Chocolate Coconut Vegan Pecan Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • For Crust:
  • 1 cup flour
  • ¼ cup oats
  • ⅓ cup Crisco® Unrefined Organic Coconut Oil
  • ¼ teaspoon salt
  • 2-3 tablespoons ice water
  • For Pecan Pie Filling:
  • 6 Medjool Dates (remove pits if needed)
  • 1 tablespoon Blackstrap Molasses
  • ½ cup water
  • ⅓ cup unsweetened applesauce
  • ¼ cup unsweetened coconut shreds
  • ¼ cup vegan semi-sweet chocolate chips
  • 1 tablespoon tapioca starch
  • 30-35 pecan halves
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, mix together flour, oats, salt, and Crisco® Unrefined Organic Coconut Oil.  Mix until pea-sized pieces begin to form.
  3. Add in ice cold water and mix until ball of dough begins to form
  4. Roll out into a circle to create pie crust, or press into pie plate as preferred.
  5. Set aside crust.
  6. In your blender or food processor, mix ½ cup water, blackstrap molasses,  and Medjool dates and pulse until smooth.
  7. Pour into a large bowl along with applesauce and mix until smooth.
  8. Add in coconut shreds, tapioca starch, and semi-sweet chocolate chips.
  9. Pour mixture over pie crust, and top with pecan halves
  10. Bake at 350 degrees for 30-35 minutes.
Recipe by You Brew My Tea at