Rich, gooey, and impossibly fudgy, this secretly healthy chocolate pecan pie is surprisingly delicious and perfect for the holidays!
Of course chocolate.
Would you expect anything less from a chocolate covered blog?
This secretly healthy pecan pie is the perfect balance of gooey, chewy, rich, and sweet.
If you can’t stop eating the raw batter, you know a recipe’s going to be good!
You Might Also Like: Sweet Potato Brownies
Above – Watch the video of making the chocolate pecan pie
How do you pronounce “pecan”? I always said it pee-can (like toucan) until I moved to Texas.
There, people told me I had it all wrong, and it was pee-cahn, or even puh-cahn.
They take it very seriously down here… kind of like the “sprinkles or jimmies” debate.
By the way, does anyone say “jimmies”? I’ve never met anyone who does!
Trending Right Now: Keto Cheesecake – Just 5 Ingredients
The first time I made this healthy chocolate pecan pie, I used Mori Nu firm silken tofu, which added incredible creaminess and depth, not to mention added protein!
But so many people have asked, over the years, for a soy-free version that I went back to the recipe and discovered you can also use an equal amount of raw cashew butter (or make your own by soaking cashews and then blending until smooth).
So the choice is yours!
Chocolate Pecan Pie
Ingredients
- 1 cup raw pecans, plus extras for garnish
- 2 tsp pure vanilla extract
- 1/4 tsp salt
- 2 tsp cornstarch or arrowroot
- 1/2 cup pure maple syrup, honey, or agave
- 1 tbsp sweetener of choice, or stevia equivalent
- 12.3 oz silken-firm tofu (Here's a soy free version: Vegan Pecan Pie)
- 2 tbsp molasses, or additional maple syrup
- 2 tbsp cocoa powder
- 3 tbsp melted chocolate chips, optional
Instructions
- Blend all ingredients, except pecans, in a food processor until very smooth. Then add the pecans and pulse a few times until they’re chopped. Pour into a prepared pie crust, and top with additional pecans if desired. Bake in a preheated oven at 350 degrees, for 45 minutes. If you serve the pie immediately, it’ll be very gooey (not necessarily a bad thing). But if you let it chill in the fridge, it firms up quite nicely the longer it sits. The pie fills up a prepared graham-cracker crust. If your crust is bigger, you might want to make 1 and 1/2 servings or even double the recipe. I cut this pie into 9 slices for the party, but that was because people often prefer “taste-size” slices at parties with many desserts. I’d say this recipe could comfortably serve six.View Nutrition Facts
Notes
More Healthy Thanksgiving Recipes:
I was really excited about this recipe because I have a daughter with type 1 and a dad with type 2 and if I can make a lowered carb pecan pie, I’d be their best friend 🙂 I think I completely screwed it up somehow, though. I wasn’t thinking about the fact that the pecans wouldn’t be able to float to the top through the tofu, and I didn’t put any on top, so it looked a little funky. Of course, I kinda burned it (clearly, it was not a good baking night for me), so that didn’t help. Anyway, I made it without the chocolate chips, which I’m now thinking would have added some needed sweetness? I do, unfortunately, have a sweet tooth. But mostly, what I”m wondering is: when you make your pie, do you use toasted pecans? The pecans in the filling tasted raw. I actually don’t like pecans on their own much, but I love pecan pie. I’m thinking next time: prepared pie shell (I was trying to keep the carbs to a minimum, so tried to make a pecan crust. That was a MASSIVE fail on my part), toasted pecans in the filling, add the chocolate chips, and put most of the pecans on top. Maybe use a little maple syrup on the pecans on top to give some sweetness?
I LOVE your blog, and have been having so much fun trying different recipes. Your black bean brownies are now a staple for us; and I’m trying to get the fudge to work for me 🙂
I use raw, but I also like raw pecans. Toasted sounds like a wonderful idea, now that you mentioned it! And yes, the chocolate will change the flavor somewhat. You can easily add extra sweetener. I wouldn’t add more than a tbsp or two extra liquid sweetener though. maybe try more dry sweetener.
I just made it! I have to say I wasn’t so sure about it, I tasted the “batter” and didn’t like it. But now that it’s cooked and cooled its amazing! Tastes just like pecan pie just not overly sweet. I made mine with a premade frozen spelt crust. Thanks!!!
Have you considered coming up with a truly healthy almond meal breakfast cookie or muffin recipe, that perhaps includes shredded carrots? =) Peets has a wonderful Wheat Free Morning Glory recipe that is fantastic! It is not made with almond meal, but it’s absolutely delicious!
jimmies…sprinkles…nope, we call them shots 🙂
In Kentucky we call that a Derby Pie! Looks awesome, can’t wait to try it! Derby Pie is one of my fave’s.
I’m from Louisville (Loo-uh-vull) and was just thinking how much I miss Derby Pie! Sub out the cocoa for chocolate chips maybe, and add a couple tablespoons of bourbon? OH MAN!
Love your blog-can’t wait for the cookbook!!
Growing up in NJ, we said “jimmies”, not “sprinkles”!!
I made this today for my husband’s birthday and everybody LOVED it! 🙂
Hallo!
I tried this yesterday with two different crusts (since the batter was too much for my one pan) and it came out very tasty! I’m not sure what the texture should be like, because we only get tofu-in-water by us, but it firmed up nicely overnight and apparently tastes like cheesecake (either my husband is making a very sub-textual observation or this is an early sign of madness).
I haven’t had pecan nut pie in years (thanks to the lack of vegan in coffee shops and bakeries) but I trolled the web for general pecan recipes and woah, was amazed that you managed to cut out 1/10 of the usual sugars and buttery things and still share an awesome recipe!
😀
My family and all the ice cream places we ever went to say ” jimmies” never sprinkles. We are from Philly. Of course, we also have soda, hoagies and tastycakes.
I’m sorry to say, but your link to the gluten free pecan pie is not working. Thank you for all your great recipes!