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Vegan Chocolate Pecan Pie with Dates and Chai spice. All the pecan pie with chocolate. Derby Pie. Glutenfree with gf crust. Vegan Pecan Pie. Soyfree Recipe.
So! Lets get to posts just before the break in all that holiday mood, planning and travels. This Quick Pecan Pie with chocolate chips, loads of pecans, and dates instead of the sugar works out really well for a decadent deseert. Serve with whipped coconut cream (so many whipped coconut toppings in the market this season!), or vanilla ice cream and some vegan caramel.
Pecans get toasted, then tossed with some cinnamon, Dates get blended with non dairy milk, pumpkin pie spice, vanilla and some flour to make the base which is a mix of custard and cookie when baked. Pecans, chocolate chips are mixed in and baked until set. Chill if needed. Make ahead and enjoy it the whole week! 18 more amazing vegan dessert options for Thanksgiving here, pumpkin pies, date caramel pie, crumb cakes, tarts, crisps and more.
I used a gluten-free vegan pie crust from the store for this. Use any pie crust of choice. The cinnamon crust from my Sweet Potato pie bars would work really well. Or use a date almond crust or date pecan crust (pulse 1 cup coconut and 1 cup of pecans until a meal, then pulse with 6 to 8 dates until it starts to stick, shape into crust) to omit refined sugar.
More Desserts for the Holidays
- Chocolate Pumpkin Tart with Almond Crust. GF SF Grain-free.
- Salted Caramel Chocolate Pie. GF No Bake
- Classic Baked Pumpkin Pie with Rustic Crust. Cashew-free SF
- Dark Chocolate Silk Pie. GF SF
- Sweet potato Pie Bars. GF option
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Toast the pecans.
Mix the pecans and chocolate chips in the blended date mixture. Ready to bake below
Vegan Chocolate Pecan Pie
Ingredients
- 1 pie crust , regular or graham cracker style or gluten-free , prebaked
- 1 cup chopped pecans
- 1/2 cup pecan halves for topping
- 1/2 tsp oil, ,1/4 tsp cinnamon, 1 tsp coconut sugar for topping
- 12 large or 14 medium dates, soaked in hot water for 15 minutes
- 1 cup non dairy milk, (almond or coconut or other)
- 1.5 tbsp oil
- 1/4 cup (scant) flour, , (use 3 tbsp rice flour and 1 tbsp cornstarch to make gluten-free)
- 1/2 to 1 tsp vanilla extract
- 1 tsp pumpkin pie spice, or chai spice (1/2 tsp cardamom, 1/2 tsp cinnamon, a generous pinch of nutmeg, ginger)
- 1 tbsp bourbon, optional
- 1/8 tsp salt
- 1/3 cup vegan chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Spread the chopped pecans and pecan halves on a parchment lined baking sheet. Toast the pecans in the oven for 7 to 8 minutes.
- To the pecan halves add 1/2 tsp oil (or spray some oil), 1/4 tsp or more cinnamon and 1 tsp coconut sugar, and mix. Set aside.
- Drain the dates, then Blend with non dairy milk until well blended. Add all the ingredients through salt and blend again. Pour into prepared crust.
- Add toasted chopped pecans and chocolate chips and mix in the date mixture and spread evenly in the crust.
- Top with pecan halves. Bake for 35 minutes (a few mins longer for crispier). Cool completely and serve with whipped coconut cream or ice cream. The pie keeps refrigerated for upto 4 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
When I asked my husband what he wanted for dessert on his birthday and listed this among the options (as I had recently come across the recipe), he chose chocolate pecan pie! This was easy to make, especially using a store bought graham cracker shell, and it set beautifully. The pie was a big hit. It had the perfect amount of sweetness too. I used Lily’s chocolate chips to reduce the sugar even further. I’ll be making this again. I’m sure anyone, vegan or non, would enjoy it.
Awesome
Hey Richa, what if I want to use sugar instead of dates? Do you have a measurement for that?
thanks for the question : 3/4 cup
Hi!
Would this recipe be suitable to freeze please?
sure – just top with pecans after thawing
I’m sure the flavors are going to be great in this. It’s in the oven now. However as I’m now reading through the comments I see that the pie crust should have been pre-baked, so I’m anticipating a disaster! Really wish the recipe would have specified pre-baking the crust instead of just saying you can use any crust. Also, I put my crust in a 9.5” pie dish and it was way too big, but no measurement was given for the size of pan to use. Very disappointing.
Ok, I take it back, it actually came out great even though I didn’t prebake! I’ll probably add some sugar to the filling next time to make a little sweeter.
Delicious! I used chai spice & white chocolate chips & bourbon…oh, accidentally left out the oil & didn’t miss it😁. Thank you for another great recipe!
yummy!! thanks for the stellar feedback Janice =)
Thank you so much Richa for an amazing recipe!!! I love that it has no added sugar. I love Pecan pie and always feel guilty with added sugar. This is perfect!!!
Hi Richa, I tried this and it was great! The only thing I didn’t get right was the texture- I felt like mine came out a little floury. Do you think I made an error ? Also, if I want a sweeter version can I add in maple syrup or should I change the type of dates used (I used deglet not medjool)?
Thanks !
for sweeter add some sugar. Maple will add extra liquid.
it might have needed longer baking time for the flour to get toasted and set so it didnt taste so floury. You can also reduce the flour a bit
Thank you for the suggestions ! It came out perfect this time and everyone loved it 😋
I made this but when I poured the mixture into the pie crust it barely covered the bottom, so I doubled the recipe in hopes that would work, but I’m not sure how long to cook it for. I put it in for 35 min. but it still was liquid. How long would you suggest to cook a double batch without burning it? Or is it supposed to be liquid and then it firms up when it’s cold?
check after 45 mins. It shouldnt be very liquid. the top should be set , inside might be slightly gooey.
I made this a few days ago to test if I want to serve for Thanksgiving. We used a store bought pecan crust and added the bourbon to the recipe. The pie smelled so good while baking and it was so delicious! My husband and I finished it within a few days and it held up so nicely in the fridge. We’ll definitely be making this again. Thank you Veganricha!
awesome!
OMG! Made this today for the first time. Followed the recipe as written except omitted any spices so it would taste more like traditional pecan pie. Although I love every recipe of yours that I have cooked, I had low expectations on this one. Pecan pie without corn syrup and eggs? How can this possibly work? My husband actually said this is the best pie I’ve ever made (and he loves my vegan pumpkin pie) and ate 2 pieces today. I absolutely love that it uses dates as he has a sugar addiction that I’m trying to break. I can’t thank you enough for this recipe.