This vegan chocolate pecan pie is made with a rich, fudgy, pecan-packed pie filling that's loaded with chocolate and has just a hint of cinnamon.
Course:
Dessert
Cuisine:
American
Servings: 8
Author: Alissa
Ingredients
1vegan pie crust of choice
½cupbrown sugar
½cupmaple syrup
¼cupcoconut oil
1tsp.vanilla extract
½lb.extra firm tofudrained
¼cupcoconut milk
¼cupcocoa powder
2tbsp.cornstarch
1tsp.ground cinnamon
¼tsp.salt
2cupspecan halves
Instructions
Stir brown sugar and maple syrup together in medium saucepan. Place over medium heat and bring to a simmer. Lower heat and allow to gently simmer for about 10 minutes, stirring frequently, until thick and syrupy. Remove from heat and stir in coconut oil and vanilla.
Preheat oven to 350°.
Place tofu, coconut milk, cocoa powder, cornstarch, cinnamon and salt in food processor bowl. Blend until completely smooth, stopping to scrape down sides of bowl as needed.
Stir tofu mixture into brown sugar mixture until completely blended. Fold in pecans.
Pour mixture into pie crust. Bake 40 minutes.
Remove from oven and allow to cool completely before cutting.