It’s been almost 3 months since my family switched to a plant based diet.  This will be our first Thanksgiving where we don’t sit down to stuff ourselves with turkey and more importantly - leftover turkey sandwiches.  I’ve always believed that with good, wholesome ingredients you can make incredible tasting food.  So even though we won’t be eating turkey this Thanksgiving I can honestly say that we won’t be missing it.  Among the things on our dinner table will be these fanfreakingtastic pecan pies.  Not just any pecan pies - CHOCOLATE pecan pies.  Because as you know, everything tastes better with chocolate.  Would it be wrong to eat these pies and only these pies for Thanksgiving?



  • 1 Perfect Pie Crust (bottom only)
  • 1 cup toasted, unsalted pecans (The pecans I used were rather small so I left them whole. If the pecans you use are larger you may want to cut them in half except for the ones used to decorate the top)
  • 3/4 cup raw honey or coconut nectar
  • 1/4 cup chocolate chips of your choice (I used Sunspire Grain Sweetened Chocolate Chips)
  • 2 tbsp tapioca starch
  • 2 tbsp potato starch
  • 1/2 tsp baking powder
  • 1/4 cup water
  • 1 tbsp neutral flavor oil
  • pinch sea salt
  • 1 tsp pure vanilla extract


  1. Preheat the oven to 350 degrees.
  2. In a small bowl whisk together the tapioca starch, potato starch, baking powder, water and oil. Set aside.
  3. In a medium saucepan heat the honey. Bring to a boil and when foamy lower heat and simmer for 3 minutes.
  4. Add the starch mixture stirring constantly for 3 minutes more.
  5. Add the chocolate chips and vanilla, stirring until the chocolate is melted. Remove from heat.

    Evenly distribute the pecans amoung the tart crusts

  6. Evenly disburse 3/4 cup of the pecans onto the pie crust.

    Pour chocolate mixture over the pecans

  7. Pour the chocolate mixture over the pecans about 3/4 full.
  8. Arrange the remaining pecans on top. (If using mini tart pans place the pans on a baking sheet)
  9. Bake 30 minutes.
  10. Cool on a rack for about 1-2 hours, then refrigerate until thoroughly chilled and set.

Nutritional Info:

Makes 1 pie or 5 tarts.

Serving size 1/8 piece of pie.

Nutrients per serving:  Calories: 183.5, Cal. from Fat: 112.5, Total Fat: 13g, Sat. Fat: 3g, Carbs: 16g, Fiber: 1.5g, Sugars: 12g, Protein: 1.5g, Sodium: 0mg, Chol: 0mg


Leftover pie can be stored at room temperature for up to 3 days.

For a gluten free pie make sure to use a gluten free pie crust and gluten free chocolate chips.

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