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Author Notes: An easy, forgiving, and absolutely delicious vegan spin on pecan pie. Creamy medjool dates and coconut oil perfectly approximate the flavor and richness of a traditional filling. - Gena Hamshaw
Serves 8 to 10
For the crust
- 3/4 cups raw pecans
- 3/4 cups raw walnuts
- 1/4 teaspoon sea sat
- 1/4 cup shredded coconut
- 1 cup pitted medjool dates, packed
For the pie filling
- 1 1/4 cup medjool dates, tightly packed, pitted, and soaked in warm water for at least an hour
- 1/2 cup plus 3/4 cup raw pecans, divided
- 1/4 cup melted coconut oil
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Big pinch sea salt
- To make the crust: Place the walnuts and pecans, sea salt, and coconut in a food processor and grind roughly. Add the dates and process until the mixture is thoroughly broken down and sticks together when you squeeze a bit in the palm of your hand. Press mixture evenly onto the bottom and sides of a pie plate (alternately, you can press it into a 9" springform pan).
- Drain the dates, reserving the soak liquid. Transfer the dates to a high speed blender or powerful food processor. Add the 1/2 cup pecans, coconut oil, vanilla, cinnamon, nutmeg, salt, and about 1/4 cup of the date-soaking water. Blend until the mixture is totally smooth.
- Pour the filling into the crust. Smooth the top over with an inverted spatula. Place in the fridge for at least four hours to set. Decorate the top with the 3/4 cup pecans, and continue to chill till ready to serve.
- This recipe is a Community Pick!