Pecan Pie Skillet

Prep Time 20 minutes

 Cook Time 30 minutes

 Servings 4

Equipment

• skillet

Ingredients

• 4 tbsp Flax seed
• 8 tbsp Water
• ½ cup Fine & Raw Oat Milk Chocolate Hazelnut Butter Spread
• 1 cup Plant based milk
• 1 ½ cups Gluten Free flour
• 1/4 cup Cocoa powder
• 80 g Fine & Raw Cashew Butter Chocolate Bar
• 100 g Pecans

Serve

• 2 Scoop Vegan Ice cream
• 2 tbsp Fine & Raw Caramel Gooeyiness
• 2 tbsp Fine & Raw Oat Milk Chocolate Hazelnut Butter Spread

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and grease a 10-inch or 2x 6.5 inch cast iron skillet (oven-safe) with vegan butter/oil.
2. Begin by mixing together the flaxseed + water to a small bowl, stirring until combined and letting it sit for 5-10 minutes.
3. In a large bowl, add the Oat Milk Chocolate Hazelnut Butter Spread and flax seed mixture together, whisking until combined.
4. Next add the milk, then add the flour, cocoa powder until fully combined.
5. Pour the batter into a skillet and decorate with pecans into a spiral. Bake for 30-45 mins, or until a skewer comes comes out 'mostly clean'
6. Once baked, allow to cool for 10-15 mins then serve with a scoop or two of ice cream and drizzle with the Chocolate Hazelnut Butter Spread and caramel. Enjoy!