This Pecan Brownie Vegan Pie will be perfect for your end of the year celebrations. It is so fudgey, delicious and decadent. You won't get enough!!!

Pecan Brownie Pie [Vegan]

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Cooking Time

30

Ingredients

For the Pecan Crust

  • 1 cup roasted pecans roughly chopped
  • 1 1/2 cup rolled oats
  • 1/2 tablespoon ground flax seeds
  • 1 tablespoon cocoa powder
  • 3 tablespoons maple syrup
  • 2 tablespoons coconut oil
  • 14 dates pitted

For the Vegan Brownies

  • 1/2 cup almond flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/3 cup coconut sugar
  • 1/4 teaspoon espresso powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup dark chocolate chopped
  • 1/4 cup coconut oil melted
  • 1/3 cup nut butter
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons ground flax seeds
  • 5 tablespoons water
  • 1/3 cup dark chocolate chopped or chocolate chips
  • 1/2 cup chopped pecans

For the Vegan Ganache

  • 1/3 cup coconut cream
  • 3/4 cup chocolate chips or chopped chocolate
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Preparation

For the Pecan Crust

  1. Place all ingredients in the bowl of a food processor. Process until everything is well incorporated. Press onto the bottom and up the sides of a pie plate. Put it in the freezer while you make the brownie filling.

For the Vegan Brownies

  1. Pre-heat oven to 350F.
  2. Start by mixing the flax seeds with the water. Set aside for 15 minutes for mixture to thicken.
  3. Now mix the almond flour, cocoa powder, baking soda, coconut sugar, espresso powder, and fine sea salt, in a bowl together. Use a whisk to help incorporate all the ingredients very well.
  4. In another bowl, add 1/2 cup chopped chocolate and coconut oil. Place on top of a pan of simmering water. Whisk until chocolate is melted and incorporated with coconut oil. Add cashew butter, maple syrup, and vanilla extract. Whisk until smooth.
  5. Pour chocolate mixture over dry ingredients. Add flax seeds mixture to the bowl also.
  6. Mix with a spatula until incorporated. Add remaining 1/3 cup chopped chocolate and the nuts. Mix until combined.
  7. Pour brownie batter over chilled crust.
  8. Bake for 20-30 minutes, or until done. You’ll know when the brownie is done baking, because a toothpick will come out clean when inserted in the brownie. Or you can test it by touching the top of the brownie with your finger and if it seems firm, and springs back, then it means the brownie is done baking.
  9. Remove from the fridge, let it cool completely before piping the ganache on top.

For the Vegan Ganache

  1. Place chocolate in a bowl.
  2. Heat coconut cream in a small saucepan or microwave, until before it comes to a boil. It shouldn’t actually come to a boil, but just get really hot.
  3. Pour hot coconut cream over chocolate. Let it stand for one minute.
  4. Stir with a spatula.
  5. If there are still bits of chocolate that didn’t melt, just insert your bowl in the microwave for a few seconds at a time, stirring in between, until every bit of chocolate has melted.
  6. Let it cool down. Place it in the fridge for a couple of hours until it firms up completely.
  7. Pull it out of the fridge and let it come to room temperature. Whip it with a whisk to smooth it out, and you can then pipe it or spread it.
  8. Getting the consistency for piping can be tricky, but after some practice you’ll be able to tell what consistency you need to have in order to be able to pipe the ganache.
  9. Just make sure it’s at room temperature but not warm, and also make sure it’s not cold, or you will have lumps of chocolate in there.
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