Over the past 16 years, I have tried many healing diets and have been grateful for what I learned from all of them. They gave me a chance to experiment with what works for my body and each system helped in some way (except for the fat free craze, which I tried and was a disaster that I didn’t realize until I stopped!).
This past Christmas, I made a flexitarian menu, including several vegan dishes and desserts, so that everyone at the table could feel nourished according to the protocol they were following.
Here is the Chocolate Pecan Pie recipe (vegan) that I promised to share (it’s EASY and delicious!). The collage-rich version of this recipe is in a free companion e-book that you get when you purchase The Bone Broth Secret, along with 24 other recipes (check out the Skin So Smooth recipe that is making a world of difference for me and our recipe testers for circulation, detox and lymph flow!). Click here or on the book cover to the right to get your free recipes from Hay House.
This is a delicious pie for the holidays or any time of year! We especially love it for dessert on cool fall or winter evenings. It freezes well, so you can cut it up and freeze single pieces for snacks or desserts on the run.
Optional: we recommend soaking nuts and seeds before using them in recipes to remove anti-nutrients and make them easier to digest. Also, see The Bone Broth Secret for instructions on soaking nuts and seeds.
Vegan Chocolate Pecan Pie
Yield: Serves 8
- 3 cup raw almonds
- 1 cup soaked chia seeds
- 3 pitted Medjool dates
- ½ cup coconut oil
- 1 teaspoon sea salt
Pie Filling Ingredients
- 2 cups pecans
- 1 cup pitted Medjool dates
- ½ cup pure maple syrup (or raw honey)
- 2 tablespoons ground flax seeds and 6 tablespoons hot water
- 1/4 cup raw organic cacao
- 3 tablespoons coconut oil
- 2 tablespoons vanilla extract
- 1 tablespoon fresh ginger
Making the Crust
- Preheat the oven to 350° F.
- Place the almonds, chia seeds and dates in your food processor with the S-blade and process until finely ground. Add the remaining ingredients and process until the mixture begins to stick together. Add a little water, if needed.
- Grease a 9” pie dish with coconut oil.
- Press the crust dough into the greased pie dish. You can make this crust very thin—it’s actually better this way. Make sure that the edges around the outside bottom edge of the pie are thin as well (as the crust is pressed into the crease of the pie plate at the bottom). It should be about ¼” thick or so.
- Bake the crust for 20 – 30 minutes until the crust is golden. Remove crust from the oven.
Making the Filling
- Leave the oven at 350° F.
- Mix the ground flax seeds and hot water, allowing to sit for a few minutes.
- Place all of the pie filling ingredients, except for the pecans, in your food processor with the S-blade and process until fully mixed. Taste and add more sweetener or sea salt to taste, if desired.
- Spread the pecans on top of the crust and then pour the filling over the pecans.
- Bake in the oven for 15 – 20 minutes. The filling may still be slightly jiggly (not much), but it will cool and become more solid after you remove it from the oven.
You can also use the almond flour crust in this Pumpkin Pie recipe — it’s a delicious alternative for people who want something close to a pastry pie crust, but grain-free.
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