Vegan Pecan Pie with Peanut Butter

This vegan peanut butter pecan pie is an easy no-bake, fridge cake, so there's no need to heat the oven. Just delicious!

Vegan Pecan Pie with Peanut Butter

Traditional pecan pie is baked in the oven, but you'll realise you really don't have to bake it when you try this vegan peanut butter pecan pie.

It's made a bit like a cheesecake with a biscuit (cookie) base and a creamy filling that is blended rather than whipped.

The base is chocolatey and the creamy filling is flavoured with peanut butter, almonds and cacao and sweetened with dates.

Oh my goodness!

My Vegan Year

This pie dish of deliciousness comes from a rather fabulous cookbook called My Vegan Year by Niki Webster.

I was sent a copy earlier in the year to have a look at and to review if I liked it. Well, I have to say I'm rather impressed.

It's a title aimed at young people, but it's a great title for adults too, even those who are quite proficient in the kitchen.

The full title is My Vegan Year: A Young Person's Guide to Going Plant-Based and it's a colourful cookbook with lots of full-sized photos of recipes, plenty of tips and information, and 50 easy but delicious vegan recipes.

Niki writes the popular blog Rebel Recipes and this isn't her first book. Head over to have a look at her blog for more tasty ideas.

My Vegan Year chapters

Here's what you can expect from the book:

• Being vegan through the year
• The vegan shopping list
• Vegan in everyday life
• Eat with the seasons
• New Year revolutions
• Grow your own tomatoes
• Veganism and health
• Make your own planters
• Make your own jam and chutney
• Foraging in nature
• Get swapping
• Staying healthy in winter
• The perfect plant-based party
• Making festive presents
• Frequently asked questions

Recipes to look out for

Here are a few of the recipes that caught my eye.

 

You can also pop over to The Vegan Lunchbox to try another recipe from the book I shared there, Jerk Tofu BBQ Skewers.

• Hoisin Mushroom Lettuce Cups
• Crispy New Potato Chat Masala
• Cheesy Squash Carbonara with Fried Mushrooms
• One-Pan Teriyaki Tofu with Veg & Noodles
• Cherry Peanut Butter Blondies
• Rich Chocolate & Almond Cake

My Vegan Year: The Young Person's Seasonal Guide to going Plant-Based by Niki Webster

Wellbeck Children's

Published November 2021

£14.99 

What you need to make vegan pecan pie

Here are the ingredients you need to make peanut butter pecan pie:

For the crust

• pecans
• ground almonds
• peanut butter
• cacao powder
• maple syrup
• medjool dates

For the pecan pie filling

• medjool dates
• peanut butter
• almond extract
• vanilla extract
• coconut oil
• sea salt flakes
• silken tofu
• cacao powder
• maple syrup

Toppings

• pecans
• maple syrup
• sea salt flakes

This sweet pie is made in a large pie dish, but you could make mini oecan pies by using individual loose-bottom pie tins.

Cacao powder or cocoa powder?

So what's the difference?

Cacao is a raw unprocessed version of cocoa powder, so it's supposed to be healthier.

Cocoa powder isn't a bad ingredient, but there are different levels of quality. You don't want one with lots of additives and sugar.

This homemade pecan pie recipe calls for cacao powder but if you don't have any or can't find any when shopping, you can use cocoa.

Why are medjool dates so special?

You might notice people always mention medjool dates, but what's so special about them?

Medjool dates are a king amongst dates.

These Moroccan dates are darker and sweeter than other types of dates and have an almost caramel-like flavour, which makes them perfect in desserts.

They are a good source of phytonutrients which are said to reduce inflammation and boost the immune system. They are also full of a variety of vitamins and minerals.

You can use other dates in this dessert but you want get the same flavour or sweetness.

Make sure you buy the correct type of tofu

It's really important you buy the correct type of tofu for this fridge cake.

Silken tofu is the one you are looking for. It is soft and silky and used in desserts and sauces.

Standard firm tofu is used for savoury dishes as it holds its shape when cooked, unlike silken tofu.

If you are looking for another dessert made with silken tofu try this quick vegan raspberry mousse. So yummy!

What to serve with pecan pie

Here are a few ideas of what to serve with dairy-free pecan pie. They are all available in vegan versions.

1. Squirty cream
2. Whipped cream
3. Vanilla scented whipped cream
4. Pouring cream
5. Creme fraiche
6. Greek yoghurt
7. Chocolate ice cream

More easy vegan fridge cakes

Here are a few more no-bake vegan treats.

• Banoffee Pie Cheesecake - the most luxurious vegan cheesecake with the flavours of banoffee pie
• Chocolate Pretzel Tiffin - a Scottish style tiffin with crushed pretzels
• Easy Vegan Coconut Ice - a sweet treat made with vegan condensed milk
• No-Bake Peanut Butter & Cornflake Tiffin - another style of tiffin
• Peanut Butter Bars - very moreish peanut butter flavour bars topped with chocolate
• Quick & Easy Vegan Banoffee Pies - Mini shortcrust pastry banoffee pies

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Sign up for my Vegan Lunch Box newsletter for lunch ideas and recipes straight to your inbox when they are published.

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Also, join my Facebook group Living on the Veg. It's a very friendly community with lots of recipes and chat. I'm in there every day chatting to group members.

Remember and say hi. I'm always happy to chat and answer questions.

pecan pie, peanut butter pie, pecan fridge cake, peanut butter fridge cake, vegan pie, vegan sweet pie, vegan pecan pie, pecan tart, vegan pecan tart

dessert

American, vegan

Yield: 8

Author: Jacqueline Meldrum (with kind permission)

Peanut Butter Pecan Pie

This vegan peanut butter pecan pie is an easy no-bake, fridge cake, so there's no need to heat the oven. Just delicious!

Prep time: 10 MinInactive time: 1 HourTotal time: 1 H & 10 M

Ingredients

For the Chocolate Crust

• 100g (3/4 cup) pecans
• 50g (1/2 cup) ground almonds
• 2 tbsp peanut butter
• 2 tbsp cacao (or cocoa powder)
• 3 medjool dates, pitted
• pinch of salt

For the Filling

• 5 medjool dates, pitted
• 2 tbsp peanut butter
• 1 tsp almond extract
• 1 tsp vanilla extract
• 1 tbsp coconut oil
• pinch of salt
• 300g (10 1/2 oz) silken tofu
• 2 tbsp cacao powder (or cocoa powder)
• 2 tbsp maple syrup

Toppings

• 200g (1 2/3 cups) pecans
• 2 tbsp maple syrup
• pinch of salt

Instructions

1. Grease a 25cm (10 inch) loose bottom pie tin.
2. To make the crust, add the pecans to a food processor or blender and whizz until crumbly.
3. Add in the rest of the crust ingredients and whizz again until everything is well mixed and coming together.
4. Press the mixture into the bottom and up the sides of the pie dish firmly and as evenly as possible.
5. Rinse out and dry your food processor or blender and add the filling ingredients and whizz until smooth and creamy. The dates will take a few minutes to blend smooth in the mixture.
6. Dollop the filling into the base and smooth out.
7. Add the pecans (for the topping) to a dry pan on a medium heat and dry toast until a little browned.
8. Turn off the heat and tip into a bowl, then add the maple syrup and a pinch of salt and stir to combine.
9. When the nuts are cool, top the tarts with the, in a circular pattern.
10. Transfer to the fridge for at least an hour to chill and firm up. Store in the fridge until you are ready to serve.
11. Enjoy!

Notes

You can use cocoa powder instead of cacao powder and standard dates instead of medjool dates, although they are preferred for their sweetness and caramel flavour.

Make sure you give this enough time in the fridge to firm up before serving.

Keep in the fridge for 4-5 days.

Nutrition Facts

Calories

273.73

Fat (grams)

19.82

Sat. Fat (grams)

3.41

Carbs (grams)

20.01

Fiber (grams)

3.93

Net carbs

16.08

Sugar (grams)

12.72

Protein (grams)

7.84

Sodium (milligrams)

106.06

Cholesterol (grams)

0.00

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Disclosure: I was sent a review copy of this book. I was not expected to review or give a positive review and any opinions expressed are my own.