Unlike traditional chocolate chess pie loaded with eggs, sugar, white flour, butter and evaporated milk, this version is made with wholesome ingredients, like pecans, figs, coconut oil and coconut sugar. Since it’s made without eggs, baking is not necessary and takes only about 10 minutes of active prep time. You won’t believe how easy it is to prepare! The end result is a smooth and rich chocolate filling on top of a flaky pecan crust that’s both kid- and parent-approved. Count it as a win-win for the entirely family!
Ingredients
Crust
2 cups pecans
3 Tbsp. cacao powder
2 Tbsp. coconut flour
2 Tbsp. coconut sugar
1/4 cup coconut oil, plus more for greasing
1/3 cup water
Filling
2-1/2 cups fresh figs
1/2 cup coconut oil, melted
1/2 cup cacao powder
1/2 cup coconut sugar
1/8 tsp. salt
Vegan chocolate chips, melted, optional
Directions
- Grease 8-inch pie plate with coconut oil.
- Prepare crust. In food processor, combine pecans and cacao powder and pulse until a fine powder forms. Do not over-mix.
- In bowl, combine pecan-cacao mixture with coconut flour, coconut sugar, coconut oil and water. Stir to combine.
- Pour mixture into prepared pie dish and press down to cover the bottom and sides of the dish.
- Prepare filling. In food processor, combine all ingredients except for chocolate chips. Mix until smooth, stopping to scrape down the sides as necessary.
- Pour filling on top of crust and smooth down with spoon.
- If using chocolate, pour melted chocolate on top of pie filling and smooth.
- Refrigerate pie for at least 4 hours. Cut into 16 slices and serve immediately. Refrigerate leftovers for up to 3 days.