1/2 cup golden lakanto
1/4 teaspoon celtic or himalayan salt
1 teaspoon alcohol free vanilla extract or 1/2 teaspoon of vanilla bean powder
2 tbsp molasses ( read about health benefits of this low glycimic sweetener http://www.naturalnews.com/043009_blackstrap_molasses_nutritional_supplement_health_benefits.html)
3 eggs or 3tbsp flax and 6 tbsn water or other favorite egg replacer
1 tbsp mesquite powder ( this is optional , but adds a lot of caramel like flavor )
1/2 cup melted coconut oil
1/2 tbsp of chia seed
1/2 tbsp of coconut flour
2 cups pecans
Preheat the oven to 400F
Grind lakanto and chia set aside
In a large bowl combine lakanto, salt, vanilla , molasses, eggs ( or if making vegan version your favorite egg replacer) , add mesquite if using it. Beat it with electric mixer until throughly mixed
Add coconut oil and coconut flour. If using vegan egg replacer you will not need chia seed. If using eggs add ground chia to the mix and beat until the mixture start to thicken.
Pour the filling into the prepared crust and add pecans.
Put the pie for 10 minutes into the oven at 400F
Reduce the temperature to 350F and bake for 30 minutes
Remove and cool for 2 hours before serving. Serve along or with Lakanto Homemade ice-cream.