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.
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?
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!
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