Oh yes, I did. This thing is the bomb. And it’s seriously easy. And very low in processed sugar. And vegan. And gluten-free. And full of chocolate, pecans, and bourbon. I don’t, however, recommend eating a slice for breakfast the first thing in the morning. Not that I did. Or felt at all woozy. Sheesh.
Last June I attended the BlogHer Food conference, where I met the folks from American Heritage Chocolate, a division of Mars. I’ll be telling you more about the chocolate during Friday’s giveaway, as they have put together a fantastic little gift basket for you. American Heritage Chocolate is an authentic chocolate recipe that was consumed during Colonial times, and includes an intriguing mix of spices that include anise, annatto, red pepper, and orange. If you’ve had Mexican hot chocolate, it’s somewhat similar. It’s sold online and at historic heritage sites like Colonial Williamsburg. Since I’m also a museum consultant, it was fascinating to meet them at a food bloggers conference.
After receiving some of their chocolate, I wanted to develop a recipe for a chocolate pecan pie that is vegan and gluten-free, and needs no apologies at the holiday table. You don’t even have to tell anybody it’s Special. I did a half recipe taste-test and took it to some friends, who scarfed it down, declaring it delicious and “just the right amount of boozy.” The espresso powder adds an incredible richness to the chocolate. It’s a tip I picked up from Joy the Baker
I wanted to develop a new pie crust recipe that didn’t use xanthan gum, as some people are sensitive to it. The crust is very tasty, more like shortbread, flaky and buttery, and uses psyllium husk powder to help bind the flour in place of the xanthan gum. It didn’t hold together terribly well during the transfer from the waxed paper to the pie dish, so I recommend you press it in by hand. Or you can use my regular gluten-free pie crust recipe. If you want more healthy Thanksgiving ideas, please check out the Healthy Thanksgiving Challenge hosted by What Would Cathy Eat?
All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. We support Meatless Monday. Look for midweek essays and Friday how-to and giveaways (when available).
Can’t find espresso powder? Here it is:
- 1/4 cup potato starch (48 g)
- 1/3 cup garbanzo bean flour (45 g) or Bob's Red Mill All-Purpose Baking Mix
- 1/3 cup sweet sorghum flour (45 g)
- 1/3 cup gluten-free oat flour (40 g)
- 1 tsp psyllium husk powder
- 1/3 cup grapeseed oil canola oil, coconut oil
- 1/4 cup milk soy, rice, hemp, hazelnut
- 4 tbsp ground flax seeds
- 1/2 cup filtered or spring water
- 2 cups pecans (240 g)
- 1 cup semi-sweet or dark chocolate chopped (145 g)
- 1 cup dates fresh
- 3/4 cup coconut milk carton, not canned, or other non-dairy milk
- 6 tbsp bourbon
- 1 tbsp espresso powder optional
- 1 tbsp vanilla extract
- 1 tsp sea salt (omit for low-sodium diet)
- 62 pecans halves, optional
- Preheat the oven to 375F/190C/gas mark 5.
- Sift and measure each of the flours into a medium-sized bowl. Add the psyllium husks and stir with a whisk until evenly combined. Add the oil and milk and stir with a fork until just combined. My mom always said, "Should be streaky."
- Cut two pieces of waxed paper the size of your pie dish. Put the pie crust in between the sheets of waxed paper, rolling out into a circle that's a little bigger than the bottom of the dish. Peel off the top piece of paper and turn the crust into the pie dish, peeling off the bottom piece evenly.
- Use your fingers to press the pie crust evenly into the dish and up the sides, and then create a rolled edge just a bit below the rim of the dish. Do your best to get the crust even.
- Put the ground flax seeds in a bowl with the water and let sit about five minutes.
- Add the pecans, chocolate, dates, coconut milk, bourbon, espresso powder, vanilla, and salt to the bowl of your food processor. Add in the flax seed mixture. Process about 5 minutes, until it's a fairly smooth consistency and all the dates are incorporated. It's fine to have a few chocolate chunks remaining (and you can add the chocolate towards the end if you'd like more melty chocolate pockets in the pie).
- Spread the filling in the crust with a spatula, smoothing the top. Decorate the top with pecans. Choose pecans that are roughly the same size, and have them facing the same direction as you place them. You can do just one circle around the edge, or cover the top as I did. Think of it as a mindfulness meditation.
- Bake for 30 minutes or until the crust is golden brown and the center is firm. Cool completely on a wire rack, then refrigerate for at least 30 minutes, preferably longer, before cutting.
Per serving:
- 530 calories
- 36 g fat
- 7 g saturated fat
- 1 g monounsaturated fat
- 4 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 193 mg sodium (5 mg sodium with salt omitted)
- 82 mg potassium
- 44 g carbohydrate
- 4 g fiber
- 11 g sugars
- 6 g protein
- 14 Weight Watchers Points Plus
You can use semi-sweet chocolate in place of the American Heritage Chocolate in this recipe. If you use unsweetened baking chocolate, you might have to add a few more dates or a touch of sugar. Taste it before baking.
You might also like:
Traditional chocolate-pecan pie from David Lebovitz
Healthy chocolate pecan pie from Chocolate Covered Katie
Required FTC disclosure: The chocolate and pie dish were provided by American Heritage Chocolate. I was not paid to write this post.
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This looks delicious, Stephanie! I was struggling to find alternatives to corn syrup for my Chocolate Espresso Pecan Pie. I can’t wait to try the dates and all the adaptations you have come up with!
Thanks Abby. It’s pretty incredible… definitely boozy and no one, ever, thinks it’s plant-based OR gluten-free. It’s pure dessert decadence.
Made this for Christmas. Absolutely delish! I was frantic that I hadn’t saved the site or printed the recipe so I am so happy to have found it again! I used store bought gf crust for the sake of time, skipped the espresso powder, used almond milk instead of coconut, used Kahlua instead of brandy, and totally forgot the sea salt when mixing (ugh!) so I sprinkled it on top before baking and it came out great! Will definitely make again!
I made this pie last night for family and everybody LOVED it. A couple people said it was the best pie they’ve ever had. Thank you for this awesome recipe!
Kelly, I am so happy to hear this. Thanks for letting me know and happy New Year!
Have you tried this recipe with xantham gum? I have several bags of the stuff, so don’t want to buy an ingredient I don’t have to. Thanks!
a couple of questions:
I have psyllium husk powder–i am guessing that’s the same thing as ground psyllium husks?
does the tofu need to be silken or can i use soft tofu? does it matter which firmness of silken tofu i use?
Yes, psyllium husk powder and ground psyllium husks are the same thing. And, no tofu in this pie… ?
Wow. Double wow. I’m going to try this. Just wondering, have you tried it with any milk other than coconut? Like almond milk, perhaps?
Hi Cathy, I just updated the recipe. I’m sure you could use almond milk… I just happened to have coconut milk open.
What a gorgeous pie! I love how you created this beauty using all whole foods!
Thanks Jeanette. It’s about the healthiest dessert I think I’ve made.
This looks good enough to dive into!
One of our guests is bringing a version of this pie but not the vegan. So pretty!
Oh wow! Now if I ate this, I would feel so good afterwards I might eat the whole pie!
I’m not even gluten-free and I want to make this. Pinning this on Pinterest.
I think the best gluten-free food is good for everyone and anyone. Thanks for commenting and pinning, Anne.
This is one of a kind pie! So beautifully photographed it jumps right out at you – a must for my holiday table!
Mary, what a sweet comment. Thanks so much.
I’d stand in line to sample this…Terrific photo!
Thanks Liz… you’ll get to try it on Turkey Day!
Incredible! I want to make this now.
What a pretty pie! No apologies, ever!
Looks absolutely amazing! I would so love to try some. I am sure it tastes great.