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Raw Vegan Pecan Pie

Makes 1 10 inch pie

This is a decadent nutty treat which is both Vegan and Gluten Free.

Pecans. What a delicious nut, so sweet, rich and buttery with a hint of maple. They definitely deserve a pudding where they get to be the centre of attention, and this is it. Extra sweetness comes from the combination of dates, banana and agave syrup. It looks so special when presented, but it can actually be made in about 10 minutes, so it’s a fast and easy recipe which outweighs the time invested in its preparation. The downside is the cost of the nuts, but maybe that’s a plus, because if they were cheaper we would be making it every day! It transports well when semi-frozen, so good for picnics and enjoying outside in the sun. Please let us know what you think of this recipe and any suggestions for modifications/improvements.


For the Base

  1. 2 cups Ground Almond
  2. 1 cup Hazelnuts
  3. 1/2 cup Coconut Oil
  4. 1/2 cup Maple or Agave syrup (We used Biona Maple Agave Syrup which is 20% Maple and 80% Agave, so a cheaper option but with a maple flavour)
  5. 2 tsp Vanilla Extract
  6. Pinch of Salt

For the Filling

  1. 1 cup Dates soaked in water/coconut water (we used medjool but any will do)
  2. 1 cup Pecans
  3. 1/4 cup chia seeds
  4. 1 banana (the riper the better)
  5. 2 tsp vanilla extract
  6. 1 tbs Cinnamon
  7. Pinch of Cayenne
  8. Coconut water/water to thin if needed
  9. Extra Pecans to decorate


To make the pie

  1. Place all the crust ingredients in to blender and whizz up until the consistency of cookie dough. Scrape down the sides if needed and give it another whizz. You should find the hazelnuts blend really well.
  2. Using a loose based pie or cake tin, press the mixture in to the tin evenly.
  3. Now time to make the filling. Again place all of the filling ingredients in to the food processor, apart from the water/coconut water. Add this to until you get a good consistency as needed. It shouldn’t be too thick or too runny, although the chia seeds will help it to set some. Scrape sides and whizz making sure it is all well mixed.
  4. Pour the filling in to the tin and spread evenly over the base.
  5. Decorate the top using the remaining pecan nuts. We went in a spiral, but be as nutty as you like with your design!
  6. Cover and place in freezer for minimum of four hours. It can stay in the freezer for as long as you like, just take it out an hour or so before serving.
  7. We served ours with a fruit salad and eat in the sunshine. It was divine.