Raw Chocolate Pecan Kentucky Derby Pie - Vegan, Oil-Free, No Syrup or Refined Sugar

Kentucky Derby Pie is a local Southern tradition, a dessert that appears on tables to celebrate the running of the horses at the beginning of May.  The classic recipe has pecans, chocolate, loads of butter, and plenty of sugar.  This healthy, plant-based vegan version uses dates and nuts to replace the sugar and butter.  One bite of this decadent treat and you’ll be ready to “Talk Derby”.

MEDIUM          Servings: 12                    

Ready In:  1 1/2 hours + 1 day (includes time to set)

 Raw Chocolate Pecan Kentucky Derby Pie - Healthy, Plant-Based, Oil-Free, Gluten-Free, Dairy Free Dessert Recipe

Raw Chocolate Pecan Kentucky Derby Pie - Healthy, Plant-Based, Oil-Free, Gluten-Free, Dairy Free Dessert Recipe

   Derby Pie Flavors:  Derby Pie is a mixture of pecans and chocolate for a decadent, rich dessert

Derby Pie Flavors: Derby Pie is a mixture of pecans and chocolate for a decadent, rich dessert

 This version of Derby Pie uses pecans, walnuts, cashews, dates, and cocoa powder for a healthy, plant-based vegan recipe.  No refined oils, sugars, or syrups

This version of Derby Pie uses pecans, walnuts, cashews, dates, and cocoa powder for a healthy, plant-based vegan recipe.  No refined oils, sugars, or syrups

 This pie does better if it sits for a day in the fridge.  The flavors come together and pie holds up better for slicing.  You can even make it a few weeks in advance and freeze it.  Simply thaw overnight in the fridge before enjoying.

This pie does better if it sits for a day in the fridge.  The flavors come together and pie holds up better for slicing.  You can even make it a few weeks in advance and freeze it.  Simply thaw overnight in the fridge before enjoying.

 Chocolate, Pecans, and layers of goodness.  Now you're ready to "Talk Derby!"

Chocolate, Pecans, and layers of goodness.  Now you're ready to "Talk Derby!"

 For a "single-serving" version of this recipe, spoon the crust and filling into Parchment muffin liners.  Keep chilled until ready to enjoy.  The perfect plate-free party food!

For a "single-serving" version of this recipe, spoon the crust and filling into Parchment muffin liners.  Keep chilled until ready to enjoy.  The perfect plate-free party food!

 Little Kentucky Derby Pie Tart-lets!  Everyone will love this plant-based, gluten-free, oil-free dessert

Little Kentucky Derby Pie Tart-lets!  Everyone will love this plant-based, gluten-free, oil-free dessert

Ingredients

For the Crust:
1 cup (4 oz) pecans
1 cup (4 oz) walnuts
1 cup (200g) pitted dates
¼ teaspoon salt

For the Filling:
1 ¼ cup (250g) pitted dates
½ cup (2 oz) pecan halves, divided
2 tablespoons (32g) cashew butter*
¼ cup (24g) cocoa powder
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
¼ teaspoon salt


Pin It, Share It:

Raw Chocolate Pecan Kentucky Derby Pie Pin

Procedure

To make the Pecan Walnut Crust:  Place the pecans, walnuts, dates, and salt in a food processor.  Process until the mixture starts to get sticky, scraping down the sides of the bowl a few times.  Use your fingers to check the consistency.  You want a mixture that sticks together well.  If the mixture is crumbly, it is too dry.  Drizzle in 2-4 tablespoons of water, as needed, to get this consistency.  The amount of water you add depends mostly on how dry your dates were.  Once you have a nice, sticky mixture, you’re ready.
Line a 9-inch round pie tin with plastic wrap.  Press the crust mixture into the pie tin, pressing the crust into a single layer, all the way to the edge of the pan.  Cover the crust with another layer of plastic wrap.  Use something heavy to weigh down the top.  Place the crust in the freezer for 1 hour (or refrigerator for at least 2 hours), to set.  You can make the filling during this time.

 Chef's Tip:  An off-set spatula is one of my favorite tools for spreading frostings and fillings.  This little toll makes it easy to create an even layer and beautiful presentation.

Chef's Tip:  An off-set spatula is one of my favorite tools for spreading frostings and fillings.  This little toll makes it easy to create an even layer and beautiful presentation.

To make the Chocolate Pecan Filling:  In your food processor, combine the dates, ¼ cup of the pecans halves, and cashew butter.  Puree until the dates and nuts have broken down into a crumbly mixture.  Add the cocoa powder, vanilla, cinnamon, and salt.  Puree to combine.  Add in ½ cup of water.  Puree to thoroughly combine, scraping down the bowl a few times, as needed.  You want just a few little bits of nuts and dates, but, in general, a smoother consistency.

To Finish the Pie:  Once your crust has set, remove the weight and top layer of plastic wrap.  Spread the Chocolate Pecan Filling on the crust, leaving about 1/4 -inch edge around the perimeter.  Decorate the top of the pie with the remaining ¼ cup pecan halves**.  Re-cover the top with last wrap.  Place back in the fridge and let set at least 8 hours before slices.  Don’t worry, if you don’t feel like waiting, you can also slice and enjoy right away; the flavors just get better when they’re able to sit together for a day or two.
 

Yield: 1 9-inch pie, or 18 little pie “tart-lets”

Chef’s Tips:
Chef’s Raw Tip:
For those following a strict Raw Diet, you’ll want to ensure all of the ingredients are raw. Double-check labels to ensure that the nuts, cashew butter, and cocoa powder are all labeled “Raw”

*Chef’s Cashew Butter Tip:  Ensure you’re using pure cashew butter, without extra oils or sweeteners.  Simply double-check the ingredient label and make sure it says simply “cashews”.  If you don’t have cashew butter, you can swap out for ½ cup raw cashews.  You just might need to add 2-4 tablespoons more water during the mixing process.

**Chef’s Decorating Tip:  Whenever decorating something round like a pie or a cake, start first by making a star-shape (with 5 pecans) in the center of the pie.  Then, work your way towards the edges, filling in the gaps with pecans.  You’ll end up with a beautiful presentation every time!


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/12 of a recipe (2.3 ounces).

Amount Per Serving
Calories 281.93
Calories From Fat (54%) 151.27
% Daily Value
Total Fat 18.07g 28%
Saturated Fat 1.87g 9%
Cholesterol 0mg 0%
Sodium 98.67mg 4%
Potassium 375.58mg 11%
Total Carbohydrates 31.89g 11%
Fiber 5.69g 23%
Sugar 23.25g
Protein 4.44g 9%
Calcium 0.44mg <1%
Iron 40.84mg 227%
Vitamin A 14.63IU <1%
Vitamin C 0.07mg <1%