, I thought I would share one last recipe on the blog before 2017 comes to a close. The recipe is for a giant-sized mince pie, which is just perfect for sharing with friends and family this season. I’ve already made three of these pies in the past week, and no doubt I will making more in the lead up to the New Year.

Vegan Mince Pie Tart

During the festive season, my family loves to have home-made mince pies for dessert, drizzled in custard or cream. However, while they taste delicious, individual mince pies do tend to look a bit lost on dessert plates and aren’t what I would consider ‘special enough’ to serve to dinner guests. To resolve this, I’ve played around with my favourite mince pie recipe and created a family-sized pie instead, which can be sliced and served on a plate with a more appealing presentation.

It took a couple of attempts with different pastry quantities and baking methods, but I’m really pleased with how it finally turned out. The pastry is lovely and crisp; it’s robust enough to slice without crumbling and, most importantly, it has been given the thumbs up from the recipe testers in my house.

Vegan Mince Pie Tart

I used my favourite organic mincemeat for this pie, which is made by Meridian. For the flour, I used Doves Organic White Spelt flour. For a while now, spelt has been my flour of choice for pastry-making. Personally, I find it gives pastry a nicer taste and texture compared to plain (all purpose) flour. As an added bonus, I find that some of my friends that generally avoid gluten/wheat, can tolerate spelt. It does make me wonder whether it’s specifically modern wheat that’s causing tummy issues for a lot of people.

Recipe Card

Vegan Mince Pie Tart

Family-Size Festive Mince Pie [Vegan]

This giant mince pie is perfect for serving to friends and family in the festive season. It’s easy to prepare, even when making the pastry from scratch!
Print Recipe Pin Recipe
Cook Time 1 hour 20 minutes
Hands-on Time 15 minutes
Course Dessert, Treat
Cuisine English
Servings 8

Ingredients
 

Short crust pastry*

  • 250 g / 1¾ cups white spelt flour or plain (all purpose) flour
  • 100 g / ½ cup dairy-free spread/vegan butter or aroma-free coconut butter
  • 20 g / 2 TBSP icing (confectioner’s) sugar
  • pinch of salt
  • 1 – 4½ TBSP chilled orange juice

Filling

  • 410 g / 1 cup mincemeat (make sure it's suitable for vegans)
  • soya milk for glaze (optional)

Suggested accompaniments

  • Dairy-free custard or cream

Instructions
 

  • Place the flour, dairy-free spread/vegan butter/coconut butter, icing sugar and salt in a food processor and whiz to combine. Add the orange juice through the funnel, ½ tablespoon at a time, until the mixture just starts to come together. (The amount needed will vary depending on the type of flour and butter used. I find that I need about 1-2 TBSP of juice when using dairy-free spread and about 3½-4½ TBSP when using coconut butter).
  • Scoop the dough together and press into a ball. Cover in cling film (plastic wrap) and rest in the fridge for 30 minutes.
  • Grease a 20cm / 8 inch loose-bottomed tart or quiche tin. Preheat the oven to 190c (170c fan) / 375F.
  • Once the dough has rested, break off a small chunk (about a fifth) and set to one side (this will be used for the star decoration). Place the remaining dough on a lightly floured surface. Arrange the cling film/plastic wrap on top and roll the dough to a thickness of about 0.3cm / ⅛ inch. Transfer the dough to the prepared tin and press into the edges and up the sides to a height of 2.5cm / 1 inch. Trim off the excess and place with the reserved dough for the stars.
  • Prick the dough in the base of the tin all over with a fork. Place in the pre-heated oven and bake for 20 minutes.
  • Five minutes before the pastry is cooked, roll out the reserved dough and cut out about 16 mini stars using a metal cutter (re-rolling the dough scraps as needed).
  • When the pastry case is cooked, distribute the mincemeat evenly on top, followed by the stars. Brush the stars with soya milk (if you’d like them to brown). Place in the centre of the oven and bake for 20 minutes, or until the stars are dry to the touch.
  • Leave to cool slightly before slicing (the pastry will firm up as it cools). Sprinkle with sieved icing sugar before serving. This tart is delicious served on its own, or with a drizzle of vegan cream or custard. Stored in an airtight container in the fridge, the tart will keep for five days.

Notes

*Alternatively, you can use shop-bought short-crust pastry (Jus-Rol is suitable for vegans)
Keyword Vegan Christmas Food, Vegan Mince Pie, Vegan Treats
Tried this recipe?Let us know how it was!

Pin for later ⬇️

Vegan Family Size Festive Mince Pie

If you make this Vegan Festive Mince Pie, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

Happy holidays everyone! ❤️

With love,

Sharon xx

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

Blueberry Vanilla Chia Pudding

Published on by Sharon6 Comments

Jump to Recipe

If you’re looking for a sweet treat that feels indulgent yet nourishes you from the inside out, this Blueberry Vanilla Chia Pudding is just the thing. It’s one of our family favourites—simple to make, beautifully creamy, and bursting with vibrant flavour. We often enjoy it as a weekday dessert, but it’s wholesome and filling enough to serve for breakfast too. What better way to start the day than with something this delicious?

This recipe features in the ‘Breakfast and Elevenses’ chapter of the Bit of the Good Stuff cookbook, and it’s one we come back to time and again. Since the book’s launch four months ago, I’ve been incredibly touched by the response. Your kind messages, glowing reviews, and word-of-mouth recommendations have truly blown me away!

We’ve even received multiple repeat orders—some readers are already on their third copy! It’s so heartening to see the book being shared with friends, family, and colleagues. One lovely reader took her copy into work, and after it made the rounds in her office, four more orders came in. Stories like this absolutely make my day. Thank you so much for spreading the word and sharing a Bit of the Good Stuff with those around you ❤️

The book’s also been receiving some wonderful press, both nationally and locally. One of the most exciting moments so far was seeing Bit of the Good Stuff featured in the April 2017 issue of Vegetarian Living magazine. Not only was the book named in their roundup of Future Classics – New Releases You Might Just Want to Keep Forever, but one of my personal heroes—ultramarathon runner and animal sanctuary founder Fiona Oakes—chose it as her favourite cookbook. What an incredible honour!

Vegetarian Living Magazine

But back to today’s recipe…

This Blueberry Vanilla Chia Pudding is as nourishing as it is pretty. It’s packed with plant-based goodness, including omega-3s from the chia seeds, and antioxidants from the blueberries.

I love to add a spoonful of ‘Goji Nut Sprinkles’ on top for a pop of colour, crunch, and extra nutrients. The combination of chewy berries and toasted nuts adds such a lovely contrast to the soft, creamy pudding.

This recipe is so simple to prepare. It’s perfect for busy weekdays when you want something quick, healthy, and satisfying.

Recipe Card

Blueberry Vanilla Chia Pudding

Dessert for breakfast anyone? This creamy pudding is packed with nutrient-rich ingredients that provide slow release energy and keep you feeling full for hours. What a great way to start the day! You can easily make it the night before and store it in the refrigerator for a fast ‘grab and go’ breakfast. We also love to serve this pudding as a quick weekday dessert.
Print Recipe Pin Recipe
Hands on time 5 minutes
Total Time 20 minutes
Course Breakfast, Dessert, Healthy Snacking
Servings 2

Ingredients
 

  • 240 ml / 1 cup fortified soya milk or other plant milk
  • 3 TBSP chia seeds
  • 40 g / ¼ cup raw cashews
  • ¾ tsp vanilla extract
  • 2 soft sticky dates (e.g. Medjool) pitted
  • pinch of salt
  • 70 g / ½ cup frozen blueberries
  • maple syrup optional

Suggested toppings

  • Goji Nut Sprinkles (see recipe below); Granola

Instructions
 

  • First soften the cashews in freshly boiled water for 15 minutes or so. 5 minutes before the end of the soaking time, add the dates. Drain thoroughly.
  • Place all the ingredients in a high speed blender, starting with the milk. Give the ingredients a stir so that they are coated in milk. Start blending on low speed to break up the nuts and dates, then blend on high speed for a couple of minutes until completely smooth. Stop now and then to scrape down the sides. Taste test and add a splash of maple syrup, if desired.
  • Scoop into two small bowls or ramekins and sprinkle on your desired toppings. The puddings can either be served immediately or chilled in the refrigerator for up to 24 hours. If storing in the refrigerator, cover the bowls to make them airtight. This will ensure the puddings keep their vibrant purple colour.
Keyword Chia Pudding, Dairy-Free, Easy Vegan Desserts, Healthy Snacking, Vegan Breakfast
Tried this recipe?Let us know how it was!

Goji Nut Sprinkles

These sprinkles come in handy when you need a quick topping to ‘dress up’ a breakfast or dessert. They’re especially suited for children as the pieces are broken up nice and small.
Print Recipe Pin Recipe
Hands on time 5 minutes
Total Time 5 minutes
Servings 10

Ingredients
 

  • 4 TBSP toasted coconut chips
  • 2 TBSP pecans
  • 4 TBSP toasted flaked almonds
  • 4 TBSP dried goji berries

Instructions
 

  • Place the coconut chips, pecans and 2 TBSP of the almonds in a bowl and crush them between your fingers to break them up.
  • Add the remaining 2 TBSP of almonds and the goji berries to a mini food processor and whiz into crumbs (I use the bowl attachment that came with my hand blender).
  • Combine all the ingredients and transfer to an airtight jar. Store in the refrigerator where they will keep for weeks.
Tried this recipe?Let us know how it was!

 I hope you enjoy this pudding as much as we do! If you give it a try, I’d love to hear what you think. Feel free to leave a comment below, or tag me in your photos on social media—I always love seeing your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love and gratitude,

Sharon xx

Vegan Pecan Pie

Vegan Pecan Pie

Published on by Sharon8 Comments

Jump to Recipe

In today’s post, I’m sharing a recipe for an easy vegan pecan pie. This dish will be perfect for serving in the upcoming festive season. It looks impressive and slices beautifully.

Pecan pie hails from the southern US states. After a google search, I discovered that it’s traditionally made with eggs, butter, refined sugar and corn syrup. I decided to ditch all of these and use some of my favourite plant-based ingredients instead.

Vegan Pecan Pie

For the crust, I use my ‘go to’ sweet pastry recipe. I’ve never had a fail with this pastry and I love how crisp it turns out. Unlike many pastry recipes, it’s also palm-oil free as it uses coconut butter (the aroma-free/culinary kind) instead of dairy-free spread/vegan butter.

Vegan Pecan Pie

For the binder I replaced the chicken eggs with a couple of ‘flax eggs’ (a mix of ground linseed and warm water) and a couple of tablespoons of corn flour.

The butter was replaced with coconut cooking butter in the pastry and extra virgin coconut oil in the filling.

Vegan Pecan Pie

For the sweetener, I used a mix of maple syrup and coconut sugar. This gave the pie a delicious, caramel-like sweetness rather than the ‘sugary’ sweetness which you get from cane sugar. It also gave the pie a gloriously rich, dark brown hue.

Most of the traditional pecan pie recipes I’ve come across contain two cups of sugar in the filling. I used half this amount and still found it to be plenty sweet enough.

Vegan Pecan Pie

The pie is incredibly easy to make! In fact, I think it’s one of the simplest baked desserts that I’ve ever made… yet it looks like it took a lot of work. (It’ll be a great one for impressing your guests!) If you wanted to make it even easier, you could buy ready-made short-crust pastry (Jus-Rol does a vegan one) but, I promise you, it’s really easy to make pastry from scratch.

Vegan Pecan Pie

I’m sharing this recipe with the Suma Bloggers Network. Big shout out to my favourite wholefood wholesalers Suma, for supplying me with top quality ingredients. Suma products are stocked in independent healthfood shops and online.

Recipe Card

Vegan Pecan Pie

Vegan Pecan Pie

This is my plant-based version of the traditional southern US pecan pie. It’s perfect for serving in the festive season. It’s easy to make, but sure to impress your guests. You can use shop-bought pastry if you wish, but I promise you that it’s easy to make from scratch.
Print Recipe Pin Recipe
Hands-on time 30 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 8

Ingredients
 

Pastry

  • 90 g / ⅔ cup white spelt flour or plain (all purpose) flour
  • 90 g / ⅔ cup fine wholemeal (whole wheat pastry) flour or chapatti flour
  • 75 g / scant ½ cup aroma-free coconut cooking butter* (or substitute with dairy-free spread/vegan butter)
  • 2 TBSP golden caster (unrefined cane) sugar
  • pinch of salt
  • 2½ – 4 TBSP orange juice

Filling

  • 15 g / 2 TBSP ground linseed (flaxseed)
  • 90 ml / 6 TBSP warm water
  • 160 g / 1½ cups pecans divided
  • 100 g / ½ cup extra virgin coconut oil
  • 75 ml / ¼ cup maple syrup
  • 125 g / ¾ cup coconut sugar or golden caster (unrefined cane) sugar
  • 1 tsp vanilla extract
  • pinch of salt
  • 60 ml / 4 TBSP non-dairy milk
  • 15 g / 2 TBSP fine wholemeal (whole wheat pastry) flour or chapatti flour
  • 15 g / 2 TBSP corn flour (corn starch)

Instructions
 

  • Lightly grease an 20cm / 8 inch pie dish (or quiche tin) with oil. (I use a loose-bottomed tin for easy removal).
  • Prepare the pastry: Place the flour, coconut cooking butter (or dairy-free spread), sugar and salt in a food processor. Whiz until combined. While the machine is running, add orange juice a little at a time until the mixture starts to come together (I find I need about 3½-4 TBSP when using coconut butter and 2½ TBSP when using dairy-free spread). Scoop the mixture into a ball. Wrap in cling film (plastic wrap) and chill for 15-20 minutes.
  • Once the pastry has rested, place it on a lightly floured pastry mat and lay the cling film (plastic wrap) on top. Roll out the pastry into a circle large enough to fill the tin and the sides. Place the pastry in the tin and press it into the edges and up the sides. Slice off any excess pastry. If you have any holes in the pastry, you can patch it up using the scraps.
  • While the pastry is resting, prepare the filling. First, make the flax ‘egg’. Place the ground linseed in a small bowl with 90ml / 6 TBSP warm water. Whisk together with a fork then set aside for 10 minutes to gel up.
  • Set aside half of the pecan halves for decorating the top of the pie. Roughly chop the remaining pecans.
  • Preheat the oven to 190C (170C fan) / 375F.
  • Place the coconut oil, maple syrup, coconut sugar, vanilla extract and pinch of salt in a small saucepan over very low heat. As the oil melts, whisk to combine. When fully melted, remove from the heat.
  • In a small bowl, whisk together the milk, flour and corn flour until smooth. Pour it into the pan. Add the flax ‘egg’ and whisk until fully combined. Stir in the chopped pecans. Pour the mixture onto the pie crust (it will be very runny, but this is normal). Arrange the pecan halves on top.
  • Carefully place the pie on a baking sheet in the centre of the oven. Bake for 20 minutes at 190C (170C fan) / 375F. Reduce the heat to 130C (130C fan also) / 275F and bake for a further 40 minutes. Remove from the oven and leave to cool completely. (It will firm up as it cools).

Notes

* I used Tiana Organic Pure Coconut Cooking Butter
Storage Instructions: Stored in an airtight container in the refrigerator, the pie will keep for five days. I’m pretty confident this pie will freeze well but I haven’t tried it yet. As soon as I do, I’ll report back.
Keyword Dairy-Free, Egg-Free, Vegan Baking, Vegan Pecan Pie
Tried this recipe?Let us know how it was!

If you make this recipe, I’d love to hear about it! Leave me a comment below or tag your social media posts #BitoftheGoodStuff.  You’ll find me on Facebook and Pinterest and, as of this week… Instagram! I’m very late joining the Instagram party so if you’re already an Instagrammer, do pop by and say hi. I’d love to connect with you!

With love,

Sharon xx