Vegan dark chocolate pecan pie with a grain-free crust, a Medjool date-sweetened filling, and plenty of dark chocolate chunks. A decadent holiday pie!
Today on Instagram I stumbled across a quiz with deep questions, like…
Coffee or tea? (Matcha, obviously.)
Breakfast or Brunch? (Breakfast is the best meal of the day!)
Cake or Pie? (Hmmm…)
Now this is a tough one, guys, but, when pressed by the bold letters of the quiz screenshot, I had to say pie.
There’s just something about warm filling inside a crispy triangle crust that just GETS ME.
Particularly if it’s this Vegan Dark Chocolate Pecan Pie.
This decadent pie needs to make an appearance on your holiday dessert table this year!
It’s made with just seven ingredients while being oil-free, gluten and grain-free, vegan, and refined sugar-free.
Do you know what you’re bringing to Thanksgiving dinner yet?
Or maybe you’re hosting.
What’s on the spread?
I honestly still haven’t decided what I’m bringing to my parents’ this year, but it will most likely be something sweet.
Have you had any pie requests?
Well, if anyone happens to ask, “Chocolate or Pecan?” this holiday season you can grin and whip out this recipe.
It’s combines two of my favorite holiday flavors into one rich pie made with real food ingredients.
You only need three ingredients to make this vegan, gluten, and grain-free pie crust.
Pecans, dates, and unsweetened shredded coconut.
For the best texture, process the pecans and coconuts separately from the dates, then add in the dates to form a sticky dough.
Press the crust texture into a parchment lined pie pan and push up on the sides with your fingers to create a crust.
It doesn’t need to be perfect– a rustic look is OK here!
Ensure that the crust isn’t too crumbly and thin at the edges or the pie crust will burn.
The pecan pie filling is as simple as the crust, sweetened with Medjool dates and dark chocolate chunks.
Rinse out the same blender you used to create the pie crust and add in dates, unsweetened almond milk, and arrowroot starch.
If you’re never worked with arrowroot starch, it’s an excellent vegan and gluten-free thickener to help our pecan pie achieve a thicker texture.
You can also use corn starch as a thickener if you don’t have arrowroot starch on hand.
Blend the filling until you have a thick smooth paste, then add in half of the pecans.
Pulse them several times to roughly chop, but don’t pulverize!
Some pecans chunks are necessary for the right pecan pie texture.
Stir in the chocolate chips and your pie filling is ready to pour over the crust.
Smooth the filling over the pie crust in an even layer with a spatula.
Now it’s time to get fancy.
Use the remaining whole pecan halves and dark chocolate chunks to create a design on your pie top.
You can also dump them on freestyle if you’re more of a free spirit, but I like to use mine as excuse to get artsy.
You’re going to love the way Hu Kitchen Dark Chocolate Baking Gems accent the pecans halves for the geometric pie art pattern!
Press them into the pie filling gently and then you’re ready to bake.
You’ll want to watch the pie closely while baking.
I found that the 30 minute mark was about the perfect time for the pie to bake in my gas oven.
You want the pie edges to be crispy and golden browned but not burnt.
The pecan pie filling center should be slightly firm to the touch, but will continue to firm up and set as the pie cools.
While you can serve the pie warm, I recommend placing it in the fridge overnight for easier slicing and serving the following day.
If you want the gooey chocolate just-baked vibe, try reheating your slices in the microwave before serving.
Enjoy this Vegan Dark Chocolate Pecan Pie as a fun nutty chocolatey dessert to share.
It’s a great pie to make ahead and share on the day of an event!
Make one for your family holiday party, corporate Secret Santa, or Friendsgiving.
The pie keeps well in the fridge for several days and frozen for a few weeks.
You can serve it chilled or reheat in the oven or microwave to re-melt the chocolate chips!
For the ultimate treat, try pairing a slice warm with a scoop of dairy-free icecream or coconut whipped cream.
Enjoy!
If you make this Vegan Dark Chocolate Pecan Pie, let me know what you think!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipe like this one to make later.
Want more oil-free, gluten-free, refined sugar-free pie recipes? Check out my 6-Ingredient Vegan & Gluten-Free Chocolate Pie.
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XO Lauren
Vegan Dark Chocolate Pecan Pie
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 8-12 slices
Print Recipe
Pin RecipeDescription
Vegan dark chocolate pecan pie with a grain-free crust, a Medjool date-sweetened filling, and plenty of dark chocolate chunks. A decadent holiday pie!
Ingredients
CRUST
- 1 1/2 cups chopped pecans
- 1 cup unsweetened shredded coconut
- 8–10 pitted Medjool dates
PECAN PIE FILLING
- 12 pitted Medjool dates (~1 cup)
- 1 1/4 cup unsweetened almond milk
- 3 TBSP arrowroot powder
- 2 cups pecan halves, divided
- 1 cup Hu Kitchen Dark Chocolate Baking Gems+ more on top
Instructions
- Preheat the oven to 350°F and line a pie pan with parchment paper or lightly grease with coconut oil.
- Combine all crust ingredients in a blender or food processor and pulse until you have a sticky ball.
- Press the crust mixture firmly into the pie pan, pressing up on the sides with your fingers to create the crust.
- Rinse out the blender and add the Medjool dates, almond milk, and arrowroot powder to the bucket. Blend until smooth and creamy, scraping down the sides as needed to create.
- Add 1 cup of the pecan halves and pulse several times to roughly chop them. Fold in Dark Chocolate Baking Gems.
- Spread the filling into the crust in an even layer and place the remaining pecans and extra dark chocolate gems on top and press them in lightly.
- Bake for 30-35 minutes or until the pecans on top are golden brown.
- Remove from the oven and allow to cool completely before slicing. For the best results, transfer pie to the fridge to cool overnight and slice and serve the following day.
- Store leftover pie in the fridge for up to one week and reheat before serving, if desired.
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined Sugar-Free, Oil-Free
This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
I was so excited to finally have pecan pie again. When I saw this post I knew I had to make it!
I was hesitant in mixing pecan pie and dark chocolate so I tweaked the recipe a bit. I also made it into “personal” size pies as I couldn’t wait till Thanksgiving to dig in!!
For the crust I just used a cupcake pan and pressed the crust into the greased rounds. I did make about 1.5 times the amount that the recipe called for.
For the filling I just did the same thing- making about 1.5 times the amount.
I cooked for about 20 minutes. Probably a bit too long. And had to freeze the pies after they cooked to get them out of the cupcake pan without making a crumbly mess!
I did not use any chocolate- I was just going for the traditional pecan pie taste.
AND IT TURNED OUT PERFECT!
Lauren truly nailed the flavor.
I can not wait to make these again.
★★★★★
Hi Jaclyn,
I love that you made these into personal pecan pies! So inventive! Thanks so much for the review and for including your measurements! 🙂
XOXO Lauren