Name: Chocolate Pecan Pie
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 10 servings
Ingredients: 1 unbaked vegan pie crust (gf); 2 cups raw pecan halves (8 oz.); 2.8 ounces dairy-free dark chocolate (roughly chopped (I like AlterEco 70%) (check labels for allergens as needed)); 0.5 cup rolled oats (see notes, certified gf, if needed); 1 cup unsweetened vanilla almond milk or milk of choice; 0.66 cup organic sugar (scant); 0.5 cup maple syrup; 3 tbsp arrowroot starch or cornstarch; 2 tbsp coconut butter or coconut oil (or smooth almond butter or vegan butter, if desired); 2 tsp vanilla extract; 0.5 tsp fine sea salt; 0.25 tsp maldon sea salt (flakes, optional)

Instructions

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1

Preheat oven to 325 degrees F (162 C). Spread raw pecan halves (2 cups) in a single layer on a baking sheet. Bake for minutes (8), stirring at the halfway point. Immediately transfer to a plate to cool. Pre-bake the vegan pie crust (1 unbaked) for minutes (5), then set aside.
2

Combine the rolled oats (0.5 cup) and unsweetened vanilla almond milk or milk of choice (1 cup) in a small sauce pan over high heat. Once boiling, reduce heat to medium-low. Stirring occasionally, simmer until the [rolled oats] are soft, about minutes (8).
3

Increase oven temp to 350 degrees F (176 C). Combine the [oatmeal], organic sugar (0.66 cup), maple syrup (0.5 cup), arrowroot starch or cornstarch (3 tbsp), coconut butter or coconut oil (2 tbsp), vanilla extract (2 tsp), and fine sea salt (0.5 tsp) in a blender. Blend until completely smooth.
4

Place the [raw pecan halves] in the pie shell. Reserve dairy-free dark chocolate (2 tbsp) to dairy-free dark chocolate (3 tbsp) of chopped [dairy-free dark chocolate], and sprinkle the rest of the [dairy-free dark chocolate] over the [raw pecan halves]. Pour the blended filling on top. Gently stir so you can see some nuts and chocolate near top.
5

Bake for minutes (30). After minutes (30) the edges of the filling should be bubbly, but the center will look like it needs more time. Make sure the edges of the crust aren't getting too brown (cover with foil or a pie shield if needed), and bake for another minutes (10).
6

At the 40-minute mark, sprinkle the reserved [dairy-free dark chocolate] on top of the pie, and bake for another minutes (5) or until the center of the pie is bubbly, hot, and appears mostly set.
7

Remove from oven and sprinkle with maldon sea salt flakes (0.25 tsp). Allow pie to cool at room temperature for hours (2) before slicing. Alternatively, let cool at room temperature for minutes (30) then refrigerate for hour (1). The pie may be served cool, room temperature, or slightly warm. Keep in mind that the chunks of chocolate will be hard when the pie is cold.