Vegan Chocolate Pecan Pie
Recipe type: Dessert
Cuisine: American
  • 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
  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.
Recipe by Super Veggie Mom at

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