This is a special dessert – a crunchy, chocolatey base with the dreamiest of creamy fillings. There’s no cooking involved – just a matter of blending and putting in the fridge to firm up. The secret ingredient which makes the filling so creamy is silken tofu, which sounds strange but it makes the most amazing smooth chocolate mousse. This is most definitely worthy of any party or festive table!
Gluten free and vegan pecan pie
Prep Time:
15 minutes
Fridge Time:
1 hour
Total Time:
1 hour 15 minutes
Ingredients
- For the crust:
- 100g pecans
- 50g ground almonds
- 2 tbsp peanut butter
- 2 tbsp cacao powder
- 2 tbsp maple syrup
- 3 medjool dates pitted
- Pinch salt
- For the filling:
- 5 medjool dates, pitted
- 2 tbsp peanut butter
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 tbsp coconut oil
- Pinch sea salt flakes
- 300g soft silken tofu
- 2 tbsp cacao powder
- 2 tbsp maple syrup
- Toppings:
- 200g pecans
- 2 tbsp maple syrup
- Sea salt flakes
Instructions
- To make the pecan pie
1. Grease a 25cm loose bottom pie tin.
2. To make the crust, add the pecans to your food processor or high-speed blender and whizz until crumbly.
3. Add in the rest of the crust ingredients, and blitz again until everything comes together.
4. With your hands, press the mixture onto the bottom and sides of your pie tin.
5. Wash out your mixer and add in the filling ingredients. Blitz until smooth and creamy – it will be a few minutes before all the dates are thoroughly blended in.
6. Dollop the filling onto the base and smooth it out.
7. To toast the nuts, add the pecans to a small pan and heat to medium. Dry toast until the pecans are a little toasted.
8. Turn off the heat and tip into a bowl. Now add the maple syrup and sea salt. Stir to combine.
9. When the nuts have cooled down, top the tart with the toasted nuts.
10.Transfer to the fridge for at least 1 hour to firm up. Store in the fridge until it’s time to eat.
Recipe credit: My Vegan Year: The Young Person’s Guide to Going Plant-Based by Niki Webster (£14.99, Welbeck Children’s) published 30th November 2021.
Looking so yummy! Can’t wait to try a crunchy, chocolatey base with the dreamiest of creamy fillings. Thanks for sharing the instructions and ingredients. will try soon.
This is definitely worthy of any party or festive table. Gonna try soon!