Go Back Email Link
+ servings
Vegan Tropical Rum Nicky
Print Recipe
5 from 3 votes

Vegan Tropical Rum Nicky

Recipe is adapted from Paul Hollywood's version found on BBC Food.  This Vegan Tropical Rum Nicky is filled with dried dates, mangoes, pineapple and ginger.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American, Vegan
Servings: 9 Slices

Ingredients

Filling

  • 1 Cup Dates Diced and Pitted
  • ½ Cup Dried Pineapple Diced
  • ¼ Cup Candied Ginger Diced
  • ¼ Cup Dired Mango Diced
  • 2 oz Rum
  • ¼ Cup Coconut Sugar
  • ¼ Cup Vegan Butter Cubed

Pie Dough

  • 1 Portion Vegan Pie Dough
  • 1 Tablespoon Date Syrup
  • 2 Tablespoon Coconut or Almond Milk

Equipment

  • 8 inch pie tin

Instructions

Make The Pie Filling

  • Place all the filling ingredients EXCEPT for the butter in a bowl.  Using your hands mash the dried fruit together with the sugar and rum.  Leave to site while you make the pie dough.

Make The Pie Dough

  • Follow the directions in this recipe for the vegan pie dough.

Make the Pie

  • Pre-Heat oven to 350 degrees
    Line the tart tin with pie dough and spoon in the filling.  Dot the filling with the cubed butter. 
  • With the remaining pie dough cut into 8 or so strips.  Make a lattice pattern by overlapping the strips over each other. 
  • Mix the date syurp and the milk to make a wash and brush over the pie. Bake for about 20-25 minutes until the filling is bubbly and the crust is nice and brown.
  • Leave to cool fully before cutting.  Serve with coconut ice cream if you wish.  Enjoy!