VEGAN DARK CHOCOLATE PECAN PIE

Recipe by Flora & Vino
Serves 8-12

Vegan dark chocolate pecan pie with a grain-free crust, a Medjool date-sweetened filling, and plenty of Hu dark chocolate chips. A decadent holiday pie!

INGREDIENTS

CRUST

• 1 1/2 cups chopped pecans
• 1 cup unsweetened shredded coconut
• 8–10 pitted Medjool dates

PECAN PIE FILLING

• 12 pitted Medjool dates (~1 cup)
• 1 1/4 cup unsweetened almond milk
• 3 TBSP arrowroot powder
• 2 cups pecan halves, divided
• 1 cup Hu Kitchen Dark Chocolate Baking Gems + more on top

INSTRUCTIONS

1. Preheat the oven to 350°F and line a pie pan with parchment paper or lightly grease with coconut oil.
2. Combine all crust ingredients in a blender or food processor and pulse until you have a sticky ball.
3. Press the crust mixture firmly into the pie pan, pressing up on the sides with your fingers to create the crust.
4. Rinse out the blender and add the Medjool dates, almond milk, and arrowroot powder to the bucket. Blend until smooth and creamy, scraping down the sides as needed to create.
5. Add 1 cup of the pecan halves and pulse several times to roughly chop them. Fold in Dark Chocolate Baking Gems.
6. Spread the filling into the crust in an even layer and place the remaining pecans and extra dark chocolate gems on top and press them in lightly.
7. Bake for 30-35 minutes or until the pecans on top are golden brown.
8. Remove from the oven and allow to cool completely before slicing. For the best results, transfer pie to the fridge to cool overnight and slice and serve the following day.
9. Store leftover pie in the fridge for up to one week and reheat before serving, if desired.

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