This raw vegan pecan pie is loaded with pecans and pecan flavor, super easy to make and divine served with vegan whipped cream.
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.
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.
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.
Add plenty of fresh pecans on top of that.
Serve it with whipped coconut cream.
Keep it stored in the fridge (covered) where it will stay fresh for up to 5 days.
More Delicious Raw Vegan Desserts
Did you make this recipe? Be sure to leave a comment and rating below!
Raw Vegan Pecan Pie
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:
For the Topping:
- 1 cup Pecan Nuts (120g)
- 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.
- Keep it stored in the fridge (covered) where it will stay fresh for up to 5 days.
- Nutritional information is an estimate for 1 slice of 10 served without whipped cream.