A rich and chocolatey autumnal dessert, this dessert combines chocolate mousse and pecan pie. A rich chocolate nutty base filled with a rich, creamy and luscious chocolate mousse all topped with pecan halves. Serve this tart with dairy-free whipped cream and extra melted chocolate. It’s a great one to make ahead for friends and family.
By Nourishing Amy
No Bake Chocolate Pecan Pie
Prep Time: 20 minutes prep + 1-2 hours chilling (or overnight)
Serves: People
Ingredients
For the Base
1 cup medjool dates, pitted weight
1 cup + 2tbsp oats
1 cup pecans
¼ cup cocoa powder
2 tbsp coconut oil, melted
A pinch of salt
For the Filling
2¼ Divine 85% Dark Chocolate bars, chopped small
1¼ cup silken tofu (drained weight)
2 tbsp cashew or almond butter
1 cup thick plant-based yoghurt or cream cheese
⅓ cup pecan halves
For Serving
Melted chocolate
Whipped vegan cream
Method
Step 1
1. Grease the sides of an 8-inch loose-bottomed round pan and line the base with parchment paper.
Step 2
2. Soak the dates in boiling water for 10 minutes and then drain. Add the oats and pecans to a blender and pulse to a fine crumb. Now add in the dates, coconut oil and salt and blend to a sticky mix. Press the sticky mix into the tin, making a smooth base and working your way up the sides. Chill for 20 minutes while you make the filling.
Step 3
3. For the filling: melt the chocolate and allow to cool for 5 minutes. Into a blender, add the tofu, cashew or almond butter, yogurt and the melted chocolate. Blend until really smooth.
Step 4
4. Pour the filling into the tart base (it may be thick) and spread out evenly. Arrange the pecan halves on top and chill for 1-2 hours. If the filling was runnier going in (because the yogurt was runnier) then allow up to 4-6 hours (or overnight) to set).
Step 5
5. When ready to serve, remove from the tin, slice into pieces and served with melted chocolate and whipped cream.
Step 6
6. Keep the tart covered well, in the fridge for 3-5 days or in the freezer for up to 1 month and allow to defrost at room temperature and enjoy.
