Gluten-Free Dairy-Free Chocolate Pecan Pie

Woah, this pie. This. Pie. Chocolate, pecans—the gluten-free, dairy-free decadence. Omnivores and herbivores alike will be super grateful for this treat on Thanksgiving Day. Take it to the next level and top it with a scoop of Raw Vanilla Bean Ice Cream and drizzle with warm Caramel Sauce*—everyone will leave the table ready to take on a plant-based diet first thing Friday morning.

*Use the gooey caramel layer from this candy bar recipe and adjust ingredients a bit. Use 1/4 tsp sea salt and 2 tbsp arrowroot powder (be sure to make a slurry) instead.

Food Processor
Unbleached parchment paper
Small bowl

Try to buy everything organic. Here’s why.
Pie Crust (get the recipe)
4 cups pecans halves

1 dairy-free chocolate bar (make sure you get gluten-free if you have a sensitivity)
1/4 cup arrowroot
1 1/2 cups pure water
1/4 cup maple syrup
1 cup sucanat
1 tsp vanilla extract
1/4 tsp + a small pinch fine ground sea salt
3 tbsp cold-pressed coconut oil
1 cup dairy-free milk of your choice (I like to use coconut)
2 tbsp bourbon (optional)

This pie is just as delicious without the chocolate. If you want a simple pecan pie, just leave it out.


Let’s get started.
Preheat oven to 350°F. Prepare pie crust (follow these instructions for pre-baking) and then fill with pecans. Chop up your chocolate bar and sprinkle/mix in with pecans. Set aside.

Make a slurry by combining arrowroot and water together in a small bowl. Place all filling ingredients, and slurry, in the saucepan, and stirring constantly with the whisk, bring to a boil over medium-high heat.

Once boiling, reduce heat to low and continue stirring until sauce thickens. From the saucepan, pour your filling over the pecans/chocolate in the pie shell.

Bake for 45-50 minutes.

For mini pies, do the same and bake for 15-20 minutes.

Remove from oven and allow to cool. You can also refrigerate. Lift pie out of pan and slice with ease. Store in an airtight glass container in the fridge for up to a week.




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