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Chocolate Pecan Pie with Oat and Date Crust


Ingredients

Scale
  • For the crust:
  • 1 cup rolled or old fashioned oats
  • 12 dates (pitted)
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 tablespoons ground flaxseed
  • 1/4 cup almond milk
  • For the filling:
  • 3/4 cup almond milk
  • 1/4 cup cornstarch or potato starch
  • 1 small banana (mashed finely)
  • 3/4 cup dark chocolate (melted)
  • 1 cup chocolate chips
  • 1/4 cup maple syrup
  • 1 cup pumpkin puree
  • 2 tsp vanilla extract
  • 1 cup pecans (chopped)
  • 1/4 cup pecans halves (whole)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 400 degrees F. Grease pie plate and set aside.
  2. To prepare the crust: In the bowl of a food processor or blender, blend the oats, dates, vanilla extract, almond milk and flaxseed. If mixture is not blending properly, add a tiny bit of almond milk until the mixture forms a dough. Press the dough into the pie plate. The mixture may not reach all the way up the sides or may only cover the bottom of the plate. That is ok! Bake the crust at 400 F for 15-20 minutes. Set aside to cool.
  3. To prepare the filling: In the bowl of a food processor or blender, blend together the banana, starch, and almond milk (or any non dairy milk). Transfer mixture to a medium bowl. Stir in the melted dark chocolate, maple syrup, chocolate chips, vanilla extract, chopped pecans, pumpkin puree, cinnamon, and salt. Pour the mixture into the pre baked pie crust. Place the leftover pecan halves on top of the pie. Bake at 400 degrees F for 20-30 minutes or until center is set.
  4. Remove pie from oven and let cool at room temperature for an hour. Chill in the refrigerator for at least 2 hours before serving.