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
Ingredients
For the crust
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3/4
cup raw pecans
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3/4
cup raw walnuts
-
1/4
teaspoon sea sat
-
1/4
cup shredded coconut
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1
cup pitted medjool dates, packed
For the pie filling
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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
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2
teaspoons vanilla extract
-
1
teaspoon cinnamon
-
1/4
teaspoon nutmeg
-
Big pinch sea salt
Directions
- To 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.
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Photo by James Ransom
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Photo by James Ransom
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Photo by James Ransom