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    Home » Desserts

    Raw Vegan Pecan Pie

    Published: Sep 21, 2017 Updated: Aug 6, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Raw Vegan Pecan Pie

    This raw vegan pecan pie is loaded with pecans and pecan flavor, super easy to make and divine served with vegan whipped cream.

    Raw vegan pecan pie in a glass dish with one slice cut and ready to serve.

    When I first thought about making a 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 (update: vegan pecan pie is here!), but that day is not today! Instead what we have here is a decadently delicious raw vegan pecan pie.

    Raw vegan pecan pie in a glass dish with one slice cut and ready to serve.

    How To Make Raw Vegan Pecan Pie

    The crust is a a mix of pecans, walnuts, dessicated coconut and dates, added to the food processor and processed until it starts to clump together. Add to a 9-inch round pie dish and press down to form the crust.

    Walnut, pecan and date crust pressed down into a glass pie dish.

    The filling is a blend of pecans, dates, coconut oil, coconut cream, vanilla extract, ground cinnamon and nutmeg.

    Smooth the filling down on top of the crust.

    Raw vegan pecan pie filling in a glass pie dish.

    Add plenty of fresh pecans on top of that.

    Raw vegan pecan pie in a glass pie dish.

    Serve it with whipped coconut cream.

    Vegan pecan pie in a glass pie dish.

    Storing Instructions

    Keep it stored in the fridge (covered) where it will stay fresh for up to 5 days.

    Raw vegan pecan pie in a glass pie dish with a slice removed.

    More Delicious Raw Vegan Desserts

    1. Vegan Banoffee Pie
    2. Raw Chocolate
    3. Raw Mint Slice
    4. Raw Strawberry Cheesecake
    5. Raw Vegan Brownies
    Slice of raw vegan pecan pie on a white plate.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Raw vegan pecan pie in a glass pie dish with one slice cut and ready to serve.

    Raw Vegan Pecan Pie

    This raw vegan pecan pie is loaded with pecans and pecan flavor, super easy to make and divine served with vegan whipped cream.
    5 from 11 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 30 minutes
    Total Time: 30 minutes
    Servings: 10
    Calories: 431kcal
    Author: Alison Andrews

    Ingredients

    For the Crust:

    • 1 cup Pecan Nuts (120g)
    • 1 cup Walnuts (100g)
    • ¼ cup Dessicated Coconut (20g) Finely Shredded Coconut
    • 1 cup Pitted Dates (175g) Packed

    For the Filling:

    • 1 ¼ cups Pitted Dates (220g) Packed
    • ½ cup Canned Coconut Cream (120ml) Unsweetened
    • ¼ cup Coconut Oil (60ml) Melted
    • 2 teaspoon Vanilla Extract
    • 1 teaspoon Cinnamon
    • ¼ teaspoon Nutmeg
    • ½ cup Pecan Nuts (60g) Crushed

    For the Topping:

    • 1 cup Pecan Nuts (120g)

    For Serving:

    • Vegan Whipped Cream
    Prevent your screen from going dark

    Instructions

    • Add pecan nuts, walnuts, dessicated coconut and pitted dates to the food processor and process. It will start off crumbly and then will gradually form into a sticky dough. Process it until it starts to clump and chunks are sticking together. Press this down into a pie dish, and place into the freezer to set while you prepare the filling.
    • Warm the dates for 30 seconds in the microwave to soften (optional but helpful!). Add them to the food processor and process. It will first form a giant ball of toffee and then gradually start to break down. When it is starting to break down and stick to the sides, heat the coconut cream and gradually pour it in while the food processor is running. Let this process into a thick caramel. Then add the melted coconut oil, vanilla, cinnamon and nutmeg and process until smooth. Finally, add in the crushed pecans and briefly process to combine.
    • Spread this out on top of the walnut pecan base and return to the freezer to set.
    • Once set, put pecans all across the top of the pie. Serve with vegan whipped cream.

    Notes

    1. Keep it stored in the fridge (covered) where it will stay fresh for up to 5 days.
    2. Nutritional information is an estimate for 1 slice of 10 served without whipped cream.

    Nutrition

    Serving: 1Slice | Calories: 431kcal | Carbohydrates: 31g | Protein: 5g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 12g | Sodium: 3mg | Potassium: 430mg | Fiber: 6g | Sugar: 24g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    9.1K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Joe Green says

      November 22, 2021 at 7:29 pm

      Hello Allison, I have a question. I am making this delightful recipe for Thanksgiving. I need to know if the recipe is for a 7″ pie plate or a 9 ” pie plate. Thank you very much!

      I’ll let you know how it turns out.

      Thank you,
      Joe5 stars

      Reply
      • Alison Andrews says

        November 24, 2021 at 11:04 am

        Our pie dish is 9 inches round. 🙂 Hope it comes out great!

        Reply
    2. Lora says

      August 02, 2020 at 6:25 pm

      I only made the filling as I was craving a ‘caramel’ type sauce. This Is AMAZING!!! You can use it as a sauce or cake icing. I will make this as a pie sometime too! Thank you for this great recipe!!5 stars

      Reply
      • Alison Andrews says

        August 03, 2020 at 9:55 am

        Awesome Lora! So glad you enjoyed it!

        Reply
    3. Rhonda Williams says

      November 16, 2019 at 4:16 pm

      Can this be made in advance and frozen?

      Reply
      • Alison Andrews says

        November 19, 2019 at 8:54 am

        Hi Rhonda, I think you could, but I haven’t actually tried freezing this one. I would imagine though that it would freeze well and you could thaw it overnight in the fridge.

        Reply
    4. Frenchgirl says

      September 05, 2019 at 8:28 pm

      Awesome ! Thanks for all your recipes5 stars

      Reply
      • Alison Andrews says

        September 06, 2019 at 11:35 am

        Thank you so much for the lovely review! 🙂

        Reply
    5. A says

      July 01, 2019 at 2:19 pm

      Looks amazing! What is a good substitute for coconut cream that is still dairy free?

      Reply
      • Alison Andrews says

        July 02, 2019 at 9:35 am

        Any non dairy cream like soy cream or almond cream should work fine. 🙂

        Reply
    6. Paige Greene says

      September 07, 2018 at 7:20 pm

      I used Shredded coconut instead of dessicated and it held up nicely. This recipe is exactly what I was Looking for! I served it with chocolate syrup drizzle too! It’s a keeper!5 stars

      Reply
      • Alison Andrews says

        September 08, 2018 at 6:35 am

        Awesome! Sounds divine! Thanks for posting! 🙂

        Reply
    7. Dunori says

      March 27, 2018 at 10:21 pm

      I’ve been looking for a good vegan pecan pie recipe for a while and not only does this one look good its really simple too; thanks!5 stars

      Reply
      • Alison Andrews says

        March 28, 2018 at 8:19 am

        Yay! 🙂

        Reply
    8. Adam says

      March 20, 2018 at 5:45 pm

      This is delicious! Highly recommended5 stars

      Reply
      • Alison Andrews says

        March 21, 2018 at 6:36 am

        Thanks Adam! 🙂

        Reply
    9. Erin says

      February 23, 2018 at 11:51 pm

      How is this raw if you are melting and microwaving things? Just wondering as I’m new to the whole raw thing…

      Reply
      • Alison Andrews says

        February 24, 2018 at 7:50 am

        Microwaving is optional, you can soak them in hot water instead if that’s important to you. Heating things doesn’t make them not raw – go to a raw food restaurant and you’ll still get hot drinks! It’s just about not ‘cooking’ things. If you use a dehydrator, the food comes out very warm indeed! But it’s still technically raw. And you can melt coconut oil by standing the jar in a bowl of hot water.

        Reply
    10. Allen Wilson says

      November 08, 2017 at 1:06 pm

      If I wanted to make this oil-free, what do you suggest I substitute for the Coconut Oil?

      Reply
      • Alison Andrews says

        November 08, 2017 at 3:28 pm

        You could just leave it out in this instance.

        Reply
        • Allen Wilson says

          November 08, 2017 at 9:46 pm

          Awesome. Thank you!5 stars

          Reply
    11. Anna says

      September 22, 2017 at 6:11 am

      Rich and totally decadent5 stars

      Reply

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