Simple, practical, and full of everyday flavour, Vegan Chocolate Pecan Pie is a vegan, vegetarian Vegan dessert made with pie crust, chopped pecans, and pecan halves for topping in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 6
- Category: Dessert
- Cuisine: Vegan
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
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
