Enlighten Nutrition 2013. 

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Chocolate Pecan Pie (vegan gluten/dairy-free)

December 10, 2014

Chocolate Pecan Pie (vegan gluten/dairy-free)


  • 1 Package of gluten-free pie crusts (they may come in 2's)

  • 2-3 cups of raw pecan halves

  • 3 tbsp coconut oil

  • 1/4 cup of pure maple syrup

  • 1 tsp vanilla

  • 1/4 tsp sea/kosher/himalayan salt

  • 11/2 cups of filtered water

  • 1 cup unsweetened coconut/almond/hemp milk

  • 1 cup coconut sugar (less sweet than conventional sugar)

  • 1/4 cup of arrowroot flour

  • 2 tbsp liqueur (of your choice) optional 

  • 2 large dark chocolate bars (use spicy ones if you like a kick)

-Preheat oven to 350F.
-Bake the pie crusts alone for 10-15 minutes (there are directions on the package)
-Toast the pecan halves for a few minutes (watch them)
-In a medium saucepan, melt the coconut oil and stir in the maple syrup, vanilla, water, milk sub., salt 
-Whisk in the arrowroot and stir until thickened
-Add liqueur (if using)
-You can melt the chocolate in or break it up and place in the pre-baked crusts (this allows you to have two different flavours)
-Pour half of the mixture in each of the crusts
-Evenly distribute the pecans over each pie
-Bake for 35 - 45 minutes (until the crust is brown and the pie filling has set)
-Let cool (this helps the pie set even more) 




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