You are here:Home » dessert » Chocolate Caramel Pecan Pie (V,GF,P)
I've been on a full-on pie-making spree. Over the past weeks, I've been busy making all types of pies. Some were very delicious and others, sadly, didn't turn out so well. That is the fun of being a food blogger though. You get to try out lots of different combinations and see what works the best. Once you find a combination of ingredients that work well, then you need to make it several times again to perfect it until it is just right.
That is exactly what happened when I made this delectable chocolate caramel pecan pie. The first time I made it, the chocolate filling turned out too runny and I had to throw it all away. I was a bit put down by that first soggy mess but I was so determined to make a crazy good chocolate caramel pecan pie. I kept at it and finally after making 6 variations of it. I made the perfect one!
This pie is my favorite raw vegan pie. Don't just take it from me. Hubbs who usually can't stand any raw vegan desserts ate nearly ⅔ of this pie. I think it's safe to say that even non-vegans will like this pie. It gets even better though since this pie is also gluten-free and paleo. That makes this pie perfect for those families where everyone has different food preferences. This pie should cover almost everyone's food preferences except those with nut allergies...sorry.
So how exactly do you make this raw vegan delight?
Start off with the crust. Just toss some nuts, dates, and a pinch of salt in a food processor and pulse until sticky yet chunky. You're not trying to make nut butter here so don't over-mix.
Next, you'll need to double my healthy caramel dip recipe. Spread most of the dip over the crust for your first caramel layer.
Now comes the chocolate. This isn't a light airy chocolate layer like that of my chocolate mousse tart. No, this is more of a raw vegan chocolate brownie layer. Equally just as good :)
Then warm up the remaining caramel and drizzle it over the chocolate layer. You'll want to warm it up because it makes it easier to drizzle. I used a small piping bag to do this. Works easier. Decorate with some pecans, in any way you see fit.
It doesn't stop there though. No pie would be complete without some whipped cream. However, whipped cream isn't vegan and definitely not raw vegan. That's why it's much easier to opt for whipped coconut cream. There's nothing crazy or complicated about whipped coconut cream. All you need to do is whip the coconut cream with an electric mixer. I prefer using a handheld mixer for this. Then add it to a piping bag and pipe it over or around the pie.
If you want to make the whipped coconut cream you can add a bit of vanilla extract or even powdered sugar (won't be raw vegan then). I prefer using unsweetened coconut cream for this pie since I think it's already sweet enough.
Refrigerate the chocolate caramel pecan pie for at least an hour before serving. It will make it easier to slice and remove the pie from the pie dish.
5 from 2 votes
Chocolate Caramel Pecan Pie
Adapted from Mini Raspberry Chocolate Cake This chocolate caramel pecan pie is a complete game changer! A no bake pie that taste incredibly and will cater to almost anyone's food preferences during the holidays.
CourseDessert, Pie
Cuisinegluten-free, No Bake, Paleo, Raw Vegan, vegan, vegetarian
Prep Time 25 minutes
Total Time 25 minutes
Makes 1 pie
Author Vanessa @ VeganFamilyRecipes.com
Ingredients
Crust
- 3cups300g Pecans
- 4Medjool Dates
- Pinchof Salt
Caramel
- DoubleVFR's Healthy Caramel Dip
Chocolate Filling
- 2cups300g Cashews (soaked for at least 2 hrs, patted dry)
- 3Medjool Dates
- 5tablespoons75g Coconut Oil
- 3tablespoons20g Raw Cacao Powder (unsweetened cocoa powder will work too, if needed)
Toppings
- Extra Pecans for garnishoptional but recommended
- 1cupCoconut Cream
Instructions
Prepare crust by adding pecans, dates, and a pinch of salt to a food processor. Pulse until the mixture becomes sticky and cumbled. If your dates are very dry feel free to add up to a tablespoon of water. Press the crust into a 9 inch pie dish and set in fridge.
Make
VFR's healthy caramel dip
(double it!). It will make 1 cup. Spread ¾ of a cup on the bottom of the crust.
Clean out the food processor and add all chocolate filling ingredients to it. Pulse the soaked cashews, dates, coconut oil, and cacao until smooth. The mixture will be thick. Spread chocolate filling over the Caramel layer.
Heat remaining ¼ of a cup caramel dip in a water bath until warm and soft. Add to a piping bag with a small round tip and drizzle across the top of the pie.
Decorate Pie with pecans.
Whip coconut cream with an electric mixer. until thick and creamy. Add to a piping bag and pipe decorative whipped coconut cream around the pie.
Cool pie in fridge for at least an hour before slicing and serving.
Pie will keep covered in fridge for up to 5 days.
Recipe Notes
1.) If you don't have enough pecans for the crust you can easily substitute with different nuts. Walnuts, macadamia, and almonds will work well for it.2.) If you don't have a piping bag then add the warmed caramel to a Ziploc bag and cut off a small corner, and pipe it through the hole.
Looking for some more holiday recipes? Try these :)
More Vegan Dessert Recipes
- Raspberry Chocolate Almond Scones
- Coconut Water Popsicles
- Vegan Raspberry Cheesecake
- Vegan Easter Cookies w/ Naturally Colored Icing
Reader Interactions
Comments
Jenn says
Wow! This has layer after layer after layer of deliciousness!! I think I would have to have seconds of this beautiful pie!!
Reply
Lauren says
Holy Heck this sounds awesome. Pecan Pie is my FAVORITE and you added CHOCOLATE! PS your piping is lovely :)
Reply
Tiffany @ A Kitchen Fable says
Sounds delicious! Love the pictures and your addition of caramel!
Reply
Linda @ Veganosity says
Six tries! That's tenacity at it's best. :) It looks like it was well worth the effort. Delicious!
Reply
Vicky @ Avocdo Pesto says
YUM! Love the sound of this and so sad that some of your pies this week were flops : (( Sounds like it was all worth it to get this one perfect though, and if your bf who normally can't stand vegan raw dishes loved this then it sounds like anyone would too!
Reply
Sophia @veggies dont bite says
Pie is pretty much the reason for the season...this one is so pretty and fancy too! Looks divine!
Reply
Natalie | Feasting on Fruit says
When I first saw this on IG I was shocked that you said it was raw too, but holy cow this is a raw masterpiece!!! From the hidden caramel layer to the perfect coconut border this sounds so decadent! I'd say your many pie making trials definitely paid off :)
Reply
Howie Fox says
True! Whipped cream is a must, glad you didn't stop there, hahaha - love the looks of the pie. The ingredients are epic too :D
Reply
Kristina says
I was *JUST* telling my husband that I want to make a pecan pie this year, rather than pumpkin - cannot wait!
Reply
The Vegan 8 says
Vanessa, this is beautiful and amazing! I mean, seriously, pecan pie is my favorite all-time pie, really the only one I ever really liked and then adding chocolate just takes it over the top! I don't blame your hubby, I would eat most of it too! Awesome recipe!
Reply
Gin says
Ok, wow!! I think this is the most delicious-looking pie I've ever seen. The brownie layer...hold me back. I'm trying to come up with some awesome desserts to bring with me to a Thanksgiving meal, and these folks are _not_ used to raw vegan desserts. But the fact that your hubby loved it is all the endorsem*nt I need! This is coming with me. :)
Reply
Audrey @ Unconventional Baker says
Oh, I know those sprees all too well :) Lovely pie, Vanessa! I'm a huge fan of raw, and a huge fan of every single ingredient you used -- this pie sounds absolutely perfect <3
Reply
Gwen @simplyhealthyfamily says
Awwwwww Yeah!!! Now were talking'! Not to late to make this beauty!
Reply
Anjali @ Vegetarian Gastronomy says
This pie looks like everything I'd crave all in one bite! I'm definitely hoping to make this soon!
Reply
Jenna says
This was actually much easier to make than it looks and it tasted EVEN better! Thank you so much for this. It's after the holidays but I'm still enjoying this recipe hahahaha
Reply
Vanessa Croessmann says
Thanks Jenna, I'm happy you liked it! I can look intimidating at first but its actually simple :)
Reply
