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Vegan Chocolate Pecan Pie

My husband requested pecan pie this Thanksgiving and I tried my hand at two different recipes, this one from Chocolate-Covered Katie, as well as a truly healthy one from Keep it Clean.  This recipe was probably my favorite because I love graham cracker crusts and chocolate.  My husband wanted a more traditional pecan pie flavor, so he prefers the other.  I’m not crazy about the fact this recipe uses agave nectar (see this post to learn why), but it is a once-a-year occasion.  It may be possible to substitute date paste for the agave, as well.

 

Vegan Chocolate Pecan Pie
 
Recipe type: Dessert
Cuisine: American

Ingredients
  • 1 cup pecans (plus extras for garnish)
  • 12.3 oz silken-firm tofu, lite or regular (one Mori-Nu package)
  • 2 tsp pure vanilla extract
  • ¼ tsp salt
  • 2 tsp cornstarch (or arrowroot)
  • ½ cup + 2 tbsp agave or maple syrup
  • ½ packet stevia, or ½ tablespoon sugar (or more or less, as desired)
  • 2 tbsp  cocoa powder

Instructions
  1. Blend all ingredients, except pecans, in a food processor until very smooth.
  2. Add the pecans and pulse a few times until they’re chopped.
  3. Pour into a prepared graham cracker pie crust, and top with additional pecans if desired. Fold strips of aluminum foil and wrap the top edges of the crust so they don’t burn as it bakes.
  4. Bake in a preheated oven at 350 degrees, for 45 minutes.
  5. After the pie cools, store in the fridge.

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