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No-Cook Chocolate, Coffee, Pecan Pie

With so much going on these days, it’s easy to forget that Thanksgiving is just around the corner. No pie plan? We’ve got you. When we want homemade pie in minutes, not hours, we turn to this vegan pecan pie with coffee-chocolate filling and chewy crust.It’s the perfect pie for The Big Meal, too, since it requires no precious oven space and can be made at the last minute. Grab key ingredients in our Marketplace—pecans, flour, coconut oil, dates, coffee, spices—when your window opens this week and get ready to ditch Thanksgiving pumpkin pie for good.

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No-Cook Chocolate, Coffee, and Pecan Pie

  • Author: Misfits Market

Description

Make this anytime pecan pie with a few key ingredients you can find in our Marketplace—pecans, dates, coffee, chocolate—and absolutely no oven required. This no-bake dessert even includes a vegan, raw crust that you’ll want to use time and time again for future pies of choice—not just for this upgrade on a classic.


Ingredients

Scale

Crust:

  • 2 cups almond flour
  • 2 cups hemp seeds
  • 4 tablespoons date syrup
  • 5 tablespoons coconut oil
  • 3 teaspoons cacao powder
  • 1 teaspoon salt

Filling:

  • 2 cups dates, pitted
  • 2 cups freshly brewed hot coffee
  • 1/2 cup pecans, shelled
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup cashew butter (or nut butter of choice)
  • 1/4 cup coconut milk

Garnish:

  • 12 cups whole pecans (enough to cover the surface), shelled

Instructions

  1. In a large mixing bowl, add crust ingredients and use a fork or clean hands to blend everything together until it forms a dough-like consistency.
  2. In a 9 1/2-inch tart pan, press the dough in to form a 1/2-inch thick crust. Transfer to the freezer.
  3. In the meantime, blend all of the filling ingredients in a food processor.
  4. When the filling is consistent and smooth, remove the crust from the freezer and slowly pour the filling into the pan. Leave a bit of space at the top, about half an inch, for the final layer of pecans to not overflow.
  5. Return to the freezer to chill for an additional 15 minutes. Then, assemble additional pecans on top of the pie.
  6. Chill in the refrigerator and serve chilled when ready. Enjoy!

Comments (10)

Wow I’ve gotta try this! Those horrible corn syrup filled things are a waste of glorious pecans in IMO

Made this recipe this morning. I had to make a couple of subs. didn’t have hemp seed and used half ground flax seed and half coconut flakes in it’s place, also used vitamix blender to mix filling which allowed me to use whole cashews vs cashew butter, flavors were good, I would warn to under use nutmeg and adjust up as you go. Thanks for sharing this with us!

I think the crust has too much salt, and 2 cups of dates makes the filing too sweet. I’d do half the salt, and maybe half the number of dates.

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