Gluten-Free & Vegan Chocolate Pecan Pie

Liana Werner-Gray

by | Updated: December 2nd, 2016 | Read time: 1 minute

Traditional southern fare doesn’t have the healthiest of reputations. But make a few smart substitutions and even the most buttery, sugary down-home favorite can be savored without the heaping helping of guilt. Instead of the usual cupful of corn syrup, a better blend of pure maple syrup and coconut oil sweeten this smooth pecan pie. And you won’t find crushed cookies – or any dairy or gluten – in the delicate, crumbly crust.

Gluten-Free Chocolate Pecan Pie

Gluten-Free & Vegan Chocolate Pecan Pie



1-1/2 cups pecans or almonds
1-1/2 Tbsp. maple syrup
1-1/2 Tbsp. coconut oil 
1/2 tsp. vanilla extract
1/2 tsp. salt

1/2 cup cacao powder
1-1/2 cups pecans (or walnuts)
1/3 cup of maple syrup
1/2 cup coconut oil 
1/2 tsp. Himalayan salt 


  1. To make crust, blend all crust ingredients in blender or food processor. Press mixture into 9” pie plate.
  2. To make filling, blend all filling ingredients in blender or food processor until smooth with no chunks. Pour into crust.
  3. Arrange pecans on pie.
  4. Refrigerate for at least an hour before slicing and serving.