Raw Vegan Maple Pecan Pie
This gluten-free, raw vegan maple pecan pie is incredibly decadent but made with just a handful of wholesome ingredients. No baking required!
The stunning no-bake dessert is easy to make, delicious and sure to impress anyone who tries it. They’ll never know it’s vegan, that’s for sure!
Ingredient Notes
Here are the main ingredients you’ll need to make this pie:
- Raw pecans. You’ll need 1 cup of raw pecans. They should have no other ingredient such as oil or salt, just plain, raw pecans.
- Dates. Soft, moist dates are key for both the crust and filling. Sayer, deglect noor or medjool are all good choices.
- Coconut oil. Coconut oil is needed to set the filling so there is no substitute for it in this recipe.
- Cashew butter. The cashew butter makes up the creamy filling of the pie. It can be substituted with another nut butter if you like.
- Shredded coconut. You can’t beat maple, pecan and coconut together! You’ll need unsweetened fine or medium shredded coconut to make the creamy maple cashew coconut filling.
How to Make this Recipe
Step 1. Prepare the Crust
To make the crust, add the pecans to a food processor and mix them into fine flour. Add the dates and process into a crumbly dough.
Firmly press the dough into a pie dish or tart pan and stick it in the fridge while you make the filling. A shallow tart pan like this one works well for this recipe.
Step 2. Prepare the Filling
The filling is even easier! Add everything to a food processor or high-speed blender and process until smooth and creamy.
Step 3. Chill and enjoy!
Finally, pop the whole pie into the fridge and chill for a couple of hours until firm. Slice and Enjoy!
If you’d like to decorate the top of the pie, wait until it’s firmed for 30 minutes or so then top with pecans and/or a sprinkle of shredded coconut.
This beautiful recipe is by Emily Von Euw which she has kindly shared with us from her cookbook, Rawsome Vegan Baking. If you love wholesome but decadent and delicious, no-bake vegan desserts, her book is a must. Check it out here.
Related Recipes
Here are some more vegan treats that are perfect for the holidays:
- No-Bake Pecan Pie Bites
- Raw Vegan Rum Balls
- Easy Pumpkin Mousse
- Vegan Eggnog
- Vegan Pecan Pie Bars
- Vegan Chocolate Pie
Did you try this recipe?
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I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
Raw Maple Pecan Pie
- Prep Time: 15 mins
- Total Time: 15 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Food Processor
- Cuisine: American
- Diet: Vegan
Description
This raw vegan maple pecan pie is incredibly decadent but made with just a handful of whole food ingredients! No baking required.
Ingredients
For the Crust
- 1 cup (100 g) raw pecans
- 1 cup (175 g) pitted dates
For the Filling
- ½ cup (130 g) drippy raw cashew butter (almond and peanut also work)
- ½ cup (118 ml) melted coconut oil
- 1 cup (175 g) soft, moist pitted dates
- ½ teaspoon vanilla extract
- 1 tablespoon (20 g) pure maple syrup
- ½ cup (43 g) unsweetened shredded coconut
- Pinch of salt
FOR TOPPING
- Whole raw pecans
Instructions
- To make the crust, pulse the pecans into a powdery flour in your food processor, then add the dates and keep processing until everything sticks together. Press into a pie dish and put in the fridge.
- To make the filling, blend all the ingredients until smooth. Spread onto your crust and arrange the pecans on top. Put back in the fridge for 2 hours or overnight. Slice and enjoy!
Notes
This recipe has been re-printed with permission from Rawsome Vegan Baking by Emily Von Euw, Page Street Publishing Co. 2014.
Nutrition facts do not include pecans for topping.
Nutrition
- Serving Size: 1 slice
- Calories: 466
- Sugar: 31 g
- Fat: 36 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 2 g
Keywords: raw pecan pie, healthy, easy, thanksgiving, christmas
UPDATE NOTE: This recipe was originally published on April 3, 2014 as part of a cookbook review of Rawsome Vegan Baking. It was updated on December 2019 with new photos and text.
Could there be a missing ingredient on the ingredients list? The pie filling was VERY doughy and I had to add a lot of plant milk to make it semi-liquid.
Other than the above, this recipe turned out great. It tasted fantastic!
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I’ll have to ask Emily about this as this one is not my recipe! I’m glad you enjoyed it in the end. I’ll see if I can get some more information from her. Thanks for letting me know!
oh man… like I needed another recipe book to add to my list – but if that recipe is anything to go by: got to have it!
My favorite pie is my moms homemade pumpkin or banana cream pie
Coconut cream pie!
Wow, looks fabulous!! My stomach is growling! My moms apple pie is my fav, however that pecan pie looks delish, and gluten-free!
Pecan pie is my favorite!
I love pie in general and do not know if I can pick just one.
My gosh. I seriously can’t sleep at night because I want to make ALL of these pies! My fave is probably apple though – cinnamon is the current goddess of spices in my life right now!
Peanut butter is my favorite pie.
Pumpkin pie is definitely my favorite.
Favorite pie would be either pumpkin or chocolate ! Yummm
★★★★★
Favourite pie… oh that is hard one. Chocolate, something chocolate
I actually made Emily’s Raw Sugar Pumpkin Pie and it was to die for! I keep some in my freezer for fall cravings!!
MY favourite is strawberry rhubarb!
Banana cream pie!
Chocolate caramel pies 🙂
I love key lime pie
Coconut pie!
Lemon Meringue Pie… mmm mmm
A pecan pie just like this one!