cookies · dessert · nuts · vegan

You (pe)can do it!

This week Jo is away, so I took over with a friend. We baked these delicious vegan pecan pie shortbread cookies from @emotionalbaker – no eggs means no egg substitutes, just coconut milk to replace cow’s milk in the traditional recipe. The recipe calls for maple syrup in the caramel – we were lucky enough to have genuine maple syrup from Montreal, which definitely enhanced the flavors in the caramel.

These were a blast to make, mostly because the recipe is in two parts. First was the shortbread, which came out amazing and sweet – we were a little worried during the baking process and ended up leaving the shortbread bases in the oven a little bit extra, to make sure they came out crumbly and delicious.

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Next was the caramel, which was straightforward and had to simmer for about half an hour – perfect for a glass of wine and an episode of The Office. The final assembly was fun, but we were eager for these to cool so we put them in the fridge – eager to taste them as they came out.

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These were DELICIOUS. The flavors are reminiscent of autumn, especially with the toasted pecans and maple. They came out pretty sweet and 100% animal friendly. Make sure you follow our Instagram and Facebook page! There’s links in the sidebar J Happy Humpday!

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