This amazing plant-based, pecan pie pie features a gluten-free and oil-free flourless crust! It’s a sensational sweet treat to add to your vegan dessert repertoire!
ABOUT THE RECIPE:
To finish any festive meal with a flourish, I take a cue from my mother, who always offered a homemade pecan pie as the finale for our holiday get togethers. Now I have carried on that tradition with an innovative and tasty Black Forest Pecan Pie! It's my vegan version of Mom's scrumptious, gooey pie and it features a gluten-free, flourless crust. Serve this sweet treat with Vegan Vanilla Crème Fraîche (recipe below, optional) on the side, if desired. I must admit, I think this is one of the most decadent tasting desserts I have ever created!
Makes 8 servings
INGREDIENTS:
CRUST
10 large pitted Medjool dates
3/4 cup old fashioned rolled oats
1/4 cup unsweetened shredded dried coconut
1/4 cup pecan halves
FILLING
1/2 cup maple syrup
1/4 cup unsulphured blackstrap molasses
1 cup vegan chocolate chips
5 pitted Medjool dates
2 tablespoons vegan buttery spread
2 tablespoons water
1 teaspoon vanilla extract
1 1/2 cups pecan halves
PECAN TOPPING
14 to 16 pecan halves
INSTRUCTIONS:
Preheat the oven to 375 degrees F.
To make the CRUST, put the dates, oats, coconut, and pecans in a high-performance blender or food processor, and process to the consistency of soft dough.
Transfer the dough onto a board and form it into a ball. Flatten the dough slightly with your hands, and then use a rolling pin to roll the dough into a 10-inch round (see note). Invert the dough on to a non-stick 9-inch pie plate (see note). Press the date mixture evenly over the bottom of the plate, pushing it up the sides of the pie plate as you go, to make a crust.
To craft a pretty edge to the crust, use your index finger to push the inner edge of the crust out, while pinching the outer edge in with the thumb and index finger of your other hand to make a classic scalloped edge around the top perimeter of the piecrust.
To make the FILLING, put the maple syrup, molasses, chocolate chips, pitted dates, vegan buttery spread, water, and vanilla extract in a blender and process until very smooth. Pour the maple / chocolate chip mixture in a medium-sized bowl. Fold in 1 1/2 cups pecan halves. Pour the filling into the crust and smooth the top using a rubber spatula.
Gently press 14 to 16 pecan halves into the top of the pie, arranging them in a pleasing manner. Put the pie on a baking sheet and bake for 20 to 30 minutes, or until the edges start to set and brown. Tent the pie with foil and bake for 5 to 8 minutes more, or until the pie has almost set in the middle. The filling will still be somewhat soft.
Carefully put the pie on a wire rack (the filling will be very hot!) and let cool for 1 hour. Cover and refrigerate for at least 2 hours to allow the pie to firm up. Serve the pie with optional VEGAN VANILLA CRÉME FRAÎCHE (recipe below) on the side, if desired. Tightly covered and stored in the refrigerator, leftover pie will keep for up to 3 days.
NOTE: If you are not using a non-stick pie plate, coat the plate with a bit of vegan buttery spread before placing the dough in the plate.
NOTE: The dough will be very sticky! If you find that the dough is sticking to your rolling pin, add a bit of oat flour to the top of the dough before you roll it out. Alternately, place a piece of unbleached parchment paper (or eco-friendly wax paper) on top of and underneath the dough before rolling out the dough.
VEGAN VANILLA CRÉME FRAÎCHE
Makes 4 servings
8 ounces extra-firm regular tofu
1 tablespoon nondairy milk, plus more as needed
1 teaspoon vanilla extract
2 tablespoons maple syrup, plus more as needed
Put all of the ingredients into a blender and process until smooth. Taste and add more maple syrup if sweeter flavor is desired. Chill 2 to 4 hours and serve. This vegan whipped topping is delicious served over cakes, pies, fresh fruit, and tarts.
Ingredients
Directions
ABOUT THE RECIPE:
To finish any festive meal with a flourish, I take a cue from my mother, who always offered a homemade pecan pie as the finale for our holiday get togethers. Now I have carried on that tradition with an innovative and tasty Black Forest Pecan Pie! It's my vegan version of Mom's scrumptious, gooey pie and it features a gluten-free, flourless crust. Serve this sweet treat with Vegan Vanilla Crème Fraîche (recipe below, optional) on the side, if desired. I must admit, I think this is one of the most decadent tasting desserts I have ever created!
Makes 8 servings
INGREDIENTS:
CRUST
10 large pitted Medjool dates
3/4 cup old fashioned rolled oats
1/4 cup unsweetened shredded dried coconut
1/4 cup pecan halves
FILLING
1/2 cup maple syrup
1/4 cup unsulphured blackstrap molasses
1 cup vegan chocolate chips
5 pitted Medjool dates
2 tablespoons vegan buttery spread
2 tablespoons water
1 teaspoon vanilla extract
1 1/2 cups pecan halves
PECAN TOPPING
14 to 16 pecan halves
INSTRUCTIONS:
Preheat the oven to 375 degrees F.
To make the CRUST, put the dates, oats, coconut, and pecans in a high-performance blender or food processor, and process to the consistency of soft dough.
Transfer the dough onto a board and form it into a ball. Flatten the dough slightly with your hands, and then use a rolling pin to roll the dough into a 10-inch round (see note). Invert the dough on to a non-stick 9-inch pie plate (see note). Press the date mixture evenly over the bottom of the plate, pushing it up the sides of the pie plate as you go, to make a crust.
To craft a pretty edge to the crust, use your index finger to push the inner edge of the crust out, while pinching the outer edge in with the thumb and index finger of your other hand to make a classic scalloped edge around the top perimeter of the piecrust.
To make the FILLING, put the maple syrup, molasses, chocolate chips, pitted dates, vegan buttery spread, water, and vanilla extract in a blender and process until very smooth. Pour the maple / chocolate chip mixture in a medium-sized bowl. Fold in 1 1/2 cups pecan halves. Pour the filling into the crust and smooth the top using a rubber spatula.
Gently press 14 to 16 pecan halves into the top of the pie, arranging them in a pleasing manner. Put the pie on a baking sheet and bake for 20 to 30 minutes, or until the edges start to set and brown. Tent the pie with foil and bake for 5 to 8 minutes more, or until the pie has almost set in the middle. The filling will still be somewhat soft.
Carefully put the pie on a wire rack (the filling will be very hot!) and let cool for 1 hour. Cover and refrigerate for at least 2 hours to allow the pie to firm up. Serve the pie with optional VEGAN VANILLA CRÉME FRAÎCHE (recipe below) on the side, if desired. Tightly covered and stored in the refrigerator, leftover pie will keep for up to 3 days.
NOTE: If you are not using a non-stick pie plate, coat the plate with a bit of vegan buttery spread before placing the dough in the plate.
NOTE: The dough will be very sticky! If you find that the dough is sticking to your rolling pin, add a bit of oat flour to the top of the dough before you roll it out. Alternately, place a piece of unbleached parchment paper (or eco-friendly wax paper) on top of and underneath the dough before rolling out the dough.
VEGAN VANILLA CRÉME FRAÎCHE
Makes 4 servings
8 ounces extra-firm regular tofu
1 tablespoon nondairy milk, plus more as needed
1 teaspoon vanilla extract
2 tablespoons maple syrup, plus more as needed
Put all of the ingredients into a blender and process until smooth. Taste and add more maple syrup if sweeter flavor is desired. Chill 2 to 4 hours and serve. This vegan whipped topping is delicious served over cakes, pies, fresh fruit, and tarts.
