(Almost) No Bake Chocolate Silk Pie with Pecan Crust
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If you’re looking for a dessert that feels decadent but is secretly wholesome and a piece of cake (err...pie) to make, this date-sweetened chocolate tart is it.
The crust is nutty and buttery, the filling is silky and rich, and the whole thing is completely free of refined sugar. With just a handful of real-food ingredients—including pecans, almond flour, coconut milk, tahini, and Just Date Chocolate Chips—this tart comes together quickly and looks impressive on any dessert table.
It’s the kind of recipe that tastes like you spent hours on it… even though you didn’t.
- Cook 15 min
- Serves 1 tart
Ingredients
- 2 cups raw pecans
- 6 tbsp extra-fine almond flour
- 1/2 cup melted vegan butter (we like Miyoko’s European Style)ormelted coconut oil
- 3 tbspJust Date Syrup
- 1/2 cupJust Date Dark Chocolate Chips
- 1/4 cupJust Date Syrup
- 1/4 cup tahini
- 1 cup coconut milk, warmed on the stove
- (Keep an eye on it—don’t let it boil. If it curdles, skim off the top before mixing.)
- 1/8 tsp kosher salt
- 1 tbsp melted coconut oil
Instructions
- Preheat the oven to350°F.
- Pulse the pecans in a food processor until finely ground—crumbly, but not powdery.
- Transfer to a mixing bowl and stir in the almond flour.
- Using your hands, mix in the melted vegan butter and date syrup until the mixture resembles damp sand.
- Press the crust evenly into a tart pan with a removable bottom, making sure to press up the sides.
- Prick the bottom all over with a fork.
- Bake on the center rack for12–15 minutes, until lightly toasted and set.
- Let the crust cool completely.
by Just Date
