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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

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 cookbook cover

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

recipe photos from My Vegan Year cookbook

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 


key ingredients to make vegan pecan pie (peanut butter, cocoa powder, almonds & pecans)

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.

cocoa powder in a dip bowl


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.


silken tofu

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.


Vegan Peanut Butter Pecan Pie


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.



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This easy vegan peanut butter pecan pie is a no-bake, fridge cake, so no need to heat the oven. A crunchy chocolatey base with a creamy filling topped with pecans. The most delicious dessert.

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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

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


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.

20 comments

  1. Oooooo... I love the addition of peanut butter to this! :) Pass me a slice, please.

    ReplyDelete
    Replies
    1. It works well with the other flavours but them peanut butter and chocolate always works well together.

      Delete
  2. Vegan and pecan with peanut butter is brillant and this recipe is a keeper!!!

    ReplyDelete
  3. Such a tasty recipe. Definitely a keeper. Pecans and peanut butter - a winner for any cake in my book.

    ReplyDelete
  4. I love no bake recipes that are dairy free. This pecan pie was so delicious with a cup of coffee!

    ReplyDelete
  5. I know what I am making this weekend now! Squirty cream sounds like a good idea too.

    ReplyDelete
    Replies
    1. Squirty cream is always a good idea! Well in moderation. I just wish the vegan one didn't dissolve quite as quickly.

      Delete
  6. My daughter is going to love this. I must buy a copy of this book too. Jill

    ReplyDelete
  7. This was a huge hit with my vegan friends - thank you!

    ReplyDelete
  8. This vegan pecan pie recipe looks incredible! I love that it is a no-bake fridge cake! Also, thanks for sharing about this book.

    ReplyDelete
  9. This sounds incredible! Pecan pie is delicious and I love that this is a vegan version!

    ReplyDelete
  10. So delicious we made this yesterday and I had to come back and tell you it was a show stopper everyone was shocked on how pretty this was and vegan rules!

    ReplyDelete

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x