Vegan Crack Toffee Pie
Inspired by the classic crack pie recipe: toast rolled oat in a pan, caramelize sugar and vegan butter, mix everything, bake until golden. Vegan Creme Brulee replaces, with some adjustments, the traditional heavy cream and butter.This Vegan Crack Toffee Pie is dangerously delicious, easy to make, and impressive. Bottom line: perfect!
Ingredients
Crust
- ½1 cup rolled oats
- ⅓ cup amaranth flour
- ⅓ cup dark brown sugar
- 100 gram vegan butter
- 4 Tablespoon almond butter
- 1-2 Tablespoon water
- ¼ tsp salt
- 10 drops Toffee flavor optional
Creme Brulee Filling
- ⅔ cup white sugar
- 100 gram vegan butter
- 500 ml Coconut milk 18% fat
- 1 Tablespoon tapioca starch
- ½ tsp agar agar powder
- ¼ tsp Xanthan Gum
- ⅛ tsp paprika
- ⅛ tsp ground turmeric
- 1 tsp nutritional yeast flakes
- ¼ tsp salt
- 15 drops Toffee flavor
For Serving
- 2-3 Tablespoon white sugar
- strawberry, kiwi, sliced
Instructions
Crust
- Preheat the oven to 180 degrees Celsius (356 F).
- In a large skillet, toast the oat until it begins to turn golden. Transfer to a bowl. Add butter and sugar to the pan and caramelize while stirring until the sugar melts and is lightly golden. Transfer to the bowl with the oats. Add the rest of the ingredients (amaranth flour, almond butter, salt, water, and toffee flavor drops; knead until you get a sticky mixture.
- Transfer to a 10-inch diameter (26 cm) tart pan, well greased. Wet your hands, flatten the mixture, and fasten it to the base and sides. Keep your hands moist, so the crust does not stick to your hands. Bake for 15-20 minutes until it sets and turns golden. Remove and cool.
Creme Brulee Filling
- Melt butter and sugar in a medium saucepan while stirring until the sugar melts and turns slightly golden. Add while mixing tapioca, agar-agar, xanthan gum, nutritional yeast, דsalt, turmeric, and paprika; Add the coconut milk and cook while stirring over medium heat until boiling. Remove from the heat and add the Toffee Flavor drops. Stir and let cool for about ten minutes.
- Pour the warm mixture over the crust and cool. After about an hour, the mixture is slightly stabilized and ready to serve. After overnight in the refrigerator, it will stabilize more but retain a creamy texture.
For Serving
- Sprinkle white sugar over the whole cake or on each slice individually. Caramelize with a burner.
- Serve with sliced fruit such as strawberry and kiwi.
Tried this recipe?Let us know how it was!