Chocolate Walnut Pecan Date Pie [v, gf]
When I was little, I used to love traditional pecan pie… gooey, crunchy, sweet…. but as time went on, and my taste buds developed less tolerance for sugar, pecan pie became one of those things that was TOO sweet. Weird, I know. But alas, this Thanksgiving I decided I wanted to try my hand at healthifying the pecan pie. Now tampering with traditional recipes often makes people huff and puff or at least raise an eyebrow at me…. but, that’s what I do best. Or at least what I like to think I do best….
My tampering created something amazing.
Similar, but not too similar to the original, this Chocolate Walnut Pecan Date Pie will surely bring smiles to your guests faces (unless of course they don’t like chocolate or nuts…. crazy fools..) Seriously though.
The dates give it a much more subtle sweetness, but keep the gooey texture, and the chocolate adds a richness to the pie. You can certainly use all pecans and no walnuts, or visa versa, but I enjoyed the combo.
I used paper rings that I cut to make a powdered sugar pattern for the top…. just for fun …have fun with it and make it your own!
create a pretty pattern if you feel so inclined! it will definitely help bring attention to your pie…
…and look how nicely it slices! I love it! so pretty!
yum. the perfect texture…. soft, moist, crunchy, chocolatey, not too sweet….
makes one 8″ pie
- 2 cups medjool dates (pitted)
- 3 tbsp maple syrup
- 1 cup almond milk (soy, rice or hemp would work well too)
- 3 tbsp flaxseed meal
- 2 tbsp unsweetened cocoa powder
- 2 cups pecan halves
- 2 cups walnut halves
- Preheat oven to 350F
- Remove the pits from the dates, and soak them in about 1 cup of water for about 30 minutes. Drain all the water after finished soaking.
- Combine 1/2 cup of the dates and 1/2 cup of almond milk in a cuisinart (blender will work if you don’t have a cuisinart or food processor) and blend until it becomes a gooey mash with no chunks. Remove from cuisinart and set aside.
- Combine the remaining dates, almond milk, maple syrup, cocoa powder, and flaxseed meal and place in the cuisinart. Again, blend until fully combined and there are no chunks. Scraping down the sides as you go so nothing gets left out!
- In a large bowl, add the pecans and walnuts, and pour in the second mixture (the one with the cocoa and flaxseed). Using a spatula or spoon (not a mixer as it will break the nuts) mix together thoroughly until the nuts are nicely coated.
- Grease an 8″ springform pan (you can use a regular pie dish if you don’t have a springform), and pour in the nut mixture. Spread it evenly over the pan, pressing down firmly as you go to fill in as many gaps as you can.
- Grab the first mixture of dates and almond milk, and pour it over the nuts. Smooth it around with a spatula to fill in the gaps.
- Place in the oven and bake for about 30 minutes or until set. Remove from the oven, and let cool. If you baked it in a springform, remove the outer ring, and place a plate over the top, then flip upside down and remove the bottom of the springform. Not necessary to flip it, but I think it looks pretty! Dust with powdered sugar if you desire, or just enjoy as is!! You can serve it warm, room temp, or cooled. This pie keeps amazingly well, too.