Pecan Pie with Chocolate and Cashew Filling

This pie is absolutely delicious. I have served it on million occasions and it never fails to satisfy, even the most difficult chocolate lovers. It has a nutty base and a very creamy filling, almost like chocolate mousse. I often decorate the cake with cacao nibs and it adds a nice texture. This has got to be one of my favourite cakes and I often make it for myself to enjoy..all by myself!!! The cake is super healthy, with lots of vitamins, calcium, protein and heart-healthy fats from all the nuts. It is also dairy free, gluten free, egg free and vegan. What more can you ask a cake!

You will need a food processor to make this cake as well as a 21 centimetres (8.3 inches) springform cake tin. Ensure you serve the cake straight from the fridge as the filling will become soft at room temperature.

Note that if you use soft dates (such as Medjool dates) there is no need to soak them. Also keep in mind that before serving the cake you will need to chill the cake for 2-3 hours in order for it to firm up.

This pie is always a crowd pleasure. It never fails to satisfy!

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Vegan

Pecan Pie with Chocolate and Cashew Filling

Makes one pie



  • 100 grams (3½ oz) pecan nuts, ground in a food processor
  • 90 grams (3¼ oz) pitted dates, chopped finely and soaked for 20 minutes
  • 50 grams (1¾ oz) almonds, ground in a food processor


  • 100 grams (3½ oz) cashew nuts, ground in a food processor
  • 30 grams (1 oz) cocoa powder
  • 40-50 millilitres (1½ - 1¾  fluid oz) soy milk
  • 1 large banana, very ripe
  • 4 tablespoons agave nectar
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract (from a health food store)
  • A pinch salt (Himalaya or sea salt)
  • 1 tablespoon cacao nibs (optional)



  1. Start with preparing the crust.
  2. Chop the 90 grams dates finely and soak in warm water for 20 minutes.
  3. Drain the liquid from the dates (discard soaking water or use for smoothies!) and place in the food processor along with the 100 grams pecan nuts and 50 grams almonds. Blend for 7-10 seconds. You might need to scrape the sides of the bowl. Continue blending for 5 seconds or until the mixture is coarse but sticks together when pinched with your fingers.
  4. Cover the base of a 21 centimetres (8.3 inches) springform cake tin with clingfilm or baking parchment (or use a silicon tin).
  5. Press the crust into the cake tin so that the bottom and sides are covered (two third up the side). Place in the fridge.
  6. Place the 100 grams cashew nuts in a food processor and blend for at least 2 minutes. Scrape the sides of the bowl and continue blending for 1 minute. Add the 2 tablespoons coconut oil and continue blending for 1 minute or until the consistency resembles peanut butter.
  7. Now add the banana, 30 grams cocoa, 40-50 millilitres soy milk, 4 tablespoons agave nectar, 1 teaspoon vanilla extract and the pinch of salt. Blend for 10-15 seconds. Scrape the insides of the bowl and continue blending for 5 seconds or until completely smooth.
  8. Remove the springform cake tin from the fridge and pour the cocoa mixture into the crust. Spread evenly with a spatula.
  9. Place in the fridge for 2-3 hours.
  10. Sprinkle 1 tablespoon cacao nibs on top.
  11. Remove the pie carefully from the cake tin and place the pie on a cake stand/cake plate.
  12. Serve slightly chilled with whipped soy cream or regular cream.


  • You can use walnuts instead of pecan nuts.
  • You can use maple syrup instead of the agave nectar.
  • You can use almond milk, rice milk, oat milk or semi-skimmed milk instead of the soy milk.        
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
  • You can use carob powder instead of the cocoa powder.
  • You can use dark chocolate (with raw cane sugar) instead of the cacao nibs.
  • You can use 100 grams cashew nut butter from a health food store instead of the 100 grams cashew nuts.