Raw, Vegan Pecan Pie

5.0
1 Rating

Gena Hamshaw

Test Kitchen-Approved
Raw, Vegan Pecan Pie

Photo by James Ransom

Serves
8 to 10

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.


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 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 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Big pinch sea salt

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Directions

Instructions

  • Step 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).

  • Step 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.

  • Step 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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