With Thanksgiving only 2 weeks away, it’s time for another recipe post! In case you couldn’t tell, I LOVE chocolate, and when it’s vegan it makes me feel that much better about eating it. This recipe is from the Endless Meal, and is delicious (pretty obvious from its five 5-star reviews in a row)! It makes enough for 8, which is perfect for the size Thanksgiving my family normally has. Enjoy!
1 1/3 cups rolled oats
2/3 cup pecans
1/4 cup brown sugar
1/3 cup coconut oil (melted)
1 teaspoon vanilla
1/2 teaspoon sea salt
Pie filling ingredients:
1 can pumpkin
1 1/2 cups silken tofu
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon sea salt
1/2 – 1 cup dark chocolate chips, melted (1 cup makes the pie more chocolatey)
- Preheat oven to 350 degrees.
- Place the oats and the pecans on a baking sheet and toast them in the preheated oven for 10 minutes, mixing halfway. Remove them from the oven and let them cool.
- While the oats and nuts are cooling, prepare the pie filling. Add all the remaining ingredients to a blender and blend on high until smooth.
- Once the oats and nuts have cooled slightly put them in a food processor and pulse a few times until they are coarsely ground. If you don’t have a food processor, you can chop them by hand.
- Pour the ground oats and pecans into a large bowl, add the remaining crust ingredients and mix well. Pour the oats into a 9-inch pie pan and press them firmly into the pan. Pour the chocolate filling into the pan and smooth out the top. Bake in the preheated oven for 1 hour, or until a toothpick inserted into the middle comes out clean (good cooking tip for other baked goods as well!)
- Let the pie cool for at least an hour before serving it. It will set as it cools.
Let me know what you guys think of the recipes I’m posting by commenting below the post! I try to only put the best I can find on here, so hopefully it will filter out the not-so-good ones. Thanks, and enjoy! 🙂