Raw Vegan Pecan Pie

A no dairy, no cook, and more importantly, no fuss take on an American classic, that absolutely still delivers on its smooth, creamy pecan-y goodness. 

Gluten free, vegan, raw.

Ingredients

Base
1 C Pecan Nuts (120g)
1 C New Zealand Walnut Pieces (100g)
1 C Pitted Dates (packed) (~180g)
1⁄4 C Desiccated Coconut (20g)

Filling
1 1⁄4 C Pitted Dates (packed) (~220g)
1⁄2 C Organic Coconut Cream
1⁄4 C Organic Coconut Oil (melted) (60ml)
1⁄2 C Pecan Nuts (60g)
2 tsp of Vanilla Extract
1 tsp cinnamon
1⁄4 tsp nutmeg

Decoration
3⁄4 C Pecan Nuts

Method

1. Filling Prep (optional)

• Place the Filling Dates (1 1⁄4 C) in a heat proof bowl and cover in boiling water while you make the pie base. (This will soften the dates and make a creamier filling).
• Crush the Filling pecans into small pieces and set aside.

2. The Base

• In a food processor, add all base ingredients and process until the mixture becomes sticky and starts clumping together.
• Press mixture firmly into a 23cm pie dish to form the crust of the pie.
• Place the base in the freezer while you prepare the filling.
  

3. The Filling

• Add the pre-softened dates to the food processor and blend. The dates will form a large
• sticky ball, before slowly breaking down.
• Warm the coconut cream slightly, then while the processor is running, slowly pour in the warmed coconut cream and blend into a thick caramel.
• Add the melted coconut oil, vanilla extract, cinnamon and nutmeg. Process until smooth.
• Add the crushed pecans and pulse briefly to mix through.

4. Assemble the Pie

• Remove the base from the freezer and spread the filling evenly over the top. Return the pie to the freezer to set until firm.
• Once set, arrange the remaining pecans neatly over the top of the pie.

5. Serve

• Slice and serve and enjoy!

Pie will store covered in the refrigerator for up to 5 days.

Adapted from a recipe by Alison Andrews from lovingitvegan.com. 

Method and wording modified. All rights remain with the original author.