Vegan Pecan Pie - Chocolate Covered Katie

1 1/2 cup chopped pecans
3/4 cup pure maple syrup or agave
2 tbsp molasses or additional pure maple syrup
3 tbsp almond butter or vegan butter
1/4 cup ground flaxmeal whisked with 1/3 cup water
2 tbsp bourbon (optional)
1 1/2 tsp pure vanilla extract
1/2 tsp salt
1/2 cup mini chocolate chips (optional)
1 handful whole pecan halves for garnish
1 9 inch pie crust or use the vegan pie crust recipe included above in this post

To make vegan pecan pie, first whisk all ingredients except the whole pecan halves, and refrigerate at least 30 minutes. During this time, the filling will gel thanks to the flaxmeal. As long as your flax is good, the mixture will be noticeably thicker when time is up. Preheat the oven to 350 F. Pour filling into your crust. Arrange the halved pecans over top as desired. Bake on the center rack for 35 minutes, then do not open the oven door but let sit in the now-turned-off oven for an additional 10 minutes to slowly cool down.
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