Raw, Vegan Pecan Pie Using Medjool Dates instead of Corn Syrup

by EzekielDiet.com
Posted on Nov 26, 2015

By Gena Hamshaw

Author Notes: An easy, forgiving, and absolutely delicious vegan spin on pecan pie. Creamy medjool dates and coconut oil perfectly approximate the flavor and richness of a traditional filling.  —Gena Hamshaw

Serves 8 to 10

For the crust

3/4 cup raw pecans

3/4 cup raw walnuts

1/4 teaspoon sea sat

1/4 cup shredded coconut

1 cup pitted medjool dates, packed

For the pie filling

1 1/4 cups medjool dates, tightly packed, pitted, and soaked in warm water for at least an hour

1/2 cup plus 3/4 cup raw pecans, divided

1/4 cup melted coconut oil

2 teaspoons vanilla extract

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Big pinch sea salt

MedjoolTo make the crust: Place the walnuts and pecans, sea salt, and coconut in a food processor and grind roughly. Add the dates and process until the mixture is thoroughly broken down and sticks together when you squeeze a bit in the palm of your hand. Press mixture evenly onto the bottom and sides of a pie plate (alternately, you can press it into a 9″ springform pan).

Drain the dates, reserving the soak liquid. Transfer the dates to a high speed blender or powerful food processor. Add the 1/2 cup pecans, coconut oil, vanilla, cinnamon, nutmeg, salt, and about 1/4 cup of the date-soaking water. Blend until the mixture is totally smooth.

Pour the filling into the crust. Smooth the top over with an inverted spatula. Place in the fridge for at least four hours to set. Decorate the top with the 3/4 cup pecans, and continue to chill till ready to serve.

From:  http://food52.com/recipes/24716-raw-vegan-pecan-pie

I made two thinner pies using the recipe above. I’ll post more later, here’s a picture. I can see now they used side lighting in the picture above to make the Medjool Date/Pecan pie base look darker.

raw vegan pecan pie

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