When I first thought about making a vegan pecan pie, I had it in mind to do a baked version. But after scouring many recipes online and seeing that what holds a regular version of pecan pie together is syrup and a fair few eggs, I realized that making a baked vegan version wouldn’t be the most straightforward thing I ever did.
So I chickened out and made a raw vegan version instead.
There’s a lot to be said for raw vegan pies! Not only are they delicious, but generally they’re a lot easier too. You don’t have to bake them for one thing, and for another, they’re generally simple in terms of an ingredient list. Well at least they are when I make them.
One day I will attempt (and conquer) the baked vegan pecan pie, but that day is not today! Instead what we have here is gloriously raw and decadently delicious raw vegan pecan pie.
The crust is pecans, walnuts, dried (dessicated) coconut and dates, and the filling is a delicious blend of pecans, dates, coconut oil, coconut cream, vanilla, cinnamon and nutmeg.
And all that is topped with plenty of fresh pecans, and served up with some whipped coconut cream.
You will love this raw vegan pecan pie, it is:
- Loaded with raw goodness
- Super easy to make
- Packed with pecans
- Utterly divine served with vegan whipped cream
Keep it covered in the fridge where it will stay fresh for up to 5 days.