Raw, Vegan Pecan Pie

By • October 30, 2013 • 6 Comments

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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 cup raw pecans
  • 3/4 cup 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 cups 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
  1. 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).
  2. 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.
  3. 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.
Jump to Comments (6)

Tags: dessert, holiday baking, Holidays, no-bake, raw, Thanksgiving, Vegan

Comments (6) Questions (2)

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4 months ago Rachel Quinn

I just made this and it is way too sweet for me. I think next time I would make the filling as is but make the crust without dates, and maybe just a simple ground nut crust. Otherwise the flavor is great.

Also, I bought a glass pie dish just to make this recipe. I noticed there are 2 different depths, 1/2" and then something deeper. Maybe the posts saying there wasn't enough filling were using a deeper dish.

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about 1 year ago saibellanyc

Made this for my vegan mom for Thanksgiving, and she loved it! I didn't have any problems with not having enough filling at all... it came out perfect. And freezes beautifully!

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about 1 year ago Sarah

Delicious! I also had the issue with the pie filling not being enough when I used a 9-inch pan. I also had to double it - wish I had read the comments before making it - whoops!

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about 1 year ago kumalavula

i agree with mynameislaurad. having seen her comment, i anticipated i was going to be short of pie filling so i got creative! i pressed the crust lightly into small ramekins and then filled each with the filling, topping them with 2 pecans and putting them into the fridge to set. that way i have individual pecan desserts for anyone that wants one.

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about 1 year ago mynameislaurad

I just made this in a 9-inch pie pan and I had to double the filling recipe to get it to fill the pan. Just thought I'd let you know!

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about 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Wow, I'm just amazed at how dark those raw pecans are! The raw pecans out here are so much lighter in color, more the color of light cherry wood rather than dark mahogany. The recipe looks wonderful. Will be interesting to see what my very traditional Southerner of a husband will think of it. I do plan to make one for him! Thanks for another great post. ;o)