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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 minutes
  • 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.



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



  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!


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.



  • 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