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
Book price deal currently on Amazon. Get it at 46% off.
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
- 1 cup (99 g) chopped pecans
- 1/2 cup (1.75 oz) pecan halves for topping
- 1/2 tsp (2.46 g) 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 (244 ml) non dairy milk (almond or coconut or other)
- 1.5 tbsp oil
- 1/4 cup (scant) (31.25 g) 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 (0.13 tsp) salt
- 1/3 cup (60 g) 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
Betsy says
November 20, 2017 at 4:00 pmQuestion: 3 tbsp rice flour + 1 tbsp cornstarch seems like a small substitution for 1/2 cup worth of flour. Is that correct?
Richa says
November 20, 2017 at 4:30 pmits for 1/4 cup flour. The widget doesnt calculate the metric conversion correctly so I mentioned the scant 1/4 cup on the side. So to sub the scant 1/4 cup use the rice flour and starch. updated the recipe to be clear
Cassie Autumn Tran says
November 20, 2017 at 8:08 pmWhat a delicious and hearty-looking pecan pie! I haven’t had pecan pie in such a long time, but I want to make it again!
Morgan says
November 21, 2017 at 12:00 amHi Richa – could I omit the chocolate and just use more pecans?
Richa says
November 21, 2017 at 11:44 amyou could do that, add a tbsp more oil and a 1 tbsp of sugar/maple syrup for additional sweet which would otherwise be there from the chocolate chips.
Morgan says
November 22, 2017 at 3:10 pmThank you!
Morgan says
November 22, 2017 at 8:34 pmI just made this and it’s *beautiful*. It smelled amazing in the oven and is cooling now. I’m already giving it 5 stars because a) all of your recipes turn out perfectly and b) the batter tasted amazing. 🙂 I used the full 1 tsp of vanilla extract and included the 1 Tbs of bourbon.
Pam in Sacramento says
December 24, 2017 at 11:21 amI just made this for Christmas dinner. I second the motion. Looks and smells wonderful coming out of the oven. The batter tasted great. I made GF crust and used Jamaican dark rum instead of bourbon. WOW!!!
Pam in Sacramento says
December 29, 2017 at 6:07 pmFollow-up confirmation. This pie ROCKS! It was inhaled (and I do mean it went fast!) by vegans and omnis alike. I was chastised for only making one. 🙂 Was told that it is a “do it again” for next Christmas (or, as my hubby suggested, for Valentine’s Day when he would not have to share it with the rest of the hoard. LOL)
Thank you for a wonderful recipe, Richa!
Richa says
December 29, 2017 at 6:19 pmyay!! <3
Kim says
November 22, 2017 at 6:13 pmIs the crust prebaked?
Richa says
November 22, 2017 at 7:26 pmyes its parbaked. Time would depend on the crust used. this is graham cracker style
Jennie says
November 23, 2017 at 5:52 amHi Richa, I’m SO thankful for your blog and cookbooks for guiding me in new directions. I rarely make date-based desserts because they often taste overly sweet, but your pecan pie is just perfect!
Cindy says
November 17, 2018 at 7:37 amHi Richa,
How long and at what temp do you parbake the crust (dough crust) ? Do you feel there are less calories and fat in the graham crust? Do you parbake the graham crust as well?
Thank you!
Richa says
November 17, 2018 at 9:55 pm12 to 15 mins at 350.
The calories etc depend on the ingredients used.
Amy DeBruyn says
November 17, 2018 at 9:41 amWhat if I left out the pumpkin spice? Would it be more of a chocolate pecan or would it seem like something was missing? I do not care for pumpkin spice (GASP!) Thank you!
Richa says
November 17, 2018 at 11:04 amlol yes it will be just fine. you can add spices of choice or just vanilla is enough
Pam McGehee says
November 18, 2018 at 7:04 pmI have a pie crust mix from Glutino. Should I bake the crust before putting the filling in? Thanks!
Richa says
November 20, 2018 at 11:54 pmyes bake it till just about done.
Check 10 mins before filling is done to seeif the crust is browning too much, if it is then you can use foil to reduce the browning
Rie says
November 21, 2018 at 5:48 amHi Richa!
I couldn’t find dates where I usually buy from. Is there any substitude for dates in this recipe??
Thanks!
Richa says
November 21, 2018 at 11:44 pmthey add a lot of the volume. maybe some raisins and more sugar
Sandra says
November 23, 2018 at 12:43 amThis pie is Absolutely amazing 😉 thank you Richa👏🏼👏🏼👏🏼
Richa says
November 23, 2018 at 10:52 amawesome!
Nancy says
September 15, 2019 at 10:28 pmOMG! 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.
Candice says
November 25, 2019 at 8:19 pmI 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!
Richa says
November 25, 2019 at 8:37 pmawesome!
Tara Fox says
November 28, 2019 at 9:29 amI 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?
Richa says
November 28, 2019 at 1:15 pmcheck after 45 mins. It shouldnt be very liquid. the top should be set , inside might be slightly gooey.
Pavithra says
December 1, 2019 at 7:27 amHi 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 !
Richa says
December 1, 2019 at 11:55 amfor 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
Pavithra says
December 1, 2019 at 6:51 pmThank you for the suggestions ! It came out perfect this time and everyone loved it 😋