Get ready to experience a dessert that will make you forget everything you thought you knew about traditional pie! This vegan salted chocolate pecan pie is not just a recipe—it's a decadent journey of rich, intense flavors that will tantalize your taste buds and leave you craving more. Imagine a perfectly crisp crust filled with a luscious chocolate base, topped with crunchy pecans and a hint of sea salt that elevates every single bite to pure culinary bliss. Whether you're a committed vegan, a dessert enthusiast, or simply someone who loves mind-blowing flavor combinations, this pie is about to become your new obsession!
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: desser
Serves: 10 servings
Ingredients
- 1 1/2 cups pecans
- 1 cup dates (pitted)
- 1/4 cup maple syrup
- 1/4 cup coconut oil (melted)
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1 pie crust (vegan)
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch pie dish by lightly greasing it with coconut oil or lining with parchment paper.
- In a food processor, combine the pitted dates and 1/2 cup of pecans. Pulse until they form a sticky, crumbly mixture that holds together when pressed.
- Add melted coconut oil, maple syrup, cocoa powder, vanilla extract, and 1/4 teaspoon of sea salt to the food processor. Blend until the mixture is smooth and well combined.
- Press the prepared date and pecan mixture into the bottom of the pie crust, creating an even layer that covers the entire base.
- Roughly chop the remaining pecans and arrange them evenly across the chocolate base.
- Drizzle additional maple syrup over the pecans, ensuring they are lightly coated.
- Sprinkle the remaining 1/4 teaspoon of sea salt evenly over the top of the pie to enhance the chocolate and pecan flavors.
- Place the pie in the preheated oven and bake for 45-60 minutes, or until the crust is golden and the filling is set.
- Remove from the oven and let the pie cool completely at room temperature for at least 30 minutes to allow the filling to firm up.
- For best results, refrigerate the pie for 2-3 hours before serving to achieve a firmer texture.
- Slice and serve chilled, optionally garnishing with additional sea salt or vegan whipped cream.
Tips
- Use Medjool dates for the best natural sweetness and binding texture in the base.
- Ensure your coconut oil is completely melted but not hot when mixing ingredients.
- Toast your pecans lightly before chopping to enhance their nutty flavor.
- Press the base mixture firmly and evenly to create a solid foundation.
- Don't overbake—the pie should be slightly jiggly in the center when you remove it from the oven.
- Refrigeration is key to achieving the perfect slice-able texture.
- For an extra luxurious touch, drizzle some additional maple syrup just before serving.
- Use high-quality cocoa powder for the most intense chocolate flavor.
- Let the pie cool completely to allow the filling to set properly.
- Store leftovers in the refrigerator for up to 5 days for maximum freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 4g
Fat: 24g
Saturated Fat: 8g
Cholesterol: 0mg
