This gluten-free, raw vegan maple pecan pie is incredibly decadent but made with just a handful of wholesome ingredients. No baking required!

3 slices of raw vegan maple pecan pie on a small grey plate.

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:

  1. 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.
  2. Dates. Soft, moist dates are key for the both the crust and filling. Sayer, deglect noor or medjool are all good choices.
  3. Coconut oil. Coconut oil is needed to set the filling so there is no substitute for it in this recipe.
  4. Cashew butter. The cashew butter makes up the creamy filling of the pie. It can be substituted with another nut butter if you like.
  5. 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.
Dates, coconut and pecans in 3 small glass containers.

How to Make this Recipe

Step 1. Prepare the Crust

To make the crust, add the pecans to a food processor and mix into a fine flour. Add the dates and process into a crumbly dough.

Firmly press the dough into a pie dish or tart pan and stick in the fridge while you make the filling. A shallow tart pan like this one works well for this recipe.

Crumbly no-bake raw pie crust in a small pie dish.
A pecan and date raw pie crust in a shallow pie dish.

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.

Ingredients for a no-bake pie filling in a high-speed blender.
Pouring a no-bake pie filling onto a pie crust.

Step 3. Chill and enjoy!

Finally, pop the whole pie into the fridge and chill for a couple 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 sprinkled of shredded coconut.

Raw vegan maple pecan pie in a pie dish topped with pecans.
A slice of raw maple pecan pie on a small blue plate.
A slice of raw maple pecan pie on a small blue plate.

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

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3 slices of raw vegan maple pecan pie on a small grey plate.

Raw Maple Pecan Pie

  • Author: Emily Von Euw
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 8 1x
  • Category: Dessert
  • Method: Food Processor
  • Cuisine: American
  • Diet: Vegan

This raw vegan maple pecan pie is incredibly decadent but made with just a handful of whole food ingredients! No baking required.


Scale

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


Instructions

  1. 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.
  2. 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.

 

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.