Gena Hamshaw

Raw, Vegan Pecan Pie

October 31, 2013

Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.

Today: Traditional pecan pie, this is not. But it is nutty, sweet, spiced, and gooey -- and you should make one this Thanksgiving.  

Raw, Vegan Pecan Pie

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Anyone who’s experimented with raw, vegan desserts knows that most of them are variations on the theme of raw nuts (or seeds) and different kinds of dried fruit. This may sound a little redundant, but I promise that all sorts of magical and varied combinations can result from the pairing. 

More: If pumpkin is more your style, Gena's got a (cooked) recipe for that, too.

Needless to say, no dessert lends itself better to a raw interpretation than pecan pie, which is pretty nutty to begin with. In this recipe, pecans, coconut oil, fragrant spices, and sweet medjool dates get blended into perfection, and smoothed into a simple, no-bake crust. Of course the recipe will be most authentic if you use the suggested ingredients, but for the record, cashews will work nicely in the filling, too, and the crust works nicely with 100% walnuts. 

Raw, Vegan Pecan Pie on Food52

You’ll need either a powerful food processor or a high speed blender to make the filling. Be sure to soak the dates for your filling in warm water before you start, and let the filling sit in a fridge for a good four hours before you slice and serve. You’ll be amazed at how authentically the dates and nuts capture the taste of this holiday favorite. A pinch of spice doesn't hurt, either.

Raw, Vegan Pecan Pie

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 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

See the full recipe (and save and print it) here.

Photos by James Ransom

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Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.


Dreamy L. September 27, 2014
Entering my first fall season as a vegan and I am already craving pecan pies. Thanks for this recipe. I will be trying this shortly.
Abby December 12, 2013
Hi! I've never made vegan desserts, but am hoping to bring one to a holiday potluck. As a newbie, I have a question about the dates: do I buy them fresh? Or packaged/dried? Please help :)
Well A. November 16, 2015
You want the dried dates! They have the sticky consistency that acts as a binder in vegan baking :)
Vicky K. October 31, 2013
Absolutely perfect! I know this without even trying it - but I will be trying it.
How do I know? Because I make little balls that are made out of almost identical ingredients.
Michy October 31, 2013
Same here! Easy, healthy, and delicious :)
AntoniaJames November 9, 2013
I'm thinking that this would be great made in a square pan and cut into little bars, to take hiking on Thanksgiving Day. ;o)