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By Nourishing Amy

No Bake Chocolate Pecan Pie

timerPrep Time: 20 minutes prep + 1-2 hours chilling (or overnight)

groupsServes: People

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.


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


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.

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