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The New Veganism: Raw, Vegan Pecan Pie

By Gena Hamshaw / Photography By James Ransom | October 31, 2013
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Raw, Vegan Pecan Pie

Anyone who’s experimented with raw, vegan desserts knows that most of them are variations on the theme of raw nuts (or seeds) and different kinds of dried fruit. This may sound a little redundant, but I promise that all sorts of magical and varied combinations can result from the pairing. 

More: If pumpkin is more your style, Gena's got a (cooked) recipefor that, too.

Needless to say, no dessert lends itself better to a raw interpretation than pecan pie, which is pretty nutty to begin with. In this recipe, pecans, coconut oil, fragrant spices, and sweet medjool dates get blended into perfection, and smoothed into a simple, no-bake crust. Of course the recipe will be most authentic if you use the suggested ingredients, but for the record, cashews will work nicely in the filling, too, and the crust works nicely with 100% walnuts. 

Raw, Vegan Pecan Pie on Food52

You’ll need either a powerful food processor or a high speed blender to make the filling. Be sure to soak the dates for your filling in warm water before you start, and let the filling sit in a fridge for a good four hours before you slice and serve. You’ll be amazed at how authentically the dates and nuts capture the taste of this holiday favorite. A pinch of spice doesn't hurt, either.

Raw, Vegan Pecan Pie

Serves 8 to 10

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

See the full recipe (and save and print it) here.

Photos by James Ransom

This article originally appeared on Raw, Vegan Pecan Pie

Article from Food52 at
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