Serves a Crowd

Raw, Vegan Pecan Pie

October 30, 2013
1 Rating
Photo by James Ransom
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
Ingredients
  • 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
In This Recipe
Directions
  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.

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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.