This Vegan Chocolate Pecan Pie has everything you want in a holiday dessert! It's rich, decadent, impressive, and yet so easy. With a sweet, caramel-like filling, chunky pecans, gooey chocolate, and a sprinkle of Maldon salt, everyone will love it!
And unlike pies that require refrigeration, vegan pecan pie is best served at room temperature and perfect for making in advance. Pair it with our popular almond flour pie crust for an amazing vegan and gluten-free chocolate pecan pie.
Why You'll Love It
Vegan. Salted. Chocolate. Pecan. Is there a more magical combination of words in the English language?
If you're also a fan of these words, you are DEFINITELY in the right place.
There are so many things to LOVE about this chocolate pecan pie!
- Other than nuts, it's allergy-friendly. Also, the 2 Tbsp of coconut butter are easily replaced for a coconut-free dessert.
- Serving picky eaters? Don't tell anyone this pie is vegan and gluten-free and they'll never know.
- It holds up beautifully at room temperature, which means you can carry it out of state to grandma's house or just down the road to a dinner party.
- Eggs and corn syrup are replaced by oatmeal and maple syrup for the ooey, gooey texture in this vegan pie.
- And there's no butter either! I'm not claiming this is a "healthy" pie, but it's certainly healthier than the classic version.
- Difficulty level: EASY
- Texture! If you love an intermingling of crunchy, chunky, and creamy in desserts, prepare to fall in love because this pie has it all.
- And this chocolate pecan pie freezes beautifully. So feel free to make it a week or two in advance if needed.
Jump to:
Ingredients
- pie crust - save time with a store-bought pie crust that fits your dietary needs or use the vegan, gluten-free pie crust recipe linked below.
- oats - look for regular, old fashioned rolled oats. I haven't tested the recipe with any other type of oats.
- raw pecans
- dark chocolate - I like to use a dark chocolate in the range of 70% cacao to offset the sweetness of the filling.
- milk - any non-dairy milk you enjoy should be fine for cooking the oatmeal. I used almond.
- maple syrup - adds lovely flavor and contributes to the classic pecan pie texture.
- sugar - in the U.S. buying organic sugar is the easiest way to make sure it's vegan and hasn't been processed with bone char. I used organic cane sugar. Other varieties like brown sugar, coconut sugar, or date sugar, may be fine, but I haven't tested it.
- starch - the filling is liquid straight from the blender, so we use some arrowroot or corn starch to help it set.
See the recipe card below for amounts and full instructions.
How to Make Vegan Chocolate Pecan Pie
First, decide whether you'll be using my favorite V/GF pie crust, a different pie crust recipe, or a store-bought variety. Next...
- Toast the pecans. Don't skip this step, okay? This enhances the pecan flavor so they can stand up next to the chocolate. While the oven is on, give your pie crust a 5 minute pre-bake, then set it aside.
- Cook the oatmeal by combining ½ cup rolled oats and 1 cup of almond milk in a small saucepan.
- Chop the dark chocolate. Having a mix of large and small pieces is encouraged. Smaller pieces melt and swirl with the filling, while larger pieces stay chunky!
- Blend the filling. Combine oatmeal, sweeteners, vanilla, fat of choice (options are listed in the recipe card below), and starch, in a blender. A high speed blender is great here but not necessary. Any old blender will do!
- Place the toasted pecans in the pie shell. Reserve about 2 tablespoons of the chocolate, and add the rest of it on top of the pecans.
- Pour the filling over the pecans and chocolate, and bake.
Tips for the Best Vegan Chocolate Pecan Pie
Total bake time will be around 45 minutes, give or take a few. I like to set a timer for 30 minutes and then take a peek to make sure everything looks okay.
Ovens may vary, so I recommend keeping an eye on the pie during the last 10 to 15 minutes just in case the filling is getting too bubbly or the crust too brown.
If you use a traditional flour-based pie crust you'll need to cover the edges of the pie with foil or a pie shield. If you use my almond flour pie crust recipe you shouldn't need to worry about the crust getting too brown.
After 30 minutes the filling will be slightly bubbly and puffy. At this point I usually set the timer for another 10 minutes. When the timer goes off (40 minute mark), remove the pie from the oven and sprinkle on the reserved chocolate. Bake for another 5 to 10 minutes or until you see signs that the center is hot.
If you lightly tap a few of the pecans they should indicate that the filling underneath is somewhat firm. Now you're ready to sprinkle this beauty with flaked sea salt and let it cool.
As the pecans rise during baking, they end up with a crispy, sugary, maple, crackly candy coating on top! Can you see that in the photo above?
The end result is like having pecan pralines built into a pie but without the hassle of thermometers and finicky candy making tricks!
How to Store
Once completely cool, cover the pie and refrigerate for up to 4 days. The gluten-free pie crust holds up better overnight than traditional flour pastry, if you'd like to bake the pie in advance. But the texture of the crust is still best on days 1 and 2.
To freeze chocolate pecan pie, wrap it completely so it's protected from air. The day before serving, transfer the pie from the freezer to the refrigerator. Then transfer the pie to room temperature 1 to 2 hours before serving.
Serving Tips
A sturdy, sharp knife comes in handy for cutting through the chunky pecans.
Obviously you can't go wrong serving this pie slightly warm with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream on top.
Keep in mind that if the pie is slightly cool, the chocolate will be chunky and more solid. So either room temperature or slightly warmed are best for serving.
Video
More Vegan Holiday Desserts:
- Fudgy Vegan Chocolate Pie (GF)
- Healthier Pecan Pie (oil-free; GF)
- Cranberry Cream Pie (GF)
- Healthier Pumpkin Pie (oil-free; GF)
- Meyer Lemon Vegan Cheesecake (GF)
- Vegan Strawberry Cake (GF)
- Bourbon Pecan Pie
- Silky Sweet Potato Pie (oil-free; GF)
If you try this Vegan Chocolate Pecan Pie I would love to hear from you! Be sure to leave a comment and a star rating below to let us know. Enjoy!
📖 Recipe
Vegan Chocolate Pecan Pie
Ingredients
- 1 unbaked Vegan Pie Crust (GF) - tap for recipe
- 2 cups raw pecan halves (8 oz.)
- 2.8 ounces dairy-free dark chocolate, roughly chopped (I like AlterEco 70%) - check labels for allergens as needed
- ½ cup rolled oats - certified GF, if needed
- 1 cup unsweetened vanilla almond milk or milk of choice
- scant ⅔ cup organic sugar
- ½ cup maple syrup
- 3 tablespoons arrowroot starch - or 4 Tbsp corn starch
- 2 tablespoons coconut butter or coconut oil - or smooth almond butter or vegan butter, if desired
- 2 teaspoons vanilla extract
- ½ teaspoon fine sea salt
- ¼ teaspoon Maldon sea salt flakes, optional
Instructions
- Preheat oven to 325 degrees F (162 C). Spread pecans in a single layer on a baking sheet. Bake for 8 minutes, stirring at the halfway point. Immediately transfer to a plate to cool. Pre-bake the pie crust for 5 minutes, then set aside.
- Combine the oats and almond milk in a small sauce pan over high heat. Once boiling, reduce heat to medium-low. Stirring occasionally, simmer until the oats are soft, about 8 minutes.
- Increase oven temp to 350 degrees F (176 C). Combine the oatmeal, sugar, maple syrup, starch, coconut butter/oil, vanilla, and salt in a blender. Blend until completely smooth.
- Place the pecans in the pie shell. Reserve 2 to 3 tablespoons of chopped chocolate, and sprinkle the rest of the chocolate over the pecans. Pour the blended filling on top. Gently stir so you can see some nuts and chocolate near top.
- Bake for 30 minutes. *See Notes for tips. After 30 minutes the edges of the filling should be bubbly, but the center will look like it needs more time. Make sure the edges of the crust aren't getting too brown (cover with foil or a pie shield if needed), and bake for another 10 minutes.
- At the 40-minute mark, sprinkle the reserved chocolate on top of the pie, and bake for another 5 minutes or until the center of the pie is bubbly, hot, and appears mostly set.
- Remove from oven and sprinkle with sea salt flakes. **Allow pie to cool at room temperature for 2 hours before slicing.** Alternatively, let cool at room temperature for 30 minutes then refrigerate for 1 hour. See Notes for storage tips. The pie may be served cool, room temperature, or slightly warm. Keep in mind that the chunks of chocolate will be hard when the pie is cold.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.
Allie
This looks so good! Just wondering—is it 2 cups or 8 ounces (1 cup) of the pecans?
Lori
Hi Allie,
Here 8 ounces refers to the weight, not fluid ounces (pecans are often sold in 8 oz. packages). So yes, you want 2 cups.
Molly
This sounds delicious. We can’t do oats, so I’m wondering if you think quinoa flakes or buckwheat hot cereal could work as a substitute? Thanks!
Lori
Yes, definitely. I think buckwheat would probably be best. Make sure it’s cooked very soft. Let us know how it goes!
Nivi
This looks amazing! Can't wait to try it for Thanksgiving. Can I use dates instead of the sugar? How much? And, your bourbon pecan pie sounds awesome too... Do you think I could add a little bourbon to the blended filling of this one and get the best of both worlds? 😀
Lori
Hi Nivi,
Yes to both questions! 😀 For the dates I would go with 1 cup packed, pitted medjool, similar to the bourbon pecan pie. If you're able to, it's probably a good idea to do a test run before Thanksgiving since we're altering a main ingredient. Then if needed you'll be able to adjust the sweetness and bourbon for Thanksgiving day. Let us know how it goes!
Aurora - The Accidental Cat Lady
Delicious! I was worried it would be too sweet as I snuck a bite of the batter before pouring, but once baked it was the perfect complement of sweetness to the rich dark chocolate and savory pecans. As I was short on time I used a store bought GF crust that I blind-baked (Wholly and I was pleasantly surprised), and I used 72% Ghirardelli dark chocolate. The pie was delicious out the oven after cooling, but I refrigerated it overnight and ate some cold today, as well as air-fried a slice to serve a la mode, and both ways are fabulous in their own right. Will be making this again for sure, and will have to try your almond flour crust!
Thanks for the great recipe!
Lori
Hi Aurora,
First, I love that you're an accidental cat lady! Haha. Thanks so much for the lovely review. I'm happy you enjoyed the pie, and that air fried a la mode slice sounds heavenly!
jen
This looks delicious! Can it be made with less sugar?
Lori
Hi Jen,
I suspect that will be okay, but I can't say for sure since I haven't tested it with less sugar. If you give it a try do let us know!
Denise
I don't see the Amt of chocolate in the ingredients list
Lori
Hi Denise, it's the 3rd ingredient in the recipe, 2.8 ounces of dark chocolate. Hope you enjoy the pie!