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Vegan Chocolate Chip Pecan Pie

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Vegan Chocolate Chip Pecan Pie

My homemade Vegan Chocolate Chip Pecan Pie recipe is simple, sweet, and soo delicious. Made with simple ingredients, and infused with unsalted pecans and chocolate chips, this pecan pie will be a huge hit during holiday dinners!

I don’t know about you, but I think pecan pie is a must-have Thanksgiving dessert! This pecan pie is made with chocolate chips (technically optional but highly recommended) and it’s vegan-friendly, so everyone – no matter their allergies – can enjoy it. It’s also the slightly healthier version since it’s made with ingredients like coconut sugar and coconut milk, instead of corn syrup and eggs.

Main Ingredients Needed to Make This Chocolate Chip Pecan Pie

  • Prepared pie crust – I used gluten-free

  • Pecans (chopped)- I used raw & unsalted pecans

  • Chocolate chips – Up to you, but dark or semi-sweet would probably taste best

  • Butter – dairy-free (Earth Balance is a good option)

  • Coconut milk (full-fat)

  • Coconut sugar – you can sub for brown sugar if you’d like

  • Cornstarch

  • Vanilla Extract

  • Salt

Tips to Consider When Making This Vegan Chocolate Chip Pecan Pie Recipe

  • I personally love the pecan-chocolate chip combination, but if you want to make more of a traditional pecan pie, you can use 1 cup whole and 1 cup chopped pecans instead, and omit the chocolate chips.

  • Since this recipe is vegan, that means no eggs! Cornstarch is going to help bind this pie together. Just make sure to let it cool completely before slicing so it has time to firm up.

  • Want to up the sweetness even more? Serve it with your favorite dairy free vanilla ice cream!
Vegan Chocolate Chip Pecan Pie
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Vegan Chocolate Chip Pecan Pie

5 from 1 vote
Recipe by Samantha Course: DessertCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 
Total time

1

hour 

30

minutes

My homemade Vegan Chocolate Pecan Pie recipe is simple, sweet, and soo delicious. Made with simple ingredients, and infused with unsalted pecans and chocolate chips, this pecan pie will be a huge hit during holiday dinners!

Ingredients

  • 1 (9-inch) Whole Prepared Pie Crust (gluten-free)

  • 3 Tablespoons Dairy-Free Butter

  • 1/2 Cup Coconut Sugar

  • 1 Cup Unsweetened Full-Fat Coconut Milk

  • 1 Teaspoon Vanilla Extract

  • 3 Tablespoons Corn Starch

  • 1/4 Teaspoon Salt

  • 1 Cup Raw Unsalted Pecans

  • 1/2 Cup Chocolate Chips

Directions

  • Preheat your oven to 350° Fahrenheit and par-bake the pie crust for 25 minutes.
  • Add all pie filling ingredients except pecans and chocolate chips to a bowl and whisk together.
  • Once smooth, add in chopped pecans and chocolate chips.
  • Transfer filling to par-baked pie crust, then bake for 1 hour.
  • Cover pie with aluminum foil about halfway through to prevent crust from burning.
  • Remove pie from oven, let cool completely before slicing.

Recipe Video

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Desserts

Gluten-Free Pumpkin Bread with Maple Glaze (Dairy-Free)

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Pumpkin Bread With Maple Glaze

This gluten-free and dairy-free pumpkin bread recipe is full of warm pumpkin spices topped with a sweet & delicious maple glaze. Pair it with a hot cup of cider or coffee for breakfast or a snack. A perfect Fall treat!

Pumpkin Bread With Maple Glaze

This easy and healthy pumpkin bread recipe could be one of my favorite pumpkin recipes of all time (besides my pumpkin cookies and healthy pumpkin muffins.) With a moist center, warm spices and a sweet maple glaze finish, it’s a perfect recipe for October.

What Makes Pumpkin Bread Healthy?

  • It’s full of nutrients. Pumpkin bread contains a high amount of fiber, vitamin A and C, potassium, copper, manganese, iron, B vitamins, and vitamin E. It is also high in antioxidants.

  • It’s dairy-free. I used coconut oil and vegan butter to keep the bread dairy free! Though feel free to use regular butter if you prefer.

  • Can reduce blood glucose levels. Pumpkin has been shown to improve glucose tolerance and increase the amount of insulin the body produces.

MAIN INGREDIENTS NEEDED TO MAKE Gluten-free Pumpkin Bread With Maple Glaze

  • Gluten-Free Flour: I use and recommend Bob’s Red Mill Gluten-Free 1:1 Baking Flour. Whatever gluten-free flour you use, make sure it contains xanthan gum. If you’re not gluten-free, use all purpose flour instead.

  • Baking Powder / Baking Soda

  • Pumpkin Puree: Be sure to use unsweetened pumpkin puree, NOT canned pumpkin pie filling in this recipe.

  • Cinnamon

  • Coconut Sugar: Feel free to use white sugar, cane sugar, or brown sugar in place of the coconut sugar in this recipe.

  • Eggs: Bring your eggs to room temperature before using in this recipe.

  • Non-Dairy Milk: Use any non-dairy milk you’d like in this recipe! I use homemade almond milk and have always had great results. If you’re not dairy-free you can easily use cow’s milk instead.

  • Vanilla Extract

  • Maple Syrup

Other Ways to Eat Pumpkin Bread

  • For those who have a sweet tooth, pair this pumpkin bread with Nutella.

  • For those who crave something savory, you can combine the pumpkin bread with cream cheese, or cinnamon cream cheese. 

  • You can also try using apple or honey cinnamon butter. 
Gluten-Free Pumpkin Bread with Maple Glaze (Dairy-Free)
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Gluten-Free Pumpkin Bread with Maple Glaze (Dairy-Free)

4 from 6 votes
Recipe by Samantha Course: Dessert, SnacksCuisine: AmericanDifficulty: Easy
Servings

16

servings
Prep time

20

minutes
Cooking time

50

minutes
Total time

1

hour 

10

minutes

This gluten-free and dairy-free pumpkin bread recipe is full of warm pumpkin spices topped with a sweet & delicious maple glaze. Pair it with a hot cup of cider or coffee for breakfast or a snack. A perfect Fall treat!

Ingredients

  • 2 Cups Gluten-Free Flour

  • 1 Teaspoon Baking Powder

  • 1 Teaspoon Baking Soda

  • 1 Teaspoon Cinnamon

  • 1 Teaspoon Cinnamon

  • 1/4 Teaspoon Salt

  • 1.5 Cups Pumpkin Puree

  • 1/2 Cup Coconut Sugar

  • 2 Whole Eggs

  • 1/4 Cup Coconut Oil

  • 1/4 Cup Non-Dairy Milk

  • 1 Teaspoon Vanilla Extract

  • For the Maple Glaze:

  • 1/4 Cup Vegan Butter, melted

  • 2 Tablespoons Maple Syrup

  • 3/4 Cup Powdered Sugar

Directions

  • Preheat your oven to 350° Fahrenheit and grease of line a 9×5-inch loaf pan.
  • Mix together the gluten-free flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
  • In a separate bowl, mix together the pumpkin puree, coconut sugar, eggs, melted coconut oil, non-dairy milk, and vanilla extract.
  • Fold the wet ingredients into the dry ingredients.
  • Transfer batter to your prepared loaf pan and bake for 50-55 minutes. Remove from pan and transfer to a wire rack to cool completely.
  • While bread cools, make the maple glaze by whisking together all ingredients in a bowl until smooth. Drizzle over cooled pumpkin bread before slicing.

Recipe Video

Notes

  • To Store: Store leftover GF pumpkin bread covered at room temperature for up to 2 days.

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Desserts

Vegan Peanut Brittle Recipe (Gluten-Free)

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Vegan Peanut Brittle Recipe

This vegan peanut brittle recipe is a simple ingredient mix of sugar, maple syrup, water, peanuts and baking soda. The result? A deliciously crunchy, sweet, slightly salty, homemade peanut butter flavored candy that is a perfect for an afternoon snack or an after-dinner treat.

In case you’ve never had peanut brittle before, it’s a smooth, flat candy (similar to toffee), with peanuts in it, that is cooked on the stovetop and poured onto a sheet pan to cool. It’s definitely a family favorite during the holidays, but it can be enjoyed any time of year! The thing to keep in mind about making candy is that you need a good thermometer and to have all your ingredients ready ahead of time. 

WHAT YOU NEED TO MAKE VEGAN PEANUT BRITTLE

  • Roasted Peanuts & Peanut Butter – Not a peanut fan? You can substitute an equal amount of pecans or almonds for the peanuts.

  • Maple Syrup – Maple syrup is one of my favorite refined sugar-free sweeteners. It also contains a ton of antioxidant and a good dose of minerals. If you don’t have that, you can use agave nectar instead.

  • Baking Soda – This is a key ingredient! Without baking soda, the brittle will be hard and chewy.

  • Coconut Sugar – Coconut sugar is lower on the glycemic index than the usual white sugar. It also contains many more vitamins and minerals than most other sugars. If you don’t have coconut sugar, you can either use brown sugar, cane sugar, or white sugar instead.

Tips When Making Vegan Peanut Brittle

  • Baking soda causes the brittle to bubble up. Those little bubbles are the key to a lighter, crispy consistency, so you don’t want to touch the mixture when you spread it.

  • Be patient when waiting for the mixture to come to temperature. It may seem like it’ll never make it to 290°F, but trust me, it will!

  • I recommend checking the temperature of the brittle mixture about every 5 minutes. I like to use this time to wash dishes/cleanup my kitchen, as to not be too far from the stove. Once the thermometer reads 280° Fahrenheit, then stay very close by until the brittle finally reaches its required temperature.
Peanut Brittle Recipe (Vegan, Gluten-Free)
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Peanut Brittle Recipe (Vegan, Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: DessertsCuisine: American
Servings

16

servings
Prep time

5

minutes
Cooking time

30

minutes
Calories

300

kcal
Total time

35

minutes

This vegan peanut brittle recipe is a simple ingredient mix of sugar, maple syrup, water, peanuts and baking soda. The result? A deliciously crunchy, sweet, slightly salty, homemade peanut butter flavored candy that is a perfect for an afternoon snack or an after-dinner treat.

Ingredients

  • 1 cup coconut sugar

  • ½ cup agave nectar or maple syrup

  • ½ cup water

  • 1 cup roasted salted peanuts

  • 1/4 cup smooth peanut butter

  • ¼ teaspoon baking soda

Directions

  • Line a baking sheet with aluminum foil or parchment paper, then grease with a small
    amount of oil.
  • Stir together the coconut sugar, maple syrup, and water in a small saucepan over
    medium heat. Bring mixture to a simmer then add the peanuts, stir to combine but do
    not stir beyond that.
  • Use a thermometer to monitor the temperature of the candy mixture until it reaches
    290° Fahrenheit, this will take about 30 minutes.
  • Remove saucepan from heat and stir in the peanut butter and baking soda.
  • Quickly transfer the mixture to prepared baking sheet and let cool at room temperature
    until hard. Once hard, break apart into pieces and enjoy.

Recipe Video

Notes

  • Storage: Wrap tightly and store in an airtight container at room temperature. Proper storage should keep brittle fresh for up to two months!

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