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

Steps

1. Heat the oven to 350 degrees F. Spread chopped pecans and pecan halves over a parchment-lined baking sheet and toast for 7 to 8 minutes.
2. Mix the pecan halves with 1/2 tsp oil or an oil spray, 1/4 tsp or more cinnamon, and 1 tsp coconut sugar. Set aside.
3. Drain the dates and blend with non dairy milk until well blended. Blend in the ingredients through salt, then pour into the prepared crust.
4. Mix toasted chopped pecans and chocolate chips into the date mixture and spread evenly in the crust.
5. Arrange pecan halves on top and bake for 35 minutes, or a few mins longer for a crispier pie. Cool completely before serving with whipped coconut cream or ice cream. Refrigerate the pie for up to 4 days.