Vegan chocolate pie with caramelized pecans

This vegan chocolate pie with caramelized pecans … I confess that since my first try, I dream of it. In fact I started with a craving for pecan pie, I never made it and it seemed to me that it was very rich, sugar, butter and nuts, that’s it ? So if there is fat, it has to be with chocolate. Here is how this pie is born.

The recipe for this vegan chocolate pie with caramelized pecans is really super simple, and requires ingredients that we always have in the pantry (unless you’re like us and you addicted to vegan butter). Here we go for the recipe, and I hope you will fall in love with it like me.

Vegan chocolate pie with caramelized pecans

Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 5 hours 20 minutes
Servings 4 persons


For the dough

  • 2 cup flour
  • 1/3 cup almond powder
  • 1/4 cup icing sugar
  • 3 tbsp vegan butter
  • 1 tbsp oil
  • 1/4 cup soy milk or any plant based milk

For the chocolate ganache

  • 7 oz chocolate
  • 1/2 + 1/3 cup soy milk or any plant based milk
  • 1 cup pecans
  • 1/2 cup walnuts
  • 2 tbsp hazelnut butter
  • 2 tbsp sugar
  • 2 tbsp water


For the dough

  1. In a large bowl, combine flour, almond powder and icing sugar. Add the vegan butter, it must be cold. Combine the butter in the mixture, it has to be like sand. Add the oil and hazelnut butter and mix in the same way than the butter. Then combine the milk, mix and form a ball.

  2. If you are lazy like me, you can spread the dough directly in the pie dish, or spread it on your worktop and then transfer it into the mold.

  3. In the oven at 350°F for about 20 minutes. (Keep an eye on it, the edges of the pie have to be lightly browned). And let cool.

Then for the chocolate ganache

  1. Cut the chocolate into squares and place in a bowl.

    Heat the milk in the saucepan, once hot pour it on the chocolate, wait two minutes then mix. The mixture should thicken and be well homogeneous.

  2. When the pie is cooled, put about ten pecans. Pour the milk-chocolate on it, spread evenly. Add the hazelnut puree and mix very quickly as a marbled.

  3. Cut the remaining pecans and walnuts into pieces, add the sugar spoon and place on a baking paper and bake at 350°F for 5 minutes. Mix well, add water and cook again for 5 minutes.

  4. The ganache has started to cool, add the caramelized nuts on the top delicately.

  5. Finally, put in the fridge for at least three hours. It will be better kept cool and tasted the next day, once the ganache is well taken.

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