Carrot Pie (Vegan) recipes -Delicious Recipe Ever

Chopped Greek Chicken Sandwich Recipe

To make the crust: Use cooking spray or extra vegan butter to grease a 9-inch pie plate.

Put nuts in the food processor bowl and pulse them until they become a fine meal. Add the oats and salt to the nut meal, and blend it again until you get a coarse oat flour.

Break up the vegan butter and add it in pieces. Then pulse the recipe until a dough forms. Put in the maple syrup and pulse again to mix.

Harissa Honey Chicken Recipe

Put the dough in a pie plate and press it into the bottom and up the sides. Put it in the fridge for 30 minutes. Warm the oven up to 350 degrees Fahrenheit. Just until the crust starts to turn golden brown, bake for 9 to 10 minutes.

Take it out of the oven and let it cool on a wire rack until you’re ready to fill it. To make the crust, heat the oven to 425 degrees Fahrenheit after taking it out.

Put sliced carrots in a medium-sized pot and cover them with water. This is for the filling. Bring to a boil with a pinch of salt. For about 20 to 30 minutes, or until the carrots are soft.

Carrots should be drained and put in the bowl of a food grinder. To the carrots, add the salt, cinnamon, nutmeg, cloves, and coconut sugar.

Blend them until smooth. Process until all the ingredients are mixed in. Put the vanilla, almond butter, almond milk, and maple syrup in the bowl. Mix until smooth.

Fill the shell with the filling. Depending on how deep your pie plate is, you might have too much filling.** To keep the crust from burning, put a pie cover or foil over it.

Turn the heat down to 375 degrees F and bake for 10 minutes. Bake the pie for 45 to 50 minutes, or until the middle looks set. Use a fork or stick to check.

Cool the pie down on a wire rack after taking it out of the oven. Once it’s cool, put it in the fridge for one to two hours or overnight before serving.

Ice cream or coconut whipped cream should be served on the side. Cover and put in the fridge for three to four days.