Vegan Chocolate Pecan Pie

My parents host Christmas and every year our dessert table is nearly twice the size of our regular table.  That’s only a slight hyperbole.  Every year there is a pecan pie on the table and this year I am veganizing it!  This vegan chocolate pecan pie recipe is made with tofu and naturally sweetened with dates and maple syrup.  It’s a healthier option for the holiday feast.  

 

vegan chocolate pecan pie slde

 

This post is going to be short and sweet.  Just like this vegan chocolate pecan pie.  No step-by-step instructions this time – based on Instagram feedback, you all just scroll to the bottom anyway, ha!  I’m linking up with Annemarie Ester and Farrah for Foodie Friday and The Weekend Potluck, plus Deborah for Meatless Monday.




Christmas time and the holidays evoke some feelings of panic from my eating disorder brain.  I am the only vegan in the family.  My mom, although she thinks she is being kind, will buy an entire vegan cake so that way I have something to eat at the dessert table.  The problem is that A) I don’t want to eat it and ED goes crazy, and B) no one else eats it because it’s vegan so they think it’ll taste bad.  This leads to C) my mom lamenting about wasting food.  So then I feel obligated to eat it, and at the end of the night I have to listen to her bemoan how I won’t take the cake home and how it’s just going to go to waste.  Becca the People-Pleaser takes the cake and gets overwhelmed.  FOOD PANIC.

 

 

One year, I threw the cake out my window as I was driving home.  Not the best solution.  While I am in a MUCH better place than I was a few years ago, I still feel the twinge of food anxiety around the holidays.  But my solution this year?  Veganize the desserts as much as possible.  That and combine recipes so there is just less food waste in general.  Chocolate torte + pecan pie = vegan chocolate pecan pie!  They haven’t yet figured out that I’ve already made the sweet potatoes, spinach dip, and stuffing vegan for the last few years, so….

 

 




 

Which brings me back to this vegan chocolate pecan pie.  I use date paste and maple syrup for sweeteners, increasing the amount of potassium in the recipe.  I also use tofu which give the dessert protein.  Pecans contain a high amount of mono- and polyunsaturated fats – healthy fats– as well as manganese.  These are critical in helping the body absorb nutrients, maintain bone health and stave off injuries for runners.  I use Enjoy Life chips for a new dark chocolate twist on a classic pecan pie recipe.

 

 

This vegan chocolate pecan pie is: rich, sweet, nutty, and crunchy.  It has that perfect dense texture and caramel taste.  With the added benefits of plant-based protein and healthy fats, this pie is a chocolate upgrade on a major comfort food.  Who wants a slice?

 

vegan chocolate pecan pie side view

 

What’s your favorite kind of pie?  What desserts do you have planned for Christmas?  If you try this recipe, let me know!  Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram.  I’d love to see and feature your vegan chocolate pecan pie creations!  

 

Buen provecho,

Becca

 

What I used for this recipe

 

 

Print Recipe
Vegan Chocolate Pecan Pie
Course Dessert
Servings
slices
Ingredients
  • 12 pitted and soaked dates
  • 6 oz silken firm tofu (half of a 12oz package)
  • 1/4 cup unsweetened almond milk
  • 1/2 tsp salt
  • 2 tbsp arrowroot powder
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil
  • 3 tbsp maple syrup
  • 1 cup vegan chocolate chips
  • 1 cup pecans, chopped divided
  • 1/2 cup whole pecans *optional, for decorating
  • 1 gluten-free pie crust
Course Dessert
Servings
slices
Ingredients
  • 12 pitted and soaked dates
  • 6 oz silken firm tofu (half of a 12oz package)
  • 1/4 cup unsweetened almond milk
  • 1/2 tsp salt
  • 2 tbsp arrowroot powder
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil
  • 3 tbsp maple syrup
  • 1 cup vegan chocolate chips
  • 1 cup pecans, chopped divided
  • 1/2 cup whole pecans *optional, for decorating
  • 1 gluten-free pie crust
Instructions
  1. Soak dates in boiling water for 10 minutes. Drain, reserving about 1/2 cup of date water. Remove pits and process in a food processor until you form a paste, adding in a tablespoon of the reserved date water at a time. Remove and set aside.
  2. In the food processor, combine tofu, milk, arrowroot powder and salt until smooth. Transfer to a large mixing bowl.
  3. Heat a small sauce pan over medium heat. Add in the date paste, maple syrup and coconut oil. Stir frequently to combine, about 5 minutes. The paste will thin out a bit, but will still be thick. Melt the chocolate chips, stirring frequently to melt and avoid burning. Once well combined, remove from heat.
  4. Add the chocolate mixture to the tofu mixture, along with the vanilla extract. Fold in the chopped pecans. Mix well to combine.
  5. Pour the mixture into pie crust and decorate with additional pecans as desired. Bake for 40 minutes at 350 degrees.
  6. Remove from oven and let cool to room temperature. Refrigerate for a few hours or overnight to set completely.
Recipe Notes

I was inspired by Isa Chandra's recipe, but made some tweaks to make it refined-sugar free.

Share this Recipe

 

Leave a Reply

6 Comments on "Vegan Chocolate Pecan Pie"

Leave a Comment, I'm Interested in Your Thoughts

Sort by:   newest | oldest | most voted
awhiskandtwowands
Guest

This sounds amazing, I’m all about pecans this year! Thank you for linking up with us for Meatless Monday!

Deborah @ Confessions of mother runner
Guest

Wow how creative to use tofu in there! I love it and thanks for linking up for meatless Monday

Annmarie (@FitFoodieMama)
Guest

Goodness gracious – this looks absolutely delicious!

Farrah
Guest

That pecan pie looks perfect for the holidays! :] Love that you used tofu in it!!

wpDiscuz