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+ servings
5 from 1 vote
Slice of Chocolate Pecan Pie on a Plate with Fork, Tea Cup and Rest of Pie in the Background
Vegan Chocolate Pecan Pie
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr

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
  • 1 vegan pie crust of choice
  • ½ cup brown sugar
  • ½ cup maple syrup
  • ¼ cup coconut oil
  • 1 tsp. vanilla extract
  • ½ lb. extra firm tofu drained
  • ¼ cup coconut milk
  • ¼ cup cocoa powder
  • 2 tbsp. cornstarch
  • 1 tsp. ground cinnamon
  • ¼ tsp. salt
  • 2 cups pecan halves
  1. 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.
  2. Preheat oven to 350°.
  3. 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.
  4. Stir tofu mixture into brown sugar mixture until completely blended. Fold in pecans.
  5. Pour mixture into pie crust. Bake 40 minutes.
  6. Remove from oven and allow to cool completely before cutting.
Recipe Notes

Adapted from Post Punk Kitchen's Maple Pecan Pie.