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!
Step-by-step
- Preheat the oven to 350°F and line a pie pan with parchment paper or lightly grease with coconut oil.
- Combine all crust ingredients in a blender or food processor and pulse until you have a sticky ball.
- Press the crust mixture firmly into the pie pan, pressing up on the sides with your fingers to create the crust.
- 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.
- Add 1 cup of the pecan halves and pulse several times to roughly chop them. Fold in Dark Chocolate Baking Gems.
- 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.
- Bake for 30-35 minutes or until the pecans on top are golden brown.
- 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.
- Store leftover pie in the fridge for up to one week and reheat before serving, if desired.
