We made these Chocolate Pecan Pies for our book and they were such a big hit with everyone that we’ve decided to share them with you guys!


For the base:

  • 150g raw pecan nuts
  • 150g raw cashew nuts
  • 100g pitted dates
  • 2 tbsp maple syrup
  • 2 tbsp solid coconut oil

For the chocolate pecan caramel filling:

  • 150g raw pecan nuts
  • 100ml agave or maple syrup
  • 150g pitted dates
  • 160ml tin coconut cream/ cream topping    from a 400ml tin of full fat coconut milk
  • 2 tbsp raw cacao powder
  • 2 tbsp solid coconut oil
  • 4 squares of dark chocolate (optional)


  • Leave aside some pecan nuts to garnish the mini pies
  • To make the base, blend the pecan and cashew nuts in a food processor until they reach a rough flour-like consistency. Add the dates, maple syrup and coconut oil and blend the mix until it reaches a uniform consistency. This should only take a couple of minutes
  • Put 8 paper cupcake cases into the cups of a muffin tray and divide the base mixture evenly between them. Press and spread it into the cases to get about a 1 cm base in each
  • To make the filling, put the pecans into the food processor and whiz until they form a breadcrumb-like texture. Add the agave or maple syrup and blend for 30 seconds, then add the rest of the ingredients, except the chocolate, and blend until smooth-this will take about 3-4 minutes
  • Divide the filling between the mini pies, spreading evenly. If using, grate the chocolate over the pies and put a pecan on each one
  • Leave in the fridge for 2 hours to set and harden before serving

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