Let’s talk about body confidence for a minute: do you have to choose between delicious food and feeling great in your body?
I love Jenne’s blog because she shows how to eat healthy and enjoy your meals. After all, taking care of our bodies is the #1 way to feel GOOD. Your body is the only place you have to live, after all!
BIG thank you to Jenne for allowing us to share this content with our tribe! #goodgirlcollective #feelGOOD
I reached out to Jenne some time ago about sharing her content with our tribe…and she was so kind to say, ” yes!”
Fast forward and we are HERE! I fell in love with Jenne several years ago on her blog (now major brand) Sweet Potato Soul. Listen, the beautiful images of the food she’s cooked will have you on her website for hours— before you even realize it. It will also empower to be about that VEGAN LIFE! She has recipes, videos, and a cookbook!
I think what I love most about the experience with Jenne is that you can feel her warmth and kindness… and I can tell you… it is the real thing!
Thank you again, Jenne for allowing us to share your content with our tribe!
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If you LOVE eating yummy food like me, you’ll love this healthy dessert recipe. YES, I said it, healthy dessert!
This vegan pie recipe will still keep you Feeling Good while you nom on a yummy desert!
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Being that this vegan pecan pie doesn’t have a crust, it’s even easier and more convenient to make. I love that you can serve this crustless pie in ramekins and topped with vegan ice cream for a decadent dessert that feels a little fancier than the traditional version.
I think you’ll appreciate the secret ingredient that gives the pie filling that perfect sticky/creamy/gooey texture…it’s sweet potato!! Check out the video below to see how I make this vegan pecan pie, plus 2 more delicious vegan Thanksgiving desserts 🙂
Crustless Vegan Pecan Pie
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- 1 cup sweet potato purée
- 3 tbsp arrowroot powder or cornstarch
- ¼ cup vegan butter
- 4 tbsp plain unsweetened soy milk (or other non-dairy milk)
- 1 cup raw cane sugar
- ½ cup corn syrup
- 2 tsp vanilla extract
- ¼ tsp sea salt
- 2 cups toasted pecans
- for serving: vegan ice cream and chopped toasted pecans
- Preheat oven to 350°.
- Combine sweet potato puree and arrowroot powder in a large mixing bowl, and set aside.
- In a sauce pan combine the vegan butter, soy milk, sugar, corn syrup, vanilla, and sea salt. Use a whisk to melt and combine and constantly stir as the mixture begins to boil.
- Cook for about 3 minutes, then remove from heat.
- Slowly pour the sugar mixture into the bowl with the sweet potato and arrowroot, and whisk to until the ingredients are smooth and combined.
- Place the ramekins onto a baking sheet, then evenly spread the toasted pecans onto the the bottoms of each. Pour the filling over the pecans, and use a spoon to help float a few of the pecans to the top.
- Bake for 45-50 minutes at 350°.
- Remove from oven and allow to cool for an hour or so.
- Serve warm topped with vegan ice cream and chopped toasted pecans.
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Jenné is a Georgia Peach living in Los Angeles (by way of NYC), with an insatiable love of sweet potatoes, travel, animals, and cooking. Her first published cookbook, Sweet Potato Soul is out now! Pick it up at your local bookstore, or order it on AMAZON, INDIEBOUND, or BARNES & NOBLE. If you ever need to get in touch, email firstname.lastname@example.org. And be sure to follow her on social media @sweetpotatosoul